Snack
Pav Bhaji – Classic Mumbai Street Food
Original name: Pav Bhaji
About this dish
Pav Bhaji is the ultimate Indian street food—a spicy, buttery mashed vegetable curry served with soft toasted bread rolls. Originating in Mumbai as a quick lunch for textile mill workers, this dish has become a beloved snack across India.
Loaded with vegetables and fragrant spices, it's perfect for a hearty snack or a fun weekend meal.
Ingredients
UK and US measurements are both included for every recipe.
Butter
fat60 g
Imperial measurement: 4 tbsp
Onion, finely chopped
vegetable1 medium
Garlic, minced
herb4 cloves
Ginger, grated
herb1 inch piece
Green chilli, finely chopped
vegetable1
Tomatoes, finely chopped
vegetable3 medium
Cauliflower, chopped into small florets
vegetable1 cup (100 g)
Imperial measurement: 1 cup (3.5 oz)
Potato, boiled and mashed
vegetable1 large (200 g)
Imperial measurement: 1 large (7 oz)
Green peas (fresh or frozen)
vegetable1/2 cup (75 g)
Imperial measurement: 1/2 cup (2.6 oz)
Pav Bhaji Masala
spice2 tsp
Turmeric powder
spice1/2 tsp
Red chilli powder
spice1/2 tsp
Salt, to taste
seasoningto taste
Lemon juice
liquid1 tbsp
Pav bread rolls
grain8 rolls
Fresh coriander leaves, chopped, for garnish
herb2 tbsp
Butter, for toasting pav
fat2 tbsp
Method
Sauté aromatics
2 minutesHeat 2 tbsp butter in a large pan or tawa over medium heat. Add chopped onion, minced garlic, grated ginger, and green chilli. Sauté until onions are translucent, about 2 minutes.
Cook tomatoes
4 minutesAdd chopped tomatoes to the pan. Cook until they turn soft and mushy, about 3-4 minutes.
Add spices
1 minuteStir in pav bhaji masala, turmeric powder, red chilli powder, and salt. Cook for 1 minute until fragrant.
Cook vegetables
10 minutesAdd cauliflower florets and green peas. Mix well, then add 1/2 cup water. Cover and cook until cauliflower is tender, about 8-10 minutes.
Mash and mix
3 minutesAdd the boiled and mashed potato to the pan. Using a potato masher, mash the mixture coarsely right in the pan. Stir to combine everything. Adjust salt and add lemon juice if using. Let it simmer for 2-3 minutes.
Toast the pav
3 minutesHeat a separate tawa or skillet. Spread a little butter on each pav bun and toast until golden brown on both sides.
Garnish and serve
1 minuteTop the bhaji with remaining butter (optional), and garnish with chopped coriander. Serve hot with toasted pav, extra butter, and lemon wedges on the side.
Equipment
- Large pan or tawa
- Potato masher
- Knife and chopping board
- Spatula
Nutrition facts
Tips
- For the best texture, don't over-mash the bhaji, leave some chunky pieces of cauliflower and potato.
- If you like extra heat, add an extra green chilli or a pinch of chilli powder.
- Toast the pav generously with butter for that authentic street-side taste.
- Make a big batch of bhaji and freeze it for up to a month, just reheat and serve with freshly toasted pav.
Serving suggestions
- Serve hot with a wedge of lemon and a side of sliced onions drizzled with chaat masala.
- For.
- For a complete meal, add a side of yogurt raita.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Ravi Malhotra
Specialises in Indian cuisineRavi Patel makes butter chicken so creamy it's basically a dessert. No regrets.
Describe yourself in three words: Rich, smooth, 'more butter' energy.