Pav Bhaji (Mumbai Street Food) | How To Make Pav Bhaji | Easy Pav Bhaji Recipe

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Pav Bhaji, a quintessential street food of Mumbai, India, is a tantalizing culinary delight that captures the essence of the city’s bustling and vibrant street culture.

This popular dish is a symphony of flavours, textures, and aromas that come together to create an unforgettable experience for your taste buds.

This is an easy, delicious & beginner-friendly vegetarian recipe.

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About Pav Bhaji

Pav Bhaji is a beloved and iconic street food dish that originates from the bustling city of Mumbai, India.

It is a delectable and flavorful combination of spiced vegetables cooked to perfection and served with soft, buttered bread rolls known as “pav.”

The dish is a delightful mélange of textures and tastes, offering a symphony of flavours that cater to both the spice enthusiast and those seeking a comforting treat.

The pav bhaji is a medley of assorted vegetables like potatoes, peas, carrots, and bell peppers that are skillfully mashed and cooked with an array of aromatic spices.

The mixture is cooked on a flat griddle, ensuring it is infused with the essence of the spices and the expert touch of the street vendors who have perfected the art of pav bhaji-making over generations.

The dish is often accompanied by a generous dollop of butter, which adds a rich and creamy dimension to the already tantalizing flavours.

The vibrant orange-red hue of the pav bhaji is a feast for the eyes, and its alluring aroma can be detected from a distance, drawing food enthusiasts from every corner.

Served piping hot, the pav bhaji is typically garnished with finely chopped onions, cilantro, and a dash of lemon juice, which adds a tangy and zesty kick to each bite.

The accompanying pav rolls, toasted with a layer of butter, are the ideal vessel for scooping up and savouring every last bit of the savoury vegetable mixture.

Mumbai Pav Bhaji is more than just a dish; it is a culinary experience that embodies the spirit of Mumbai’s vibrant street food culture.

It brings people together, transcending cultural and social boundaries, as they gather around to relish this delightful and satisfying creation.

Mumbai Pav Bhaji is an emblematic representation of India’s diverse and dynamic food scene, whether enjoyed as a quick snack or as a hearty meal.

To make street style pav bhaji:

Potatoes, peas, carrots, and bell peppers are meticulously mashed and melded with an array of aromatic spices, creating a rich and flavorful base. The vibrant orange-red hue of the vegetable mixture beckons you closer, promising a sensory journey like no other.

The vegetable mixture is then generously ladled onto a hot griddle, where it sizzles and mingles with the spices, infusing the air with an irresistible fragrance.

Expertly welded spatulas work their magic, ensuring every morsel is coated with the tantalizing flavors that have made Pav Bhaji a beloved culinary masterpiece.

As the mixture simmers and bubbles, the soft, buttered pav rolls are toasted to perfection on the same griddle, soaking up the flavors of the dish while gaining a crisp and golden exterior.

The contrast between the velvety vegetable blend and the crunchy, buttery pav is a delightful harmony of textures that makes each bite a revelation.

Served hot off the griddle, the Pav Bhaji is garnished with a flourish of finely chopped onions, fresh cilantro leaves, and a squeeze of zesty lemon juice.

The final touch adds a burst of freshness and tanginess that perfectly complements the rich and savoury flavors of the dish.

One bite of this delectable creation transports you to the heart of Mumbai’s vibrant street scene, where flavours, aromas, and cultures collide in a symphony of culinary delight.

Whether savoured as a quick snack on the go or relished as a hearty meal, Pav Bhaji street food embodies the soul of Mumbai, inviting you to partake in a culinary adventure that is both satisfying and unforgettable.

lngredients

Vegetables – To make this pav bhaji, we will need cauliflower, potatoes and green peas. These are the basic vegetables that I like to add. You can also add French beans and carrots here.

Apart from that, we will need onion, tomato and capsicum (bell peppers). Green bell peppers goes well for the pav bhaji.

Pav – Traditionally ladi pav is served along with pav bhaji. But if unavailable you can also try it out with sliced bread.

Garlic – For this pav bhaji, we will need roughly crushed garlic. You can also add ginger if you like.

Spices – We will need pav bhaji masala for making this dish. Pav bhaji masala is easily available at any Indian grocery store and also on Amazon.in & Amazon.com

Apart from pav bhaji masala, we will add Kashmiri red chilli powder which has a vibrant red colour but is less spicy. Here adjust the spice according to your preference.

Oil & Butter – Mumbai pav bhaji is always made with lots of butter. We will need 3 tablespoons of butter for making this recipe. You can also use ghee or oil in making this pav bhaji. I have used 1 tablespoon of oil too which helps stop butter from burning.

Garnish – For garnish, we will need finely chopped onions, coriander leaves, lemon and a dollop of butter.

Water – To cook the vegetables.

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Variations

Cheese Pav Bhaji – A simple variation in which you just have to grate the cheese in the bhaji. This is a favourite among kids.

Khada Pav Bhaji – Where vegetables are not mashed but kept as whole chunks.

Jain Pav Bhaji – To make Jain pav bhaji, vegetables that are Jain-friendly are used. Onion, ginger & garlic are not added.

Serving Options

Pav bhaji is served by topping it with a dollop of butter, coriander leaves and finely chopped onions. It is served with buttered laadi pav (Indian buns).

Storage Suggestions

Pav bhaji stays good for about a week in the refrigerator. Reheat before serving.

