Authentic Pav Bhaji Recipe – Mumbai Street Food Special

Last Updated on 4 months by Neha Deshmukh

Authentic Pav Bhaji Recipe – Mumbai Street Food Special

Okay, let’s be real. Is there anything quite as satisfying as a plate of hot, buttery Pav Bhaji? This Mumbai street food classic is pure comfort food, and honestly, once you make it at home, you might just forget about ordering takeout! I remember the first time I tried to recreate this at home – it took a few attempts to get the bhaji just right, but trust me, it’s worth the effort. Let’s dive in!

Why You’ll Love This Recipe

This Pav Bhaji recipe is all about flavour. It’s a vibrant mix of mashed vegetables in a rich, spicy gravy, served with soft, buttery pav (bread rolls). It’s quick enough for a weeknight meal, but special enough to impress your friends and family. Plus, it’s totally customizable – you can adjust the spice level to your liking, and even sneak in extra veggies!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup chopped mixed vegetables (carrot, cauliflower) – about 150g
• 2 medium potatoes, about 200g
• ¼ cup green peas – about 40g
• 2 tablespoons butter – 30g
• 2 chopped onions
• 2 chopped tomatoes
• ½ cup chopped capsicum – about 75g
• 1 small chopped green chili
• 1 tsp ginger garlic paste
• 2-3 tsp pav bhaji masala
• ½ – 1 tsp chili powder
• ¼ tsp turmeric powder
• ¼ tsp sugar
• 1 half lemon juice
• 6 pav buns

Ingredient Notes

Let’s talk ingredients! A few things can really make or break your Pav Bhaji:

• Pav Bhaji Masala: This is key. You can find good quality blends at Indian grocery stores, or even online. Each brand has a slightly different flavour profile, so feel free to experiment to find your favourite.
• Vegetables: Traditionally, Pav Bhaji uses a mix of potatoes, peas, cauliflower, and carrots. But honestly? Feel free to throw in whatever veggies you have on hand! Beans, beetroot, even spinach work beautifully.
• Butter: Don’t skimp on the butter! It’s what gives Pav Bhaji its signature richness. I prefer using unsalted butter so I can control the saltiness of the dish.
• Spice Levels: Pav Bhaji can range from mild to fiery. I’ve given a range for the chili powder, but start with less and add more to taste. Regional variations in Mumbai often lean towards a spicier bhaji.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the mixed vegetables, potatoes, and peas with enough water to cover them. Cook for 4-5 whistles until they’re beautifully soft. Once cooled slightly, mash them thoroughly – a potato masher works great. Set aside.
2. Now, heat the butter in a large pan or kadhai. Add the chopped onions, capsicum, and green chili. Sauté until the onions are golden brown and fragrant.
3. Add the chopped tomatoes and cook until they become soft and mushy. This takes a little patience, but it’s worth it for that deep tomato flavour.
4. Stir in the pav bhaji masala, chili powder, turmeric powder, and sugar. Cook for a minute or two, until the spices are fragrant.
5. Add the mashed vegetables and a little of the reserved broth from the pressure cooker. Mix well and simmer for 10-15 minutes, mashing continuously with the back of a spoon. This is where the magic happens – the more you mash, the smoother the bhaji will be!
6. Finally, squeeze in the lemon juice and add the kasoori methi (dried fenugreek leaves). Give it a good stir and garnish with fresh coriander.

Expert Tips

• Don’t overcook the vegetables: You want them soft enough to mash, but not falling apart.
• Mash, mash, mash! Seriously, the texture of the bhaji is everything.
• Taste as you go: Adjust the spices to your liking.
• A splash of water: If the bhaji gets too dry, add a little more broth or water.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pav Bhaji: Swap the butter for vegan butter or oil, and you’re good to go!
• Gluten-Free Pav Bhaji: Use gluten-free pav alternatives like gluten-free dinner rolls or even serve the bhaji with rice.
• Spice Level Adjustments: For a mild Pav Bhaji, use just a pinch of chili powder. For a spicy kick, add a whole teaspoon or more!
• Festival Adaptations: During Navratri or Janmashtami, you can easily make an onion and garlic-free version by omitting them from the recipe. It still tastes amazing! My aunt always makes it this way during fasting periods.

Serving Suggestions

Slit the pav buns and generously butter them. Toast them on a griddle until they’re golden brown and crispy. Serve the hot bhaji with the buttered pav, a side of chopped onions, and lemon wedges. It’s also lovely with a dollop of yogurt or a sprinkle of sev (crispy chickpea noodles).

Storage Instructions

Leftover Pav Bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if needed. The pav is best enjoyed fresh, but you can store it in an airtight container at room temperature for a day.

FAQs

What is the secret to a good Pav Bhaji?

The secret is in the mashing! Really take your time and mash the vegetables until they’re smooth and creamy. And don’t be afraid to experiment with the spices.

Can I make Pav Bhaji ahead of time?

Yes, you can make the bhaji ahead of time and store it in the refrigerator. Just reheat it before serving.

What vegetables can I use in Pav Bhaji?

You can use a variety of vegetables, including potatoes, peas, cauliflower, carrots, beans, beetroot, and spinach.

What is Kasuri Methi and can I skip it?

Kasuri Methi is dried fenugreek leaves. It adds a unique flavour to Pav Bhaji. While you can skip it, it really does make a difference.

How can I adjust the spice level of Pav Bhaji?

Start with a small amount of chili powder and add more to taste. You can also use a milder chili powder or omit it altogether for a mild Pav Bhaji.