Bombay Pav Bhaji

26 Jan

Pav Bhaji.

Pav bhaji is a famous street food containing a bun like bread called pav and a vegetable curry called bhaji. To prepare bhaji, mixed vegetables are cooked and mashed. The mashed vegetables are cooked in spice blend mixture (pav bhaji masala) and served with toasted pav.
Makes: around 4 Servings of Pav Bhaji.


Potato 2 Medium
Tomato 3 Medium
Onion 1 Medium
Cauliflower 1/4th of Small One
Green Bell Pepper 1 Medium
Green Peas 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Garlic 4 Cloves
Cumin Seeds 1/2 tsp
Bay Leaf 1
Red Chile Powder 1/4 tsp
Lime or Lemon 1
Pav or French Rolls etc. 4
Butter 1 tsp
Cilantro a handful of Leaves
Salt to taste
Oil 1 tbsp

Pav Bhaji Masala Powder:

Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Fennel Seeds 1/2 tsp
Black Peppercorns 4
Cinnamon 1/2 inch Stick
Clove 1
Green Cardamom 1
Whole Dried Red Chili 1
Dry Mango Powder 1 tbsp
Turmeric Powder a big Pinch

Method of preparation:

Heat a pan on medium heat, add all ingredients in order.
Roast all the ingredients except dry mango powder and turmeric powder until aromatic.
Cool the ingredients to room temperature and grind them into fine powder along with remaining ingredients using a spice blender.
Store tight the pav bhaji masala powder for later use.

Peel and roughly chop potatoes.
Wash and finely chop tomatoes
Wash and break cauliflower into small florets.
Wash, remove stem, discard seeds and finely chop bell pepper.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.
Peel and mash the ginger and garlic.
Clean, wash and finely chop cilantro leaves.

Pressure cook potatoes, cauliflower, bell pepper, green chiles and peas for 3 whistles.
Alternatively, boil all the vegetables in a sauce pot till soft.
Strain the cooked vegetables and reserve the cooking liquid.
Thoroughly mash all the cooked vegetables with help of a masher.

Heat oil in a pan, add cumin seeds, bay leaf and onion.
When onion turns translucent, add ginger garlic paste and salt.
Fry for couple of seconds, add chopped tomatoes.
Cook till tomatoes are mushy and then stir in pav bhaji masala powder and red chile powder.
Fry for a minute, add the mashed vegetables and add reserved water if necessary.
Cook the bhaji for 5 – 8 minutes on medium flame, then add cilantro.
Adjust any seasonings if required and remove from heat.
Garnish the prepared pav bhaji with chopped onion, cilantro and a few drops of lime juice.

To assemble, heat a flat pan on medium high heat.
Slice the pav into two.
Apply butter to both slices, sprinkle pav bhaji masala and place them on hot pan.
Fry the sliced pav on both sides till light golden brown.
Serve the toasted pav with prepared bhaji accompanied by few wedges of lime.
Notes: Make sure to cook the vegetables right.

Suggestions: For more spice, add more pav bhaji masala or red chile powder and cook for few more minutes.
Variations: Other vegetables like carrots, french beans, sweet potatoes can also be added while cooking. You can also grate all the vegetables and cook along with onions for a different texture. Add finely chopped bell pepper (capsicum) along with onions instead of pressure cooking them for better taste (suggested in comments by Poorva).
Other Names: Pav Bhaji, Paav Bhaji, Pav Bhajee.

10 Responses to “Bombay Pav Bhaji”

  1. Trendsetters January 26, 2010 at 11:22 am #

    love this dish…our fav…love your site
    Infact we are following your blog and also got your site in our blogroll

  2. Poorva January 27, 2010 at 9:21 am #

    I visit your website often and love to read and try out your recipes!

    This is my fav dish and a pure “Bombaiyaa” dish! Trust me nothing to do with Maharashtrians!! Infact if you leave Bombay, the taste differs drastically.

    Just a friendly pointer: add raw capsicum with tomatoes instead of pressure cooking them. It brings about better flavor!

  3. Christy Gerald January 30, 2010 at 8:56 am #

    Hi Talimpu!.Once again a different Pav Bhaji.I used to do this with mashed potato and green peas only.Nice u have added more veg.s and its good for the dish.Great work-Christy Gerald.

  4. meena wani February 12, 2010 at 3:27 pm #

    my children loves very much. thanks and i also agree with poorva. in mumbai it taste differes and pepole are mad for that.

  5. Swapna March 5, 2010 at 2:42 am #

    Pav Bhaji is very tasty. I have tryed it. Its simple super. My husband liked it very much.

  6. gssuri July 17, 2010 at 6:52 am #

    thanks for forwarding the recipe

  7. Apurva Mehta December 29, 2010 at 8:25 am #

    They are the wowest and ausomest resepies seen ever…….i just loveg them…. i made it in my home & my family members too enjoyed eating them…thank you………….

  8. eswarbala July 24, 2011 at 10:17 am #

    Thankyou for forwarding the recipe


  1. Pav Bread » Talimpu - January 26, 2010

    […] the milk wash. A mixture of all purpose flour and whole wheat flour can also be used in making pav. Check out Pav Bhaji. Other Names:Pav, Paav, Pav […]

  2. Quick Pav Curry » Talimpu - May 31, 2010

    […] is a quick curry for pav instead of making bhaji which takes a long time. Here couple of vegetables are chopped up finely and cooked till soft. A […]

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