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Pav Bhaji Recipe (Mumbai-Style) | Street Food Taste at Home

If you love bold, buttery street food flavors, Pav Bhaji is the ultimate comfort meal. Born on the streets of Mumbai, this dish combines a spicy mixed-vegetable mash (bhaji) cooked with aromatic spices and loads of butter, served with soft, toasted buns (pav). What makes pav bhaji so special is its balance of heat, tang, and richness—every bite feels like a mini celebration. The best part? You can make it at home with simple vegetables like potatoes, tomatoes, peas, and capsicum, and customize the spice level for kids or guests. It’s perfect for weekend dinners, quick parties, birthday snacks, or even a fun family meal. Serve it hot with extra butter, chopped onions, and a squeeze of lemon—and you’ll instantly get that authentic “Mumbai street corner” vibe right in your kitchen!

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Ingredients (Serves 4)

For Bhaji (Vegetable Mash)

• Potatoes – 3 medium, boiled & mashed
• Cauliflower – 1 cup (optional), boiled
• Green peas – ½ cup (boiled)
• Capsicum (bell pepper) – 1 medium, finely chopped
• Tomatoes – 3 large, finely chopped/pureed
• Onion – 1 large, finely chopped
• Ginger-garlic paste – 1 tbsp
• Green chilli – 1–2 (optional)
• Pav Bhaji masala – 2 to 3 tbsp (adjust to taste)
• Red chilli powder – ½ to 1 tsp
• Turmeric – ¼ tsp
• Salt – as per taste
• Butter – 3 to 4 tbsp (more = more street style)
• Oil – 1 tbsp
• Water – as needed
• Coriander leaves – 2 tbsp, chopped
• Lemon – 1 (for serving)

For Pav

• Pav buns – 8
• Butter – 2 to 3 tbsp
• Pav bhaji masala – a pinch (optional)
• Coriander leaves – little (optional)

Toppings (Optional but recommended)

• Finely chopped onions
• Extra butter cube
• Lemon wedges

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Step-by-Step Mumbai-Style Pav Bhaji Recipe

1) Boil and prep vegetables

Boil potatoes, peas, and cauliflower until soft. Mash them together.
Tip: If you want a smoother street-style bhaji, use a potato masher well.

2) Start the bhaji base

1. Heat a large pan/tawa. Add oil + 2 tbsp butter.
2. Add chopped onions and sauté until golden.
3. Add ginger-garlic paste and green chilli. Cook for 30 seconds.
4. Add capsicum and sauté for 2 minutes (capsicum gives signature pav bhaji aroma).

3) Add tomatoes and spices

1. Add tomatoes (or tomato puree). Cook until tomatoes become soft and oil/butter releases from the sides.
2. Add turmeric, red chilli powder, salt, and pav bhaji masala. Mix well.
3. Cook this masala 2–3 minutes to remove raw taste.

4) Add vegetables and mash

1. Add mashed boiled veggies to the pan.
2. Start mashing and mixing on the tawa/pan until everything blends well.
3. Add water little by little to adjust consistency (bhaji should be thick but spreadable).
4. Simmer 8–10 minutes, stirring often.

5) Make it street-style buttery

Add 1–2 tbsp butter and a little extra pav bhaji masala for a strong street-style flavor. Mix and cook for 2 minutes.
Finish with chopped coriander leaves and a squeeze of lemon (optional).

6) Toast the pav

1. Slice pav buns horizontally.
2. Heat tawa, add butter.
3. Sprinkle a pinch of pav bhaji masala (optional).
4. Toast pav until golden and crisp on edges.

7) Serve hot

Serve bhaji with:

• A cube of butter on top
• Chopped onions
• Lemon wedge
• Toasted pav

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Tips for Perfect Pav Bhaji (Street-Style Taste)

• Use more butter for authentic flavor (that’s the secret!).
• Don’t skip capsicum—it gives the classic aroma.
• For extra color and taste, add a little beetroot (optional) while boiling.
• Bhaji tastes even better after resting 15–20 minutes (flavors develop).
• If making for kids, reduce red chilli and add more butter + lemon for balance.

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Storage

• Bhaji stays good in the fridge for 2 days in an airtight container.
• Reheat on pan with a splash of water and a small butter cube.

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