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pav bhaji recipe, how to make pav bhaji recipe (mumbai style pav bhaji)

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pav bhaji recipe
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pav bhaji recipe with video and step by step photos. this mumbai style pav bhaji is super delicious to taste and similar to the pav bhaji one gets in mumbai.

pav bhaji is one of the most popular mumbai street food. 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.

mumbai pav bhaji recipe

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. mumbai ladi pav
  2. pav recipe in pressure cooker.

pav bhaji recipe video – (1:35 minutes quick video)

pav bhaji recipe below:

4.64 from 63 votes
pav bhaji recipe
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pav bhaji recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 

mumbai 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: brunch, main course, snacks, starters
cuisine: indian street food, maharashtrian, mumbai street food
servings: 5
calories: 228 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for cooking veggies for bhaji:
  • 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
  • ⅓ 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 recipe:
  • 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
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 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.

veggies for mumbai pav bhaji recipe

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

veggies for mumbai pav bhaji recipe

3. add 2.25 to 2.5 cups water.

veggies for mumbai pav bhaji recipe

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

veggies for mumbai pav bhaji recipe

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.

veggies for mumbai pav bhaji recipe

making bhaji for pav bhaji recipe:

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.

making mumbai pav bhaji recipe

7. let the butter melt.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

10. then add ½ cup chopped onions.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

12. saute till the onions turn translucent.

making mumbai pav bhaji recipe

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.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

16. mix well.

making mumbai pav bhaji recipe

17. now add 2 cups finely chopped tomatoes.

making mumbai pav bhaji recipe

18. mix very well.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

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.

making mumbai pav bhaji recipe

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.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

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.

making mumbai pav bhaji recipe

24. mix very well.

making mumbai pav bhaji recipe

25. add the cooked veggies.

making mumbai pav bhaji recipe

26. mix well.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

28. mix very well.

making mumbai pav bhaji recipe

29. then season with salt as per taste.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

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.

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

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

making mumbai pav bhaji recipe

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.

making mumbai pav bhaji recipe

frying pav for pav bhaji recipe:

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.

pav for making pav bhaji recipe

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

making pav bhaji recipe

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

making pav bhaji recipe

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

making pav bhaji recipe

5. then place the pav on the butter.

making pav bhaji recipe

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

making pav bhaji recipe

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.

pav bhaji recipe

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.

bombay pav bhaji recipe




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Reader Interactions

{ 306 Responses }

  1. I am definitely not a great cook. But thought of getting out this recipe for Holi on my unsuspecting family. Turned out to be a amazing hit. I finally ran out of pav.

    The perfect recipe I was looking out for.

  2. Your recipes are my life-saver! Thank you making all the recipes seem so easy with your step-by-step pictorial graphics so that even a novice like myself can churn out great dishes…I have tried so many including the pav bhaji and have loved them all.

  4. I’m making this recipe today and realized that I do not have a pressure cooker, as the recipe requires. Can you recommend whether I should boil on the stove or use a slow cooker? Look forward to trying the recipe as all the comments say it’s delicious!

    • manasa, you can easily boil the veggies with water just about covering them in a pan or pot on a stove. cover the pan or pot with a lid. with slow cooker, it will take more time. so i would suggest to use a stove. you can also steam the veggies. peel and chop the veggies. keep in a steamer pan or rack in a pan or pot. add some water in the pan. cover and steam.

  5. Hi! Last week I made pani puri and masala puri which turned out very well! My grand babies enjoyed! This week made pav bhaji they had a good time! Thank you! The red chutney and the green were really delicious!

  6. Must try receipe, i tried this receipe at home yesterday….I do not like pav bhaji much….but it turned out delicious…the pictorial presentation makes it very easy to understand. Taste was wonderful and will definitely make it again…everyone at my home liked it !

    Thanks

  7. Bhaji came out very well. I have become a fan of “vegreceipesofindia” site 🙂
    Tried Dal fry, dal palak, rice kheer etc… All came out well.
    As all the recipes are shown in step by step pic which make it easy to prepare.
    Thanks a lot for all the wonderful recipes.

