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Easy Mumbai Style Pav Bhaji Recipe |Tasty Homemade Pav Bhaji Recipe

Pav Bhaji Recipe

Pav Bhaji Recipe is one of the popular dishes in India. It is originated from Westen region of India mainly in Mumbai and its nearby parts. That’s why thousands of travellers come to Mumbai to taste such a great and flavourful recipe. Pav Bhaji is made of two main ingredients: Pav (Indian bread or bun) and Bhaji.

Furthermore, Bhaji is a Marathi word used for mashed vegetable gravy. Another most important ingredient used in Pav Bhaji is the Butter. In addition to this, this recipe is incomplete without using butter. Earlier, Pav Bhaji Recipe used to serve the mill workers as it is easy to make the recipe. Later, it gained wide popularity that now it is served as street food in Mumbai and across India.

A quick review of Pav Bhaji Recipe

Firstly, to make a pav Bhaji we need to saute the ginger garlic paste and tomatoes in butter. Later on, boiled mashed potatoes and pav bhaji masala are added to the vegetables. The hot bhaji is simmered for some minutes. Later it can be served with toasted Pav.

Pav Bhaji Recipe is a street style recipe. It is generally made on Tawa (griddle). You can also make this recipe at your home in Kadai or in a frying pan. Pav Bhaji has a bright orangish-red color. When you make Pav Bhaji Recipe at home, you won’t get the typical red orangish color. At that time, you need to add some red color. So, in order to get the red color, use Kashmiri red chili powder. You can also make red chili paste.


Vegetables used in Pav Bhaji Recipe:-

The most common veggies used in Pav bhaji recipe are cauliflower, potatoes, carrots, beans, peas, capsicum.

In the street side of Pav Bhaji Recipe, carrots are generally not added, but while making Pav bhaji at your home. you can add the carrots.

Don’t add too many carrots to the Pav bhaji have a milder sweet taste.

How to make Pav Bhaji at Home:

You can also make Pav Bhaji Recipe at home. This only requires finely chopped veggies and a medium size pan. Boiling potatoes, peas, and cauliflower separately and then added to the pan. You can also make Bhaji in a pressure cooker, this is the instant method if you want to make this recipe in a short span of time.

All you have to do is put all ingredients in the Instant Pot without pre-boiling anything and Bhaji is ready in no time. The best part is fewer pots to clean.

Pav Bhaji Masala and a good amount of Red Chili Powder are the key Ingredients of this recipe. Pav Bahji masala is the combination of all the Indian spices that is the star of the bhaji.

ALSO READ:- How to Make Kadhai Paneer

Variations Of pav Bhaji Recipe

It is found that there are many variations of Pav Bhaji Recipe. The vegetables used in the bhaji are mostly the same but the spices may differ. Some variations are used as:

Firstly, Paneer Pav Bhaji: Bhaji is topped with grated paneer and cooked with paneer cubes.

Secondly, Cheese Pav Bhaji: Grated Pav Bhaji is sprinkled on pav Bhaji.

Thirdly, No onion no garlic Pav Bhaji Recipe: Pav bhaji can also be made without Garlic and Onion known as Sattvik Bhaji.

Fourthly, Kala Pav Bhaji Recipe: Pav Bhaji made with Kala masala or goda masala. This type of bhaji also known as black Pav Bhaji.

Fifth, Kolhapuri Pav Bhaji Recipe: Spicy pav bhaji made with spicy kolhapuri masala or Kanda lasun masala.

Sixth, Mushroom Pav Bhaji Recipe: Additionally mushrooms are added to the Pav Bhaji. Rest all the method is the same.

Seventh, Punjabi Pav Bhaji Recipe: This type of Pav Bhaji made with more butter and more spices.

Lastly, Pressure Cooker Pav Bhaji Recipe: This quick Pav bhaji made in a pressure cooker.

Pav Bhaji Recipe | How to make Pav Bhaji Recipe

Easy Mumbai Style Pav Bhaji Recipe |Tasty Homemade Pav Bhaji Recipe Easy Mumbai Style Pav Bhaji Recipe |Tasty Homemade Pav Bhaji Recipe Print This
Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 228 calories fat
Rating: 5.0/5
( 1 voted )


  • Veggies for the Bhaji:
  • 3 medium-sized potatoes or 250 grams of potatoes
  • 1 to 1.25 cup chopped cauliflowers
  • 1 cup chopped carrot
  • 1 cup green peas, fresh or frozen
  • 1/2 cup chopped french beans
  • 2.25 cups of water
  • Other Ingredients:
  • 3 tbps butter
  • 1 tbps cumin seeds
  • 1 large onion, finely chopped
  • 2 teaspoon ginger-garlic paste
  • 2 green chillies, chopped
  • 1/2 cup finely chopped capsicum
  • 2 cups finely chopped tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon kashmiri red chili powder
  • 2-3 tbsp Pav bhaji masala
  • 2 cups of water
  • salt as required
  • Accompaniments for Pav Bhaji:
  • 12 pavs serving with Bhaji
  • 1 medium to large onion chopped
  • 1 lemon
  • 3-4 chopped coriander leaves


Firstly rinse, peel and chopped veggies. 

Add all the veggies including 1 cup chopped cauliflower, 1 cup chopped the carrot, 3 medium size potatoes, 1/3 cup chopped beans to the pressure cooker.

Add 2 and 1/2 cups of water.

Pressure cooked all veggies for 6 whistles on medium flame.

After sometime, open the pressure cooker, check if all the veggies are cooked well. You need to cook the veggies till they turn soft or mashy.

For the Bhaji: 

heat a pan or Tawa. You can also use a griddle. Add 3 tbsp of butter. You can add any type of butter may be salted or unsalted. 

Add 1 tbsp cumin seed to the butter. Saute till they crackle.

Then add, half cup of finely chopped onions. Mix well till they turn to golden brown colour.

Then add, 2 tbsp ginger-garlic paste, 5 to 6 cloves. Saute till the aromatic smell comes out from the pan.

Add chopped green chilies, mix well.

Add 2 cups of finely chopped tomatoes. Saute till tomatoes turn to soft and mashy.

After the mushiness of tomatoes, add a half cup of capsicum. Saute till they turn crunchy.

Now add 1 teaspoon Red kashmiri red chili powder and turmeric powder.

Add 2 to 3 tbsp pav bhaji masala. Mix well.

Add cook veggies along with the vegetable stock. At the same time, add salt as per taste.

Now, with the help of a potato masher, mash all the veggies. 

Let the bhaji simmer for 8 to 10 minutes. 

If the bhaji becomes dry then add some good amount of water. Do remember that the consistency should be neither thin nor too thick.

Check the consistency again and again. Add some more water if the gravy becomes thick. Check the taste. 

Add salt, kashmiri red chili powder, pav bhaji masala and butter.

Now you can fry the pav on Tawa or on the griddle with a little oil.


Take the bhaji on a serving plate. Add 2 cubes of butter followed by some coriander leaves. 

Place a side of lemon, finely chopped onions and some tomatoes.

Serve the delicious Bhaji with the lightly fried Pav. 









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