📝 About Special Pav Bhaji

Pav Bhaji is a spicy, buttery, and flavorful mashed vegetable curry served with toasted soft bread rolls (pav). Originally from Mumbai’s street food stalls, this dish has become a nationwide favorite in homes and restaurants alike.

What makes this recipe “special” is the generous use of butter, homemade bhaji masala, and a rich blend of vegetables that are mashed and simmered to perfection. It’s filling, aromatic, and pairs beautifully with a squeeze of lemon and chopped onions.

🍛 Special Pav Bhaji Recipe | Mumbai-Style Pav Bhaji at Home

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Cuisine: Indian – Mumbai Street Food
Course: Snack / Dinner
Difficulty: Easy

Serves: 4–5 | Prep Time: 20 mins | Cook Time: 35–40 mins | Total Time: ~1 hour

🧾 Ingredients

🥔 Vegetables (Boil Together)

🍅 Base Masala

🧂 Spices

🧈 Fats & Liquids

🌿 Garnish

• Chopped coriander leaves

• Butter cube on top

🍞 For Pav

🔪 Step-by-Step Instructions

🔹 Step 1: Prepare & Boil Vegetables

1. Wash, peel, and chop all vegetables.

2. Add them to a pressure cooker with water and a pinch of salt.

3. Pressure cook for 3–4 whistles (or until soft). Let the pressure release naturally.

4. Drain excess water (if any), then mash the veggies well using a potato masher.

💡 Add a bit of beetroot for natural red color – a street vendor trick.

🔹 Step 2: Make the Bhaji Masala Base

1. In a large flat tawa or deep pan, heat 2 tbsp oil + 2 tbsp butter.

2. Add chopped onions and sauté until golden (about 5–7 mins).

3. Add ginger-garlic paste, sauté till raw smell goes.

4. Add chopped capsicum, sauté until slightly soft.

5. Add tomatoes and cook until completely soft and mushy (can cover with a lid for faster cooking).

6. Add:

   • Pav bhaji masala

   • Kashmiri chili powder

   • Turmeric

   • Salt

7. Cook the masala till oil/butter starts separating from sides (~7–10 mins).

🔹 Step 3: Mix in the Mashed Vegetables

1. Add the mashed vegetables to the masala base.

2. Mix thoroughly and mash again using a potato masher directly on the tawa.

3. Add water (a little at a time) to adjust consistency — bhaji should be thick yet spreadable.

4. Add 1 tbsp butter at this stage for richer flavor. Let it simmer for 10–12 minutes, stirring occasionally.

5. Adjust salt, masala, and spice. Finish with:

   • Lemon juice

   • Fresh coriander

💡 Some street vendors add a spoon of grated cheese or cream at this stage for a special version.

🔥 Step 4: Toast the Pav

1. Heat a flat tawa, add 1 tsp butter + 1 pinch pav bhaji masala + chopped coriander.

2. Slice pav buns horizontally, toast on both sides until slightly crisp.

🍞 Optional: Apply garlic butter or sprinkle grated cheese for cheese pav.

🥄 Serving the Pav Bhaji

Plate the bhaji hot with:

• A dollop of butter on top

• Chopped onions + lemon wedge on the side

• Toasted pav

• Garnish with coriander

💡 Expert Tips