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pav bhaji

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.
Course Breakfast, One pot meal, Snack
Cuisine Indian, Maharashtrian
Keyword Pav bhaji
recipe pav bhaji
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 305kcal


  • 2 potatoes
  • 1 cup cauliflower florets
  • ¼ cup carrots chopped
  • ¼ cup beans chopped
  • ¼ cup peas
  • ¼ cup bottle gourd optional
  • ¼ cup cabbage
  • ¼ cup green pepper or capsicum
  • 2 tbsp. ginger-garlic paste
  • 3 tomatoes finely chopped
  • 3 green chillies finely chopped
  • 2 onions finely chopped
  • 2 tbsp. pav bhaji masala or garam masala
  • 1 tsp. Kashmiri red chilli powder or paprika
  • 1 tsp. chilli powder or cayenne optional
  • 2 tbsp. butter
  • salt to taste


  • 1 tsp. butter
  • 1 onions finely chopped
  • Slices of lemon
  • cilantro chopped
  • Chillies
  • Sides
  • 8 Dinner rolls


  • Take all the vegetables except capsicum in a pressure cooker or Insta pot and cook till boiled and well cooked. Mash them with a veggie masher. Keep aside.
  • Heat 1 tsp. butter in a 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. Use a potato masher to mash down the veggies.
  • Serve hot garnished with chopped cilantro leaves and butter. Serve onion and lemon slices on the side.
  • Heat a pan. Apply some butter. Cut the pavs or dinner rolls into halves and toast them on the pan to serve with the bhaji.
  • Enjoy this delicious treat with your family.


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 also make your own pav bhaji masala. I use Everest one.


Calories: 305kcal | Carbohydrates: 50g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 449mg | Potassium: 593mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1697IU | Vitamin C: 39mg | Calcium: 139mg | Iron: 3mg