Pav Bhaji – Mumbai Street Style
For the Bhaji Base
For the Masala
For Serving
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Vegetables
Chop potatoes, tomatoes, capsicum, and onions as shown in the video.
Boil Vegetables for Bhaji Base
Add 500 gms peeled and chopped potatoes, 100 gms green peas, 500 gms chopped tomatoes, water as required, and salt as per taste to a pan.
Cook Vegetables
Cover the pan and cook for until all vegetables are nicely cooked and done.
Mash Vegetables
Remove the lid and mash the cooked vegetables directly in the pan using a potato masher until they become soft and mushy. Add a little water as required to aid mashing and achieve desired consistency.
Transfer Mashed Vegetables
Transfer the mashed vegetable mixture into another container and set aside.
Prepare Masala Base
In the same pan, heat 200 gms butter. Add 200 gms chopped onion, 1/2 tsp cumin seeds, 1 tbsp garlic paste, and 4 tbsp red chili powder. Mix well and until all ingredients are well incorporated and the mixture turns reddish-orange.
Reserve Chutney (Optional)
At this stage, you can remove a few spoonfuls of this masala mixture to use as a chutney with the Pav Bhaji later.
Add Capsicum and Spices
Add 1 chopped capsicum, 1/2 tsp turmeric powder, and 1 tbsp garam masala powder to the pan. Mix well and until the capsicum is slightly cooked.
Combine with Mashed Vegetables
Add the previously mashed vegetable pulp (potatoes, peas, tomatoes) back into the pan with the prepared masala. Mix all of this nicely and evenly, ensuring everything is well combined.
Add Food Colour (Optional)
Add edible red food color as required to achieve a vibrant, street-like appearance for the bhaji. Mix it well until the color is evenly distributed.
Adjust Consistency and Seasoning
Check for salt and add more if needed. Add water as required to adjust the consistency of the bhaji to your preference. Continue mashing if there are any remaining large chunks.
Toast Pav
Heat a griddle. Slice the ladi pav horizontally. Apply butter generously on the inside of the pav and place it butter-side down on the hot griddle. Press gently with a spatula.
Toast Other Side of Pav
Apply butter on the other side of the pav and flip it. until both sides are nicely golden brown and slightly crispy.
Serve Pav Bhaji
Serve the hot bhaji on a plate. Place the ladi pav next to it. Garnish with chopped onions, a lemon wedge, a generous amount of butter, fresh coriander leaves, and a spoonful of the prepared onion chutney (if reserved).
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
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