Pav Bhaji

Pav Bhaji Recipe | a Delicious Indian Food | Indian Street Food with step-by-step photos and detailed recipe. Pav Bhaji is the most delicious Indian street food, mainly popular in Mumbai city, and later gained popularity all over India. Moreover, it is an amalgamation of different vegetables cooked in butter and spices and served with Pav, the Indian word for bread. In a literal sense, Pav Bhaji means, serving soft buns with mashed and spicy vegetables served with a dollop of butter and garnished with finely chopped coriander leaves.

Origin of the word Pav

Mainly, Pav Bhaji is the second-best thing that happened to Mumbai- the first thing of course PAV. Now the story and origin of the term Pav or Pao vary. But all I remember is that the term Pao was introduced to us by Portuguese who called their fluffy bread as “Pao”. Well not going in much detail about the origin of Pav !!…but just want to thank whoever has introduced it. Pav is the most staple of Indian Food.

Mumbai is the heart of the city where meals can be brought for as cheap as Rs 5/- Pav Vada and cutting chai. A city that never sleeps and always eats!! Mumbai city runs on dreams and hope. It is home to plenty and for it is just not a city but an emotion. I am born and bred in this vibrant and lively city. There is something magical about this place which never sleeps-literally!!

The famous street food Pav Bhaji

Here the street food is very famous and it is available at any wee hours of the day and night. Pav Bhaji is one of those dishes that is liked and relished by each and every one. It is the quintessential street food that is available at every nook and corner. It was originated in Mumbai and people all over the country have adopted it eventually. But you will never find the same taste as we get it in Mumbai.

Yes!! Mumbai Pav Bhaji tastes the best in the whole world-wide world. You have to eat to believe that. Well, Mumbaikar’s going to love me on that note!!

Some interesting information about Pav Bhaji

The ubiquitous pav has become as much a part of Mumbai’s culture as the local trains and the beaches. Just utter the word ‘pav‘ and a range of delicious food items flash through your mind right from the humble vada-pav to the more sophisticated Indianized garlic pav.

This dish has an interesting history. Mumbai was originally full of mills and the labor class. The workers had very short lunch breaks and the time was not enough to sit down and complete lunch. On the other hand, they couldn’t eat anything very heavy quickly as it would make them lethargic and slow down their work. So, this street food was devised by roadside vendors.

What is Pav Bhaji?

Pav Bhaji is actually an extremely healthy dish, although today it is categorized as fast food with dollops of butter. Initially, it was known to be just a mash of multiple vegetables spiced up to add flavor and accompanied by pav. It was filling, nutritious, and healthy. We aren’t really complaining about the butter today though. If you can see the butter dripping from the pav, nothing like it! There are hundreds of variants of Pav Bhaji available today right from cheese Pav Bhaji, Paneer Pav Bhaji to Chinese Pav Bhaji and the list goes on.

Though there are hundreds of stalls in Mumbai, places like Sardar Pav Bhaji (Tardeo), Achija (Ghatkopar), Cannon Pav Bhaji (CST), and Maruti Pav Bhaji (Vile Parle) are considered to be the best places for the dish. So when you visit Mumbai next time, you know where to halt for relishing the best and tasty one.

Pav Bhaji
Pav Bhaji | Indian Food

Those who have not tasted Mumbai Pav Bhaji, the most popular Indian street food, is definitely missing out on something. But the good news is that I am going to share the recipe of street style Pav Bhaji of this Indian food with you. My recipe is exactly how the street vendors make it here in Mumbai. They make it on Tawa and don’t use more vegetables in their recipe. We are not here to make a Mix vegetable. I have noticed so many people making this by adding all the vegetables available in their kitchen pantry and then whining about not getting the taste like the street vendors to make it. Today I am going to unveil that secret. To be honest I make the second-best Pav Bhaji in this world. The first best my mom cooks it. She has taught me the authentic recipe of this delicious Indian food and over the years I have made and mastered it. Also, umpteen number of times I have observed the bhaiyaji’s making them in front of me. So yes guys you are going to have the best recipe here.

Which Pav Bhaji Masala should you use:

Since childhood, my mom uses to make Pav Bhaji using Badshah Masala.

This is the best masala as it lends the perfect and authentic taste.

Also, this masala is not very spicy if used in moderation.

I will recommend to you all to use Badshah Pav Bhaji masala if you are trying out my recipe.

Vegetables used to cook Pav Bhaji

Everybody prepares Pav Bhaji in a different way using different vegetables available in their kitchen pantry. But here are my recommendations for the vegetables to be used in this recipe: Onions, Tomatoes, Capsicum, Potatoes, Green Peas, garlic, coriander, and lemon. With all the above ingredients you are sorted for a quick dinner at home.

Types of Pav Bhaji

There are 2 main types of Pav Bhaji that are available and can be made. One is the normal mushy one that is mainly preferred by all. But, there is also another variant which is Khada Pav Bhaji where the vegetables are not mushed properly, rest the flavors and recipe is the same.

Step-By-Step pictures showing Pav Bhaji Recipe
chopped Onions, capsicums and tomatoes for Pav Bhaji Recipe
Chopped Onions, capsicums, and tomatoes

 

Mashed potatoed for pav bhaji recipe
Mashed Potatoes

 

heating butter and oil in a Kadai
Heating butter and oil in a Kadai

 

add ginger paste and fry in butter
Add ginger paste and fry in butter

 

Fry garlic paste till it leaves a nice aroma for pav bhaji
Fry garlic paste till it leaves a nice aroma but doesn’t burn.

