top of page

Mumbai Street Style Pav Bhaji

Prep Time:

15 minutes

Cook Time:

30 minutes

Serves:

4-6

Level:

Advanced

About the Recipe

Pav Bhaji is one of India’s most beloved street foods, originating from the bustling streets of Mumbai. This flavorful dish consists of a spicy, buttery vegetable mash (bhaji) served with soft bread rolls (pav) that are lightly toasted with butter.

Originally created as a quick lunch option for textile mill workers in Mumbai, pav bhaji has evolved into a popular snack and comfort food enjoyed across India and beyond. The bhaji is made by blending vegetables like potatoes, tomatoes, peas, and capsicum with aromatic spices, especially pav bhaji masala, giving it its signature rich and tangy taste.

It is typically garnished with a dollop of butter, freshly chopped bell peppers, cilantro, and a squeeze of lemon, making every bite a perfect balance of spicy, buttery, and zesty flavors.

Simple, satisfying, and full of flavor — pav bhaji truly captures the vibrant spirit of Indian street food culture. 🇮🇳✨

Ingredients

Mashed Veggies Ingredients:

  1. 1 Chinese eggplant

  2. 2 potatoes

  3. 2 beets

  4. ½ cauliflower

  5. 1 medium sized broccoli crown

  6. 2 cups of frozen peas & carrots

  7. 1 Zucchini (optional)


Bhaji Masala Ingredients:

  1. 3 tomatoes roughly chopped

  2. 1 tbsp oil

  3. 3 tbsp butter

  4. 1 packet of Rasoi Magic Pav Bhaji Masala

  5. 3 tbsp of Badshah Pav Bhaji Masala

  6. 2.5 tsp red chilli powder

  7. 1 tsp turmeric powder

  8. 1 tsp cumin

  9. 1 tbsp ginger paste

  10. 2-3 cups of vegetable broth

  11. ½ lemon juice


Toppings:

  1. 1/2 green bell pepper roughly chopped

  2. 1/2 red bell pepper roughly chopped

  3. 1/2 cup chopped cilantro


Preparation

Instructions for Instapot Steamed Veggies:

  1. First turn your instapot on sautee mode for 6 minutes.

  2. Add in water and 1tbsp salt & let the water come to a simmer

  3. Add in the roughly chopped vegetables

  4. Close the lid & high pressure cook for 8 minutes

  5. Once done, take out the excess vegetable broth into a glass jar & let is cool down to room temp before storing into the fridge for later use

  6. Leave just enough broth to help mash the cooked veggies


Tempering the mash veggies(bhaji):

  1. Heat a large pan on medium to low heat

  2. Add in oil and butter

  3. Add in cumin seeds and wait for them to slightly pop

  4. Add in the tomatoes, 1 tsp red chili powder, 1 tsp turmeric powder and ginger paste and give it a good mix. Let this cook for about 5 minutes till you start to see the oil separate from the tomatoes

  5. Add in the rasoi magic pav bhaji masala & 1 cup of the vegetable broth. Let this cook for 2-3 minutes

  6. Then add in the mashed veggies and mix really well till the tempered masala mixes in well with the mashed veggies

  7. Then add in lemon, salt to taste, 1.5 tsp red chili powder, 3 tbsp Badshah pav bhaji masala and mix really well. Let this cook for 5-8 minutes with lid covered or else you’ll get splatters every where.

 

Toppings:

Seasoned bell peppers:

  1. Roughly chop 1 green and 1 red bell pepper, add in salt to taste along with 1 tsp of red chili powder & give it a good toss

  2. Mix in chopped cilantro

  3. Top it off with 1 tbsp pomegranate


Pav:

  1. Heat a small pan, add small amount of butter and toast both sides of dinner rolls/buns


And that's it my friends, serve the pav with the bhaji while hot. Or for even better flavor the next day. Say a little prayer and enjoy!!

bottom of page