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Tava Pulao (Pav Bhaji Pilaf), Egg Bhurji (Spicy Scrambled Eggs), Paneer Bhurjee (Scrambled Cottage Cheese), Ragda Pattice, Sev Batata Puri Chaat, Moong Dal Pakoda, Chinese Bhel (Crispy Noodles)

Step-by-Step Mumbai Pav Bhaji (Street Food)

How to make Mumbai Pav Bhaji

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  • Wash cauliflower florets, cubed potatoes and green peas and pressure cook for 5 whistles.
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  • Our boiled vegetables for pav bhaji are ready.
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  • Remove the water in which the vegetables were cooked and keep aside. We will use it further in making the pav bhaji.
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  • Now using a masher or the back of the ladle, mash the vegetables till they are mushy.
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  • In a pan, add a tablespoon of oil and a tablespoon of butter. Add roughly crushed garlic and saute till the raw flavour of garlic fades away.
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  • Add finely chopped onions and saute till translucent.
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  • Add finely chopped green capsicum (bell peppers) and cook for further 3 minutes.
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  • Add finely chopped tomatoes. Saute this mixture till all the vegetables are perfectly cooked.
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  • Slightly mash them.
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  • Add pav bhaji masala and Kashmiri red chilli powder.
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  • Add 1/4th cup of the vegetable stock that we set aside earlier so that the masala doesn’t burn.
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  • Simmer this onion-tomato mixture for 2 minutes on low flame so that all the spices are properly infused with the vegetables.
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  • Add the mashed vegetables and mix well. Add salt to taste.
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  • Again mash the bhaji so that all the seasoing and spices are nicely incorporated with the vegetables.
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  • Add 1 tablespoon of butter and mix well.
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  • Cover and let the bhaji simmer on low flame for about 5-7 minutes.
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  • Lastly, add finely chopped coriander leaves (cilantro). Pav Bhaji is ready to serve.
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For Pav (Bread)

  • Slit pav (Indian bread) horizontally and keep aside.
  • Heat a skillet, add 1 tsp of butter, sprinkle a pinch of pav bhaji masala, red chilly powder and finely chopped coriander leaves.
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  • Place the slit portion of the pav facing the butter. Toast for 15-20 seconds.
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  • Toast the pav from both sides till they get slightly crisp.
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  • Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, a dash of lemon juice, and chopped raw onions.
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Note:

You can also add vegetables likes french beans, carrots or cabbage as per your liking. Check out My article on 11 vegetables that can be used to make pav bhaji.

To make it vegan, do not add butter and cook the bhaji in oil.

You may also add spices like cumin & coriander powder. 

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Pav Bhaji (Mumbai Street Food) | Easy Pav Bhaji Recipe | How To Make Pav Bhaji

Anjali P
Pav Bhaji, a quintessential street food of Mumbai, India, is a tantalizing culinary delight that captures the essence of the city's bustling and vibrant street culture. This is an easy, delicious & beginner-friendly vegetarian recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Curry, lunch, Main Course, Snack, Street Food
Cuisine Indian
Servings 3 People

Ingredients
  

  • 1 1/5 Cup Cauliflower, cut into small florets
  • 3 Medium Sized Potatoes, cut in cubes
  • 1/2 Cup Green Peas
  • 1 tablespoon Garlic, roughly crushed
  • 2 Medium-Sized Onion, finely chopped
  • 2 Medium-Sized Tomatoes, finely chopped
  • 1 Capsicum (Bell Pepper), finely chopped
  • 3 tablespoons Kashmiri Red Chilli Powder
  • 3-4 tablespoons Pav Bhaji Masala
  • Salt to taste
  • 3 tablespoons Coriander Leaves, finely chopped
  • 1 teaspoon Lemon Juice, for garnish
  • 2 tablespoons Oil
  • 3-4 tablespoons Butter

For Pav

  • 12 Pav (Loaf Bread)
  • Butter to toast, as per requirement

Instructions
 

  • Wash cauliflower florets, cubed potatoes and green peas and pressure cook for 5 whistles.
  • Once the pressure cooker cools down.
  • Remove the water in which the vegetables were cooked and keep aside. We will use it further in making the pav bhaji.
  • Using a masher or the back of the ladle, mash the vegetables till they are mushy.
  • In a pan, add a 2 tablespoons of oil and a tablespoon of butter. Add roughly crushed garlic and saute till the raw flavour of garlic fades away.
  • Add finely chopped onions and saute till translucent.
  • Add finely chopped green capsicum (bell pepper) and cook for further 3 minutes.
  • Add finely chopped tomatoes. Saute this mixture till all the vegetables are perfectly cooked. Slightly mash them.
  • Add pav bhaji masala and Kashmiri red chilli powder.
  • Add 1/4th cup of the vegetable stock that we set aside earlier so that the masala doesn't burn.
  • Simmer this onion-tomato mixture for 2 minutes on low flame so that all the spices are properly infused with the vegetables.
  • Add the mashed cauliflower, potatoes & peas and mix well. Add salt to taste.
  • Again mash the bhaji so that all the seasoing and spices are nicely incorporated with the vegetables.
  • Add 1 tablespoon of butter and mix well.
  • Cover and let the bhaji simmer on low flame for about 5-7 minutes.
  • Lastly, add finely chopped coriander leaves (cilantro). Pav Bhaji is ready to serve.

For Pav (Loaf Bread)

  • Slit pav (Indian bread) and keep aside.
  • Heat a skillet, add 1 tsp of butter, sprinkle a pinch of pav bhaji masala, red chilly powder and finely chopped coriander leaves. Place the slit portion of the pav facing the butter. Toast for 15 seconds.
  • Apply butter on both the sides of pav and toast the pav from both sides till they are slightly crisp.
  • Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, and chopped onions.

Video

Notes

You can also add vegetables likes french beans, carrots or cabbage as per your liking.
To make it vegan, do not add butter and cook the bhaji in oil.
You may also add spices like cumin & coriander powder. 
Keyword Easy Pav Bhaji Recipe, Indian recipes, Indian vegetarian recipes, Mumbai Pav Bhaji, mumbai street food, Vegetarian snacks

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