Sep 132012

Bombay Pav Bhaji (Pav bhaji From Mumbai) is a very popular street food of Mumbai and it is adopted by other states in India due to its popularity. Pav is bread rolls and bhaji is the mixed spiced mashed vegetables curry.

Cooking Time: Appr. 40 Minutes
Serves: 4 People

Bombay Pav Bhaji


3 medium potatoes
1 big green pepper (capsicum)
1 cup chopped cauliflower
½ cup green peas
1 red onion
1½ tablespoon garlic-ginger paste
3 medium chopped tomatoes
1½ teaspoon red chili powder
½ teaspoon turmeric powder
3 teaspoon pav bhaji masala powder (you can use garam masala instead but pavbhaji masala is special masala for pav bhaji and it is highly recommended to use it in pav bhaji)
2 tablespoon lemon juice (or juice from half lemon)
1 tablespoon kasoori methi (dried fenugreek leaves)
½ teaspoon Asafoetida (hing powder)
4 tablespoon chopped coriander leaves
4 teaspoons butter
1 lemon (cut in 4 wedges)
8 Bread rolls
Salt to taste
Water as needed

Bombay Pav Bhaji Cooking Method:

1. Boil the potatoes until all potatoes are cooked.

2. Peel the potatoes and mash it.

3. Chop the tomatoes, cauliflower and onion.

4. Dice the green pepper (capsicum) after removing seeds.

5. How to cook pav bhaji, heat the large tawa or a large flat pan. Add diced green pepper (capsicum) and cook for 2 mins. Sprinkle some water to get the pepper soft.

6. Add chopped tomatoes, mashed potatoes, green peas, 1 tablespoon garlic-ginger paste, 1 teaspoon chili powder and turmeric powder. Add some water to avoid sticking veggies in the pan and add 2 teaspoon butter.

7. Keep stirring and mashing with vegetable masher (potato masher) while it is cooking. You have to add some water when it gets dried as all vegetables should be mushy. It will probably take 10-15 mins.

8. Add 2 teaspoon pav bhaji masala, salt and 2 tablespoon chopped coriander. Add some water and keep stirring and mashing with masher until bhaji get thicker and butter separated from the bhaji (you can see butter will be bubbling on the sides).

9. Heat the butter (1 teaspoon) in a separate frying pan for the recipe for pav bhaji. Add chopped onions (half chopped onion, half will be used on side when serving pav bhaji), remaining ginger garlic paste, remaining red chilli powder, remaining pav bhaji masala, kasoori methi (dried fenugreek leaves), 1 tablespoon coriander leaves, Asafoetida and lemon juice. Stir and cook for 2 mins then add this spice mix to pav bhaji. Keep this pan as it is for lightly frying bread rolls for pao bhaji.

10. Keep stirring and mashing with vegetable masher (potato masher) while it is cooking. Keep doing for 8-10 mins.

11. Pav for the pav bhaji recipe: Cut bread rolls (pav) horizontally into without separating. Heat the remaining butter in the same pan; we cooked the spices for masala pav bhaji. Put the one cut side of the bread rolls into the pan and then cover with other and keep in the pan for few secs.

This is how exactly cooked Mumbai Pav Bhaji (From Mumbai Chowpatti) and it tastes exactly same as Bombay Pavbhaji.

Serve hot Bombay Pav Bhaji Recipe with butter on the top and with lightly fried bread rolls (pav), chopped onions and lemon wedges.


Pav Bhaji Masala is available in any major supermarket in the UK and Asian grocery stores or you can use garam masala instead of pav bhaji masala.

You can use any vegetables to make pav bhaji but make sure to use potato as main vegetable pav bhaji ingredients.

  2 Responses to “Bombay Pav Bhaji”

  1. One of my favorite recipe – Bombay Pav Bhaji. So tasty!

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