    • Welcome Radhika. Thanks for your kind words and positive feedback on recipes. Glad to know that so many recipes you have tried from blog have come out well.

  9. I was so excited when I got this morning to find this recipe as one of my “alerts”! We will be going to France at the end of November to spend two months with our daughter and her husband ( who grew up in Mumbai) and their little ones. This is one of my daughter’s favorite things to eat when they visit his family there. The recipe/instructions are excellent. I make a my own bread/rolls, etc., so I have that part down pat!

  12. Capsicums are not a must in bhaji. My mum never added them and ive always enjoyed it that way. Highly unlikely the traditional recipie has capsicum. Other than that dish looks mouthwatering

    • in mumbai pav bhaji, capsicum is always added. some amount of capsicum gives a very good taste. i have made pav bhaji without capsicum too, but have always felt some flavor and taste missing if they were not added.

  14. Do you notice a difference between steaming the veggies first before you add the masala versus steaming the veggies with the masala and then just mashing everything to the consistency of pauv bhaji?

  15. HI dassana,
    I am big fan of your recipes. I have tried this pav Bhaji & It was so yummy. I also made some red garlic chutney & chopped onions on top & that really spiced things up.
    I also appreciate the fact that you always reply to all comments & keep your site always updated. Request you to share more reciepes to make quick fixes from leftover food from evening since this is a big matter for lots of home-makers.

    Best Regards,
    Karishma

    • thank you karishma for this lovely feedback. red garlic chutney always peps up any dish. thats a good idea to serve it with pav bhaji. may be i should also give a try. i do have some recipes made with leftovers like leftover rice and dal. will try to keep your suggestion in mind and add some more recipes that can me made with leftover food.

  16. Can’t wait to try this out! Been looking for a pav bhaji recipe!

    I am in the US and have asked my MIL to get some pots/pans for me for cooking here on a gas stove. Do you recommend any brands? I have noticed that my subjis cook better in an aluminum karai. Do you recommend any good brands for a flat bottom aluminum karai. Do you have any other recommendations? Thanks in advance!

    • Welcome Shona. As far as possible avoid aluminium. use cast iron. they are much better for health and food cooks evenly. however maintenance is there but they last for a long time. for low maintenance you can use heavy steel kadai. cast iron pans from ‘lodge’ brand are good and they are easily available in US. so no need to buy from india. in india, you can get iron kadai and iron tawa for frying and making other curries or parathas. this iron kadai will be there in any good utensil shop or in a local market or sadar bajar. as such there is no brand for iron kadai. however there is one brand i purchased 2 kadai from amazon.in. it is zishta and their kadai were good.

  17. As we get to hear pav bhaji we feel that spicy taste in our mind. This step by step recipe did the same. Thank you for sharing this delicious recipe.

    • cauliflower is one of the essential veggie used in mumbai pav bhaji. without cauliflower some taste will go away. but you can still make pav bhaji without cauliflower. but just that there will be slight change in the taste.

  19. Thanks for the wonderful recipes.
    I want to request You to please post an estimate of SALT also in dishes, at least the min required amount, that long be helpful, Thanks ??

    • welcome kanika. i do try to add the amount of salt in some recipes. but for most recipe i do not add as the preference for salt varies from person to person. though for any recipe having 3 to 4 servings, you can add 1/2 teaspoon salt first. then if you feel the salt is less, you can just add some more salt, like 1/8th to 1/4th teaspoon.

  20. Hello Dasana, your above recipe demands for your name to be upgraded to Bara-anna, and the recipe itself is pure sola-anna. ! :-o) I don’t expect you remember me, but I wrote to you on March 14, 2015 because that was Pi day = 3.14 15, in the medu vada section. Anyway, I’ve been following many of your recipes, and have always had wonderful results. I’ve just finished dinner, and may I share some thoughts ? …..
    1. I started late, and my wife came home from work, early, and the food was not ready – so she pouted, and had cornflakes and milk for dinner. But she did try my pavbhaji after an hour, and she liked it, so I am ecstatic !
    2. I added a little beetroot, and it added some sweetness. ( I really don’t care much about the red color …). I also added 200cc of tomato juice, that I had left over after some sambar, 4 days ago. so I reduced the number of tomatoes and added less salt, because tomato juice has salt added to it. I added a whole bulb of fresh crushed garlic – only because I have too much garlic in my pantry …. I just reduced the onion somewhat. I added some MSG, because I add it to almost everything I make. I don’t know if it makes any iota of a difference. ;-D)
    3. Finally, it’s nice to see you’re going strong, and your website still comes up number one, for me, on most indian vegetarian recipes ! My niece is a VP for Google, in Chicago, and she says the algorithm is so secret, even she has no idea. Best wishes for continued success, and sincere regards to Amit.

