I love chaats or street food and Pav Bhaji is my favourite along with vada pav and bhel puri from Bombay. Since the kids love it as much as I do, I end up making it often for breakfast. Actually you can have it for lunch or dinner as well. It is quite simple to make and has loads of veggies. Though since it also has a lot of butter, I am not sure if I can call it healthy. 🙂 But it’s a lovely indulgence for sure.
Here is my recipe:
Easy Pav Bhaji Recipe | How to Make Mumbai Pav Bhaji
This is a delicious street food style meal that can be had as a snack or even for lunch/dinner.
Ingredients
- 2-3 large potatoes
- 1 cup cauliflower florets
- 1 cup chopped carrots
- 1 cup chopped French beans
- 1 cup peas
- 1 cup chopped bottle gourd optional
- 1 cup finely chopped capsicum or green pepper
- 2 tbsp. ginger-garlic paste
- 3 large tomatoes finely chopped
- 2-3 green chillies finely chopped
- 2 onions finely chopped
- 2 tbsp. pav bhaji masala
- 1 tsp. Kashmiri red chilli powder
- 1 tsp. chilli powder optional
- 2 tbsp. butter
- 2 tbsp. oil
- salt to taste
- For garnish
- More butter 🙂
- Finely chopped onions
- Slices of lemon
- Chopped coriander
- Chillies
- Sides
- Pav bun
- Yet some more butter 🙂
Instructions
- Take all the vegetables except capsicum in a pressure cooker and cook till boiled and well cooked. Mash them with a veggie masher. Keep aside.
- Take butter and oil in a kadhai/pan.
- Add chopped onions and fry for 3-4 minutes.
- Now add ginger-garlic paste and fry till the raw smell goes.
- Now add chopped tomatoes and chopped green chillies.
- Fry till it gets cooked and you see the oil leave the sides.
- Now add the cooked and mashed veggies along with chopped capsicum to the cooked masala.
- Add in all the dry masalas like pav bhaji masala, both chilli powders and salt. Mix well.
- Add water in which the veggies were boiled, stock or some plain water and cook down the bhaji till it is slightly thick.
- Taste and adjust seasoning.
- Serve hot garnished with chopped coriander and butter. Serve onion and lemon slices on the side.
- Heat a pan. Apply some butter. Cut the pavs into halves and toast them on the pan to serve with the bhaji.
- Enjoy this delicious treat with your family.
Notes
Do not cook capsicum with the other veggies. I don't like soggy capsicum.
Just saute it so that it still stays crunchy.
Bottle gourd was what my mum used to add to pav bhaji and you don't really taste it. It adds body to the bhaji. You can easily skip it.
You can change the combination of veggies depending upon what is available. According to me potatoes, beans, carrots, capsicum should be there. You can use cabbage if you like it.
You can also make your own pav bhaji masala. I use Everest one.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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Do try this recipe. You will love to have it. It is also nice to make for parties and can be cooked in advance. Do share how you make pav bhaji.
Facebook Comments
BikramBik says
Yum yum .. i also love pav bhaji.. habenot had it for a long time .... will need to do so soon...
pythoroshan says
Lovely recipe. Was surprised to see bottle gourd in there… Didn’t really associate it with pav bhaji myself.
Since leaving Maharashtra, don’t think I’ve had a pav bhaji (atleast not one that can be considered worthy)
Rachna says
I know. Just saw mom using it and I use it every time and it tastes quite good. Yeah, it really is the best in Maharashtra.
Mayuri Nidigallu says
I am going to use your tip of adding bottle gourd the nest time I make Pav Bhaji. My version of Pav Bhaji has a little twist too, shall share on the blog soon.
Thanks for sharing, Rachna.
Rachna says
Try it and I look forward to reading your tip. ?
Lata Sunil says
Its a favourite at home too. I will try your recipe.
Rachna says
Such a no-fuss tasty dish pav bhaji is.
Soumya Prasad says
I love pav-bhaji and often make it for dinner at home. Since I hate capsicum, I do not add it. I’ve never added cauliflower too even thought it is omnipresent at home. The next time I make it (most likely tonight), I shall add it. Adding bottle gourd seems interesting, but doesn’t it let out water once cooked?
Also, have you tried the MDH Pav Bhaji masala? I found it so much better than the Everest one. The Everest one has an off-putting color ?
Rachna says
Oh you should add cauliflower. I think it adds to the taste. About bottle gourd, if you are using little water while boiling the veggies then the excess water can easily be incorporated in the bhaji. Let me try the MDH one next time. ?
Sulekha says
Rachna, I too love pav bhaji, bhel puri and vada pavs ? Your recipe has me drooling and I am rushing to the market to get the veggies for making it. Thanks for the recipe. I always get the pav bhaji from Haldiram’s but will try making it now ?
Rachna says
I have never had the Haldiram one. You must try making it at home ace customize it to your taste.
Rajlakshmi says
Your Pav bhaji pic is doing strange things to my tummy. How awesome it looks ?I got pav bhajj masala at home but need some veges… Gotta try this.
Shailaja V says
Now you have me drooling ?
One of the items I can eat any time and any where! I make a decent bhaji but never added capsicum before. Must try this time ? Looks super delicious and he he he, I LOVE the buttered buns ?
Parul Thakur says
I like pav-bhaji and recently started it getting made at home. Your recipe is similar and I would like to try adding the bottle guard. Thank you for sharing and those pictures make me drool. Lunch time and I shoudl eat something ?
Vijeta says
Thanks for sharing this lovely recipe, Rachna ?
Rachna says
Glad you liked it, Vijeta.