Pav bhaji recipe with video & step by step photos – A delicious blend of mix veggies cooked in butter & spices, served with soft butter tasted buns. Pav is an Indian bread and bhaji is mashed vegetables cooked with spice powder. This post will guide you to make the easiest & best pav bhaji that tastes delicious and flavorful. I have shared Stovetop & Instant pot instructions for the same.
If you are new to this dish, here is more info
Table of contents
What is pav bhaji?
Pav bhaji is a popular Indian street food that consists of a spicy mix vegetable mash & soft buns. Usually pav bhaji is served with a generous amount of butter topped along with some fresh chopped onions & lemon juice. The butter toasted pav are eaten along with the veggie mash or bhaji.
Apart from pav bhaji, Masala pav, Sev puri, Aloo tikki, Dahi vada, Pani puri, Batata vada, samosa and vada pav and are some of the popular street foods from mumbai.
Usually the street side bhaji is made with more potatoes & onions. Veggies like cauliflower, capsicum & peas are used in little quantities or even skipped.
Street stalls selling mumbai pav bhaji often avoid cauliflower as it turns out to be expensive for them. But while making it at home, it is good to use it as the flavor of bhaji turns out excellent. You can adjust the amount of veggies to suit your taste and liking.
There are many pav bhaji masala powders available in the market which can be used instantly. Each one differs in the flavor and taste. But the basic ingredients almost remain the same. Only the quantity of ingredients change. So you can chose the one you like.
I like my homemade masala powders so I make my own pav bhaji masala powder at home. You can find the link in the recipe card below. I have shared it here in brief.
Make pav bhaji masala
You can also make pav bhaji masala powder by dry roasting the following ingredients. Powder them in a spice jar and use as needed in this recipe.
2 tbsps coriander seeds
1 black cardamom
1 tbsp cumin or jeera
1 tsp pepper corn
1/2 tbsp fennel seeds
3 red chilies
1 inch cinnamon
3 to 4 cloves
1/2 tbsp amchur
For more street foods check
Sandwich recipes
Pakora recipes
Papdi chaat
Gobi manchurian
Preparation
Rinse, peel and cube 3 medium or 2 larger potatoes (about 300 grams). Mine were 1½ cups when measured. Clean half to 1 cup cauliflower florets (optional). Rinse ½ to ¾ cups green peas. You can also chop a small carrot if you like.
For making masala, chop 1 medium onion (¾ cup chopped) , 2 medium tomatoes (¾ cup chopped), half bell pepper (½ cup chopped) and 1 green chilli. Also make 1½ teaspoon ginger garlic paste. Keep all of these aside.
1. Add potatoes, cauliflower, peas & carrots (optional) to a pressure cooker or a pot. Pour 1½ cups water, it should be just enough to cover them partially.
2. Pressure cook for 1 to 2 whistles on a medium flame. I pressure cook for only 1 whistle.
3. When the pressure releases open the lid. Veggies should be soft cooked. Mash them well.
How to make pav bhaji
4. Heat 1 tablespoon butter & 1 tablespoon oil in a pan.
5. Add ¾ cup chopped onions. Saute till they turn translucent.
6. Add 1½ teaspoon ginger garlic paste and 1 green chilli. Fry until it smells good. Take care not to burn.
7. Add half cup chopped bell pepper. Fry for 2 to 3 minutes.
8. Add ¾ cup chopped tomatoes and ¾ teaspoon salt. Fry till tomatoes turn mushy, soft and pulpy.
9. Add ¾ to 1 teaspoon chilli powder and 1 tablespoon paav bhaji masala powder. If making for kids, skip the chilli powder but it will affect the color.
10. Mix well and fry for 2 to 3 minutes.
11. Add the boiled & mashed veggies. Add ½ to ¾ cups more water to bring it to a consistency.
12. Mix well and simmer for a while to bring out the flavor of masala. Add ¾ tablespoon kasuri methi.
13. When it reaches the desired consistency, add chopped coriander leaves. switch off. Slightly cool down and add some lemon juice before serving.