    • G Kulkarni Ji, I remember you clearly. Because very few readers write humorous comments which makes you laugh. Laughter is something which we are missing in present time. My hubby told me that in old times there used to be 16 anna in one rupee which he has further learn from his grand father. Its good to see that you experiment with food because thats what brings out the flavor which one wants. I believe even google does not know the real algorithm because its becoming more machine oriented. But they definitely favor sites which are liked by readers. So sharing good recipes not only generate good karma in form of readers love and support but also attracts google attention !!!

      • Wow that’s a great read between you both. I love your recipes and am 100% confident that it comes out well. This aspect of humor and good karma caught me bang on. Best wishes to you

    • nishtha, when i started the blog, i had shared some microwave recipes as i used to use it often. now for health reasons, i have stopped using microwave completely. hence i am not adding any microwave recipes on the blog.

  22. Hi dassana,
    I love all ur receipes and they turned up so good . My family likes it too . I m known in my street line for my Pav Bhaji ( made in ur way :)) i always ask them just to check ur website(those who can).
    Though i have made few changes-
    1) i add haldi after frying onion in butter.
    2) Then ginger garlic paste . after adding tht i wait for few mins and add garam masala , kashmiri lal mirch. After cooking this for a min i add tomatoes and salt.
    3) Rest steps i follow urs

    Thnx alot to u for such a great website , receipes. u r a boon 🙂

  25. Hello dassana.. Just love ur recipes.. They are awesome! One question,can i replace cauliflower with cabbage if i dont hv cauliflower? Wl it make any difference in taste?

    • taposhi thanks, caulifower has a different texture hence it gives a nice flavor and texture to pav bhaji. so use cauliflower is possible, hope this information helps you. do let us know once you try the pav bhaji.

  26. Firstly m biggest fan of urs..ur recipe is awesome….Please share the recipe of lithhi chokaa pls pls pls

  28. its awsme, i jst lv ur recipe, its so simple and easy to get the idea how to cook the particular item. so hlpfl….

  29. I’m just a big fan of ur recipes and u…
    Thnx for all the awsome tastes, which I learn from us website..
    Tnxn alot..

  31. Can I just say you’re my goto person/site for veg recipes! You make it really simple to cook and everything I’ve tried from paneer tikka masala to fried rice just turned out fantastic! I’ve only been cooking for about a year now and I’m enjoying it all thanks to the ease with which you describe them. Thank you with all my heart and the clean licked plates 🙂 Much love!

  32. I made this pav bhaji for my daughter’s birthday party for 50 people it was so tasty even I got only a little to eat. Your recipes are amazing. Can u post recipes for lunch box for adults as well as pre schoolers.

  33. I’ve this twice, and it’s the best pav bhaji I’ve ever had. My kids love it too. Also made pav from your recipe and it turned out really good. Waiting to try more of your recipes 🙂
    Thanks!

  35. I prepared it seeing ur blog it really came out well.. Every body liked it and Wil be preparing again ad again as I became perfect with this taste.. Thank u for ur help

  36. Hey hi we can add little kashmiri laal mirch powder for red colour it comes out good n attractive too like street food

  37. i prepared it today, and every one liked it now its time to follow all your recipe and creat more delicacies, thank you so much for showing a very easy and fast way of cooking, it would be more helpful if you could provide cooking tips like pros and cons
    ?

