Mumbai Pav Bhaji (Video)

Wiki says, pav bhaji dish was invented in 1850's to provide fast and filling lunch to the textile mills or factory workers.

Then, gradually it gained popularity and served on street joints and carts.

Further, it was served in restaurants and big hotels across the city and then the country.

I am sharing this fool proof recipe that tastes exactly like the ones from Juhu Beach or Girgaum Chowpatty.  

Along with this homemade Pav bhaji, here are some more street food like Ragda Pattice, Dahi Vada, Pani Puri Samosa Chaat, Samosa and Ragda that tops the list in our favorites.

Vegetables you can use in bhaji

The bhaji basically consist of combination of boiled mix vegetables, which we cook in butter along with other ingredients.

Significantly, a particular combination of vegetables goes in the recipe of Mumbai pav bhaji. They are potatoes, cauliflower, capsicum and green peas.

You may also add some chopped beetroots for the purpose to give deep red colour to the dish. I do consider adding it to the recipe. However, you can skip if do not like it.

But, if you really want to go for more add-ons for a twist, then, consider adding these veggies to the recipe.

They can be carrots, cabbage, bell peppers of any color, french beans, egg plant (Brinjal/Baigan).

However, it won't be the Bombay street style bhaji then, but just a normal mixed vegetable gravy.

Jain recipe do not use potatoes, onions, garlic or any root vegetables or tuber. So, the rest of the ingredients are same.

Which is the best pav bhaaji masala powder to use?

In the aisle of supermarkets, you will find, wide variety and brands of masala.

As it is always important to use best one if you are buying from the stores. I would suggest you to use Everest brand of pav bhaji masala powder.

In your part of the world, you will find it easily in the Indian stores.

Note : If you are using red chilli powder, then add later while grinding. And, if using dried red chilies then dry roast them along with the rest of the whole spices.

Method :

Add all the whole spices in a pan, and roast them slightly. Take it off the heat and cool completely.

Transfer the roasted spices along with the powders, salt in a blender jar or coffee grinder. Grind to a fine powder.

Transfer the powder to a clean jar and store it in cool dark place. You can also put it in freezer, it will stay well upto a year.

Top Tips

The most important thing to keep in mind is, never compromise on the use of butter here.

Go on ahead with good amount of butter to get the best of the taste, the real street side flavours.

You can do the chopping of vegetables a day ahead and refrigerate it. This will save your time especially for school lunch box prep.

You can easily cook the bhaji in pressure cooker or instant pot next morning in straight 30 minutes.

Adjust the amount of chillies as per your liking.

Ever since my childhood, I have seen the use of amul butter only. But, now many brands of butter are available on the rack of the stores.

So, the butter can be of your choice for which brand and fat content to pick. Either a Low fat or Full Fat!

Please do not replace the pav bhaji masala with Garam Masala or any other masala powders.

You will see many people add ginger and garlic paste to the recipe. But, I prefer to add only garlic paste. Most of the street stalls in Mumbai mostly use garlic in the dish.

Do not skip to use kasuri methi or dried fenugreek leaves. It is one key secret to the best bhaaji.

Use fresh ingredients and firm ripe red tomatoes. Also, use very good quality of Kashmiri red chilli powder. You can also use tomato puree or canned tomatoes.

Generously, use chopped onions, blob of butter, lemon juice and coriander leaves to garnish the bhaji while serving.

Toast the pav or buns nicely in butter and then serve.

How to serve it?

Dish out the bhaji in a bowl, top it with the blob of a butter.

Sprinkle chopped onions, coriander leaves on the top.

Squeeze lemon generously on the bhaaji gravy. Enjoy it with buttered pav.

Serve a bit of extra chopped onions, coriander leaves and lemon wedges on the side.

Further, you can also serve bhaji with butter toasted breads or burger buns.

Can we freeze the bhaji?

Yes, we can freeze it in a freezer easily for 2 months. Store it in a clean air tight container and freeze.

Whenever you want to serve it, just thaw it on a counter for few hours.

Then, reheat it with some butter, kasuri methi and bhaji masala powder or red chilli powder. You are good to go.

Can we make it vegan and gluten free?

Well, the bhaji is any way gluten free. But, for paav, dinner rolls or breads, you can go with the ones that is gluten free.

To make vegan version, use vegan butter of your choice instead of dairy butter.

How to make pav bhaji in 3 Ways?

The pressure cooker and instant pot method to make pav bhaji recipe works best when you are in super crunch of time.

Or when you have to make something really nice and quick in minutes, especially on sudden arrival of guests.

It is just the matter of 30 minutes! And you have a perfect one pot recipe without compromising on it's taste.

Finally, add 1 teaspoon of kasuri methi and mix. Cook for another minute. If you wish, you may add some more blobs of butter.

Dish out and serve it with butter, chopped coriander leaves, chopped onions, lemon wedges and buttered pav.

How to fry the pav buns or rolls?

First, slit the paav (soft bread rolls or buns). Then, heat the tawa or a pan and melt butter on it.

Sprinkle some pav bhaji masala (optional step) but preferable.

Then, toast the pav or buns from both the sides.

Dish out the bhaji , garnish with blob of butter chopped coriander leaves, serve with buttered pav or buns chopped onions and lemon wedges on side.

Isn't it so easy to make the best one pot pav bhaji recipe at home now? Honestly, I prefer to make it in Instant Pot or Pressure cooker only.

The one pot method take so much of less time and effort. Plus, no compromise on taste at all.