pav bhaji recipe | mumbai street food style pav bhaji recipe

Pav bhaji recipe with step by step pictures- It’s famous Indian street food from Maharashtra. Where butter toasted Pav(rolled bread or buns) is served with bhaji(vegetables), a spicy and thick curry with mashed vegetable. If you have to be asked about famous Indian street foods then this pav bhaji recipe should be on that list. Though according to human nature, we generally priorities our own choice first, the die heart pavbhaji lovers like my husband surely mention it. Isn’t it?

Different varieties of pav related fast food is famous in Maharastra, i.e, Vada Pav, Misal Pav, Usal Pav, Masala Pav and many more. And among all of these Pav recipes, pavbhaji has won the hearts of all food lovers across India, because of its flavor and taste. Generally, this lip-smacking hot, spicy and flavourful thick mashed vegetable curry or bhaji is topped up with a perfect cube of butter. Then sprinkle of chopped onion and coriander leaves boost its taste ten times more by squeezing a piece of lemon from the top. When you relish its tastes with the toasted pav or rolled bread or buns with a generous amount of butter, it’s perfect bliss.

vegetables for pav bhaji recipe

This pav bhaji recipe comes with different varieties like paneer Pavbhaji, Khada Pavbhaji, Jain Pavbhaji, Kolhapuri Pavbhaji and many more. I know It’s a part of Maharashtrian cuisine so nobody can make pav recipe better than them. Yes, I truly agree with the fact but think about us, the non-residents of Maharastra, who are keen to taste that exact recipe of Mumbai street food style pav bhaji. And if we prepare the same Mumbai style pav and bhaji recipe at home, nothing can be better than that, as homemade food is highly preferred for its quality and hygiene.

My husband is a true Pavbhaji lover and honestly speaking, I didn’t have it before I met him.  And wherever we met before getting married, if there was a pav bhaji stall around, he must taste it and encouraged me to do the same. When I first taste it, my expression was like wow! It’s really too good. Gradually I fell in love with it and now its very common in my kitchen so I must say it’s my husband who turned me to be a pavbhaji lover too.

Now come to the point, why am I going to post this recipe today? Is there any special? Yes, just two days back we welcomed Lord Ganesha at our home with his favorite sweet Modak on the special day of Ganesh Chaturthi. This is the biggest festival of Marathi people and will go on for 10 days in Maharashtra. These 2-3 days after having lots of Modak and sweets, I decided to take a break from sweets, so this hot, spicy and easy pav recipe might not be a bad idea to celebrate the rest of days of the Ganpati Festival. What do you say?

Here I’ve used store-bought pavbhaji masala, and either Everest or MDH taste wise both perform well while you are thinking of making this recipe at home. But except this masala, I’ve added a few more simple spices like cumin-coriander powder, dry roasted Kasuri methi and black salt to make this recipe more scrumptious. And today I will share a trick to make the pav recipe with a rich colored texture, which really works for me though it’s optional. But here I don’t use the food color. So know to all the secrets about this recipe please stay with me till the end.

Please let me know how this pav bhaji recipe worked in your kitchen by leaving a comment in the comment box below.

If you are searching for street foods, India, then you may check my chicken roll recipe and mochar chop recipe(Kolkata street food).

Pav bhaji recipe


For boiling the veggies

  • 4 medium potatoes
  • 1 carrot
  • 1/2 cup green peas
  • 1 1/2 cup of water

For making pav bhaji gravy

  • 1 cup or 3 medium onion(finely chopped)
  • 3/4 cup or 1 capsicum
  • 1 cup or 4 medium tomatoes
  • 2 green chilies
  • 1/2 tsp ginger paste
  • 1  tsp garlic paste
  • 2 tbsp lemon juice/lemon extract
  • 1 1/2 tsp Kasuri methi(roasted)
  • 2 1/2 tbsp Pavbhaji masala
  • 1 1/2 tsp chili powder(for making it spicy)
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp black salt
  • 1 tbsp Kashmiri chili powder(optional)
  • a handful of coriander leaves(finely chopped)
  • 3 tbsp + 1 1/2 tbsp butter
  • 2 tsp refined oil
  • salt (as per taste)

For toasting the pav

  • 8 Pav or bun or bread roll
  • 1 tsp Kashmiri chili
  • 1 tsp Pavbhaji masala
  • 2-3  tbsp butter

Prep time: 15 mins

Cook time: 25-30mins

Served in: 40-45 mins

Course: Evening snacks/street food

Cuisine: Indian(Maharastra)