  39. I’m going to make Pav Bhaji today eve for the first time n let’s c how it becomes, I liked the above pav bhaji recipe so I’m going to do the same, lets c, Wish me luck…

  40. Try adding a beetroot with the other vegetables while cooking them. You will get the red colour of the street vendors’ pav bhaji

  41. I am in Germany currently and craving for Indian food.. thought of pav bhaji and as always visited your site. It came out very well, thank you so much.My husband liked it a lot. I never go wrong with your recipes 🙂
    One doubt – how to get that orangish-red colour?? No doubt the taste was awesome!

    • thanks vindhya. nice to know. i suspect the street vendors add color. but we don’t need to add any color. just grind some red chilies ( 2 to 3) and use the red chili paste. don’t add any red chili powder. the color will be orangish to red, depending on the type of red chilies used. pre soak the chilies in hot water for 30 minutes before grinding.

  42. Hi
    I tried this recipe and it was awesome, your all recipes r very easy n good, I follow your veg recipes n I simply love it

  43. I made pav bhaji recipe tomorrow in the lunch..n it was my first time…n guess wat…it turned out super delicious n the best part…i made the pav bhaji masala powder at my home!!. Thanks for such a amazing recipe..

    • generally in mumbai pav bhaji beet is not added. apart from giving the color, beets also change the taste. will make the pav bhaji somewhat sweet. so i do not add beet.

  48. The pav bhaji that is made by street vendors have a bright red tinge which makes the food quite attractive. Is there a possibility that the vendors secretly add red food colour? I am asking this question because when I followed your recipe, my guests commented that the red colour of the street pav bhaji was missing.

    • homemade pav bhaji won’t have the red color. i am not sure about the street vendors using red color, but i have seen some of them adding a red paste. which i thinks is red chili garlic ginger paste. so the red color could be due to the dry red chilies.

      • In My first trial of paav bhaji colour was not red… But this time i added more tomatoes along with red carrot and red chilli powder… And it was luking beautiful and tasting yummm..

        • the color depends on the type of red chili powder. some recipes also use red chili paste. with red chili paste the color is a deep red. adding more tomatoes and red carrots is a good and a healthy idea.

  49. Just had an Indian curry party in my co., Japan, last friday. I had to cook. I followed your recipe. I made Rajma Masala and Sambar and served with Basmati rice. My japanese friends liked very much and planning to have another curry party. This time I plan to make pav bhaji. I have tamarind but no amchur. Can I use tamarind in place of amchur to get sour taste? It is not at all.easy to get indian ingredients in Japan.

    By the way thanx a lot for ur recipe guide.

    • thats nice to know satish. happy cooking for colleagues. now coming to your query, tamarind can give a different kind of sour taste than amchur. i suggest to use lemon juice, instead of tamarind. just add a few drops of lemon juice to the pav bhaji, to give a slight hint of sourness. the sourness should be subtly felt. while serving of course, you can serve with some lemon wedges, so that the person can add more or less as per his/her choice.

  52. Sir I always read ur recipe Before I start cooking n trust me I found my confidence double. But kindly reply me that when all vegees are pressure cooked. How much time I have to pressure cook it.or can I used boiled cauliflower or mutter in place of pressure cook?:-

    • thanks. you can cook all the veggies for 2 to 3 whistles, about 10 to 12 minutes. you can also use boiled cauliflower and mutter. but i do suggest to add some potatoes and carrots.

  55. Welcome to Mumbai thts wht ill say after trying this wonderful pav bhaji recipe of urzzz…loads of love to uuuu

  57. Hey! I made pav bhaji using ur recipe and had my own homemade pav bhaji masala
    It turned out very nice, I’m especially happy because it was my first attempt at pav bhaji

  59. The beauty of this recipe is (as is the case with anything you present to your readers) lies in its simplicity (i’m sure we all had an ‘oh i didn’t know it was that easy!’ moment at some point in time when attempting to create your work) , secondly its versatility – the same bhaji could go with chapati as an accompaniment also and last not the least , the health benefits of having all these ‘colourful’ foods minus the scary angry-looking orange (food colouring i suspect) that gets added in restaurants. For those (like me) concerned about cholesterol etc skipping on butter makes it a very healthy dish actually. Good day and look forward to trying more things!

