Pav Bhaji Street Food: Mumbai-Style Recipe

Pav bhaji is a popular Mumbai street food: a buttery, spiced mash of vegetables served with soft, toasted pav rolls, lemon, and chopped onion. This home-style version uses potatoes, cauliflower, peas, and bell pepper for a thick, tangy bhaji that cooks in one pan; spice levels and vegetables vary from cook to cook.

Ingredients

2 medium potatoes, peeled and cut into chunks, about 10 oz (280 g)
2 cups cauliflower florets, chopped, about 7 oz (200 g)
1 cup green peas, fresh or frozen, about 5 oz (140 g)
1 medium green bell pepper, finely diced, about 5 oz (140 g)
3 tbsp neutral oil (45 ml), divided
3 tbsp unsalted butter (42 g), plus more for serving
1 large yellow onion, finely chopped, about 1½ cups (225 g)
1 tbsp ginger-garlic paste (15 g), or 2 tsp finely grated ginger (10 g) and 2 garlic cloves, minced (6 g)
2 medium tomatoes, finely chopped, about 1½ cups (300 g)
2 tbsp pav bhaji masala (about 14 g), plus more to taste
1 tsp Kashmiri chili powder (2 g), or mild paprika; use less for a milder bhaji
½ tsp ground turmeric (1 g)
1 tsp fine salt (6 g), plus more to taste
1½ cups water (360 ml), plus a little more as needed
1 tbsp lemon juice (15 ml), plus lemon wedges for serving
8 pav rolls, about 14 oz (400 g)
2 tbsp chopped fresh cilantro (6 g)
½ cup finely chopped red onion (75 g), for serving

Instructions

Cook the vegetables: Put the potatoes, cauliflower, and peas in a saucepan and add enough water to cover. Bring to a boil, then simmer until the potatoes and cauliflower are very tender, about 12–15 minutes. Drain, reserving ½ cup (120 ml) of the cooking water. Mash the vegetables coarsely with a potato masher; a few small pieces give the bhaji a pleasing texture.
Make the masala base: While the vegetables cook, heat 2 tablespoons (30 ml) oil and 1 tablespoon (14 g) butter in a wide, heavy skillet or Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and lightly golden, 6–8 minutes. Stir in the ginger-garlic paste and cook for 30 seconds, just until fragrant.
Cook the tomatoes and spices: Add the tomatoes, pav bhaji masala, chili powder, turmeric, and salt. Cook, stirring and pressing the tomatoes with the spoon, until they break down into a thick, glossy mixture, about 6–8 minutes. If the mixture begins to stick before the tomatoes soften, add a tablespoon or two of water.
Soften the bell pepper: Stir in the diced bell pepper and cook for 3 minutes. Add the mashed vegetables and 1 cup (240 ml) water, including reserved cooking water if available. Mix well, then mash the mixture against the base of the pan until it is mostly smooth and evenly orange-red.
Simmer the bhaji: Lower the heat and simmer uncovered for 8–10 minutes, stirring and mashing regularly so the bottom does not scorch. Add the remaining water a little at a time if it becomes too thick; the finished bhaji should be soft and scoopable, not watery. Stir in the lemon juice and remaining 2 tablespoons (28 g) butter. Taste and adjust salt, lemon, or pav bhaji masala.
Toast the pav: Split the rolls horizontally. Heat a griddle or skillet over medium heat and melt a little butter with the remaining 1 tablespoon (15 ml) oil. Toast the cut sides of the rolls until golden and crisp at the edges, about 1–2 minutes per batch. Add more butter as needed, and avoid pressing hard so the rolls stay soft inside.
Serve: Spoon the hot bhaji into bowls and top with cilantro and a small knob of butter if desired. Serve immediately with toasted pav, chopped red onion, and lemon wedges.

Tips

Choose the right consistency: Mash thoroughly for the smooth, soft street-style texture, but leave a few vegetable bits if you prefer. The bhaji thickens as it sits, so loosen it with hot water before serving.
Adjust the heat carefully: Pav bhaji masala blends vary in salt and chili strength. Start with the listed amount of chili powder, then taste near the end before adding more.
Use a substitute thoughtfully: Pav bhaji masala is the defining spice blend and is sold at Indian grocery stores. If unavailable, use 1 tablespoon garam masala plus 1 teaspoon ground coriander and a pinch of ground cumin; the flavor will be less tangy and less specifically street-style.
Prevent scorching: Use a wide, heavy pan, keep the heat low during the final simmer, and scrape the bottom often. Add water in small splashes rather than letting a dry layer burn.

Serving Suggestions

Serve the bhaji piping hot with pav toasted in butter, chopped onion, lemon wedges, and extra cilantro. Diners can squeeze lemon over the bhaji and add onion to each bite. For a fuller meal, offer a simple cucumber salad or sliced tomatoes on the side; the bread and buttery mash are filling on their own.

Variations

For a richer finish, add another tablespoon of butter to the bhaji just before serving. For a milder version, omit the chili powder and use a mild pav bhaji masala, then pass chili or chopped green chilies at the table. You can swap in peeled carrots or a small amount of cabbage for some of the cauliflower, keeping the total vegetable quantity similar; the flavor and color will change slightly. For a vegan version, use neutral oil or plant-based butter for both the bhaji and pav, and check that the rolls contain no dairy.

Storage and Reheating

Cool leftover bhaji promptly and refrigerate it in a covered container within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. Reheat on the stove over medium-low heat with a splash of water, stirring until steaming hot throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Microwave in a covered, microwave-safe dish, stirring halfway through, and check the temperature in more than one spot. Freeze bhaji for up to 2 months for best quality, thaw overnight in the refrigerator, and reheat as above. Toast pav fresh rather than storing it toasted.

Frequently Asked Questions

Can I make pav bhaji ahead?
Yes. Cook the bhaji a day or two ahead, cool it promptly, and refrigerate it. Reheat with a splash of water, then toast the pav just before serving for the best contrast between soft rolls and crisp edges.

What is pav bhaji masala?
It is a spice blend made for this dish, usually including spices such as coriander, cumin, fennel, cinnamon, and chili. Its exact blend varies by maker. It gives the bhaji its characteristic savory, aromatic flavor, so use it if you can find it.

Can I make the bhaji without a potato masher?
Yes. Mash the cooked vegetables with the back of a sturdy spoon or a fork. An immersion blender can make the mixture very smooth, but use short pulses so it does not become gluey.

Why is my bhaji too thin or too thick?
If it is thin, simmer it uncovered for a few more minutes, stirring frequently. If it is too thick, stir in hot water a tablespoon at a time until scoopable. Remember that it thickens as it cools.

Can I use frozen vegetables?
Frozen peas work directly in the recipe. Frozen cauliflower can also be used; cook it until tender and drain it well. Avoid adding excess water from thawing, since that can make the bhaji watery.

What bread can replace pav?
Soft dinner rolls or small potato rolls are practical substitutes. They will not be identical to Indian pav, but split and butter-toast them the same way. Avoid very sweet rolls, which can make the savory bhaji taste unbalanced.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).