Authentic Mumbai Pav Bhaji
Pav Bhaji is Mumbai’s iconic street food — a vibrant, buttery blend of mashed vegetables paired with pillow-soft bread rolls. Born from the necessity of feeding mill workers in 19th-century Bombay quickly and affordably, Pav Bhaji has evolved into a beloved Indian comfort food. Its bold spices, rich tomato base, and velvety texture make it both indulgent and deeply satisfying.
Equipment
- Large heavy-bottomed pan
- Potato masher
- Knife and cutting board
- Blender (optional)
- Tawa or flat griddle
Ingredients
For the Bhaji (vegetable mash):
- 2 tablespoons unsalted butter preferably Amul for authenticity
- 1 medium onion finely chopped
- 1.5 cups organic ripe tomatoes finely chopped
- 1 cup boiled potatoes peeled and mashed
- 1 cup cauliflower florets boiled and mashed
- ½ cup green peas boiled
- ½ teaspoon turmeric powder
- 1.5 teaspoons Kashmiri red chili powder adds vibrant color without extreme heat
- 2 tablespoons pav bhaji masala use a high-quality brand or homemade
- 1 teaspoon salt adjust to taste
- 1 cup water or vegetable stock adjust consistency
- 1 tablespoon butter for finishing
For the Pav (bread rolls):
- 8 pieces soft dinner rolls preferably unsweetened Indian-style pav
- 2 tablespoons butter for toasting
For the Garnish:
- 1 medium red onion finely chopped
- 1 medium lime cut into wedges
- 2 tablespoons cilantro finely chopped, for garnish
Instructions
- Heat 2 tablespoons of butter in a large heavy-bottomed pan over medium heat. Once melted, add chopped onions and sauté until translucent and golden, about 5–7 minutes.
- Add chopped tomatoes, a pinch of salt, and cook until the tomatoes are soft and the mixture becomes jammy, about 10 minutes. Stir frequently to prevent sticking.
- Add mashed potatoes, cauliflower, peas, turmeric, chili powder, and pav bhaji masala. Mix thoroughly, blending all ingredients together.
- Pour in 1 cup of water or stock and mash the mixture continuously using a potato masher. Keep the heat low and stir often to reach a smooth yet slightly chunky texture. Let it simmer uncovered for 10–12 minutes.
- Add a final tablespoon of butter on top for richness. Stir in and reduce heat to low.
- Meanwhile, heat a tawa or flat griddle over medium heat. Add 2 tablespoons of butter, slice pav in half, and toast cut-side down until golden brown.
Notes
- For a vegan version, substitute butter with a plant-based alternative.
- If using frozen peas, thaw and boil them briefly for tenderness.
- For extra depth, sauté 1 tsp of ginger-garlic paste along with the onions.
Nutrition
Calories: 242kcalCarbohydrates: 25gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 694mgPotassium: 598mgFiber: 6gSugar: 6gVitamin A: 1288IUVitamin C: 46mgCalcium: 53mgIron: 1mg
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