Sardar Pav Bhaji & Masala Pav - Mumbai Street Food

Step 1: Sauté Onions and Cumin

Melt a generous amount of Amul butter on a large tawa (griddle). Add finely chopped onions and cumin seeds. Sauté until the onions are translucent and fragrant.

Step 2: Add Tomatoes and Mashed Potatoes

Add finely chopped tomatoes to the tawa and cook until they soften. Then, add a large amount of mashed potatoes to the mixture.

Step 3: Incorporate Spices and Green Peas

Sprinkle in coriander powder, cumin powder, Kashmiri red chili powder, garam masala, garlic chutney, and green chili chutney. Add a large amount of green peas. Mix all ingredients thoroughly on the tawa.

Step 4: Mash and Cook the Bhaji

Using a solid masher or multiple spatulas, vigorously mash and mix the ingredients on the tawa. Add water as needed to achieve a saucy, thick texture. Continue cooking and mashing for approximately 20-25 minutes until all vegetables are well combined and the bhaji is cooked through.

Step 5: Prepare the Pav

Melt a generous amount of Amul butter on a separate section of the tawa. Take the pav (bread rolls), split them, and dip them in the melted butter. Toast the pav on the tawa until golden brown and soft.

Step 6: Serve Pav Bhaji

Once the pav bhaji is cooked, serve a portion on a plate. Top with a thick slice of Amul butter. For the cheesy variation, add a generous amount of grated cheese on top. Serve immediately with toasted pav, fresh chopped raw onions, and lime wedges. Papadam can also be served on the side.

• Visit during off-peak hours (afternoon) to avoid crowds.

• Use Amul butter for authentic flavor.

• Cooking on charcoal adds a unique smoky flavor to the bhaji.

• Masala Pav: Pav Bhaji cooked with extra spices and served on toasted pav.

• Cheesy Pav Bhaji: Pav Bhaji topped with generous amounts of grated cheese.

• Serve with fresh chopped raw onions, lime wedges, and papadam for added texture and flavor.