Pav Bhaji Recipe
Pav Bhaji is one of India’s most beloved street foods, known for its rich, spicy vegetable mash paired with buttery, toasted buns. Originating from the bustling streets of Mumbai, this dish has become a favorite across the country and beyond.
The Origins of Pav Bhaji
Has an interesting history dating back to the mid-19th century in Mumbai. Textile mill workers needed a quick yet fulfilling meal during their short lunch breaks. To cater to their needs, street vendors created a nutritious and flavorful dish using mashed vegetables cooked in a spiced tomato gravy, served with buttered pav (bread rolls). Over time, this humble meal transformed into an iconic street food, enjoyed by people from all walks of life.
Ingredients for Pav Bhaji
For the Bhaji (Vegetable Mash):
- 2 large potatoes, boiled and mashed
- 1 cup cauliflower, finely chopped
- 1/2 cup green peas
- 1/2 cup carrots, finely chopped
- 1 cup tomatoes, finely chopped
- 1 large onion, finely chopped
- 1/2 cup capsicum (bell pepper), finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger paste
- 2 tablespoons butter
- 1 tablespoon Pav Bhaji masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon cumin seeds
- 1 tablespoon oil
- 1/2 cup water
- Fresh coriander leaves for garnish
- Lemon wedges for serving
For the Pav (Bread Rolls):
- 8 Pav (soft bread rolls)
- 2 tablespoons butter
- 1 teaspoon Pav Bhaji masala
How to Make Pav Bhaji
Step 1: Prepare the Vegetables
Boil the potatoes, cauliflower, peas, and carrots until soft. Mash them lightly and set aside.
Step 2: Cook the Bhaji
- Heat oil and butter in a pan. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown. Stir in garlic and ginger paste.
- Add chopped tomatoes and capsicum. Cook until tomatoes turn mushy.
- Mix in Pav Bhaji masala, red chili powder, turmeric, and salt.
- Add the mashed vegetables and mix well. Pour water as needed and mash everything together for a smooth consistency.
- Let it simmer for 5–7 minutes. Finish with a dollop of butter and garnish with fresh coriander leaves.
Step 3: Toast the Pav
- Heat butter on a tawa (griddle) and sprinkle some Pav Bhaji masala.
- Slice the pav and toast them on the tawa until golden and slightly crisp.
Step 4: Serve and Enjoy!
Serve the hot Bhaji with buttered Pav, a side of chopped onions, and lemon wedges for an extra zing.
Tips
- Use butter generously for an authentic street-style taste.
- Mashing the vegetables thoroughly gives a smooth and rich texture.
- Add a dash of lemon juice just before serving to enhance the flavors.
- Homemade masala can elevate the taste compared to store-bought ones.
- Try adding grated cheese or paneer for a fusion twist.
Variations of Pav Bhaji
- Cheese – Topped with melted cheese for a creamy texture.
- Jain – Made without onions and garlic.
- Khada – A chunkier version with coarsely mashed vegetables.
- Tawa Pulao – A unique variation where leftover Bhaji is mixed with rice.
Give this recipe a try and bring the flavors of Mumbai’s street food into your kitchen!
Recipes you may like