Skip to main content


Pav bhaji is a Maharashtrian fast food dish that originated in Mumbai cuisine. The origin of this dish is traced to textile mill workers in Mumbai in the 1850s. Initially, it remained the food of the mill-workers. With time the dish found its way into restaurants and spread over Central Mumbai and other parts of the city via theUdupi restaurants. The pav-bhaji is a spicy preparation with a mixture of vegetables mashed well with a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese and dry-fruits and fresh fruits, consumed with warm bread gently or crispy fried in butter - an all-time, anytime favorite with Mumbaikars. It is native to Mumbai and has now become popular in most metropolitan areas in India. But not only in India the popularity of this dish crossed the Indian border and now it is common to find it on the menu of most Indian restaurants serving fast food in Asia (especially Singapore, Hong Kong), America, UK (London), Switzerland and elsewhere.[6] It has also come to become the staple dish in many Indian diets, due to its simplicity and delicacy.. Pav means bread. Bhajiin Marathi means vegetable dish. I am sure you will love this pavbhaji , the twist that I give in this recipe is I added a little boiled yellow peas. Mashed it well with the veggies and it added to the creamy texture of the bhaji. You can try my way or skip and go without it both way pav bhaji awesome.

Preparation time : 20 minutes
Cooking time : 30 to 40 minutes
Serves : 4 to 5 

For the Pav :
8 to 10 pav ( soft fluffy  breads)
4 tsp butter 
½ tsp Pav bhaji masala 

For Bhaji :
4 boiled potatoes mashed
4 cup finely chopped cauliflower
1 cup green peas
½  cup yellow peas boiled ( optional)
1 cup chopped carrots 
½ cup finely chopped capsicum
3 cup chopped tomato 
1 cup chopped onion 
½ cup finely chopped cabbage 
½ tsp spoon turmeric powder
2 tbsp  pav bhaji powder
1  tsp red chilly powder
1 tsp  kashmiri  red chilly powder
1 tsp garlic paste 
½  tsp  black salt powder
1 tsp grated cheese
4 tbsp butter  
salt to taste  

Visit my Indian Spice Store for all Indian Spices Indian Spice Bazar

For serving  :
1 big onion finely chopped 
1 green chilly finely chopped
finely chopped  coriander 
lemon wedges 

Methods of Cooking 
Boil carrots , cabbage, green peas , cauliflower till soft. Drain the excess water. Keep aside. Now heat butter in pan add onion and capsicum. Fry till onion is brown then add the chopped tomatoes and turmeric powder, red chili powder, garlic paste, pavbhaji masala, Kashmiri red chili powder, salt and black salt. Fry the tomatoes with the masala till oil seperates. Now add the boiled vegetables, boiled yellow peas if using and mashed potatoes and grated cheese. Mix with the tomato mixture well. Add ¼ cup of warm water. Let it come to boil and then mash the whole mixture well. Put off the flame. To prepare the pav (bread) slice the pav horizontally into two. Brush each side of the bread with butter and sprinkle little pav bhaji masala, then toast the bread in a hot flat pan till the bread are slightly browned. Serve hot pav ( bread) with spicy bhaji (spicy vegetable blend) topped with chopped coriander onion and green chilly and lemon wedges. Relish the signature street food of Mumbai Pavbhaji.

Happy Cooking!


Post a Comment

Popular posts from this blog

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.