Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji Recipe with detailed photo and video recipe. A world-famous fast food dish or perhaps the king of street food from the western state of Maharashtra. The recipe is an amalgamation of vegetables spiced with a unique blend of spices known as pav bhaji masala and served with a soft bread roll aka pav. The recipe is typically served as a complete meal for lunch and dinner but has transformed into a popular street food recipe in India.
With the popularity of this recipe, there have been several experiments and variations to the pav bhaji recipe. Today a normal pav-bhaji street food vendor has myriad options to offer. From cheese to paneer and even mushroom-flavoured bhaji recipes have surged to the streets. But my personal favourite has always been the simple extra butter tossed red coloured pav-bhaji recipe. As a matter of fact, I have heard a lot of stories from my husband who was a frequent traveller to Mumbai during his brief stay in Pune. But unfortunately, I personally never got a chance to relish the famous Juhu beach or Chowpaty street-style bhaji, but it is on top of my wish list. However, I did get a chance to relish it in my hometown and with a similar taste to Mumbai street food. This recipe is very much derived from it and I hope you would enjoy the same.
Furthermore some important tips, recommendations and serving ideas for street-style pav bhaji recipes. Firstly, and more importantly fresh and flavoured pav bhaji masala is very crucial to this recipe. Basically, it is the heart and soul of this dish and hence never compromise on its quality of it. My personal recommendation is the MTR pav-bhaji mix or the Marathi Brand mix. I am not sure if the latter one is easily accessible, but the MTS should be easily available in any store. Secondly, you can also extend the recipe by adding other veggies like gobi, carrots, beans and even grated cheddar cheese. In addition, you can totally skip the red food colour which does not add any taste or flavour to this recipe. Lastly, I would heavily recommend serving the pav fried in butter and a bit of bhaji. This would enhance the flavour of ordinary pav and would ensure an authentic street style. If you are health or weight conscious, you may skip it.
Finally, I request you to check my other Indian street food recipe collection with this recipe post of pav bhaji recipe. it includes recipes like vada pav, bhel puri, pani puri, sev puri, dahi puri, gobi manchurian, veg frankie, masala toast sandwich, Bombay sandwich and chilli gobi recipe. Further, I request you to visit my other similar recipes collection,
About Mumbai Pav Bhaji
Like most of all Indian Recipes, the Mumbai Pav Bhaji recipe has an interesting and fascinating history to it. It is believed that the recipe was invented during the 1850s by mill workers. Basically, they would bring all the leftover vegetables and cook them freshly during the lunch break with a blend of spices. In addition, it was served with local bread called pav, because of the short lunch breaks. Also, it was easy to source this bread and more importantly with the combination of curry it was filling and tasty.
Gradually, the dish became popular across India due to the migrating working class. Today this dish has become an iconic dish of Mumbai and an essential part of tourism. Moreover, it has undergone so many variations and you can get so many different flavoured, coloured and a wide range of toppings to this recipe. Yet one thing remains consistent with this recipe. That is the unique spice mix used for this recipe. As a matter of fact, to get the real flavour and taste for this recipe, masala powder plays an important role. Hence it is noteworthy to choose a quality pav bhaji mix powder.
Recipe card for Mumbai pav bhaji:
Pav Bhaji Recipe | Easy Mumbai Street Style Pav Bhaji Recipe
- 1 tbsp + 1 tbsp butter
- 3 to mato (finely chopped)
- ¼ cup peas / matar
- ½ capsicum (finely chopped)
- 2 potato (boiled & mashed)
- 1 tsp salt
- 1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder
- ¼ tsp turmeric / haldi
- 1 tsp + ½ tsp pav bhaji masala
- 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
- 2 tbsp + 1 tbsp coriander leaves (finely chop ped)
- 1 tsp ginger garlic paste
- 1 onion (finely chopped)
- ½ lemon juice
- 3 drops red food colour (optional)
- water to adjust consistency
to toast pav:
- 8 pav / bread roll
- 4 tsp butter
- ½ tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp pav bhaji masala
- 4 tsp coriander leaves (finely chopped)
- firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.
- now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
- heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
- also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
- now add 3 drops of red food colour and mix well.
- boil and mash for 5 minutes adjusting consistency.
- finally, serve pav and bhaji as pav bhaji.
How to make pav bhaji recipe with step-by-step photo:
- Firstly, in a large kadai heat 1 tbsp butter and add 3 tomatoes, ¼ cup peas,½ capsicum, 2 boiled potatoes and ½ tsp salt. saute for 2 minutes.
- Also, add ½ cup water and mix well.
- Cover and boil for 10 minutes.
- Mash the vegetables smoothly making sure there are no lumps.
- Now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
- Saute for a minute making sure the spices are cooked well.
- Stick the prepared vegetable mixture to the sides of the pan and create space at the centre of the kadai.
- Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, and 1 tsp kasuri methi.
- Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice.
- Saute well making sure the onions are cooked well.
- Now add 3 drops of red food colour and mix well.
- Further, add ½ cup of water or as required adjusting consistency.
