Pav Bhaji Recipe: The Ultimate Guide to Making the Best Indian Street Food

Pav Bhaji is one of the most popular street foods in India, especially in Mumbai. It is a delicious and flavorful dish that consists of a spicy vegetable curry, served with buttered bread rolls. In this article, we will be sharing a step-by-step guide on how to make the best Pav Bhaji recipe at home. So, let’s get started.


  • 4 medium-sized Potatoes, boiled and mashed
  • 1 cup Cauliflower Florets
  • 1 cup Green Peas
  • 1 Onion, finely chopped
  • 1 Capsicum, finely chopped
  • 2 Tomatoes, finely chopped
  • 2 Green Chilies, finely chopped
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 2 tbsp Butter
  • Salt to taste
  • 2 tbsp Lemon Juice
  • Fresh Coriander Leaves, chopped

Equipment Needed

  • Pressure Cooker
  • Large Saucepan
  • Masher
  • Wooden Spoon
  • Chopping Board
  • Knife

How to Make Pav Bhaji

1. Preparing the Vegetables

  • Wash the cauliflower florets and green peas in water.
  • Peel and chop the potatoes into small pieces.
  • Finely chop the onion, capsicum, tomatoes, and green chilies.
  • Keep all the vegetables aside.

2. Cooking the Vegetables

  • Heat 2 tbsp butter in a large saucepan over medium heat.
  • Add cumin seeds and let them crackle.
  • Add finely chopped onions and sauté until translucent.
  • Add ginger-garlic paste and sauté for 1-2 minutes.
  • Add the chopped tomatoes and green chilies and cook until the tomatoes are soft and mushy.
  • Add the chopped capsicum and cook for 3-4 minutes.
  • Add the washed cauliflower florets and green peas.
  • Add red chili powder, turmeric powder, garam masala powder, and salt to taste.
  • Mix well and add 1 cup of water.
  • Cover the pan with a lid and let the vegetables cook for 10-15 minutes on low heat.

3. Mashing the Vegetables

  • Once the vegetables are cooked, turn off the heat and let them cool down for a few minutes.
  • Use a masher to mash all the vegetables until they are smooth and well combined.

4. Adding Spices

  • Place the pan back on medium heat and add 2 tbsp of butter to it.
  • Once the butter has melted, add the mashed vegetables to the pan and mix well.
  • Add more water if required and let the vegetables cook for 5-7 minutes.
  • Keep mashing the vegetables with a wooden spoon to ensure there are no lumps.

5. Adding Lemon Juice and Coriander

  • Once the vegetables are cooked and mashed, add 2 tbsp of lemon juice and mix well.
  • Add freshly chopped coriander leaves

6. Preparing the Pav

  • Cut the Pav or bread rolls in half and lightly butter them.
  • Heat a skillet or tawa on medium heat and toast the Pav on both sides until they are lightly browned.

Serving Suggestions

  • Serve hot and spicy Pav Bhaji with the toasted Pav.
  • Garnish with some freshly chopped coriander leaves and a dollop of butter.
  • Squeeze some lemon juice on top of the Pav Bhaji for added tanginess.

Common Mistakes whiles preparing PAV BHAJI RECIPE

Here are some common mistakes to avoid when making Pav Bhaji:

  1. Not mashing the vegetables enough: The vegetables in Pav Bhaji should be mashed until they are smooth and well blended. If they are not mashed enough, the bhaji will have a chunky texture and the flavors will not be fully blended.
  2. Using too much oil: While some oil is necessary for cooking, using too much can make the dish greasy and heavy. Use just enough oil to cook the vegetables and avoid adding extra.
  3. Not cooking the spices enough: The spices in Pav Bhaji need to be cooked thoroughly to release their flavors and aromas. Make sure to cook the spices for at least a minute or two before adding the vegetables.
  4. Adding too much water: Adding too much water can make the bhaji watery and less flavorful. Use only enough water to cook the vegetables and avoid adding extra.
  5. Skipping the butter or ghee: Butter or ghee adds richness and flavor to the Pav Bhaji. Skipping this ingredient can make the dish taste bland and less flavorful.
  6. Using canned or frozen vegetables: Fresh vegetables are key to a flavorful Pav Bhaji. Using canned or frozen vegetables can result in a bland and unappetizing dish.
  7. Not toasting the Pav: Toasting the Pav with butter adds an extra layer of flavor and texture to the dish. Skipping this step can make the Pav Bhaji taste less delicious.

Tips for Making the Best Pav Bhaji

  1. Use fresh vegetables and spices for the best flavor.
  2. Be patient while cooking the vegetables and let them cook until they are fully tender.
  3. Adjust the spice levels according to your taste.
  4. Add more butter or ghee for added richness and flavor.
  5. Toast the Pav or bread rolls with butter for added flavor.

Frequently Asked Questions

  1. What is Pav Bhaji?
  • Pav Bhaji is a popular Indian street food that consists of a spicy vegetable curry, served with buttered bread rolls.
  1. What are the main ingredients used in Pav Bhaji?
  • The main ingredients used in Pav Bhaji are potatoes, cauliflower, green peas, onions, capsicum, tomatoes, and a blend of spices.
  1. How do I make Pav Bhaji without a pressure cooker?
  • You can use a large saucepan or pot to cook the vegetables instead of a pressure cooker. It may take a little longer to cook the vegetables, but the end result will be just as delicious.
  1. Can I make Pav Bhaji ahead of time?
  • Yes, you can make Pav Bhaji ahead of time and store it in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave before serving.
  1. Can I add other vegetables to Pav Bhaji?
  • Yes, you can add other vegetables like carrots, beans, and beetroot to Pav Bhaji to make it even more nutritious and flavorful.


Pav Bhaji is a delicious and flavorful Indian street food that is loved by people of all ages. With this step-by-step guide, you can now make the best Pav Bhaji recipe at home and enjoy it with your family and friends. So, go ahead and try this recipe today and savor the authentic taste of Mumbai street food in the comfort of your own home.

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