Recipe
Pav Bhaji
The Story
Pav Bhaji began as a quick, filling lunch for Mumbai’s textile mill workers
in the 1850s — a way to use up leftover vegetables, mashed together and
spiced generously, served with soft buttered pav because it was fast and
cheap. It’s since become one of India’s most-loved street foods, sold at
every corner from a giant sizzling tawa. This home version keeps the same
buttery, spiced comfort, made in your own kitchen.
- Potatoes 3 medium, boiled and mashed
- Cauliflower 1 cup, finely chopped
- Green peas 1/2 cup
- Carrot 1, finely chopped
- Capsicum 1, finely chopped
- Onion 2, finely chopped
- Tomatoes 3, finely chopped
- Ginger-garlic paste 1 tbsp
- Pav bhaji masala 2 tbsp
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Butter 4 tbsp
- Salt to taste
- Pav (bread rolls) 8
- Lemon wedges for serving
- Coriander leaves for garnish
- Onion finely chopped, for topping
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1
Boil cauliflower, peas, and carrot together until soft. Drain and set aside.
-
2
Heat 2 tbsp butter in a large pan, add chopped onion and cook until soft.
-
3
Add ginger-garlic paste and cook for a minute.
-
4
Add chopped capsicum and tomatoes, cook until tomatoes turn mushy.
-
5
Add pav bhaji masala, red chili powder, turmeric, and salt. Mix well.
-
6
Add the boiled vegetables along with mashed potatoes. Mash everything together with a potato masher while cooking.
-
7
Add a little water if needed to reach a thick, semi-smooth consistency. Simmer for 10 minutes, mashing occasionally.
-
8
Stir in 1 tbsp butter and simmer for another 5 minutes.
-
9
Slice pav rolls and toast them on a hot pan with a little butter until golden on both sides.
-
10
Serve the bhaji hot, topped with a knob of butter, chopped onion, and coriander leaves, with buttered pav and lemon wedges on the side.
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