Pav Bhaji Recipe- Authentic Mumbai Street Food with Potato Filling

Last Updated on 4 months by Neha Deshmukh

Pav Bhaji Recipe – Authentic Mumbai Street Food with Potato Filling

Okay, let’s be real. Is there anything more satisfying than a plate of hot, buttery Pav Bhaji? This iconic Mumbai street food is pure comfort, 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 magic in my own kitchen – it took a few tries to get the bhaji just right, but trust me, it’s worth the effort. Let’s dive in!

Servings: 5
Cooking Time: 30 minutes
Preparation Time: 10 minutes
Difficulty: Medium

Why You’ll Love This Recipe

This Pav Bhaji recipe isn’t just about following steps; it’s about capturing the vibe of a bustling Mumbai street corner. It’s a flavour explosion – spicy, tangy, buttery, and utterly addictive. Plus, making it yourself means you control the ingredients and spice level, tailoring it exactly to your liking. It’s perfect for a weekend treat, a party snack, or just when you’re craving something seriously delicious.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 tsp oil
• 1 tsp mustard seeds
• 1 pinch hing (asafoetida)
• 2 chopped green chilies
• 2 chopped garlic cloves
• 0.5 tsp ginger paste
• 0.25 tsp turmeric powder
• 2 boiled & mashed potatoes (about 500g)
• 0.5 tsp salt
• 2 tsp lemon juice
• 2 tbsp coriander leaves, chopped
• 2 cup besan (gram flour)
• 0.25 cup rice flour
• 0.5 tsp red chili powder
• 0.25 tsp baking soda
• 1 cup water
• 5 pieces pav bread
• Green chutney (for serving)
• Garlic chutney (for serving)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a truly amazing Pav Bhaji:

• Pav Bread: This isn’t just any bread! You need the soft, slightly sweet pav – the classic Indian dinner roll. It’s designed to soak up all those delicious bhaji juices.
• Besan (Gram Flour): This is the star of the batter. Make sure yours is fresh for the best flavour and texture.
• Hing (Asafoetida): Don’t skip this! It adds a unique, savoury depth that you won’t get anywhere else. I know it smells…interesting…but trust me, it transforms the dish.
• Spice Blend: While you can use a pre-made bhaji masala, I find a simple blend of turmeric and chili powder works beautifully. Feel free to experiment and add a pinch of garam masala if you like! Regional variations often include different spice blends, so don’t be afraid to make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Bhaji: Heat 2 tsp oil in a kadai (wok) or a deep pan. Once hot, add the mustard seeds. When they start to splutter, add the hing, chopped green chilies, garlic, and ginger paste. Sauté until everything is fragrant – about a minute.
2. Spice it Up: Add the turmeric powder and sauté for another 30 seconds. This blooms the spice and releases its flavour.
3. Potato Power: Now, add the mashed potatoes and salt. Mash everything together really well, breaking up any lumps. Turn off the heat and stir in the lemon juice and chopped coriander leaves. Set the bhaji aside.
4. Make the Batter: In a separate bowl, combine the besan, rice flour, turmeric, chili powder, hing, salt, and water. Mix until you have a smooth, lump-free batter. Right before you’re ready to fry, add the baking soda and mix it in quickly. This gives the batter a nice lift.
5. Assemble the Pav: Slice the pav bread horizontally. Spread a generous layer of green chutney on one half and garlic chutney on the other. Take a portion of the potato stuffing and gently form it into a ball. Place the ball between the bread slices and press down gently.
6. Fry to Perfection: Heat oil for deep frying. Dip each assembled pav into the besan batter, making sure it’s fully coated. Carefully lower it into the hot oil and fry until golden brown and crispy on both sides.
7. Drain & Serve: Remove the fried pav from the oil and drain on a paper towel. Serve immediately with extra fried green chilies and your favourite chutneys!

Expert Tips

• Mashing Matters: Really get those potatoes mashed well! No one wants lumpy bhaji.
• Hot Oil is Key: Make sure the oil is hot enough before frying. This ensures a crispy coating and prevents the pav from becoming soggy.
• Don’t Overcrowd: Fry the pav in batches to maintain the oil temperature.

Variations

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

• Vegan Pav Bhaji: Skip the ghee (clarified butter) and use vegetable oil instead.
• Gluten-Free Pav Bhaji: Use a gluten-free flour blend in place of the besan and rice flour. Jowar flour or bajra flour work well.
• Spice Level Adjustments: Add more or less chili powder to adjust the heat. A pinch of cayenne pepper can also kick things up a notch.
• Festival Adaptations: During Navratri, you can skip the potatoes and use other vegetables like yam or sweet potato for a vrat-friendly version.

Serving Suggestions

Pav Bhaji is best enjoyed hot off the press! Serve it with:

• A side of chopped onions and a squeeze of lemon juice.
• Extra green chutney and garlic chutney for dipping.
• A sprinkle of sev (crispy chickpea noodles) for added texture.

Storage Instructions

Leftover bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. The fried pav is best enjoyed immediately, as it will lose its crispness over time.

FAQs

What is Pav Bhaji traditionally served with?

Traditionally, Pav Bhaji is served with chopped onions, a squeeze of lemon juice, and a generous dollop of butter! It’s also common to have extra chutneys on the side.

Can I make the potato bhaji a day ahead?

Yes, you can! The bhaji actually tastes even better the next day as the flavours meld together. Just store it in an airtight container in the refrigerator.

What is Hing (Asafoetida) and can I skip it?

Hing is a resin with a pungent aroma that adds a unique savoury flavour to Indian dishes. While you can skip it, it really does make a difference. If you absolutely can’t find it, a tiny pinch of garlic powder can be a substitute, but it won’t be quite the same.

How do I get the Pav bread soft and fluffy?

Gently warm the pav bread in a pan or microwave before assembling. This makes it more pliable and easier to work with.

What is the best type of oil to use for deep frying?

Vegetable oil, sunflower oil, or peanut oil are all good choices for deep frying. Just make sure it has a high smoke point.