Name: Pav Bhaji Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 7 cloves Garlic Big (around 30 grams); 2 tablespoon Red Kashmiri chili powder; 2 cups Potatoes (Peeled and cut into cubes); 1 cup Cauliflower florets; 2 cups Finely chopped Tomatoes; 1 cup Finely chopped Onion; 1 cup Finely chopped capsicum / bell pepper; ¼ cup dried green peas (or ½ cup fresh/frozen green peas); Salt to taste; ½ teaspoon Turmeric powder; 1 tbsp + ½ tsp Pav bhaji masala; ¼ cup finely chopped cilantro; 2 tablespoon Butter; 1 tablespoon Oil; 1 teaspoon kasuri methi; 2 teaspoon lime juice

Jump to Recipe· 4.8 from 7 reviews

If there’s one dish that can truly steal the show at any dinner table, it’s Pav Bhaji. This iconic street food from Mumbai is a flavorful riot of mashed vegetables simmered with aromatic spices, paired with buttery toasted buns. With its bold colors, hearty texture, and utterly inviting aroma, Pav Bhaji manages to please vegetarians and meat lovers alike—and it’s just as irresistible whether you’re making it for a cozy brunch or as the star of your next gathering. Get ready to dive into this classic Indian favorite that packs as much personality as it does punch!

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Pav Bhaji lies in the beautiful simplicity of its ingredients—each one bringing its own charm to the dish. From earthy potatoes to vibrant bell peppers and that signature dash of pav bhaji masala, these building blocks are essential for recreating the authentic flavor, texture, and unmistakable color that makes this street food legend shine.

Garlic (7 cloves): Fresh garlic delivers the unmistakable savory kick that sets the whole flavor foundation.
Kashmiri Red Chili Powder (2 tbsp): Use only Kashmiri chili for its bold crimson color and gentle heat—perfect for that authentic Pav Bhaji look without overwhelming spice.
Potatoes (2 cups, cubed): Potatoes add body and creamy texture, essential for the classic thick bhaji base.
Cauliflower Florets (1 cup): A subtle, slightly nutty vegetable that melts into the mash, balancing the richness.
Tomatoes (2 cups, finely chopped): Fresh, juicy tomatoes are key for both tanginess and that vibrant red hue.
Onion (1 cup, finely chopped): Onions bring sweetness and depth, both in the bhaji and as a zesty garnish.
Capsicum/Bell Pepper (1 cup, finely chopped): For a gentle crunch and unique aroma that stands out in every bite.
Dried Green Peas (1/4 cup) or Fresh/Frozen (1/2 cup): These little gems bring earthiness and a subtle sweetness—use dried for depth, or frozen for convenience.
Salt: Essential seasoning—adjust to taste and bring all the flavors together.
Turmeric Powder (1/2 tsp): Adds warmth and a gorgeous golden tint to the bhaji.
Pav Bhaji Masala (1 tbsp + 1/2 tsp): The heart and soul of the dish—don’t skimp on a quality blend!
Cilantro (1/4 cup, finely chopped): Adds a pop of freshness and color right at the end.
Butter (2 tbsp): Salted, if you have it, for that luxurious richness you expect in every bite.
Oil (1 tbsp): Helps blend flavors and prevents the butter from burning.
Kasuri Methi (1 tsp): Dried fenugreek delivers a subtle earthy note at the finish.
Lime Juice (2 tsp): Brings citrusy brightness that lifts and balances the spices.
Ladi Pav/Buns (8): Soft, slightly sweet buns perfect for soaking up the bhaji and butter.
Finely Chopped Onion, Cilantro, Lime Wedges, Extra Butter: For serving and that final touch of street-style magic!

How to Make Pav Bhaji

Step 1: Soak the Green Peas

If you’re using dried green peas, start by rinsing them thoroughly under cold water, then let them soak in fresh water overnight or for at least 8 hours. This helps them cook evenly and blend seamlessly into the bhaji. If you prefer, you can use fresh or frozen green peas and skip the soaking—just remember, dried peas deepen the flavor.

Step 2: Cook the Vegetables and Green Peas

Once your green peas are ready, discard the soaking water and place the peas in a bowl with fresh water. Chop the potatoes and cauliflower and toss these with a bit of pav bhaji masala and water. Set them all up in a pressure cooker (with the bowls stacked, if possible), add water to the base, and cook for 7-8 whistles. You want everything very soft. Open the pressure cooker once cooled, and mash the vegetables and peas together until smooth and creamy, then set aside.

Step 3: Make the Garlic-Chili Paste

While your veggies are steaming, blend the garlic cloves and Kashmiri red chili powder with a splash of water to create a fiery red, aromatic chutney. This powerful paste is the backbone of authentic Pav Bhaji flavor, giving every spoonful a punchy, simmered depth.

