Pav Bhaji is known also Indian Sloppy Joes. Mumbai Pav Bhaji – Slow Simmered Spiced Vegetable gravy is served with butter crusted dinner rolls, diced onions, lemon wedges and a blob of butter.

If you have never tried Pav Bhajji, you must try them at-least once!! Otherwise you are sure to miss out on something so delicious!!

Growing up in Mumbai, I have devoured on street food, specially Pav Bhaji a countless times. I cannot stress much but this dish is on top of my favourites!!  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 UK,  I find using Lurpak Butter the closest to getting the flavours right!

SO,WHAT IS PAV BHAJI?

Pav Bhaji is a medley of mashed vegetables simmered in onion tomato gravy, special pav bhaji masala powder  and lots of butter.. Serve them with Ladi Pav { Pav Bhaji bread}, a dollop of butter on top of the Bhaji, along with chopped onions and lemon wedges.

Some people call is Pau Bhaji , Paav Bhaji, Paav Bhajji , Pav Bhaji Masala. In either-case, it’s our favourite  Bombay Pav Bhaji only.

One important question is how to achieve that  Reddish Color in the Pav Bhaji ? We do not add 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 atleast 15- 30 minutes. Grind them into a fine paste. This is one trick, I have learnt from Tarla Dalal Pav Bhaji  masala recipe.

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 MUMBAI PAV BHAJI RECIPE { EASY PAV BHAJI }

There are a myriad of variations to this easy delicious Bhaji.  Adding and substituting ingredients gives this recipe a new prefix. However Original 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 – Add all the ingredients into the pressure cooker/ Instant Pot and pressure cook it .

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 TYPE OF MASALA DO I USE FOR MAKING PAV BHAJI?

Mumbai Pav Bhaji has a special ingredient that renders that authentic street food flavours and it is called PAV BHAJI MASALA. This masala powder has a blend of spices that lends authentic flavours.  There are numerous brands selling Pav Bhaji Masala Powder in the Indian Stores, but I am quite particular about using only EVEREST PAV BHAJI MASALA.

This masala powder is the only one I could recommend, that renders nearly the same flavours as the Street food Vendor.  However Pao Bhajji Masala powder can be made at home.

I learnt to make Homemade Pav Bhaji masala Recipe from Tarla Dalal.com. Its just amazing, just incase you cannot find Everest Pav Bhaji Masala to buy.

Homemade Pav Bhaji Masala Recipe below

To make pav bhaji masala at home, all you need is

PAV BHAJI MASALA INGREDIENTS & METHOD

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

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 curry.

TIPS TO MAKE THE BEST PAV BHAJI RECIPE!

• Do not use artificial colour, instead follow the technique as mentioned above.
• Use of fresh ingredients are absolutely essential
• Generous addition of 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. Its just too good. But I prefer to leave out when I make it for my family.

Talk about Indian street food and I have a whole lot of  dishes to recommend.

Some of my Highly Recommended Street food recipes to try

Sev Puri
Samosa Chole Chaat
Churumuri
Dahi Puri Chaat
How to make Papdi’s
Ragda Patties
Kala Chana Chaat
Ram Ladoo

WHAT IS THE BEST WAY TO SERVE PAV BHAJI?

Pav Bhaji is one favourite 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 in 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.

Mumbai Pav Bhaji Recipe below

5 from 6 votes

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Mumbai Style Pav Bhaji Recipe | Pav Bhaji Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Pav bhaji is a popular Mumbai street food dish , consisting of mashed mixed vegetable medley served with pav { dinner rolls } finely chopped onions, lemon wedges and butter.

Course: Appetizer

Cuisine: Indian

Keyword: mumbai, snack, streetfood

Servings: 4 People

Author: Sandhya Hariharan

Ingredients

• 2 Tbsp Salted Butter
• 5 Cloves Chopped garlic
• 2 Tsp Freshly grated ginger
• 3 Kasmiri Red Chilli
• 2 Medium sized onions
• 1 -2 Green Chilli finely sliced
• 4 Medium size Tomato diced finely
• 1/2 Cup Cauliflower florets
• 1 Green Pepper
• Handful Green Peas
• 1/2 Carrot
• 3 Medium sized Potatoes

Powders & Garnishing:

• 3 Tsp 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 Cilantro / Coriander leaves

For Serving:

• 4 Pieces Sliced Lemon
• 8 Pav| Dinner Rolls
• 10 g Salted Butter
• 1/4 Cup Finely chopped onions
• Cheese Optional

Instructions

1. Cook cauliflower , peas ,carrots , green pepper together in a pressure cooker and keep it aside.

2. 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.

3. 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.

4. Add red chilli - garlic paste  & ginger, green chillies and saute for 30-40 seconds. 

5. 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.
6. Add turmeric powder, red chilli powder , 1 tsp pav bhajji powder to the mixture.
7. 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.
8. Cook on medium heat for 2-3 minutes and stir continously.

9. Garnish the Pav bhaji with chopped onions and lemon juice.

10. For Serving :
11. 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.

12. 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.

Updated: This recipe was first published on 8th August 2009, updated on 24th March 2019