  68. My interest in cooking Indian food has doubled after following your recipe. I loved it!

  71. I tried this recipe.. Turned out very well. My family loved it. Thank u so much for ur recipes. Recent days I’m referring lots of recipes from ur blog. TFS

  73. Thank u for giving recipes of pav bhaji i want to open a stall of pavbhaji so its helpful to me to know all ingredients which added good taste to it and i wish i serve better to people who loves pav bhaji.

  74. I have made pav bhaji (at a friends recommendation) from this recipe several times. Its turned out great every time and to my surprise when I gave it to my 11 year old nephew with a lamb curry (I skipped the bread) he said it was the nicer one. Very clear

    • thanks margaret for sharing your experience. its a pleasant surprise to know that your nephew preferred the pav bhaji. because of much of our liking for food and taste, is from childhood eating habits.

  75. My first attempt at pav bhaji and turned out pretty good because of this easy-to-follow recipe. Your blog has been immensely useful for me in the past as well. Thank you 🙂

  77. Thank you Dassana ji…its the best paav bhaji recipe i have ever come across…loved it so much

  80. I like the recipe of Pav Bhaji. So i am going to try. No butter, no Pav Bhaji Masala, simple. Thanks.

  83. awesome pav bhaji recipe……… i like it. i prepare it at my home and every one praise it. thank you amit sir. i love this site very much as i learn many new recipies from here. thanks again .

  84. Dassana i really love your website.i have a business and your website really very helpful for me . Thank you very much for creating a very good and useful website. Now you can start another website for non veg.

  85. wow…………………, super website .cogatulations to you and to yourwebsite . fantastic your website

    thanks
    thank you,
    gopi krishna.

  87. di can I use other veggies to like carrots turnip etc…..plz tell because I want to make it tomorrow ……..I have already followed ur pav bhaji recipe and it comes out awsme….bt this time want to try other veggies too……

  88. Realy sooooo gooooood and easy to make less time consuming … i just want to ask one thing that which co pav bhaji masala u use in receipe so we can get the juhu pav bhaji taste.?

  90. thank u for this wonderful recipe.. it turned awesome and me n my husband both loved.. wan try again.

  92. I doesn’t know that I can prepare pav bhaji so well. The credit goes to u dassana .it just came out wow……thank u for the perfect recipe…

  95. hello, just going to make it , but i dont have capsicum, and I am planning to use dried green peas .. will it taste same like bombay road side?? i simply love that taste
    please comment

    • better to add capsicum. try to get one, if you are making. yes it does taste like the bombay road side pav bhaji if you use dried green peas. but soak the peas in water for some hours or overnight and then cook them till they are completely soft.

  97. Made this today for dinner. It was yummy. Thank you. Will try with more tamotoes next time….as we like bit more sour.

  99. My pavbhaji becomes heavy, dry and not as smooth and light as Bombay pavbhaji that we eat at chowpatty or any street in Mumbai.. what could be my mistake??
    please reply here.
    thanks

  100. Thank you so much… Great recipe. I’m 16 was hungry as usual.. This recipe helped me to make the perfect pav bhaji at once.. Yummy! 🙂

  101. When i saw this dish in your site its became easier for me and the description with picture is the excellent work and made the dish more easier.thanks

  102. It was really awesome i loved the recipe and even my friends liked it a lot and they were happy for i was cooking kitchen stuff for the very first time and it was tasty ..

  103. its really awesome ……………..
    i tried it and it tastes superb……..

  105. Dear Dassana,

    You post wonderful receipes. So far I have tried multiple receipes from your website all turned out perfect. Everybody enjoys the food prepared! I sometimes cant imagine how someone can be so good at giving steps with pictures and tips for any dish preparation. You have spread the aroma of your receipes in every home! We wish you all the best ..may we always get such wonderful receipes from you! Thanks! Regards- Pranjali

    • thanks pranjali for this encouraging feedback. the secret is passion for cooking and sharing. any thing which you love is never a job or burden on you. e.g. children can keep on playing for hours.