 

add chopped onions in pav bhaji
Add chopped onions in the Kadai

 

fry onions till they turn brown in pav bhaji
Fry onions till they turn brown but do not burn

 

add capsicums in the kadai for pav bhaji recipe
Add capsicums and saute
fry and saute bell pepper | capsicum in pav bhaji recipe
Saute capsicum for 2-3 minutes
now add salt and tomatoes in the gravy and cook
Add chopped tomatoes and salt in it
cook till tomatoes are mushy in pav bhaji recipe
Cook till tomatoes are mushy

 

tomatoes are now mushy and pulpy for pav bhaji
Tomatoes are now mushy and pulpy

 

now add pav bhaji masala in the gravy
Add Pav Bhaji Masala

 

add kashmiri red chili powder in pav bhaji
Also, add Kashmiri red chili powder

 

mix the spices in pav bhaji
Mix the spices properly in the gravy before adding mashed potatoes

 

now add mashed potatoes in pav bhaji
Now add mashed potatoes in the gravy

 

mix potatoes along in the pav bhaji
Mix mashed potatoes in the onion, capsicum, and tomato gravy

 

add water in pav bhaji recipe
Add water in the mashed potatoes now

 

mix it well
Mix it well

 

mash all the ingredients in pav bhaji recipe
Mash all the ingredients

 

add lemon juice in pav bhaji
Add lemon juice

 

finally add dollop of butter in pav bhaji recipe
Finally, add a dollop of butter, garnish with finely chopped coriander leaves and serve it

How to serve it with Pav

  1. Slit 2 pav’s vertically and keep aside.
  2. Heat a large tava, add 2 tsp of butter and slit open the pav’s and cook on a medium flame till they are light brown.

Serving suggestions for Pav Bhaji

Your pav bhaji platter should be like this…
Place hot bhaji … 2 pavs… ¼ cup of onions…a lemon wedge and papad.
Top your bhaji with a dollop of butter and sprinkle fresh coriander leaves on it.
Thumps up or any cola drinks go perfect with this dish.
Tips-
You can adjust the spices as per your taste.
You can add more garlic if you are a garlic lover.
More butter if you are not calorie-conscious.
I would not advise using cauliflower as many of them use it as it may dominate the aroma of Pav bhaji which I personally do not like it and most of the vendors don’t use it either.
You can either smash it completely or leave some small pieces that are called a Khada Pav Bhaji (here the vegetables are unmashed).
Grate plenty of cheese on the bhaji and relish the Cheese Pav Bhaji.
I hope you guys enjoy cooking this recipe.

Pav Bhaji indian-food

Recipe of Pav Bhaji

Hetal Kamdar
It is the quintessential street food that is available at every nook and corner. It was originated in Mumbai and people all over the country have adopted it eventually.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Indian
Servings 4

Ingredients
  

  • 10 medium-sized Boiled peeled and mashed potatoes
  • 1/2 Cup Boiled and lightly mashed green peas
  • 3-4 medium-sized Finely chopped onions
  • 1 Big Finely chopped capsicum
  • 4-5 Medium Sized Finely chopped tomatoes
  • 6-8 pieces Minced Garlic
  • 1 tbsp Butter
  • 2-3 tsp Kashmiri red chili
  • 2 tsp Badshah Pav Bhaji masala
  • 1 tbsp Oil
  • 1 whole squeezed Lemon juice
  • A handful of finely chopped Coriander leaves
  • Salt as per taste
  • 8-10 Pav

Instructions
 

  • Take a non-stick pan and add oil in it, once oil is hot add butter and minced garlic and saute on a medium flame till garlic turns brown in color.
  • Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
  • Once the onions turn brown add capsicum and sauté for 1 more minute till they are tender and stir in between.
  • Now add the tomatoes in the onion and capsicum mixture and cook for 3 to 4 minutes till the tomatoes are mushy.
  • Add salt, pav bhaji masala, and Kashmiri red chili powder at this stage and mix well.
  • Let all the spices simmer in the gravy for 4-5 minutes while stirring in between.
  • Add the mashed green peas, mashed potatoes in the gravy and mix well.
  • Add 1/2 cup of water in the mixture and mix it well till all the water is absorbed in the vegetables.
  • Add lemon juice in the bhaji and mix well and cook for another 1 minute.
  • Finally, garnish with freshly chopped coriander leaves and a dollop of butter and serve it with pav.
  • How to serve it with Pav
  • Slit 2 pav’s vertically and keep aside.
  • Heat a large tava, add 2 tsp of butter and slit open the pav’s and cook on a medium flame till they are light brown.

Notes

Serving suggestions for Pav Bhaji
Your pav bhaji platter should be like this…
Place hot bhaji … 2 pavs… ¼ cup of onions…a lemon wedge and papad.
Top your bhaji with a dollop of butter and sprinkle fresh coriander leaves on it.
Thumps up or any cola drinks go perfect with Pav bhaji.
Tips-
You can adjust the spices as per your taste.
You can add more garlic if you are a garlic lover.
More butter if you are not calorie-conscious.
I would not advise using cauliflower as many of them use it as it may dominate the aroma of Pav bhaji which I personally do not like it and most of the vendors don’t use it either.
You can either smash it completely or leave some small pieces that are called a Khada Pav Bhaji.
Grate plenty of cheese on the bhaji and relish the cheese pav bhaji.
I hope you guys enjoy cooking this recipe.
Keyword Mumbai Street Food, Pav Bhaji Masala, Pav Bhaji Recipe, popular street food

 

Hope you will enjoy making this recipe of Pav Bhaji, a delicious Indian Food | Indian Street food.

Trending Recipe: Masala Pav. This is also a Numer. 1 dish ordered for snacks by youngsters and adults alike in snack restaurants and is an Indian Street Food. This is a variation of the main dish and tastes delicious. Do try this recipe out too.



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