Authentic Indian Pav Bhaji recipe

Welcome to the bustling streets of Mumbai, where the symphony of honking cars, chattering crowds, and sizzling street food carts create a mosaic of urban life. Amidst this vibrant chaos, there lies a culinary gem that has captured the hearts (and taste buds) of millions: Pav Bhaji. This isn’t just a dish; it’s a cultural phenomenon, a story of flavors where every spoonful narrates the diversity and spirit of Mumbai. Join me as we dive into the history, the allure, and of course, the simple yet profound joy of making and savoring Pav Bhaji. Whether you’re a seasoned foodie or a curious newcomer, prepare to embark on a delicious journey that promises to bring a piece of Mumbai’s soul right into your kitchen.

Authentic Indian Pav bhaji recipe

Pav Bhaji is a popular Indian street food. Here’s a simple recipe:


  1. Pav (soft bread rolls) – 8
  2. Butter – 4 tbsp
  3. Onions (finely chopped) – 2 medium
  4. Green bell pepper (finely chopped) – 1
  5. Tomatoes (finely chopped) – 3 medium
  6. Green peas – ½ cup
  7. Potatoes (boiled and mashed) – 3 medium
  8. Cauliflower (grated) – 1 cup
  9. Carrots (grated) – ½ cup
  10. Ginger-garlic paste – 2 tsp
  11. Green chilies (finely chopped) – 2
  12. Pav bhaji masala – 2 tbsp
  13. Red chili powder – 1 tsp
  14. Turmeric powder – ½ tsp
  15. Salt – to taste
  16. Lemon juice – 2 tbsp
  17. Fresh coriander leaves (chopped) – for garnish


  1. In a large pan, heat 2 tbsp of butter. Add onions and sauté until they turn translucent.
  2. Add ginger-garlic paste and green chilies. Sauté for a minute.
  3. Add green bell pepper, sauté for another 2 minutes.
  4. Add tomatoes and cook until they become soft.
  5. Add peas, carrots, cauliflower, and a little water. Cover and cook until the vegetables are soft.
  6. Add the mashed potatoes and mix well.
  7. Add pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook for 5 minutes. If the mixture is too dry, add some water.
  8. Mash the vegetables using a potato masher until you get a thick, coarse mixture.
  9. Add lemon juice and half of the coriander leaves. Mix well.
  10. In another pan, slice the pav horizontally and toast them with some butter until lightly golden.
  11. Serve the bhaji hot, garnished with the remaining butter and coriander leaves, accompanied by the toasted pav.

Enjoy your homemade Pav Bhaji!


When pairing a beverage or side with Pav Bhaji, consider options that complement its rich and spicy flavors:

For beverages, Masala Chai with its blend of spices like cardamom, ginger, and cinnamon, pairs wonderfully with the spicy and buttery Pav Bhaji. A sweet or salted Lassi offers a refreshing contrast, especially if the Bhaji is quite spicy, helping to cool down the palate. Fresh Lime Soda is another great choice, as it is refreshing and can cleanse the palate, balancing the richness of the Bhaji. Buttermilk, or Chaas, is a traditional Indian drink that is light and aids in digestion, making it a perfect accompaniment.

As for sides, a simple Onion Salad made with chopped onions, green chilies, coriander, and a squeeze of lemon can add a crunchy, fresh dimension to the meal. A small serving of spicy Indian pickle can enhance the flavors with its tangy and spicy notes. Roasted or fried Papad, which are thin, crispy Indian crackers, provide a satisfying crunch. Alternatively, a yogurt-based side like cucumber or boondi Raita can offer a cool and creamy balance to the spicy Bhaji.

The key to a good pairing is ensuring that the accompaniment complements the main dish without overpowering it, enhancing the overall dining experience.

Origin of Pav bhaji

Pav Bhaji originated in the mid-19th century in Mumbai (then Bombay), India. It’s a dish with an interesting backstory rooted in the city’s fast-paced life and its vibrant culture.

The genesis of Pav Bhaji is tied to the rise of the textile mills in Mumbai and the mill workers who needed a quick, affordable, and filling meal. The mills operated day and night, and the workers had very short lunch breaks. Local street food vendors, keen to cater to these workers, came up with an ingenious solution.

They started making a dish using a mix of vegetables, often leftovers from the day, mashed together and cooked with spices and butter. This spicy vegetable mash, known as “bhaji,” was served with “pav,” which are soft bread rolls. The pav was usually buttered and lightly toasted on the same tava (griddle) as the bhaji, adding to the flavor.

This dish was perfect for the workers – it was quick to eat, inexpensive, and provided the necessary energy for their laborious work. Over time, Pav Bhaji became popular beyond the mill workers and spread across the city. Each region added its own twist, making it a beloved staple in Mumbai’s street food culture.

Today, Pav Bhaji is enjoyed all over India and has even made its way into the menus of Indian restaurants worldwide. It’s appreciated not just for its taste but also for its history and the story of how a simple meal for workers turned into a culinary sensation.

As our journey through the bustling bylanes of flavor comes to an end, we carry with us more than just the recipe for Pav Bhaji. We’ve embraced a piece of Mumbai’s spirit, a blend of tradition and modernity, spiced with diversity and simplicity. In each bite of this humble yet extraordinary dish lies the essence of communal harmony, a testament to how food can bring people together. Pav Bhaji is not just a meal; it’s a celebration of life’s colorful palette. So, as you share this dish with your loved ones, remember that you’re not just passing a plate of food, but a story – a story of a city, its people, and its heart. Let the buttery pav and spicy bhaji remind you that sometimes, the most unassuming things can hold within them the most extraordinary experiences. Bon appétit!