Pav Bhaji (Mumbai Pav Bhaji Recipe) Video

Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

Recipe Description for Pav Bhaji (Mumbai Pav Bhaji Recipe)

Soaking Time:  1 Hour
Preparation Time: 
Cooking Time: 
Makes 4 plates


For The Chilli-garlic Paste(makes Approx. 1/2 Cup)
5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 clove garlic(lehsun), roughly chopped

For The Bhaji

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tbsp cumin seeds (jeera)
  • 3/4 cup finely chopped onions
  • 1/2 cup chopped capsicum
  • 1 1/2 cups finely chopped tomatoes
  • 1 1/2 tbsp pav bhaji masala
  • 2 tsp chilli powder
  • salt to taste
  • 1/2 cup boiled and lightly mashed green peas
  • 1 1/2 cups boiled , peeled and mashed potatoes
  • 2 tbsp finely chopped coriander (dhania)

For The Pav

  • 8 ladi pav
  • 8 tsp butter for cooking
  • 1 tsp pav bhaji masala

For Serving

  • 1 cup finely chopped onions
  • 4 lemon wedges
  • 4 roasted papad
  • 4 tsp butter

For The Garnish

  • 4 tbsp chopped coriander (dhania)


  • For the chilli-garlic paste

Soak the red chillies in enough warm water for atleast an hour.
Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

  • For the bhaji

Heat the butter and oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
Add the capsicum and sauté for 1 more minute.
Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
Add the coriander, mix well and cook for 1 minute.

  • For the pav

Slit 2 pavs vertically and keep aside.
Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

  • How to serve

Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
Repeat with the remaining ingredients to make 3 more plates.

  • Handy tip:

Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.

pav mumbai
by Tarla Dalal –