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pav bhaji recipe | how to make delicious mumbai pav bhaji recipe

pav bhaji recipe with video and step by step photos. pav bhaji is one of the most popular mumbai street food. this pav bhaji recipe gives a delicious pav bhaji in terms of taste and similar to the pav bhaji one gets in mumbai. 

whenever we would go to juhu beach, pav bhaji was one snack we would always have. i have fond memories of having pav bhaji in my childhood at juhu beach in mumbai. apart from pav bhaji there are various street food recipes which are popular in mumbai and any foodie visiting mumbai should try them like:

later when still in my teens, i started making pav bhaji at home. making pav bhaji at home is very easy. i personally prefer to use amul butter while making pav bhaji, but you could use any brand or even white butter. the best taste of pav bhaji comes with using the perfect pav bhaji masala. so you can use your favorite brand or make pav bhaji masala at home. i have shared an awesome recipe of pav bhaji masala powder which you can try making at home.  its always best to make your own spice powders at home.

the vegetables that are usually added to pav bhaji are cauliflower, potatoes, carrots, peas, capsicum and french beans. depending on the quantity of these vegetables, the final taste and color of the pav bhaji will be different. e.g, if you add more carrots, the pav bhaji will have a mild sweeter taste. you can also just make the bhaji with any of these veggie combination. however, addition of capsicum (green bell pepper) is a must.

for the pav you can either make them at home or buy from a good bakery. i usually make pav a day before when we plan to have pav bhaji or misal pav. in the pics the pav is made from whole wheat flour. i still have to add a recipe of 100% whole wheat pav. meanwhile you can check these recipes of pav which i have already shared:

  1. indian pav recipe,
  2. mumbai ladi pav
  3. pav recipe in pressure cooker.

few street food snacks where pav is used are masala pav, misal pav and vada pav. if you like pav bhaji, then you can also check these tasty variations of pav bhaji:

if you are looking for more street food recipes then do check kulfi, chole bhature, poori bhaji, matar kulcha, samosa chaat, mumbai pani puri and dahi bhalla chaat recipe.

pav bhaji recipe video:

(1:35 minutes quick video)

mumbai pav bhaji recipe below:

4.56 from 52 votes
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mumbai pav bhaji recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 

pav bhaji recipe - pav bhaji is a popular street food from mumbai consisting of spiced smooth mashed mix vegetables, served with lightly toasted buttered bread.

course: indian street food, Mumbai Street food
cuisine: Indian, Maharashtrian
servings: 5
calories: 228 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for cooking veggies:
  • 3 medium sizes potatoes or 250 grams potatoes, peeled and chopped
  • 1 to 1.25 cups chopped cauliflower or 120 to 130 grams cauliflower
  • 1 cup chopped carrot
  • 1 cup green peas, fresh or frozen
  • cup chopped french beans, or 12 to 14 french beans, chopped - OPTIONAL
  • 2.25 to 2.5 cups water for pressure cooking
other ingredients for pav bhaji:
  • 3 tablespoons amul butter, butter is also added later while serving, you can add upto 5 to 6 tablespoons of butter too for a richer version
  • 1 teaspoon cumin seeds (jeera)
  • 1 large onion, finely chopped or ½ cup finely chopped onion
  • 2 teaspoons ginger-garlic paste or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle.
  • 1 or 2 green chilies, chopped
  • ½ cup finely chopped capsicum or 1 medium sized capsicum (green bell pepper), finely chopped
  • 2 cups tightly packed finely chopped tomatoes, or about 2 to 3 large tomatoes, finely chopped
  • 1 teaspoon turmeric powder (haldi powder)
  • 1 teaspoon kashmiri chilli powder or freshly ground 1 to 2 soaked dry kashmiri red chilies - the latter works much better and imparts a beautiful orange color to the bhaji
  • 2 to 3 tablespoons pav bhaji masala, add as required
  • 1.5 to 2 cups water or the stock in which the veggies were cooked or add as required
  • salt as required
accompaniments for pav bhaji:
  • 12 pavs for serving with the bhaji
  • 1 medium to large onion, finely chopped
  • 1 lemon or lime, chopped in wedges
  • 3 to 4 tablespoons chopped coriander leaves, for garnish
how to make recipe
cooking veggies for bhaji:
  1. rinse, peel and chop the veggies. you will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. you can also add veggies of your choice.

