Mumbai Street-Style Pav Bhaji Recipe

Pav bhaji is Mumbai's most beloved street food — a thick, buttery vegetable mash served with soft, toasted pav. The magic is in the masala and the generous hand with butter. Here's how to make it at home, the right way.

What Makes Mumbai Pav Bhaji Different?

The best pav bhaji is made on a large iron tawa with lots of butter, and the vegetables are mashed directly on the tawa as they cook. The spice blend — pav bhaji masala — is what gives it that signature tangy, deep flavour.

Ingredients (Serves 4)

• 3 medium potatoes, boiled and mashed
• 1 cup cauliflower florets, boiled
• ½ cup green peas, boiled
• 2 medium onions, finely chopped
• 3 medium tomatoes, finely chopped
• 1 capsicum, finely chopped
• 2 tsp Phoran Pav Bhaji Masala
• 4 tbsp butter (don't be shy)
• Salt and lemon juice to taste
• 8 pav buns
• Fresh coriander and onion rings to serve

Method

Step 1: Cook the Base

Heat 2 tbsp butter in a wide pan or tawa. Sauté onions until golden. Add capsicum and cook for 2 minutes. Add tomatoes and cook until mushy and oil separates.

Step 2: Add the Masala

Add Phoran Pav Bhaji Masala and cook for 1–2 minutes, stirring constantly. This step is crucial — blooming the masala in butter unlocks its full flavour.

Step 3: Mash Everything Together

Add the boiled vegetables and mash everything together directly in the pan using a potato masher. Add ½ cup water and mix well. Simmer for 5–7 minutes, mashing as you go. Add remaining butter and stir in.

Step 4: Toast the Pav

Slice pav buns in half. Spread butter on the cut side and toast on a hot tawa until golden and slightly crispy on the edges.

Step 5: Serve

Serve bhaji topped with a knob of butter, fresh coriander, and a squeeze of lemon. Accompany with toasted pav and raw onion rings.

Pro Tips

• Use a cast iron tawa for the most authentic result
• Don't skip the butter — it's not pav bhaji without it
• Add a splash of water while mashing to get the right consistency

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