If you've ever been curious about Indian street food, then you've probably heard of Pav Bhaji—a spicy, buttery mash of veggies served with soft bread rolls.
It's bold, comforting, and honestly, way easier to make at home than you'd think. So today, we're cooking up our own Mumbai-style Pav Bhaji that you can whip up right in your kitchen.
What exactly is Pav Bhaji?
Pav Bhaji is basically comfort food on a plate. "Pav" means bread rolls, and "Bhaji" is the mashed vegetable curry. It originally started as a quick, nutritious lunch for textile workers in Mumbai and has now become a nationwide favorite. The secret? Loads of butter, perfectly balanced spices, and that unbeatable mix of textures between creamy veggies and toasty rolls.
What veggies go into it?
We're talking about real vegetable power here. We boil down a mix of:
• 2 large potatoes (about 385g)
• Half a cauliflower head (around 215g)
• Half a green bell pepper (135g)
• Half a cup of green peas
All of them get soft-boiled until tender—this step is important because the smoother the mash, the creamier your bhaji. You can use a pressure cooker or a regular pot; either way, keep them soft and mash-ready.
Getting the base right
We start by heating 1 tablespoon of oil and 1 tablespoon of butter in a large pot. Once hot, in go the cumin seeds—let them crackle. Then add two finely chopped red onions (about 230g). Cook them until they turn golden, which should take around 4 minutes.
Then in goes the finely chopped ginger (2 inches), garlic (7 cloves), and 2 green chilies. Sauté for a minute until fragrant. Now, add 3 large chopped tomatoes (about 425g) and cook for 2 minutes.
Next, pour in about 1/3 cup of tomato puree, 1/4 cup water, and 1/4 teaspoon of salt. Cover and cook until the tomatoes break down completely—around 6 minutes. This base gives us the signature tangy flavor of bhaji.
Spicing things up
Here's where it gets exciting. We add:
• 1 tablespoon + 1 teaspoon pav bhaji masala
• 2 teaspoons Kashmiri red chili powder (for that rich red color)
• 1/2 teaspoon regular chili powder (you can adjust to taste)
• 2 teaspoons dried fenugreek leaves (kasuri methi)
At this stage, the kitchen already smells amazing. Stir in all your pre-boiled veggies and begin mashing! A potato masher works fine, but if you like it smoother, an immersion blender gives that restaurant-style feel. Add 3/4 to 1 cup of water as needed to reach your preferred consistency.
Simmer and finish strong
Let everything simmer on low for about 15 minutes. Then, add 2 more tablespoons of butter, a handful of fresh chopped cilantro, and juice from one large lemon. Stir well, and your bhaji is ready to serve!
How to toast the pav
While your bhaji is simmering, slice your pav (12-14 soft dinner rolls) in half. Heat some butter on a flat pan, sprinkle a pinch of pav bhaji masala on the butter, and toast the pav until both sides are golden and slightly crispy.
Time to serve!
Place a generous spoonful (or two!) of the hot bhaji onto a plate. Add a small dollop of butter on top for that signature shine. Serve with two toasted pav rolls, some chopped onions, and a lemon wedge on the side. That's it—you've just made Mumbai magic on a plate!
Quick tips for Lykkers
• Want a healthier version? Cut down the butter, but honestly, don't skip it entirely—it's what makes Pav Bhaji sing.
• If you're spice-sensitive, reduce the red chili powder or swap in paprika for color.
• Leftover bhaji keeps well in the fridge and makes a great next-day lunch with rice too.
Let's bring the street food home!
Lykkers, if you've never tried making Indian street food, this is the one to start with. It's rich, wholesome, and surprisingly beginner-friendly. Let us know if you give this a try—did your kitchen smell like Mumbai? Did you go back for seconds? We'd love to hear your Pav Bhaji stories!
