Mumbai Pav Bhaji – Spiced mashed Vegetable is served with butter-crusted Ladi pav, diced onions, lemon wedges, and a blob of butter. No dish is more Bombay, but this Pau Bhaji!
If you have never tried this Pav Bhaji originating from Mumbai, you must try them at least once!! It will leave you finger-licking!
Growing up in Mumbai, I have devoured Indian street food, especially Pav Bhaji countless times – simply Chowpatty Beach style! I cannot stress much, but this dish is on top of my favorites!! Street Vendors would cook Pav Bhaji is Amul Butter{ available in India } and that makes all the difference. However, as we do not get Amul Butter in the UK, I find using Lurpak Butter the closest to getting the flavors right!
WHAT IS PAV BHAJI?
Pav Bhaji is a medley of mashed vegetables simmered in onion tomato gravy, pav bhaji masala powder, and lots of butter. Serve them with Ladi Pav { Pav Bhaji bun}, a dollop of salted butter on top of the Bhaji, along with chopped onions and lemon wedges.
Some people call it as Pau Bhaji , Pav Baaji, Paav Bhaji, Paav Bhajji , Pav Bhaji Masala. In either case, it’s our favorite Bombay Pav Bhaji only.
How to get Red Color in the Pav Bhaji?
Some people prefer adding a pinch of orange-red artificial colors. However, a simple trick is to use Kashmiri red chilli. Soak the Kashmiri Chilli along with Garlic in 1/2 Cup of warm water for at least 15- 30 minutes. Grind them into a fine paste. This is one trick, I have learned from Tarla Dalal Pav Bhaji masala recipe. The other method to achieve red color in the dish is to add a small piece of beetroot to the vegetables for cooking. Beetroot works like a natural dye and lends that gorgeous natural color to the bhaji.
WHAT ARE THE VEGETABLES USED IN MUMBAI PAV BHAJI?
Some of the Vegetables that are the key to making this Orginal Pav Bhaji are
Tomatoes – Using Red Vine Tomatoes adds that tangy flavour. However you may also use canned diced tomatoes or crushed tomatoes.
Onions – Finely dicing onions are quite important to achieving the right texture. Either Red Onion or Bombay White Onion works well here.
Potatoes – Peel the Potatoes, boil, smash and adding them gives the body to Pav Bhaji.
Cauliflower – I love Cauliflower and cannot think of Pao Bhaji without them. Sometimes I love the grate the cauliflower fine and add them too. By doing so, Pav Bhaji masala gets a unique texture.
Green Pepper – Call it capsicum or green pepper, this vegetable is important for rendering that authentic flavor
Other Vegetables like Carrots, Peas are a great addition and blend really well.
Optional Vegetables to use in Pav Bhaji are Mushrooms, Beetroot, Kale, Spinach etc are they are a great way to sneak into the mashed vegetable medley. But then they will not be called as Original Mumbai Pav Bhaji.
VARIATIONS OF EASY PAV BHAJI RECIPE
There is a myriad of variations to this easy delicious Bombay Bhaji. Adding and substituting ingredients gives this recipe a new prefix. However Original Mumbai Pav Bhaji has got a particular set of vegetables used as mentioned above!!
So whats your favourite version? Do you enjoy Original Pav Bhaji or Variations?
Jain Pav Bhaji – No Onion, Garlic or root vegetables are used for making this dish.
Paneer Pav Bhaji – Add lots of crumbled paneer towards the end of cooking and this dish will be called Paneer Pav Bhaji
Cheese Pav Bhaji – A lot of Cheddar Cheese is added just before serving the Pav Bhaji
Mushroom Pav Bhaji – Mushroom is sauted and added to the dish while cooking and the recipe is called Mushroom Pav Bhaji.
Pressure Cooker / Instant Pot Pav Bhaji – Good news! we have a recipe on our blog with a video for Instant Pot Pav Bhaji Recipe!
Pav Bhaji Oats – Add Oats to this mumbai pav bhaji nearly just before completion.
VEGAN PAV BHAJI – Use Vegan Butter or Oil to make Vegan Pav Bhaji. Toast the Dinner Rolls / Pav on the pan or in a toaster.
KETO PAV BHAJI – Can be made with just cauliflower, green bell pepper, tomatoes, onions, ginger garlic ,butter and pav bhaji masala.
WHAT BRAND OF MASALA DO I USE FOR MAKING PAV BHAJI?
Mumbai Pav Bhaji has a special ingredient that renders that authentic street food flavors and it is called PAV BHAJI MASALA. This masala powder has a blend of spices that lends that original street food flavor to the dish. There are numerous brands selling Pav Bhaji Masala Powder in the Superstores and Indian Stores. My favorite brand is EVEREST PAV BHAJI MASALA. Some of my friends love BADSHAH BOMBAY BHAJI PAV MASALA too!
I can highly recommend Everest brand masala powder for making paav bhaji as it renders nearly the same flavors as the Street food Vendor. However, Pao Bhajji Masala powder can be made at home.
If you cannot find store bought powder, you can make make the pav masala powder at home using the recipe below.
I learned to make this amazing recipe for Homemade Pav Bhaji masala Recipe from Tarla Dalal.com.
