Pav Bhaji

Pav Bhaji is one of Mumbai’s most iconic street foods, known for its rich, buttery, and spicy flavors. 

Pav Bhaji is not just a dish — it’s an experience. A medley of mashed vegetables simmered in a fragrant, spiced tomato base, served with pillowy soft buttered pav (bread rolls) – this Mumbai street food classic is comfort food at its best.

Whether enjoyed at a roadside stall with the city’s buzz in the background or as a homemade feast, Pav Bhaji is a dish that brings joy in every bite.

Mumbai Street Food Culture – A Burst of Flavors

Mumbai’s street food scene is legendary. From sizzling Vada Pav to delicious Bombay Sandwich, the city’s love for bold flavors and quick bites is unmatched.

Pav Bhaji, originally created as a nutritious yet fast meal for mill workers, quickly became a favorite, making its way from humble stalls to restaurant menus across India and beyond.

What Goes Into Pav Bhaji

The heart of this dish lies in the mix of vegetables. Potatoes bring creaminess, while carrots and peas add a slight sweetness. Cauliflower absorbs all the spices beautifully, and capsicum adds a hint of smokiness.

The real game-changer? Pav Bhaji Masala – a fragrant spice blend that gives the bhaji its signature depth and warmth. Kashmiri red chili powder adds a vibrant color without excessive heat, and butter makes everything irresistibly rich.

How to Make Pav Bhaji – The Process

Start by pressure-cooking potatoes, carrots, peas, and cauliflower with turmeric and red chili powder. Once soft, mash them well—this gives the bhaji its creamy yet slightly chunky texture.

💡 Pro Tip: Mash the veggies well — A smooth yet slightly chunky consistency is key to a great bhaji.

Now, take a generous amount of butter in a heavy pan (a cast iron tawa works best for that authentic street-style flavor). Add a little oil to prevent burning, then toss in cumin seeds. As they sizzle, throw in finely chopped onions and sauté them until golden. Green chilies and ginger-garlic paste follow, infusing the base with an irresistible aroma.

💡 Pro Tip: Use a heavy pan — This helps caramelize the onions and tomatoes properly, giving the bhaji a deep, rich flavor.

Next, add chopped tomatoes and let them soften completely, releasing their juices. At this stage, sprinkle in salt, more Kashmiri chili powder, and pav bhaji masala. The moment the spices hit the hot butter, the air fills with that unmistakable street-style fragrance! Finally, add capsicum and give it a quick sauté before folding in the mashed vegetables.

Stir everything together, adding a splash of water if needed, and mash the bhaji again for a smooth consistency. Let it simmer until all the flavors meld beautifully. And don’t forget the finishing touch—a big dollop of butter!

Meanwhile, toast the pav buns on a buttered pan until golden and crispy on the edges. This step is crucial because the buttery crispness pairs perfectly with the soft bhaji.

Serving Ideas – Perfect for Any Occasion

Pav Bhaji is best served hot, with extra butter melting over the bhaji, a squeeze of fresh lemon, and a sprinkle of chopped onions and coriander.

At home, serve it with a chilled glass of buttermilk or a simple cucumber raita to balance the richness.

For parties, consider setting up a DIY Pav Bhaji station where guests can customize their portions with toppings like grated cheese, extra chilies, or a side of crispy papads.

If packing for a lunchbox, let the bhaji cool slightly before sealing it in an airtight container to prevent condensation. Pack the pav separately, wrapping them in foil so they stay soft. A small container of chopped onions and lemon wedges on the side will keep the flavors fresh.