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Mumbai Pav Bhaji

Mohammed Sherief
20 minutes
Prep Time
20 minutes
Cook Time
6 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Maharashtra
  • Boiling
  • Sauteeing
  • Snacks
  • Vegan

Ingredients Serving: 6

  1. 3 medium sizes potatoes or 250 gms
  2. 1 to 1.25 cups chopped cauliflower or 130 gms
  3. 1 cup chopped carrot
  4. 3/4 to 1 cup peas, fresh or frozen or soaked dried white peas
  5. 1/2 cup chopped french beans (optional)
  6. 1 large onion - finely chopped
  7. 2 to 3 large tomatoes - finely chopped
  8. 1 medium sized capsicum/green bell pepper
  9. 2 tsp ginger-garlic paste
  10. 1 or 2 green chilies, chopped
  11. 3 to 3.5 tbsp pav bhaji masala
  12. 1/2 tsp garam masala powder (optional)
  13. 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)
  14. 1 tsp turmeric powder
  15. 1 tsp cumin seeds
  16. 1.5 to 2 cups water or add as required
  17. 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)
  18. salt as required
  19. 12 pavs to serve with the 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.

Reviews (2)  

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Suchita Gadhia
Suchita Gadhia   Feb-23-2016

to good

Shini Prakash
Shini Prakash   Feb-22-2016

Looks very yummy ji

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