Pav Bhaji - an Indian street food classic made with mashed vegetables and generous amounts of butter. My homemade version is made quicker using the instant pot and store-bought pav bhaji masala.
Happiness - served piping hot!
Note – This recipe has been updated from the archives – first published 31st January 2010. I’ve added new images and helpful content.
I'm going to take some (reasonable) shortcuts here. I still use techniques and ingredients that still give you pretty close results to the original Mumbai pav bhaji.
The street style recipe for pav bhaji requires you to individually cook the vegetables. To make things easier, I use the instant pot and quickly pressure cook all the vegetables together.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
After watching lots of YouTube videos of street vendors selling pav bhaji, I picked up some techniques that give immense flavour, colour and texture.
We didn't used to add beetroot to our pav bhaji, but it's since become an addition. Beetroot gives a fiery red colour and adds extra texture.
I finish the pav bhaji with an extra tempering of butter, cumin seeds, and a red chilli garlic paste. Optional, but it's this that really makes the dish pop and taste like the street food classic.
I serve it with an extra squeeze of lemon juice and top with lots of fresh coriander. On the side you'll find soft and fluffy white buns, kachumber and sometimes sprouted moong beans (trust me it works).
Keep some sweet lassi on the side too.
If you keep some spare masala, you can also prepare another street food classic - tawa pulao.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Pav Bhaji
Ingredients
- 500 grams potatoes peeled and cut
- 100 grams cauliflower florets
- 100 grams carrots peeled and cut
- 100 grams green peas
- 100 grams beetroot peeled and cut
- 1 large onion peeled and chopped
- 6 cloves garlic minced
- 2 tablespoon ginger minced
- 2 large green chillies minced
- 100 grams capsicum green bell pepper
- 150 grams tomatoes chopped
- 5 tablespoon oil
- 3 tablespoon butter
- 3 tablespoon pav bhaji masala adjust to your liking
- 2 teaspoon kashmiri red chilli powder
- 2 teaspoon ground cumin and coriander dhana jeeru
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala optional
- 2 teaspoon kasoori methi
- salt to taste
Extra Tempring
- 2 tablespoon butter
- 1 teaspoon cumin seeds
- 2 tablespoon chilli garlic chutney
To Serve With
- 10/12 buns
- 5-6 tablespoon oil or butter
- ½ cup onion finely chopped
- lemon wedges
Garnish/Topping
- coriander
- butter optional
Instructions
Prepare Vegetables
- Add and cook 500 grams potatoes, 100 grams cauliflower florets, 100 grams carrots,100 grams green peas, and 100 grams beetroot in a pressure cooker or Instant pot with 2 cups of water.
- Once cooked, roughly mash with a potato masher and set it aside.
Gravy
- In a pan or large griddle, heat 5 tablespoon oil and 3 tablespoon butter, then add 1 large onion, 6 cloves garlic, 2 tablespoon ginger, and 2 large green chillies. Saute until it turns translucent, without changing colour.
- Now add 100 grams capsicum and 150 grams tomatoes. Reduce the heat and cook for 10 minutes until they start to reduce to a pulp.
- Add 3 tablespoon pav bhaji masala, 2 teaspoon kashmiri red chilli powder, 2 teaspoon ground cumin and coriander, 1 teaspoon turmeric powder, ½ teaspoon garam masala, 2 teaspoon kasoori methi and salt to taste. Mix well.
- Tip in boiled vegetables along with water, keep mixing and mashing the vegetables using potato masher. Cook/simmer for 20-25 minutes on a low heat. If bhaji gets thick add a little water until it reaches your preferred consistency.
Extra Tempering
- In a small pan heat 2 tablespoon butter and add 1 teaspoon cumin seeds, once seeds sizzles add 2 tablespoon chilli garlic chutney and mix everything.
- Pour on cooked bhaji and sprinkle chopped coriander.
Toast Buns/Pav
- Cut the 10/12 buns in half using a serrated knife.
- Heat 5-6 tablespoon oil or butter on a tawa/griddle and toast the cut pav both side until golden.
Serving
- Serve hot bhaji in a plate, dollop some butter on it, sprinkle coriander and enjoy with buttered pav with ½ cup onion, lemon wedges.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Cicily Antony says
Reddish color makes it more tempting!!! i love this food...
Unknown says
Pav Bhaji rulez! Nicely done here. I also add beetroot. It kind of adds a nice colour and makes the bhaji reddish (with a pinch of turmeric). Slurrp...loved your version...
Priya Suresh says
Am drooling here rite now....wat a tempting and absolutely delicious pav bhaji....
Sushma Mallya says
Looks delicious and its one of my favourite street food too..
Jeyashris Kitchen says
all time favourite.love this version.adding eggplant is new to me.waiting fro those jeera buns
Aruna Devi says
tempting pavbhaji...with nice click
sangeeta says
Thanks Jagruti for dropping by and connecting with me at this point of time....it has been a trying time for me and blogger friends have been really warm and supportive .....i am feeling much better now and hope will be back to blogging very soon....... i found your link through your comment and it;s great , saw some of your posts today and got to know that you are such a great cook ...keep up the good work and thanks again.
Hamaree Rasoi says
Wow Pav bhaji..yum yum ...you know when i was a child this was my fav street food. The aromatic flavor that come out after final stage is just awesome. Btw Jagruti which company's Pav bhaji do you use? The bajhi is looking very delicious.
Deepa
Rujuta says
Hi Jagruti,
Lovely recipe and clicks
Pav Bhaji is looking so mouth watering yummmy that i m already feeling hungry :))))
Perspectivemedley says
Hey, yummmy Pav Bhavji... I love pav bhaji... Gravy looks totally tempting!!, perfectly made 🙂
Sowmya says
looks delicious n makes me feel hungry....thanks for the recipe dear...
Namitha says
The most popular street food...of course my fav too 🙂 This looks wonderful, with the perfect color..
Khaugiri says
No one can stay away from pav bhaji...... I never tried eggplant in it.....will try next time with olive oil too:))
jcookingodyssey says
@ Jyoti ; you're welcome !!
Veggie Hut says
Lovely Color of the Bhaji.. loved the idea of sauce and bhaji.. Mouthwatering!!!
Thanks for sharing the awards with me.. Thanks a ton!