Pav Bhaji (Authentic Mumbai Street Style!)

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Pav Bhaji (Authentic Mumbai Street Style!)

This Mumbai-style pav bhaji is buttery, spicy, and packed with veggies. It’s comfort food at its best—served with crispy toasted rolls, fresh lime, and plenty of butter on top.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Indian

Servings:

Author: Shreya Walia

Ingredients

Vegetable Base

2 potatoes (about 550 grams)
10 ounces cauliflower florets
1 canned sliced beets
1/2 cup green peas
1/2 cup peeled crushed canned tomatoes
1.5-2 tsp ginger paste
1 green chili
1/2 cup finely chopped red onion
2 tbsp finely chopped Garlic
2 tbsp Butter
2 tbsp Oil
1-2 tsp Red chili powder
1/4 - 1/2 tsp Turmeric
Salt to taste
1 tbsp Pav bhaji masala
1 tbsp Kasoori methi
5 drops red food coloring (optional)

Chili Butter Topping:

2 tbsp butter
2 tbsp chopped cilantro
2 tbsp chopped red onions
1 tsp kashmiri chilli

Final garnish:

Lemon
Cilantro
Chopped red onions
butter

Serve with:

Hawaiian rolls

Instructions

Boil the Veggies: In a large pot, boil potatoes, cauliflower, green peas, and sliced beets in salted water for about 15 minutes or until tender. Pro tip: Save some of the broth—it adds amazing flavor when adjusting consistency later or reuse it in soups like pho!
Mash Lightly: Drain the veggies and mash gently. You want a rustic texture, not baby food. Don’t over mash—some chunkiness is good.
Sauté Aromatics: In a large skillet, heat 2 tbsp butter and 2 tbsp oil. Add finely chopped onions and sauté until translucent. Then add garlic, ginger paste, and green chili. Cook until fragrant.
Spice it Up: Add pav bhaji masala, red chili powder, turmeric, and kasoori methi. Stir for 30–60 seconds to bloom the spices.
Add Tomatoes: Pour in the crushed tomatoes and cook for 5–7 minutes until the mixture thickens and the oil starts to separate.
Combine Veggies and Simmer: Add the lightly mashed veggies and mix well. Add reserved broth or water to loosen as needed. Simmer for 10–15 minutes, stirring occasionally.
Create the “Butter Well”: Push the bhaji aside to make a small well in the center. Add 2 tbsp butter, 1 tsp Kashmiri chili, chopped cilantro, and let it sizzle. Mix it into the bhaji for an extra glossy finish.
Toast the Pav: Slice Hawaiian rolls and toast on a skillet with butter until golden and crispy. You can also serve them plain if you’re being virtuous (I’m usually not).
Garnish and Serve: Spoon bhaji into bowls, top with more butter, red onion, cilantro, and a generous squeeze of lemon. Dig in with the warm toasted rolls.

Notes

(1) Bread Tip: I love using Hawaiian rolls, but brioche or French rolls work great too.

(2) Spice Level: Adjust chili and Kashmiri mirch based on your heat preference. Also, the best chilies for this recipe are the small thin green chillies you find at the indian store (similar to thai chillies). But Serrano or jalapenos work too.

(3) Make It Vegan: Swap butter for vegan butter or oil.

(4) Texture Tip: Mash the veggies well, but leave some texture—it should be a bit rustic.

(5) Storage: Keeps well in the fridge for 2–3 days or can be frozen (without garnishes) for up to 2 months.

(6) Color: Street vendors often add red food coloring to get that classic bright red look, but you can skip it!

Nutrition