Mumbai Pav Bhaji | How to make Mumbai Pav Bhaji

By Mohammed Sherief  |  21st Feb 2016  |  
4 from 2 reviews Rate It!
  • Photo of Mumbai Pav Bhaji by Mohammed Sherief at BetterButter
Mumbai Pav Bhajiby Mohammed Sherief
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

12

2

Video for key ingredients

  • Pav Buns

About Mumbai Pav Bhaji Recipe

I have learnt this dish from the streets of Mumbai. Even though we find this food in Delhi, it never tastes as good as it does in Mumbai.

Mumbai Pav Bhaji, a deliciously amazing recipe to treat your family members. This recipe of Mumbai Pav Bhaji by Mohammed Sherief will definitely help you in its preparation. Surprisingly the preparations for Mumbai Pav Bhaji can be done within 20 minute. Isn't it interesting. Also, the time taken for cooking Mumbai Pav Bhaji is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Mumbai Pav Bhaji can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Mumbai Pav Bhaji is just too tempting. Cooking Mumbai Pav Bhajiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Mumbai Pav Bhaji is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMumbai Pav Bhaji from Better Butter.

Mumbai Pav Bhaji

Ingredients to make Mumbai Pav Bhaji

  • 3 medium sizes potatoes or 250 gms
  • 1 to 1.25 cups chopped cauliflower or 130 gms
  • 1 cup chopped carrot
  • 3/4 to 1 cup peas, fresh or frozen or soaked dried white peas
  • 1/2 cup chopped french beans (optional)
  • 1 large onion - finely chopped
  • 2 to 3 large tomatoes - finely chopped
  • 1 medium sized capsicum/green bell pepper
  • 2 tsp ginger-garlic paste
  • 1 or 2 green chilies, chopped
  • 3 to 3.5 tbsp pav bhaji masala
  • 1/2 tsp garam masala powder (optional)
  • 1 tsp chilli powder or freshly pounded 1-2 dry deseeded red chilies (the latter works much better and imparts a beautiful orange color to the bhaji)
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1.5 to 2 cups water or add as required
  • 2 to 3 tbsp amul butter (butter is also added later while serving, you can add 5 to 6 tbsp of butter for a richer version)
  • salt as required
  • 12 pavs to serve with the bhaji

How to make Mumbai Pav Bhaji

  1. Rinse all the vegetables well.
  2. Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven. Also finely chop the onions, green chilies, tomatoes and capsicum. Keep aside.
  3. Once the potatoes, cauliflower, etc are cooked, peel the potatoes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside. (Note to just lightly mash. Do not make a puree of it.)
  4. In a pan, add butter. When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
  5. Saute the onions till they become translucent. Now add the ginger-garlic paste. Saute till the raw aroma of the ginger-garlic paste disappears. Add chopped green chilies and fry for half a minute.
  6. Add the tomatoes and fry them till they become soft and mush. (This could take about 6 to 7 minutes on a low to medium flame.) Next, add the chopped capsicum. Saute for 2 to 3 minutes.
  7. Now add the red chilly powder, turmeric powder and pav bhaji masala, also add the garam masala if you are doing so. Mix the dry masalas well. Fry for a couple of minutes till the capsicum becomes a little soft.
  8. Now add the mashed vegetables. Combine the mashed vegetables well with the masala. Add water and combine everything well. Season with salt.
  9. With the help of a potato masher, mash the veggies directly in the pan.
  10. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry, then add some more water. The consistency is neither very thick nor thin.
  11. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
  12. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji and topped with chopped onions.
  13. Slice the pavs/bread rolls . On a flat pan, heat some butter. When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
  14. Serve the toasted pavs hot with the bhaji.

My Tip:

I personally prefer to use the Amul brand butter.

Reviews for Mumbai Pav Bhaji (2)

Suchita Gadhia4 years ago

to good
Reply

Shini Prakash4 years ago

Looks very yummy ji
Reply

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