  2. add all the above chopped veggies in a 2 litre pressure cooker. also add 1 cup green peas (fresh or frozen).

  3. add 2.25 to 2.5 cups water.

  4. pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.

  5. when the pressure settles down on its own, open the cooker and check if the veggies are cooked well. you can even steam or cook the veggies in a pan. the vegetables have be to cooked completely.

making bhaji for pav bhaji:
  1. heat a pan or kadai. you can also use a large tawa. add 2 to 3 tablespoons butter. you can use amul butter or any brand of butter. butter can be salted or unsalted.

  2. as soon as the butter melts, add 1 teaspoon cumin seeds.

  3. let the cumin seeds crackle and change their color.

  4. then add ½ cup finely chopped onions.

  5. mix onions with the butter and saute on a low to medium flame till the onions translucent.

  6. then add 2 teaspoons ginger-garlic paste. you can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle. 

  7. mix and saute till the raw aroma of both ginger and garlic goes away.

  8. then add chopped green chilies. mix well.

  9. now add 2 cups finely chopped tomatoes. mix very well.

  10. then begin to saute tomatoes on a low to medium flame

  11. saute till the tomatoes become soft and mushy and you see butter releasing from the sides. this takes about 6 to 7 minutes on a low to medium flame. if the tomatoes start sticking to the pan, then sprinkle some water and mix well.

  12. when the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). sauté for 2 to 3 minutes. if the mixture starts sticking to the pan, then you can sprinkle some water. you don’t need to cook the capsicum till very soft. a little crunch is alright.

  13. add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.

  14. then add 2 to 3 tablespoons pav bhaji masala. mix very well.

  15. add the cooked veggies. add all of the stock or water from the pressure cooker in which the veggies were cooked. mix very well.

  16. then season with salt as per taste.

  17. with a potato masher, begin to mash the veggies directly in the pan.

  18. you can mash the veggies less or more according to the consistency you want. for a smooth mixture mash more. for a chunky pav bhaji, mash less.

  19. keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes. 

  20. if the bhaji becomes dry and then add some more water. the consistency is neither very thick nor thin.

  21. do stir often so that the bhaji does not stick to the pan. when the pav bhaji simmers to the desired consistency, check the taste. add salt, pav bhaji masala, red chili powder or butter if required.

  22. when the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. slice the pavs.

frying pav for pav bhaji:
  1. heat a tawa or a shallow frying pan. keep the flame to a low and then add butter.

  2. when the butter begins to melt, add a bit of pav bhaji masala. you can skip pav bhaji masala if you want.

  3. mix the pav bhaji masala very well with a spoon or spatula.

  4. then place the pav on the butter.

  5. rotate the pav all over the melted butter so that the pav absorbs the butter.

  6. now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. add more butter if required.

  7. you can turn over and toast them more if required. then remove in a plate and keep aside.

serving pav bhaji:
  1. now take the bhaji in a serving plate or a bowl. top it up with one to two cubes of butter. you can add more butter, if you like. 

  2. place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji. 

  3. serve bhaji with the lightly pan fried and buttered pav. pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating. 

recipe notes

few suggestions for making pav bhaji recipe:

  1. the spice powders can be easily adjusted to suit your taste.
  2. if you don't want to add butter, then you can also make the pav bhaji in oil.
  3. if you don't have pav bhaji masala, then add garam masala. i have made pav bhaji with garam masala only and nobody could tell the difference. in this scenario, then just add some dry mango powder/amchur to the pav bhaji to get that slightly sour taste. quantity is 2 tsp garam masala with 1 tsp amchur (dry mango powder).
  4. pav bhaji can be had as a meal during lunch or dinner. you could also have it as an evening snack.
  5. use good quality pav bhaji masala or make it at home. 

approximate nutrition info per serving:

Nutrition Facts
mumbai pav bhaji recipe
Amount Per Serving
Calories 228 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 631mg 26%
Potassium 1057mg 30%
Total Carbohydrates 35g 12%
Dietary Fiber 9g 36%
Sugars 8g
Protein 7g 14%
Vitamin A 108.7%
Vitamin C 90.9%
Calcium 10%
Iron 32.4%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make pav bhaji recipe:

cooking veggies:

1. rinse, peel and chop the veggies. you will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. you can also add veggies of your choice.

