Pav Bhaji is a famous Indian street food dish that brings together a buttery, spiced vegetable mash (bhaji) with soft bread rolls (pav), toasted until golden. Originating from Mumbai, it’s now a favorite across India, often enjoyed as an evening snack or even as a full meal. The bhaji is made by simmering a mix of mashed vegetables with tomatoes, onions, and pav bhaji masala—a blend of spices that gives the dish its signature flavor. This recipe serves 4 people.
Ingredients
For the Bhaji:
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2 tablespoons butter (plus more for serving)
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1 tablespoon oil
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1 teaspoon cumin seeds
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1½ cups potatoes, peeled and cubed
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1 cup cauliflower florets
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½ cup green peas
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½ cup green bell pepper, finely chopped
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1 cup chopped tomatoes
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1 cup chopped onions
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1 tablespoon ginger-garlic paste
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1½ teaspoons pav bhaji masala
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½ teaspoon red chili powder (adjust to taste)
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¼ teaspoon turmeric
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Salt to taste
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Water as needed
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1 tablespoon lemon juice
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Fresh coriander for garnish
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Chopped onions and lemon wedges for serving
For the Pav:
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8 pav bread rolls
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2 tablespoons butter
Instructions
1. Boil and Mash the Vegetables
In a pressure cooker or a deep pan, boil the potatoes, cauliflower, and green peas until soft. Drain and mash them roughly. Set aside.
2. Cook the Onion-Tomato Base
In a wide pan, heat butter and oil together. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden. Stir in the ginger-garlic paste and cook for another minute.
Add chopped tomatoes and cook until they turn soft and oil starts to separate. Stir in the chopped green bell pepper and cook for 3–4 minutes.
3. Add Spices and Mashed Vegetables
Sprinkle pav bhaji masala, chili powder, turmeric, and salt. Mix well. Add the mashed vegetables and a splash of water to adjust consistency. Use a potato masher to blend everything together into a thick, even mash. Let it simmer for 8–10 minutes on low heat, stirring often. Add more butter if you like it rich. Finish with lemon juice and fresh coriander.
4. Toast the Pav
Slice the pav rolls horizontally. Heat a flat pan, add some butter, and toast the pav on both sides until lightly crisp and golden.
5. Serve
Spoon the hot bhaji onto plates, place two buttered pav rolls on the side, and top the bhaji with a small cube of butter. Serve with chopped onions and lemon wedges.
Pav Bhaji is bold, buttery, and full of texture. Whether eaten on a street corner or at home, it’s one of those dishes that everyone craves when they want something hot, spicy, and comforting.