  106. i am a pav bhaji lover. nvr knew it would be so easy to make it. thnk you 🙂

  107. I tried out your recipe & it turned out fab. I see you really take the time to post a recipe along with pics. I have tried some of your other recipes too like Patra. That turned out very well too,ur inclusion of step by step pics was a great help to me as I had never made it before. Keep up the good work,looking forward to seeing more!

  108. My spouse was missing Mumbai. Thanks to your pav bhaji recipe blog, she isn’t any more missing mumbai. : ).

  110. Trying it out tonight. Will post later how it turns out. This is the most apt recipe ive found on the internet.

  111. Thank u so much.. My wife asked me to cook pav bhaji I was so confused but yourr recipe saved the day for me… Thank u so much

  112. Ohky well dis ws really helpful….I m a college goin student n an amateur cook..so I like trying new stuff dis ws ma first time for pao bhaji….I guess I cud neva make a better dish Dan dis….yeah I added alil mayo sauce in da end n a tinge of lemon before serving…..wid those crispy paos….it ws hell amazing Dats wht I ws told…but ur recipe helped me Giving dat basic idea…thanx a ton….I managed to make some one feel special…coz I cooked it on sUm
    Occasion….tq..:)

  113. Hi Dassana ,

    Thanks a lot for sharing this .I tried it and it came out really well …Thanks a lot again:)

  114. I like veg receipes of india because i learn to make paneer butter masalsa and some north indian dishes

  116. Hi dassana..
    Your recipes are really very awesome..i am a college going girl and after reading your recipes i have developed interest in cooking..which was not so earlier..keep on posting new ones..and thanks again 🙂

  118. I’m all set with all my ingredients ready and chopped. Making it for the first time.. But now i realised that i missed ginger 😛 so making it like dat only. Excited to see how it turns out. After all its my frst time. Thank u so much for posting such a nice and simple recipe. 🙂

  120. Hi Dassana
    Your Pav bhaji recipe looks very yummy.I love pav bhaji, but my husband doesn’t like it much. Following your recipe I’ll try it at home.. Hope my husband will like it.

  121. Thank you Dassana.
    I followed your recipe,as I dint hv Pav bhaji masala so I hv used garam masala n amchur(as u suggested) n it came out very tasty

    • welcome swati. garam masala is a good alternative to pav bhaji masala. even i have also used garam masala on few occasions while making pav bhaji.

  124. I am making pav bhaji following your recipe just as i am writing this. Last time i made it,it was a huge hit. My mom started eating pav bhaji( she never liked it much). Luv u thanks for this amazingly easy recipe.
    regards
    ananya

  125. Hi dassana,
    Tried ur pav bhaji recipe.i was showered wid compliments.i felt so glad.thanks for bringing out the best in me.ur recipes are simply mind blowing

  126. Hello Dasanna,
    I made your Pav Bhaji last time and my daughter said ‘it is the best pav bhaji i have ever eatn”
    I am going to make it on large scale for a party. Can I use cabbage instead of cauli flower? Also everytime I post my comment. I use the bestest words of praise for you ( because you deserve it so much). But why do they get deleted? Today my daughter was asking me whether the person I am following (that is you) is a guy or girl.Because from the name she thinks you are a guy. I showed her your picture. But she is asking me why is the name Amit?

    • thanks a lot sandy. i have not deleted your comments. may be your comments have gone in the spam folder. it happens sometimes when certain words are used. i will check the spam folder. we delete comments which are rude, arrogant and use swear words or are negative or over the top.

      cabbage would give a different taste and texture to pav bhaji. generally cabbage is never added to pav bhaji. so my suggestion would be not to use cabbage. skip the cauliflower if you don’t have it.

      give my love & hugs to your cute daughter. my name is dassana and surname is amit. my husband’s name is amit. since i am half south indian, we take our husband’s name after marriage as the surname. you can tell her this 🙂

      • Thank you so much. You deserve nothing but wonderfull praiseworthy words. I do not know why comments might have gone to spam. Anyways once again want to thank you so much for your receipes It has improved our life style.I also started baking whole wheat pavs now at home. Falling short of words to praise and thank you. Keep up the good work. God Bless you.
        When I read other peoples comments for you, I feel so so happy as if they are for me. People praise so much without holding anything back, because your receipes are so clear and neat.