Homemade Pav Bhaji Masala Powder Recipe below
To make pav bhaji masala POWDER at home, you will need
INGREDIENTS
10 Dried Red Chillies
4 Tbsp Coriander Seeds
2 Tbsp Cumin Seeds
1 Tbsp Fennel Seeds
4 Black Cardamom
1″ Cinnamon Stick
1/2 Tsp Cloves Powder
3 Tsp Turmeric Powder
1 Tsp Ground Ginger Powder
3 Tsp Black Pepper Powder
1 Tbsp Black Salt
3 Tsp Amchur Powder/ Mango Powder
METHOD
In a non stick pan, add coriander seeds, cumin seeds, dried red chillies, fennel seeds, black cardamom, cloves, cinnamon stick and roast on medium flame for 3 minutes. Cool the mixture completely. Transfer the cooled spices to a blender jar and grind it until fine.
Stir in the remaining spices and store the Pav Bhaji Masala in an air tight container to retain the freshness for long.
*** Please do not use Garam Masala Powder or Curry Powder to this dish and call it Pav Bhaji masala curry.
TIPS TO MAKE THE BEST PAV BHAJI RECIPE!
- Do not use artificial color, instead follow the technique as mentioned above.
- The use of fresh ingredients are absolutely essential
- A generous addition of salted butter is the key to the delicious Pav Bhaji.
- Remember to serve the bhaji with butter-crusted ladi pav, finely diced onions, lemon wedge, and a dollop of butter!
- Toast the Pav/dinner rolls with salted butter before serving.
- Some people enjoy sprinkling pav bhaji masala to the pav bun. It’s just too good. But I prefer to leave it out when I make it for my family.
Talk about Indian street food and I have a whole lot of dishes to recommend.
IF YOU LOVE THIS RECIPE, YOU WILL ALSO LOVE
Sev Puri
Samosa Chole Chaat
Churumuri
Dahi Puri Chaat
How to make Papdi’s
Ragda Patties
Kala Chana Chaat
Ram Ladoo
SERVING SUGGESTIONS FOR PAV BHAJI?
Pav Bhaji is one favorite street snack that people love to devour at any hour of the day. Well, I can have them for breakfast, lunch, and dinner too.
Place 2 Ladle full of the bhaji on a plate, top it with cubed salted butter. Serve Mumbai style Pav Bhaji with buttered dinner rolls, red onions, lemon wedges, and cilantro.
As mentioned above, Pav Bhaji tastes best when served with Amul Butter { locally available in India }. But now that we are away from India, I serve them with Lurpak Butter. You can buy sliced dinner rolls from your local bakery or make them fresh at home. I have a recipe for Homemade Dinner Rolls just incase you need one.
If you love this recipe, you will also appreciate how quick and easy it is to make BOMBAY PAV BHAJI in Instant Pot Pressure Cooker .
Easy Steps to make Mumbai Pav Bhaji Recipe below
Mumbai Style Pav Bhaji Recipe | Pav Bhaji Recipe
Print Pin RateIngredients
- 5 Tbsp Salted Butter
- 1 Tbsp Oil
- 5 Cloves Chopped garlic
- 3 Kasmiri Red Chilli
- 2 Tsp ginger diced
- 2 Medium sized onions
- 1 -2 Green Chilli, finely sliced optional
- 4 Medium size Tomato diced
- 3 Medium Sized Potatoes
500g Mixed Vegetables – Cauliflower, green bell pepper, green peas & carrot
- 2 Cup Cauliflower florets 120g
- ¾ Cup Green Pepper 150g
- ¾ Cup Green Peas 115g
- ¾ Cup Carrot 115g
Powders & Garnishing:
- 3 Tbsp Pav Bhaji masala I have used an Everest one
- 3/4 Tsp Turmeric Powder
- 1/2 Tsp Chilli Powder
- 50 g Salted Butter
- Salt To Taste
- 3-4 Tsp Lemon Juice
- 3 Tbsp coriander leaves
For Serving:
- 4 Pieces Sliced Lemon
- 8 Ladi Pav| Dinner Rolls
- 10 g Salted Butter
- 1/4 Cup Finely chopped onions
- Cheese Optional
Instructions
- Cook cauliflower , peas ,carrots , green pepper together in a pressure cooker and keep it aside.
- Soak Kashmiri Red Chilli & Garlic in 1/2 Cup of Hot Water for 15- 30 minutes. Grind them into a fine paste and set it aside.
- Heat 2 tbsp butter in a pan, add 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 red chilli – garlic paste & ginger, green chillies and saute for 30-40 seconds.
- 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 Pav bhaji 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 Pav Bhaji with chopped coriander leaves, a little of butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
Nutrition
Updated: This recipe was first published on 8th August 2009, updated on 24th March 2019
Woww.. just reminds me of my Garnish & Classic pav bhaji..
This Pav Bhaji is so so good. My family really loved it.
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!
wow Paav Bhaj… Ek no…This looks great, I’ve been trying to work out what to feed everyone at a summer picnic and this looks perfect! Thanks for the recipe.
I love traditional sloppy joe’s, but haven’t tried this recipe before! Can’t wait to try this out!
I had never had this before and I am so happy I finally did! Great recipe, thank you!
I agree with you Sandhya, an artificial colour in pav bhaji maybe look appealing but ruins the taste and flavours of the actual dish. Now I am tempted to make over the weekend too.
Wow this has a ton of flavour! Will definitely be adding this yummy dish to my rotation!
I’m always looking out for interesting meatless meals, and since I’ve never had this, I’m super excited to try it. Luckily I have an Indian market down the street from me here in Los Angeles 🙂
Wow, I love pav bhaji. Thanks for sharing this recipe. I definitely try this recipe at home.
II made this one, but I stead of using a mixer, I used a blender, then followed the recipe, came out quite nice. Thank you for sharing.