Step 4: Prepare the Pav Bhaji

Heat butter and oil in a large pan, then sauté your garlic-chili paste until fragrant. Add in the chopped onions, followed by tomatoes, bell pepper, and a pinch of salt. Sauté briefly, then cover and let everything simmer for 4 to 5 minutes, stirring a couple of times. Once the veggies soften, mash them gently, add water, pav bhaji masala, and turmeric, and cook for a few minutes more. Mix in the previously mashed veggie-pea mixture, simmer until the flavors meld, then finish with kasuri methi, cilantro, and a bit more butter. Turn off the heat—the result should be gloriously thick, buttery, and bright.

Step 5: Toast the Pav

No Pav Bhaji is complete without perfectly toasted buns! Halve your ladi pav, spread butter in a hot pan, and sprinkle a touch of pav bhaji masala with fresh cilantro. Press the buns onto the pan and toast both sides until golden and crisp—with that irresistible street food aroma wafting up to announce mealtime.

Step 6: Serve and Enjoy!

Spoon heaps of hot bhaji onto plates, top with a dollop of butter, scatter finely chopped onions and cilantro, and partner each serving with toasted pav and a squeeze of lime. Gather everyone around, because once word gets out, nobody is going to want to miss this.

How to Serve Pav Bhaji

Garnishes

Garnishing is where the final burst of flavor and color comes alive: always finish your Pav Bhaji with a sprinkle of fresh, crisp onion, a mountain of cilantro, and an extra pat of butter melting into the steaming bhaji. A wedge of lime on the side is a must—the citrus ties all the flavors together in every bite.

Side Dishes

Traditionally, Pav Bhaji needs very little beside it, but you can add cooled raita (yogurt with cucumber and spices), extra green chilies for those who love heat, pickled onions, or simple papad for crunch. And of course, don’t forget extra pav—because there’s always more bhaji to mop up!

Creative Ways to Present

For a fun, modern spin, try serving Pav Bhaji in small bowls as an appetizer during parties, or turn it into sliders by stuffing the bhaji between mini buns. You can even build a Pav Bhaji bar with bowls of toppings—let guests load up their buns with onions, cilantro, crunchy sev, and sauces for a customized experience.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pav Bhaji, let it cool completely before transferring to an airtight container. Stored in the refrigerator, the bhaji will keep for up to 2-3 days without losing its flavor. The pav is best enjoyed fresh, but you can wrap any extras tightly and keep them at room temperature for a day or two.

Freezing

Pav Bhaji bhaji freezes beautifully. Divide the cooled bhaji into freezer-safe containers or bags, leaving some room for expansion. Label and freeze for up to 2 months—the flavors will only deepen! When you’re ready to enjoy, simply thaw in the fridge overnight.

Reheating

Reheat the bhaji gently in a pan on the stovetop or in the microwave. Add a splash of water if it’s a bit thick, and always stir well to ensure even heating. Before serving, top with a fresh knob of butter and a sprinkle of cilantro to revive the just-cooked magic!

FAQs

Can I make Pav Bhaji less spicy?

Absolutely! Simply reduce the amount of Kashmiri red chili powder and pav bhaji masala, and you’ll still enjoy all the rich, complex flavors without the fiery heat. This makes it more family-friendly and perfect for kids, too.

What’s the best substitute for ladi pav if I can’t find it?

If ladi pav isn’t available, you can use soft dinner rolls, brioche buns, or hamburger buns as a substitute. Just make sure to toast them in butter with a sprinkle of pav bhaji masala for that classic street-style touch.

Can I add other vegetables to my bhaji?

Definitely! While potatoes, cauliflower, and peas are traditional, many people love adding carrots, beans, or even beetroot for color and sweetness. Just remember to cook and mash them well so the bhaji remains smooth.

Do I need a pressure cooker for Pav Bhaji?

While a pressure cooker speeds things up and makes quick work of softening vegetables, you can also boil them in a regular pot until soft. It’ll take a bit longer, but the end result is just as delicious.

How do I make homemade pav bhaji masala?

It’s easy! Dry roast spices like coriander, cumin, fennel, cinnamon, cardamom, cloves, black pepper, and mix them with turmeric, chili powder, black salt, and amchur. Grind to a fine powder and store in an airtight jar for instant authentic flavor anytime you crave Pav Bhaji.

Final Thoughts

There’s nothing quite like the warm, buttery comfort of Pav Bhaji shared with loved ones. Whether you’re new to this Mumbai classic or it’s your nostalgic favorite, let the aromas fill your kitchen and bring sheer joy to your table. Try it once—you’ll be making it again and again!