        • hey sandy, i was thinking about you a few days back. guess its telepathy. sometimes comments go in spam. i don’t know how it happens. and sometimes real spammy comments do not go in the spam folder. thanks a lot for all your positive wishes sandy.

  127. Looking forward to trying this recipe! I’m American, and after visiting Hyderabad, a couple of months ago, it is time for me to learn to cook more Indian dishes. I had bought a prepared version of Pav Bhaji, today, and then looked up this recipe. Can I use chaat masala (which i have), instead of pav bhaji masala(which i don’t have) , or is garam malasa (have that, too) the only acceptable substitute?

    Now, if I could only conquer dosa-making! Thanks for this, and all.

    • hi vicki, i hope you had a great time in india and enjoyed indian food.

      now for the pav bhaji – chaat masala would make the pav bhaji tangy and salty. chaat masala is generally used to perk up dishes like salads, raita or yogurt dips, sandwiches and indian chaat snacks. add garam masala. about 1 to 2 tsp would be fine. depends upon your taste as garam masala is pretty strong. and some dry mango powder to get hint of sourness in the pav bhaji. if you don’t have mango powder, then just sprinkle lemon juice on the pav bhaji when you have it. you can also add one extra tomato as that will also make the pav bhaji a bit tart. the tomatoes can be minced or pureed too.

      dosa making is easy provided the dosa batter ferments well. however do try making dosa at home.

  130. Really nice recipe..solved my problem of pleasing my mother in law tonight..thanks Dassana!

  133. hi Dassana,
    i have started cooking recently and your bolg has come to my rescue whenever my mum isnt available on phone. i tried the pav bhaji receipe today and received a lot of compliments. all thanks to you..:)

  134. hi Dassana,
    i have recently started cooking for myself and my husband and you come to my rescue when my mum isnt available on the phone. i tried this receipe today and well received a lot of compliments. thankyou..:)

  135. Superb recipe , all time favourite , my family loves this recipe, and it’s easy to prepare.

  138. Hi Dassana,

    I usually like cooking for family during the weekend. This time around I tried this recipe for my weekend lunch for my hubby and my brother. They were completely blown away and showered me with compliments, all thanks to you 😀

  139. Hi , I love chats but its rare i use to eat because of my ammi..she wanna make chat in home..This recipe is very helpful for her.. Inspite of cauliflower can v add any other vegetable..

    • don’t add cauliflower fathima. you can just add some extra potatoes, peas, carrots in place of the cauliflower. sometimes i make pav bhaji just with potatoes, peas and carrots too.

  141. Very nice recipe… have tried it and loved it thoroughly… kudos!…closest to the juhu pav bhaji i have had yet..

  142. i want to make pav bhaji as outside made so your recipe help me making my dish which
    i want to make and by study this recipe i thought it will be delicios

  143. Hi, I’ve just read the notes.. Thanks for adding that garam masala can be used as a substitute.. Impatient to try it!:-)

  144. Hi, I want to try this recipe badly.. But actually am from Mauritius and I don’t think pav bhaji masala is available here.. What can I use as a substitute for that?

    • hi diksha, you can add garam masala powder + amchur/dry mango powder as a substitute for pav bhaji masala. for this recipe first just add 1 tsp of garam masala powder + 1 tsp amchur powder. taste the pav bhaji and if you feel the spice and sourness is less, then add some more of the garam masala and amchur powder. if you don’t have amchur powder, then add an extra tomato and towards the end add some lemon juice. you can easily adjust the lemon juice as per your taste.

