A close-up shot of pav bhaji topped with butter, coriander, onion in a large white bowl.

Pav Bhaji

  • Author: Farrukh Aziz
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5-6 servings
  • Category: Snacks, starters, main course
  • Cuisine: Indian, Maharashtrian, Mumbai street food


Pav bhaji – a popular street food snack from Mumbai – Maharashtra. A smooth melange of variety of vegetables cooked in lots of butter and Bombay pav bhaji masala powder, served with buttered pav (buns/dinner rolls). No Fail Recipe!


for preparation of pav bhaji recipe

  • 4 medium, potatoes (boiled)
  • 1 cup, cauliflower florets
  • 1 ¼ cup, green peas (hari matar)
  • ¾ cup, capsicum, sliced and ¼ cup capsicum, finely chopped
  • 1 tablespoon, garlic paste
  • 3 large, tomatoes, finely chopped
  • 2 large, onions, finely chopped
  • 1 teaspoon, green chilies, finely chopped or paste
  • 1 tablespoon, garlic paste
  • 2 ½ teaspoon, kashmiri red chili powder
  • 5 tablespoons, pav bhaji masala
  • 2 teaspoons, kasuri methi
  • 5 tablespoons, butter
  • 2 tablespoons, oil
  • Salt to taste

To serve pav bhaji

  • Buttered pav
  • Chopped onions
  • Chopped coriander leaves (dhaniya)
  • Lemon wedges
  • Blobs of butter


to boil vegetables:

  1. To begin with, add cauliflower, peas and capsicum in a pressure cooker along with a cup of water. Then, boil it until veggies are done and mashable.
  2. Now, strain the veggies and reserve the water aside for later use.
  3. Once the veggies are ready to saute, then melt 2 tablespoon butter in a pan.
  4. While the butter melts, add the boiled veggies and toss well.
  5. Now, add boiled potatoes, 2 tablespoon pav bhaji masala and 1 teaspoon of kasuri methi and mix.
  6. Now, mash the veggies with the help of masher. Once the veggies are cooked, reserve.

how to make the pav bhaji

  1. To make bhaji, firstly in a pan or a kadhai, heat butter and oil together.
  2. Once the oil and butter heats up, then add garlic paste and green chilies. Now, fry them for few seconds, do not burn.
  3. Next, add finely chopped capsicum and saute in high until soft.
  4. After that, add chopped onions and saute on high until soft.
  5. Now, add tomatoes, red chili powder, salt and remaining pav bhaji masala and mix everything well.
  6. Cook until tomatoes softens well and it starts releasing oil.
  7. Then, add cooked mashed veggies and few tablespoons of reserved water. Mix everything well. Bring it to a boil and mash using masher to get required consistency. You may add more water if needed. Cook for 3-4 minutes.
  8. Finally, add kasuri methi and mix. Cook for another minute. If you wish, you may add some more blobs of butter. Bhaji is ready to serve.

To fry the pav:

To make buttered pav, slit the pav first. Then, heat the tawa or pan and melt butter on it. Sprinkle some pav bhaji masala (optional step). Then fry the pav from both the sides. Serve it with bhaji.

To serve pav bhaji

Dish out the ladlefull of bhaji on a seving plate and top it with a blob of butter. Serve it with buttered pav along with chopped onions and lemon wedges on the side.


  • You can adjust the spiciness of the bhaji as per to suit your taste. If you wish to make mild bhaji recipe, then reduce the amount of spice powders accordingly
  • Adjust the consistency of the pav bhaji gravy as per your liking. Some like it dry and some like it to be with gravy. So go on ahead and add water accordingly to the gravy
  • You can serve pav bhaji as a snacks, breakfast, lunch and even dinner.
  • Do not compromise on butter, add generously to make bhaji
  • If you wish to make bhaji in oil, you can surely go ahead with it. However, the authentic taste of the pav bhaji from the streets of mumbai can be achieved only when cooked in butter.
  • Kasuri Methi is key ingredient to enhance the flavour of the bhaji, so do not skip it.
  • Always top the bhaji with loads of chopped onions, fresh cilantro, and squeeze the lemon generously to the best taste.
  • To make vegan pav bhaji, replace dairy butter with vegan butter and proceed.
  • In this recipe, I have added any food colour, but if you wish to get brighter color, you can add a pinch of food color to the bhaji.

Keywords: Pav Bhaji, Mumbai Pav Bhaji, Bombay Pav Bhaji