By Suprita Mitter
December 8, 2024
Pav Bhaji is an iconic street food of Mumbai, featuring a rich and spicy vegetable mash served with buttery pav (bread rolls). Here's how to make it at home.
2 cups boiled and mashed potatoes. 1 cup cauliflower 1 cup green peas 1 cup carrots 1 large onion 2 medium tomatoes 1 green bell pepper 4–5 garlic cloves 1 tbsp ginger 2–3 green chillies 2 tbsp pav bhaji masala 1 tsp red chilli powder 1/2 tsp turmeric powder
2 tbsp butter 2 tbsp oil Salt Fresh coriander leaves, Lemon wedges 6 pav buns 2 tbsp butter A pinch of pav bhaji masala
Boil the cauliflower, green peas, and carrots until soft. Mash them lightly and set aside.
Heat oil and butter in a pan. Add onions and sauté until translucent. Add garlic, ginger, and green chillies. Sauté for a minute until fragrant.
Add the chopped tomatoes and cook until soft and mushy. Add bell peppers, turmeric, chili powder, and pav bhaji masala. Cook for 2–3 minutes. Add the boiled and mashed vegetables along with the mashed potatoes. Mix well.
Pour in 1–2 cups of water, depending on your desired consistency. Mash everything together using a potato masher for a smooth texture. Simmer for 10–15 minutes, stirring occasionally. Adjust salt and spices as needed. Garnish with coriander leaves and a dollop of butter.
Heat a tawa and add butter. Sprinkle a pinch of pav bhaji masala on the butter. Slice the pav buns in half and toast them on the tawa until golden and slightly crisp.
Serve the hot bhaji in a plate, topped with a pat of butter, and accompanied by toasted pav. Add lemon wedges and chopped onions on the side for extra zing.