Pav Bhaji

Pav Bhaji

Pav Bhaji is one of my favorite street foods. I can never get bored of it. It looks like it’s just a dip and a piece of bread, but nothing can taste better. Mumbai is most popular for it’s Pav Bhaji, but it is sold in almost every nook and corner of India. Pav Bhaji can taste good at home as well. The key is getting the right amount of spice mix into the Bhaji. My recipe says 2½ tbsp. of Pav Bhaji Powder, which looks like a lot. I eventually end up using 3 tbsps. of it. It seems like a lot, but it’s not. It just builds the flavor and since you will be mashing all the vegetables and tomatoes together, it turns out just perfect. Now about the Pav Bhaji Powder. You should be getting it easily it any Indian Grocery Store but however if you can’t find it, then use Garam Masala Powder instead. It would be a little compromise, but will still taste good. Here’s my recipe for Pav Bhaji. Enjoy!!

Pav Bhaji


  • 4 Pavs or dinner Rolls
  • A pinch of Red Chili Powder
  • 1 tsp Butter
  • 2 cups boiled vegetables ( Potatoes, Green Peas and Cauliflower)
  • 5 cups finely chopped Tomatoes
  • 2 tsp. Ginger Garlic Paste
  • 2½ tbsp. Pav Bhaji Powder (Substitute 1 tbsp. Garam Masala Powder)
  • 2 tbsp. Oil
  • ½ cup finely chopped onion
  • 1 Green Chili finely chopped
  • ½ tsp. Red Chili Powder
  • Salt to taste
  • 1 ½ cup water
  • 1 tbsp. Butter
  • 1 tbsp. finely chopped Coriander Leaves
  • ½ a Lime


  • Heat oil in a deep Pan.
  • Add Green Chili and Onion and cook till they turn soft.
  • Add Ginger Garlic Paste and saute for a minute.
  • Add the Tomatoes and cover and cook on low heat for 10 minutes.
  • With the help of a masher, start mashing the tomatoes.
  • Now add the Pav Bhaji Powder, Red Chili Powder and Salt and mix well.
  • Add the boiled Vegetables and start mashing it along with the tomatoes.
  • Keep mashing and cook for 3 minutes.
  • Now add water and cook further for 10 minutes.
  • Mash again for a minute and mix well.
  • Add a tbsp.. of butter on top and mix well.
  • Take it off the heat and Garnish with chopped coriander leaves.
  • Squeeze half a lime before serving.
  • Heat a flat pan and add a tsp. of butter. (Low heat)
  • Slice the Pav or Dinner Roll into halves keeping one side still attached.
  • Add a pinch of Red Chili Powder into the Butter and immediately fry the Pav.
  • Fry it on both sides.
  • Serve the Pav hot along with the Bhaji.

16 thoughts on “Pav Bhaji

  1. Super post Priya!!! Its so nice to hear from you, after quite some time…..This one is one of my personal favorites as well.. If you have been to Mumbai’s Juhu Beach, they serve this with lots of butter :)

  2. One of my fave street foods too! We always. Over eat when pav Bhajhi is on the menu! I feel that the quality is significantly influenced by the variety if masala. Be great to know which are your favourites x

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