Mumbai street food · Vegetarian
Mumbai-Style
Pav Bhaji
Buttery mashed vegetables cooked in a spicy tomato masala, served with crisp toasted pav, onion, coriander and lemon.
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The recipe
Comforting, flavourful and made at home.
This much-loved street-food classic is all about slowly cooked vegetables, aromatic spices, buttery richness and fresh toppings. Mash it smooth, toast the pav and serve piping hot.
Ingredients
Bhaji
- 3 potatoes, peeled and chopped
- 1 cup cauliflower, chopped
- 1 carrot, chopped
- ½ cup green peas
- 1 capsicum, finely chopped
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1–2 green chillies
- 2 tbsp Pav Bhaji masala
- ½ tsp turmeric and 1 tsp red chilli powder
- 2 tbsp butter, 1 tbsp oil and salt
- ½–1 cup water
- 2 tbsp fresh coriander
Pav
- 8 pav buns
- 2–3 tbsp butter
- A pinch of Pav Bhaji masala
- Chopped coriander, optional
To serve
- Finely chopped onion
- Lemon wedges
- Fresh coriander
- Extra butter
- Fried green chillies, optional
Method
- Cook the vegetables. Cook potatoes, cauliflower, carrot and peas with water until tender. Drain and roughly mash.
- Build the masala base. Heat oil and butter in a wide pan. Cook onions until soft, then add ginger-garlic paste and green chillies.
- Add tomatoes and spices. Cook tomatoes until soft and pulpy. Add Pav Bhaji masala, turmeric, chilli powder and salt.
- Mash and cook. Add vegetables and water. Mash while cooking over medium heat for 8–10 minutes until thick and spreadable.
- Finish and serve. Add capsicum and cook 3–4 minutes. Toast pav in butter and masala, then serve with onion, coriander, lemon and butter.