Pav Bhaji – Mumbai Street Food

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Pav Bhaji

Pav Bhaji… a toungue tickling & mouth watering dish that any Mumbai wala cant resist.

Specially the ones made in Juhu Beach…& the ones by the road side telawala(cart guys). They have got a magic ingredient that draws anyone & everyone to their stand.
I am totally fascinated & bowled over by a Restaurant named Garnish in Matunga. A must visit place for all Pav Bhaji lovers be it Jain style or Cheesy Pav Bhaji…. or the regular one… My total inspiration for Pav Bhaji is Garnish. Still hoping to go back to Mumbai someday.. and have it there:)

I have made my own PAV. It was bingo in my very first attempt. Check it out here.



Sunflower oil2 Tsp
Chopped garlic3 cloves(optional)
finely chopped green chillies1-2 Nos( depending upon hotness
Medium sized onions2 Nos chopped finely
Freshly grated ginger1 Tsp
Medium size Tomato4 Nos diced finely
Cauliflower florets1/2 cup
Green Pepper1 Nos chopped finely
Green PeasHandful
Carrot1/2 Cup
Potato3-4 Nos boiled & mashed

Powders & Garnishing:


Pav Bhaji masala2-3 Tsp( I have used an Everest one)
Turmeric Powder3/4 Tsp
Chilli Powder1/2 Tsp
Salted Butter50 gm
SaltTo Taste
Lemon Juice3-4 Tsp
Coriander Leaves1/4 cup

For Serving:


Sliced Lemon4 pieces
Dinner Rolls(Pav)8
Salted Butter10gm
Finely chopped onions1/4 cup
Sliced Lemon4 pieces


Directions :

  • Cook cauliflower , peas ,carrots , green pepper together in a pressure cooker and keep it aside.
  • Heat 2 tsp oil in a pan .Add garlic & green chillies and saute for 30-40 seconds. Now add ginger & onions and saute until it turns light brown. Add a pinch of salt while frying onions. It will help to evaporate the water & fry quickly.
  • Add the diced tomatoes to it and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
  • Add turmeric powder, red chilli powder , 1 tsp pav bhajji powder to the mixture.
  • Now add the cooked vegetables & mashed potatoes to this mixture along with 1-1.5 glasses of water.Using a potato smasher , press the vegetables a few times till all of them are completely smashed.Bring it to a boil and simmer for ten minutes. Add the rest of the pav bhaji masala and salt now.
  • Cook on medium heat for 2-3 minutes and stir continously.
  • Garnish the bhajji with chopped onions and lemon juice.

For Serving :

  • Heat some butter in a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
  • Garnish the bhaji with chopped coriander leaves, a little of butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.


  • Cheese lovers can grate some cheese on the bhaji and call it cheese pav bhaji.
  • Jains can also make this pav bhaji.. without using onions.. and believe me.. its really yummy… too.. I have tried it ..and its fab


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Comments (4)

  • Woww.. just reminds me of my Garnish & Classic pav bhaji..

  • i am totally inspired by garnish restaurant…!! wow wat a presentation.


  • MMM Yummy!!! My fav pav bhaji…mouth watering..nice blog..keep it up.

  • I have never tried or made a pav bhaji before, thanks for sharing the recipe. It looks delicious and packed full of flavour!


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