Serving: 8-10 people

Author: Moumita

How to make mumbai street food style pav bhaji recipe with step by step pictures


For boiling the veggies

  • Wash all the vegetables for 3-4 times and peel out the potatoes and carrot, cut into pieces.
  • Take 1/2 cup peas and wash it.
  • Now take a pressure cooker and put all the veggies in it.

vegetables in pressure cooker

  • Add 1 1/2 cup of water with it.

vegetables with water for boiling

  • Place the pressure cooker on the heat and wait for the 6-7 whistle.
  • Turn off the heat and wait until the pressure release automatically.

boiled vegetables in pressure cooker

  • With the help of a masher, mash all the veggies in the pressure cooker.

mashed boiled vegetables

How to make mumbai street food style pav bhaji

  • Take a pan, place it on medium heat. Let it gets hot.
  • First, dry roast the kasuri methi and ground it to make a powder.
  • Add 2 tsp oil and 3 tbsp butter to the pan.

oil and butter to the pan

  • When the butter melts down and completely mix up with the oil, add chopped onion to it.

add onion to the pan

  • Let it fry for 5-6 mins, then add chopped capsicum to it. Saute it till it gets soft.
  •  Then add chopped green chili to it.

add capsicum and green chillies to the pan for making the gravy

  • Add the 1/2 tsp turmeric and 1 1/2 tsp chili powder to it. Mix it nicely with the veggies.

adding turmeric and chilli powder to the pan for making the spicy gravy

  • Then add chopped tomato and saute it for 2-3 mins.

saute tomatoes with the other veggies

  • Add then 1/2 tsp salt, then the salted veggies will start releasing moisture and will make it soft.

add salt to make the veggies soft

  • It’s time to add 1 1/2 tsp garlic paste and 3/4 tsp ginger paste to it.

add garlic and ginger paste to the pan

  • Now add 1 tsp black salt, 1 1/2 tsp cumin powder and 2 tsp coriander powder and 1 1/2 tsp roasted ground Kasuri methi to it.

add black salt and cumin powder to the gravy

add coriander powder and kasuri methi to the pan

  • Lastly, add 2 1/2 tbsp Everest Pavbhaji masala and saute the all ingredients for 2-3 mins.

adding store bought pav bhaji masala

  • Then take the masher and mash the sauteed veggies.

mashing the vegetables

  • Add chopped coriander to the pan and mix it well.

add chopped coriander to the mashed vegetable with spices

  • After 1 min adds 1 cup of water to it. Let bring it to boil.

add water to the pan for making the gravy

  • Then add 2 tbsp lemon juice(about 1 medium lemon) to it.

add lemon juice to it to get the tanginess like Mumbai street food pav bhaji

  • Now add the boiled mashed veggies to the pan and mix it nicely.

add mashed boiled veggies to gravy

  • Bring it to boil, in the meantime take a small tadka pan to add 1 1/2 tbsp butter to it.
  • Let the butter melts down, then add 1 1/2 tbsp Kashmiri chili powder(optional) to get that rich colored gravy. Fry it for 25-30 secs.

chilli powder sauted in butter for making a rich gravy

  • Add it to the gravy and mix it well.

add satued kashmiri chill powder in butter for making the rich coloured gravy

  • As boiled mashed veggies will turn it to be a thick gravy, so you can add some water to get your desired consistency. Bring it to boil. Add salt as required.
  • When the gravy will start to be a thick turn off the heat. Bhaji is ready to serve.

bhaji is ready to serve for pav bhaji recipe


How to toast the pav or bun or rolled bread:

  • First slit all the pav form its side and divided it into 2 parts( the top and the bottom part).
  • Take a flat pan or tawa, add 1 1/2 tbsp butter,1/2 tsp Kashmiri chili powder, 1/2 tsp Pavbhaji masala to it. Mix it well.

butter, chilli powder, bhaji masala together in the flat pan to toast the rolled bread or pav

  • Now add four pavs(already divided into two equal parts) with at a time and toast the pav in butter from both sides but for few seconds.

toasting pav or rolled bread in the butter, chilli powder and bhaji masala

  • Apply the same method for toasting the last four pavs with rest amount butter, Kashmiri chili, and pavbhaji masala.
  • Serve the toasted bun with the spicy, hot bhaji with chopped onion, coriander leaves, a wedge of lemon and lastly a generous cube of butter.


  • Kashmiri red chill powder is not hot and spicy, so here I’ve used it to make the rich red colored bhaji. If you are not ready to use it, then skip that part. Don’t worry that won’t hamper the taste of the gravy.
  • If you add Kashmiri red chili powder in the hot oil or ghee or butter and saute it for few seconds. And then if you add this oil- chili powder mix in gravy, that will surely add a rich color texture to the gravy. And this trick always works for me.
  • I added chilly powder according to our taste you may increase or decrease the portion of it.

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