Toasting pav
14. Slit the pav horizontally leaving one edge intact. On a low flame, heat 1 teaspoon butter on a tawa. Add little masala powder over it.
15. Place the pav on the butter and toast for 1 to 2 mins until slightly crisp. Do not over do it as the spice powder will burn. You can do the same on the other side as well by adding more butter on the pan.
Garnish with coriander leaves, lemon wedges and chopped onions. Top with more butter on hot bhaji. Serve pav bhaji with some butter topped and onion.
Instant pot Pav bhaji
This recipe has been tried and tested in a 6 qts Instant pot. It worked very well even with homemade pavbhaji masala which I shared in the Intro of this post.
For Bhaji you will need
1 tablespoons oil
1 tablespoon unsalted butter
1 ½ cups potatoes – 300 grams – 3 medium or 2 large
¾ cup onions fine chopped – 125 grams – 1 medium or 2 small
¾ cup tomatoes fine chopped – 125 grams – 2 medium
½ cup green peas – 75 grams
1 cup cauliflower florets (or substitute with half cup potatoes)
½ cup bell pepper chopped – 65 grams – 1 small capsicum
1 tablespoon ginger garlic fine chopped or paste
1 tsp salt (adjust to taste)
1 to 1½ tbsp pav bhaji masala
1 teaspoon red chilli powder (can add more for heat)
¼ teaspoon turmeric
2 cups water
1 tablespoon kasuri methi
2 to 3 tablespoons coriander leaves chopped
For serving
6 to 8 pavs
2 tablespoons unsalted butter
4 tablespoons chopped onions
2 tablespoons coriander leaves fine chopped
How to make in Instant pot
- Press SAUTE button on the instant pot. Add butter and oil to the steel insert.
- Add onions and green chilli. Saute until transparent.
- Then stir in ginger garlic and fry for 30 seconds.
- Add the tomatoes, capsicum and sprinkle salt.
- Saute until the tomatoes turn soft and mushy.
- Then add in pav bhaji masala, chilli powder and salt.
- Mix well and add all the veggies – potatoes, cauliflower and peas.
- Pour 2 cups water and deglaze the pot by scrubbing the bottom of the pot with a wooden spatula.
- Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
- When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
- With a spatula or masher, mash all the veggies well.
- Press SAUTE button and add kasuri methi. If needed add more salt.
- Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add coriander leaves.
- Transfer to serving bowls. Top with butter, fresh chopped onions & coriander leaves.
- Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images below) Toast the pavs until lightly crisp. Serve pav with hot bhaji.
Related Recipes
Pav bhaji recipe | How to make Mumbai pav bhaji
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 1½ cup potatoes diced (3 medium or 2 large) (300 grams)
- ½ to ¾ cup green peas (matar)
- ½ to 1 cup cauliflower (gobi florets)
- ½ cup capsicum (bell pepper) chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion (¾ cup finely chopped )
- 1½ teaspoon ginger garlic paste or chopped
- 1 green chili (optional)
- 2 medium tomatoes (¾ cup finely chopped )
- ¾ to 1 teaspoon red chili powder (less spicy kind or red chili paste as needed)
- ¼ teaspoon turmeric
- 1 tablespoon pavbhaji masala powder (use more if needed)
- ¾ tablespoon kasuri methi (dried fenugreek leaves, optional)
- ¾ teaspoon salt
To toast pav
- 4 to 6 Pav (buns) (dinner rolls)
- 1 tablespoon butter for toasting pav
- ½ teaspoon pav bhaji masala powder
To garnish pav bhaji
- 1 Lemon wedges
- 2 tablespoon onions Chopped
- 2 tablespoon Coriander leaves
- 1 tablespoon butter
Instructions
Preparation for pav bhaji
- Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes and ½ to ¾ cup peas to a pot or pressure cooker.
