Any time food of Mumbai - Pav Bhaji

Last Updated : 25 Apr 2016


Recipes 122
  • Servings
  • 5
  • Cook Time
  • 30min
  • Prep Time
  • 30min

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‘Pav’ (bread) and ‘bhaji’ (vegetables) - simple and delicious… Born somewhere during 1850s to cater as lunch time food to textile mill workers in Mumbai, pav bhaji masala recipe has now become one of the most loved snack in India and even abroad. Pav bhaji means burst of colours, taste and texture. It is a snack recipe of thick gravy accompanied with buttered bread rolls. The vegetable gravy or the thick curry gives you the balance of tanginess and spices. However, with passing time the classic and easy pav bhaji recipe has got some twists or variations. Now you can get the bhaji with paneer, cheese, dry fruits, mushrooms and various other combinations. This bright coloured yummy recipe is now a super star of snacks. From being a midnight dinner by Mumbai vendors to be in the menu of posh restaurants, pav bhaji masala recipe has come a long way and will remain special to us. Today I shall tell you how to prepare this fast food of Mumbai at your home with minimal effort and basic ingredients that every household will have.


  • 10 pav (buns)
  • 250 gm potatoes
  • 1 medium sized bell pepper(optional)
  • 1 cup chopped carrot
  • 1 large onion chopped
  • 1 cup fresh peas
  • 2 large chopped tomatoes
  • 2 green chilies
  • 2 teaspoon ginger-garlic paste
  • 5 tablespoon butter
  • 3 tablespoon pav bhaji masala
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 2 cups water
  • Salt to taste


  • Wash the vegetables and cook chopped carrots, potato and peas with 2 cup of water in cooker till they become soft (2 whistle)
  • Now take the vegetables out of water and keep aside
  • Heat 2 tablespoon butter in a pan and add cumin seeds Now sauté onion, ginger-garlic paste, and green chillies in it for a few minutes min
  • Add chopped tomatoes
  • When it turns like a thick sauce add chopped bell pepper
  • Now start adding all the other cooked vegetables and slowly mash with a potato masher
  • Now add all spice/masala powders and sauté well with the vegetables
  • Add 1 cup water at this point and stir for 10-15 minutes for the bhaji to thicken
  • For the pav, heat butter on tawa
  • Cut the buns in the middle and lightly roast in butter
  • Serve the hot pav bhaji with lemon and onion



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