How to make Bombay Pavbhaji - Classic Mumbai style street food – spicy mashed mixed vegetables served with pav bread.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Tomatoes (टमाटर)

Cuisine : Maharashtrian

Course : Snacks and Starters

Bombay Pavbhaji Recipe Card

Bombay Pavbhaji

One of Mumbai’s most popular street food pav bhaji is a delectable mashed mixed vegetable curry served with pan fried pav bread. The consistency of the bhaji is totally your choice - can leave the veggies roughly mashed and serve it as a khada pav bhaji or mash them totally like the original recipe. You could also grate some cheese over the bhaji, but do not forget to top it up with a generous dollop of butter before serving.

For more recipes related to Bombay Pavbhaji checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Corn Bhel, Prawn Toast, Murgh Ke Wade, Toad in a Hole.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bombay Pavbhaji Recipe

  • Potatoes boiled and mashed 4 medium

  • Tomatoes chopped 4 medium

  • Onions chopped 2 medium

  • Green capsicum chopped deseeded 1 medium

  • Cauliflower grated 1/4 small

  • Green peas shelled 1/4 cup

  • Ginger chopped 1 inch piece

  • Garlic 8-10 cloves

  • Oil 3 tablespoons

  • Green chillies chopped 3-4

  • Pav bhaji masala 1 1/2 tablespoons

  • Salt to taste

  • Butter 3 tablespoons

  • Pav 8

  • Fresh coriander leaves chopped 1/4 cup

  • Lemons cut into wedges 2


Step 1

Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste.

Step 2

Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.

Step 3

Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.

Step 4

Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.

Step 5

Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa.

Step 6

Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

Step 7

Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.