- Pour 1½ cups water and cook until soft or tender.
- If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
Making bhaji
- Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
- Next add ¾ cup finely chopped onions and fry till they turn translucent.
- Then add 1½ teaspoon ginger garlic paste and 1 chopped green chili.
- Fry till it becomes fragrant.
- Next add ½ cup capsicums & saute for 3 to 4 minutes.
- Add ¾ cup chopped tomato and ¾ tsp salt.
- Fry till tomatoes turn soft and mushy.
- Next add ¾ teaspoon chili powder and 1 tablespoon pav bhaji masala powder.
- Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
- Add boiled & mashed veggies.
- Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
- Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed.
- Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
How to make pav bhaji
- Slit the pav buns horizontally leaving one edge intact.
- Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
- Place the pav & toast them for a min or two.
- Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
Video of pav bhaji recipe
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Arv says
Its a good base recipe, that i tweeked to my families taste. It was my first time making pav bhaji the receipe was easy to follow.
Preetika Karnik says
Easy to follow the detailed recipe. Had all the ingredients available as well. Not too spicy, just right. Would recommend!
Nayana Singhal says
Thanks for the detailed recipe. I would like to prepare this for an occasion where I wouldn’t want to use onions.In that case, how many tomatoes should I use?
swasthi says
Hi Nayana
Just skip the onions and keep the rest same including tomatoes. Hope this helps
Nayana says
Thank you👍.. Will try it without the onions and the same portion of tomatoes
Nayana says
Hi Swasthi,
Tried it without onions a couple of weeks ago and it came out quite well.
I also wanted to ask for a approximate estimation of the salt required. I plan on preparing this now on a day of fasting and would be unable to taste the salt, hence asking..
Thanks..
swasthi says
Hi Nayana,
Glad to know! I use 1 teaspoon pink salt or 3/4 teaspoon table salt. It’s good to start with 3/4 teaspoon. Hope this helps. Thanks for rating.
🙂
Rockie Reddy says
Love your receipes. Divine. Tried the paneer.
Sucharita Paul says
I have tried this recipe several times and it turned out great every time! Thank you Swasthi. 👍😊
swasthi says
Welcome Sucharita
Glad it turned out good. Thank you!
Tanusree says
This is another recipe of yours which I keep on preparing.. excellent taste and excellent instruction as always.
swasthi says
Hello Tanu
Thanks much for trying and sharing the outcome.
🙂
swati says
amazing amazing will try everything
swasthi says
Yes do try it Swati
DIPESH SHAH says
I made Pau Bhaji from the scratch, made my own masala also. First time I didn’t take help of my wife for putting tge salt( I am always skeptical about the perfect quantity of salt). Everything turned out to be great. Only thing which was lacking was red color. It was more brownish.
Thank you Swasthiji.
swasthi says
Welcome Dr. Dipesh
Glad it turned out great. Next time try using kashmiri chilli powder. Everest Kashmirilal works well. It gives the best color to the pav bhaji. Hope this helps
DIPESH SHAH says
I had never cooked in my life but during lockdown just to kill the boredom I thought of trying my hand at cooking. I happened to come across your recipes while surfing.
I never knew cooking could be so enjoyable. Your recipes are easy to follow and by and large turns out to be perfect, if followed word to word . Thanks!
By the way I am 62 years and doctor by profession.
Dr Dipesh Shah
swasthi says
Hello Dr. Dipesh Shah
You are most welcome! So happy to know the recipes worked out.
Thank you so much for leaving a comment.
Ravi Kumar Tummala says
Hello Swathi gaaru. Thank you for the recipe. It came out super good. Time to enjoy the food. Thanks a lot.
swasthi says
Welcome Ravi garu
Glad it turned out good.
Thanks for leaving a comment!
