How to Make Pav Bhaji at Home?

When it comes to iconic Indian street food, few dishes can compete with the rich, buttery, and spicy flavours of pav bhaji. A staple from the bustling streets of Mumbai, this dish has found its way into restaurants and home kitchens across India. But nothing beats the satisfaction of preparing a Mumbai pav bhaji recipe in your kitchen.

In this guide, we'll show you step-by-step how to make pav bhaji at home, using simple ingredients and techniques that recreate the authentic street-style taste.

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What is Pav Bhaji?

Pav Bhaji is a delicious combination of two components:

• Bhaji: A spicy, mashed vegetable curry cooked with butter and a special masala blend.
• Pav: Soft bread rolls toasted with butter on a tawa.

Originally invented as a quick meal for textile workers in Mumbai, pav bhaji has now become a beloved comfort food, perfect for brunch, snacks, or even dinner.

Ingredients for Pav Bhaji Recipe

Vegetables:

• Potatoes – 100 gms
• Cauliflower – 80 gms
• Green Peas – 50 gms
• Carrots – 50 gms
• Onion – 70 gms
• Tomatoes – 130 gms
• Capsicum – 50 gms
• Lemon – 1 no.

Spices & Other Essentials:

• Ginger Garlic Paste – 2 tsp
• Cumin Seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Red Chilli Powder – 1 tsp
• Garam Masala – 1 tsp
• Salt – As Required
• Pepper Powder – 1 tsp
• Oil – 10 ml
• Butter – 150 gms
• Fresh coriander for garnish

For the Pav:

• Pav Buns – 6 nos.
• Butter for toasting

Pav Bhaji Masala (Homemade Spice Blend)

For authentic flavour, making your pav bhaji masala at home is highly recommended. Here’s the spice mix recipe:

• Coriander Seeds – 2 tbsp
• Cumin Seeds – 1 tbsp
• Black Pepper – 1.5 tsp
• Dried Red Chillies – 5 nos.
• Cinnamon – 2” stick
• Cloves – 5-6 nos.
• Black Cardamom – 1 no.
• Fennel – 1.5 tsp
• Dry Mango Powder – 1.5 tsp

Dry roast all the whole spices (except dry mango powder) until aromatic. Let them cool, grind into a fine powder, and mix with dry mango powder. Store in an airtight jar for future use.

Step-by-Step: How to Make Pav Bhaji at Home

Step 1: Prepare the Vegetables

• Boil the potatoes, cauliflower, carrots, and green peas until soft.
• Drain and mash them roughly using a potato masher.
• Keep aside for later use.

This mix is the heart of the street style pav bhaji texture.

Step 2: Make the Masala Base

• Heat oil in a pan and add cumin seeds.
• Let them crackle and then add chopped onions.
• Sauté until the onions turn translucent.
• Add a spoonful of butter and sauté for another minute.

Step 3: Add Ginger-Garlic and Tomatoes

• Add ginger garlic paste and sauté till the raw smell disappears.
• Now add chopped tomatoes, cover the pan, and let them cook for 5 minutes until mushy.

This forms the rich base of your bhaji.

Step 4: Spice It Up

• Add turmeric powder, red chilli powder, a little water, and 2 teaspoons of your homemade pav bhaji masala.
• Cook this mixture until the oil begins to separate from the masala.

Step 5: Mix in the Vegetables

• Add the boiled and mashed vegetables to the masala.
• Use the masher to blend them well into the masala mix.
• Add salt, pepper, garam masala, and more butter.
• Let the bhaji simmer for 5–10 minutes, mashing and stirring continuously.

The slow mashing and cooking infuse deep, layered flavours, similar to how street vendors prepare the Mumbai pav bhaji recipe.

Step 6: Finishing Touches

• Add freshly chopped coriander and a squeeze of lemon juice.
• Add one final dollop of butter for that glossy, rich finish.

Your bhaji is now ready!

Step 7: Toast the Pav

• Slice pav buns horizontally, but keep them attached.
• Heat butter on a tawa, sprinkle a pinch of pav bhaji masala on it.
• Toast the pav buns until golden and slightly crisp on the edges.
• Flip and toast the other side lightly.

This method gives you an authentic street-style pav bhaji experience.

Serving Pav Bhaji Like a Pro

• Serve the hot bhaji topped with a cube of butter.
• Add finely chopped onions and lemon wedges on the side.
• Pair with butter-toasted pav and enjoy!

For special occasions, serve with lassi, chaat masala sprinkled onions, and even some green chutney for extra zing.

Tips for Perfect Pav Bhaji Every Time

• Generous butter: Don’t hold back on butter for authentic flavour.
• Mash well: Pav bhaji should have a smooth, creamy consistency.
• Use iron tawa: For both bhaji and pav, it gives a better char.
• Long simmering: Like on Mumbai streets, slow-cook your bhaji for richer taste.
• Homemade masala: Freshly ground masala elevates the taste significantly.

Variations You Can Try

• Cheese Pav Bhaji: Add grated cheese on top before serving.
• Paneer Pav Bhaji: Mix crumbled paneer with the bhaji for a protein-rich twist.
• Jain Pav Bhaji: Make without onion, garlic, or potatoes—use raw bananas instead.
• Khada Pav Bhaji: Keep vegetable chunks for added texture.

Final Thoughts

Now that you know how to make pav bhaji at home, it’s time to bring Mumbai’s favourite street food to your kitchen. With the right vegetables, a good pav bhaji masala, and plenty of butter, you can recreate the same magic of street stalls in a hygienic, home-cooked version.

This pav bhaji recipe is perfect for family gatherings, weekend brunches, or even a quick snack that feels like a feast. So heat that tawa, mash those veggies, and let the aroma of your homemade pav bhaji fill the air.

FAQs on Pav Bhaji

Q1. Can I use store-bought pav bhaji masala?
Ans: Yes, but homemade masala gives fresher flavour. TEDCO culinary students learn both store-bought and homemade masala techniques for authentic street-style results.

Q2. Why is my pav bhaji too watery?
Ans: Overcooking vegetables in excess water is a common reason. TGCA advises mashing vegetables after draining water completely and adjusting consistency during simmering.

Q3. Can I make pav bhaji without butter?
Ans: Technically yes, but it won’t taste the same. For a lighter version, use a mix of butter and oil. Butter is essential for that iconic pav bhaji recipe taste.

Q4. How do I get a bright red colour in bhaji?
Ans: Use Kashmiri red chilli powder for vibrant colour without too much heat. Some vendors add beetroot for colour enhancement, a trick taught at TEDCO.

Q5. Can I freeze leftover bhaji?
Ans: Yes, pav bhaji freezes well. Store in airtight containers for up to a month. Reheat with a splash of water and a knob of butter for fresh taste.

Q6. Is pav bhaji healthy?
Ans: Loaded with vegetables, it can be healthy if butter is used moderately. TGCA also teaches whole wheat pav and low-butter variations for health-conscious versions.

Q7. Can I make pav at home too?
Ans: Yes, pav can be baked at home using all-purpose flour and yeast. However, fresh bakery pav works well for home cooking. Butter-toasting is key.

Q8. How long should I cook bhaji for best flavour?
Ans: Ideally, simmer the bhaji for 20–25 minutes after adding vegetables, mashing frequently. The longer it cooks, the richer it tastes—this is the essence of street style pav bhaji.