2. add all the above chopped veggies in a 2 litre pressure cooker. also add 1 cup green peas (fresh or frozen).

3. add 2.25 to 2.5 cups water.

4. pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.

5. when the pressure settles down on its own, open the cooker and check if the veggies are cooked well. you can even steam or cook the veggies in a pan or pot. the vegetables have be to cooked completely. keep the vegetables along with the cooked water (stock) in the cooker itself.

making bhaji for pav bhaji:

6. heat a pan or kadai. you can also use a large tawa. add 2 to 3 tablespoons butter. you can use amul butter or any brand of butter. butter can be salted or unsalted.

7. let the butter melt.

8. as soon as the butter melts, add 1 teaspoon cumin seeds (jeera).

9. let the cumin seeds crackle and change their color.

10. then add ½ cup chopped onions.

11. mix onions with the butter and saute on a low to medium flame till translucent.

12. saute till the onions turn translucent.

13. then add 2 teaspoons ginger-garlic paste. you can also crush or 1.5 inch ginger and 5 to 6 medium garlic cloves, crushed in a mortar-pestle.

14. mix and saute till the raw aroma of both ginger and garlic goes away.

15. then add 1 to 2 green chilies (chopped).

16. mix well.

17. now add 2 cups finely chopped tomatoes.

18. mix very well.

19. then begin to saute tomatoes on a low to medium flame.

20. saute till the tomatoes become soft and mushy and you see butter releasing from the sides. this takes about 6 to 7 minutes on a low to medium flame. if the tomatoes start sticking to the pan, then sprinkle some water and mix well.

21. when the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). sauté for 2 to 3 minutes. if the mixture starts sticking to the pan, then you can sprinkle some water. you don’t need to cook the capsicum till very soft. a little crunch is alright.

22. add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.

23. then add 2 to 3 tablespoons pav bhaji masala powder. depending on how strong is the aroma and flavor of pav bhaji masala, you can add it less or more. add 2 tablespoons if the pav bhaji masala is strong, intense and flavorful. for a less aromatic pav bhaji masala you can add 3 tablespoons of it.

24. mix very well.

25. add the cooked veggies.

26. mix well.

27. add all of the stock or water from the pressure cooker in which the veggies were cooked.

28. mix very well.

29. then season with salt as per taste.

30. with a potato masher, begin to mash the veggies directly in the pan.

31. you can mash the veggies less or more according to the consistency you want in the pav bhaji. for a smooth mixture mash more. for a chunky pav bhaji, mash less. now you can add more water if the bhaji looks thick.

32. keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes on a low flame.

33. if the bhaji becomes dry and then add some more water. the consistency is neither very thick nor thin.

34. do stir often so that the bhaji does not stick to the pan. when the pav bhaji simmers to the desired consistency, check the taste. add salt, pav bhaji masala, red chili powder or butter if required.

frying pav for pav bhaji:

1. when the bhaji is simmering, you can fry the pav so that you serve the pav with steaming hot bhaji. slice the pavs from the center.

2. heat a tawa or a shallow frying pan. keep the flame to a low and then add butter.

3. when the butter begins to melt, add a bit of pav bhaji masala. you can skip pav bhaji masala if you want.

4. mix the pav bhaji masala very well with a spoon or spatula.

5. then place the pav on the butter.

6. rotate the pav all over the melted butter so that the pav absorbs the butter.

7. now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. add more butter if required. you can turn over and toast them more if required. then remove in a plate and keep aside. this way you can fry pav in two to three batches.

serving pav bhaji:

now take the bhaji in a serving plate or a bowl. top it up with one to two cubes of butter. you can add more butter, if you like. place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji. serve bhaji with the lightly pan fried and buttered pav. pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji and then eaten with pav. you can check the video above to see how pav bhaji is served and eaten.




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This post was last modified on November 13, 2017, 3:16 pm

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