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Pav bhaji recipe street style
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Pav Bhaji Recipe – Street Style Mumbai Pav Bhaji

Authentic Mumbai street style pav bhaji recipe made with spiced mashed vegetables, butter, pav bhaji masala and soft toasted pav buns. Easy, flavorful restaurant style pav bhaji at home!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snacks
Cuisine: Indian
Keyword: Mumbai pav bhaji, Pav bhaji recipe, Pavbhaji masala, street food
Servings: 3 servings
Author: Chitra

Ingredients

For Bhaji

  • 1 cup Chopped mixed vegetables (approx. 150g / 5.3 oz) carrot and cauliflower florets
  • 2 nos Potatoes (approx. 200g / 7 oz) medium sized, boiled and peeled
  • ¼ cup Green peas (approx. 40g / 1.4 oz) fresh or frozen

To Saute and Season

  • 2 tbsp Butter (approx. 30g / 1 oz) or more as desired
  • 2 nos Big onions finely chopped
  • 2 nos Tomatoes finely chopped
  • ½ no Capsicum / green bell pepper finely chopped
  • 1 no Small green chilli finely chopped
  • 1 tsp Ginger and garlic paste
  • 2 to 3 tsp Pav bhaji masala powder such as Everest or MDH
  • ½ to 1 tsp Red chilli powder adjust to taste
  • ¼ tsp Turmeric powder
  • ¼ tsp Sugar
  • 1 pinch Kasoori methi / dried fenugreek leaves crushed, optional
  • Salt as needed / to taste
  • 1 cup Water or vegetable broth (approx. 240 ml / 8 fl oz) adjust consistency as needed
  • ½ no Lemon juice of 1/2 lemon

To Garnish and Serve

  • 1 tbsp Coriander leaves finely chopped
  • 1 no Onion finely chopped, to serve
  • 2 to 3 wedges Lemon slices to serve

For Pav

  • 6 nos Pav buns soft squarish dinner rolls / pavs
  • 1 to 2 tbsp Butter for toasting on tawa

Instructions

  • Wash and chop the vegetables. Pressure cook mixed vegetables, potatoes and peas till soft for 4 to 5 whistles. Mash them well using a potato masher after draining the water. Reserve the vegetable broth.
    Pressure cooked mashed vegetables and sauteing onion tomato in butter
  • Heat butter in a pan. Add finely chopped onion, capsicum, green chilli and ginger garlic paste. Saute for a few minutes. Add tomatoes and saute for 2 to 3 minutes until mushy.
    Pressure cooked mashed vegetables and sauteing onion tomato in butter
  • Add pav bhaji masala, chilli powder, turmeric powder, salt, sugar and cooked mashed vegetables. Fry further for 2 to 3 minutes (for less spice skip green chilli and use 1/2 tsp chilli powder).
    Adding pav bhaji masala and mashed vegetables to pan
  • Add the reserved vegetable broth and bring to boil. Simmer till gravy is thick, stirring and mashing the masala in between with a potato masher. Lastly add crushed kasoori methi and lemon juice. Stir and switch off the flame. Garnish with chopped coriander leaves.
    Simmering thick bhaji and mashing with potato masher
  • Slit pavs horizontally leaving one edge attached (like an open book). Apply butter generously and roast open on a hot tawa till hot and soft with the surface crisp on the open side. Serve hot with warm bhaji, lemon wedges and chopped raw onions!
    Toasting buttered pav buns on tawa and serving hot

Notes

  • Adjust the quantity of spices as per your taste buds.
  • You must add pavbhaji masala to get the real taste. Else you can add garam masala powder and little aamchoor powder but you have to compromise with the taste.
  • Add finely chopped coriander leaves for garnishing.
  • Mashing the vegetables well is the key here to resemble Mumbai street style pavbhaji.
  • Adding carrot and beans is optional. You can use cauliflower, potatoes and peas alone.