Roshan says
i have followed this recipe of yours twice to make pav bhaji since the lockdown and it was really delicious both times. of course the 1st time the colour was more brownish than i would have liked possibly because i used normal chilli powder instead of the intensely red kashmiri one. second time out the colour was exactly how my mother and the restaurants make it. thank you for the recipe.
swasthi says
Welcome Roshan
Glad it came out delicious.
Thanks for leaving a comment
Manmohit Verma says
This recipe is full power. You made my Saturday. Thanks a lot. God Bless You 😇
swasthi says
Welcome!
Thank you
Vimla Goyal says
Your recipes are easy to follow and turn out great. I really enjoy making new dishes following your recipes. Very well explained. Keep up the good work and thank you for making my life easy.
swasthi says
Glad to know! Thank you so much!
Vibhavari Patil says
Hello !
I tried many authentic recipes referring to your site. They turned out absolutely fantastic !!
Today I cooked Pav Bhaji. I had tried it before with some other site reference. But it didn’t work.
What you have explained is really awesome and i successfully prepared the recipe !
Thanks a lot for sharing the authentic recipes.
swasthi says
Hi Vibhavari
Glad to know! Thank you so much!
🙂
Deepak kumar singh says
Good recipe I like it
swasthi says
Thank you
Neil Wooldridge says
Oh my gosh, this is one of the most gorgeous foods I have ever eaten! Unfortunately the pav bhaji is an impossibility here in Bulgaria so I used a garam marsala instead and for the chutney, I used some of my home made but I have never eaten this type of dish before and it is instantly one of my all time favourites – thank you so much and big hugs!
swasthi says
Hi,
You are welcome! Glad you like it. Thank you!
Havish says
I tried pav bhaji masala nd pav bhaji from your blog. Came out really well. Pav bun was store bought nd i didnt have aamchur for masala. But it felt customised in its own way. Thank u and good luck.
swasthi says
You are welcome Havish!
Glad to know it turned out good.
Thank you
Partha says
Hello Swasthi ji,
I have tried many of your recipes throughout the year and I enjoyed each and every one of them. The first time I ate pav bhaji when I visited Mumbai long time ago. Since then I ate pav bhaji few times here there but missed the Mumbai taste. Honestly I made the best pav bhaji following your recipe. I felt like I am back in Mumbai enjoying it at the road side.
Thank God your recipes are free to try else I would go broke since I try soo many of them. Thank you again.
swasthi says
Hello Partha ji,
So glad to know you are enjoying the recipes. Thank you so much for writing!
Hehe! Yes all the recipes are free. You are most welcome
🙂
Rashmi Rawat says
Tried this today! Came out really good! Thank you
swasthi says
Welcome Rashmi
Glad to know!
Thank you!
Ash says
Came out excellent. Only I reduced bit of dried red chillies, since the ones I used were already spicy.
swasthi says
Hi Ash
Glad to know. Thank you!
Brinda says
Hello Swasthi!!
Thanks a tonn for your varied recipes !! Well, though, I don’t really enjoy cooking, your simple yet delicious recipes has really made me a wonderful chef!! My daughter and my hubby have all praises for whatever I cook now!! Thanks for that!!
swasthi says
Hi Brinda
You are welcome! So glad to know your family praises you.
🙂
Thank you
Somal says
Hi I made your recipe of pav bhaji masala, n it came out really great.. had little apprehension first whether it will give my bhaji same market like flavour or no but time my surprise it came out so good..perfect like market made pav bhaji masala.. will definitely forward your link to my friends n family.. highly recommend your pav bhaji masala n of course pav bhaji recipe itself n have saved the recipe for future use. Thnks n will keep checking out your other recipes too. Happy with my dish n all the effort I’d put in paid off.(c@n’t buy the pav bhaji masala due to lockdown of Coronavirus)
swasthi says
Hi Somal,
Glad to know! Thanks much for sharing the link.
🙂