- Boil and mash for 5 minutes or till pav bhaji turns smooth and silky in texture.
- Now prepare the pav by heating ½ tsp butter and add a pinch of chilli powder, pav bhaji masala and 1 tsp coriander leaves. mix well.
- Now slit 2 pav in the centre and roast with spiced butter.
- Roast both sides of the pav till they turn slightly warm.
- Finally, serve pav and bhaji as pav bhaji with some chopped onions, coriander, lemon and a dollop of butter.
- Firstly, prepare with butter for more street flavour.
- Aalso, add vegetables of your choice to make them more nutritious.
- Additionally, mash the baji well to get smooth silky consistency.
- Furthermore, if you are looking to prepare in a cooker then check the cooker recipe.
- Finally, the pav bhaji recipe tastes great when served hot and spicy.
Faq’s for the recipe:
what is pav bhaji masala made of?
pav bhaji masala is made of dry roasting the spices individually in the low flame and blend it to form a fine powder. here, spices include coriander seeds, cumin seeds, bay leaf, cloves, cardamom, cinnamon stick, pepper, fennel seeds, kashmiri red chilli, turmeric powder, amchur powder. if the masala is coarse, sieve it and blend the coarse powder once again. preserve in an airtight container for longer shelf life.
what is pav bhaji?
pav bhaji is a world famous fast food or king of street food famous in maharashtra. here the vegetables are mixed with a unique blend of spices known as pav bhaji masala. it is served with soft bread or pav with a generous amount of butter topped with chopped onions and lemon juice.
how to get dark red colour for pav bhaji?
to get a dark red colour for pav bhaji, use kashmiri red chillies. this gives a bright red colour to the pav bhaji and has less spice heat. soak the red chillies in hot water for about 2 hours and blend it to form a smooth paste. add this paste after you saute onions. this gives good colour and flavour to the bhaji. avoid using an artificial colour which is not good for your health. in case, if you are using chilli powder for the bhaji, use kashmiri red chilli powder for the bright red colour.
which veggies we can add? can we make pav bhaji without using onions?
yes, definitely you can make pav bhaji without using onions. just skip the onions keeping all the ingredients the same. usually, they include onions, tomatoes, capsicum, potatoes, peas. but this recipe can also be extended by adding carrots, cauliflower, beans, paneer and veggies of your choice.
how to get the original street side taste for the pav bhaji?
the key point to get the street side taste for the pav bhaji is to use fresh homemade pav bhaji masala. basically, it is the heart and soul for this dish and never compromise on it. firstly, fry the veggies with a generous amount of butter and also top with butter on bhaji which gives the additional flavour to it. secondly, use kashmiri red chillies or chilli powder for this recipe to get the bright red colour to the bhaji. always cook the bhaji in a low flame for a longer time. the more you cook, the more it enhances the flavour of bhaji. finally, fry the pav or bread with a good quality of fresh butter. it will taste great when you prepare hot and spicy.
can we use garam masala instead of pav bhaji masala?
yes, you can add in case you don’t have pav bhaji masala. but it's always the best to use pav bhaji masala if you have access to it. in case you don’t have pav bhaji masala, add garam masala. addition to it, you may have to add amchur powder or dry mango powder. but yes, the taste entirely varies when you use garam masala powder.
what are the different types of pav bhaji? can we use the pav bhaji masala for other dishes?
there are many variations in pav bhaji. mainly it includes mumbai pav bhaji, pav bhaji in the cooker, paneer pav bhaji and many more. yes, we can use the pav bhaji masala to prepare various dishes. we can prepare pav bhaji dosa, tawa pulao, masala pav, paneer burger, pav sandwich and many more dishes by using pav bhaji masala.
what are the things to be eaten with pav? can we prepare it at home?
there are many dishes that can be eaten with pav. some of them include pav bhaji, vada pav, dabeli, masala pav, kanda bhaji pav, pav sandwich, misal pav. yes, pav can be prepared at home using the cooker or pan with all-purpose flour, milk and dry yeast.
which brand of pav bhaji masala works best?
the best pav bhaji masala is freshly homemade pav bhaji masala in which all the ingredients are dry roasted in low flame and blended to form a fine powder. this plays a major role in the pav bhaji recipe and the entire taste depends on the pav bhaji masala. so i always recommend using the homemade pav bhaji masala.
what is the difference between garam masala and pav bhaji masala?
for the garam masala recipe, few more ingredients are additionally added here when compared to pav bhaji masala. here, caraway, anise, mace, cardamom, nutmeg and ginger powder are added along with the ingredients of pav bhaji masala. all these are dry roasted individually and blended to form a fine powder and stored in an airtight container for longer shelf life.
Instead of red food colour, beetroot can be used
definitely.. a healthy option
i have always loved pao bhaji. thank you!!
this is my all time favourite. thank you.. ♡♡♡♡
Looks yummy thanks for posting tis .. can you share how you did tat bhaji masala powder?
pav bhaji masala recipe: http://hebbarskitchen.com/homemade-pav-bhaji-masala-powder-recipe/
Superb!! Mouth watering
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