  145. Hi

    Could you help me I accidentally put too many green vegetables and it loooks and tastes greeny what should i do

  146. hi,Dassana
    i am very fond of your blog Veg Recipes of India , vn ever i get time i go through it , today i read Mumbai Pav Bhaji Recipe, bt littel problem with it . i work in middle east
    ‘ kuwait’ we dont get some brand like pav baji, usal pav “massala packs”. so can you please share this secret massala recipes on your blog, if you share i will be great full. because by cooking your recipe we get our INDIAN flavour in this middle east country and so we never fell that we are far from our Motherland,friends & family. it was great to read middeleast recipes like peta bread, Hamous & Fallifal “yes” it is a very good tasty snacks and most popular dish every where we get in kuwait. it is liked by every one rich & poor. i wish our indian should try this in there home vt there family. love to see your blog genaration to come GOD bless you

    • thanks dominic. at home we all love the middle eastern recipes. since i make these sometimes, these recipes get posted on the blog too. even i wish indians should try middle eastern food.

      i only have a punjabi garam masala powder on the blog. haven’t updated with pav bhaji masala or usal masala. this recipe of garam masala is too good. i use this powder for everyday cooking. i even add these to the usals i make at home. i even add this powder to the biryanis and dals i make at home.

      i have even added to pav bhaji and the taste is good. so you can make this garam masala recipe and add it to the pav bhaji or usal. for pav bhaji along with this masala, you will need to add amchur powder/dry mango powder also and the turmeric powder and red chilli powder. if you don’t have amchur powder than add some lemon juice instead, but not too much. just to get a hint of sourness in the pav bhaji.

      garam masala recipe here: https://www.vegrecipesofindia.com/punjabi-garam-masala/

      • thank Dassana,
        for the garam masala recipe, i will try and let you know bt still if you have this usal & pav bhaji masala please put on your blog. thank you one’s again GOD bless you……………..

        • whenever i make the pav bhaji or goda masala (which is used in maharashtrian dishes like usal, dal veggie dishes etc) i will update on the blog.

  147. I am a student in USA, stay with roomies… and when my cooking turn comes, stun them with your mouth watering recipies 🙂 Thanks :))

  148. Hi Dassana,

    Your receipe was super duper hit..i made it on weekend and everyone said it is even better than restuarant …thanks a alot…now one more dish is added in my list for guests and that is Dassana’s Pav Bhaji….I am very confident in making it……..thanks to you…

    when r u posting my Gatta’s receipe

    • thanks renuka. am glad… i really feel good when readers try my recipes and they turn out fab. even at my home everybody asks me only to make pav bhaji 🙂

      the gatta recipe will take time. we will be relocating our house in some time. so may be no posting for some weeks. but i will surely post the recipe after some weeks or a month.

  149. Hello Dassana, today i tried bhaji receipe and it was full of flavours…my 2 yrs old son also liked it and wanted more & more -:)…Thank you so much for the all the sincere efforts & providing us the detailed, step by step pics….with love meeta, bye tc…

    • thanks meeta. glad to know your 2 year old son liked it. with kids and their picky eating habits, i know how difficult it is for parents at times.

  150. Thanks a lot dassana,yesterday i tried ur veg. briyani recipe & it was super hit…i always scared of making briyani,b’coz i believe this is the most toughest recipe,but u made it so easy for me to prepare my 1st briyani.once again thanks a loooooootttttt………..

      • Dassana, I made this on Sunday…and the whole family loved it…I used amul butter as you had mentioned to use it…it tasted exactly like the chat wallas….a big thank you from my kids too!! they had a blast yesterday!! I am sharing this on my FB page…

          • This was really good. I also added garam masala, amchur and grated mozzarella cheese at the end of cooking. The gravy became kind of sticky. Added grated cheese along with other garnishing. Thank you.

          • i dont know where my comments disappear….i have to keep on posting……. I added garam masala and amchur along with pav bhaji masala. Served it with grated cheese along with other garnishing. It tasted like Juhu beach pav bhaji. Thank you very much.

            • your comment had gone in the spam folder. sometimes for some unknown reason a few comments automatically go to the spam folder. then we unspam them and reply. thanks a lot for the feedback sabina and comparing this pav bhaji with juhu pav bhaji 🙂

              • I made bhaji following this recipe for tonight’s dinner. My kids and husband loved it.. thank you for sharing this wonderful recipe with us all! Will keep you posted as and when I try your recipes. Good night 🙂