Pav Bhaji - Most Popular Maharashtrian Street Food

Paav Bhaaji

About Pav Bhaji - Most Popular Maharashtrian Street Food

Pav Bhaji Recipe is the most popular Maharashtrian recipe which is a must-have when in Mumbai. This spicy street food snack with a generous dollop of butter, when served with Pav (Indian Bread) along with onions, is a tasty treat for any street food lover.
Easy to make where you can literally put any vegetable in your kitchen like potato, peas, cauliflower, carrot with extra amount of chopped tomatoes and a must have green bell pepper make this marathi recipe to be loved across the world.
Check out Easy street food snack Homemade Pav Bhaji Recipe.
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Recipe Time & More

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Served AsSnacks
Recipe TasteSaltySpicy
Calories - 1045 kcal
Servings - 2


Vegetable for Bhaji

  • 1 Cup Potato 250 gram Peeled and Chopped
  • 1/2 Cup Carrot Peeled and Chopped
  • 1/2 Cup Cauliflower Chopped
  • 1/2 Cup Green Bell Pepper Chopped
  • 1/2 Cup Green Peas Fresh or Frozen

For Preparing the Pav Bhaji Gravy/ paste

  • 1/2 Cup Tomato Chopped
  • 1/2 Cup Onion Chopped
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Ginger Paste
  • 1 tablespoon Green Chillies Fine chopped
  • 1 tsp Kashmiri Red Chili powder
  • 1 tsp Pav Bhaji Masala Available in any Indian store
  • 5 tablespoon Vegetable Oil Butter
  • 1-2 tsp Salt or as per taste

For Garnishing

  • 1 Onion Slices/ Finely chopped
  • 10-12 Coriander
  • 4 Wedge Lemon from one lemon

Side to Serve

  • 12 Pav Type of Indian Bread


To Cook vegetables for Bhaji

  • Add all the vegetables under "Vegetable for Bhaji" in the pressure cooker. Add all the vegetables in a pressure cooker with 3 cups of water.
  • Pressure cook it for 3 whistles or for 10 minutes.
  • When the pressure drops down, open the pressure cooker and check all the vegetables. They should be completely cooked and easy to mash with the fingers.

To prepare the Bhaji gravy/Paste

  • Melt 1 1/2 Tablespoon Butter completely in a deep saucepan and add chopped onions. Let it cook till they are translucent.
  • Add Ginger paste and garlic paste. Let it become brown in color.
  • Stir in chopped tomatoes and cook till they become mushy and their raw smell goes off. it will take around 8 -10 minutes.
  • Cover the lid if you want to reduce the time. keep stirring occasionally so that tomato doesn't burn.
  • Add finely chopped green chilies. In case you are making it for the kid's party or kids tiffin, green chilies can be avoided.
  • Stir and saute green bell pepper, Do not cover the lid now as crunchy bell peppers taste good.
  • With help of Potato masher or a wooden ladle, mash this paste for few seconds. Strain the boiled vegetables. Do not throw the water. It will be used in next step.
  • Add all the boiled vegetables, stir it well and with help of Potato masher, blend all the vegetable coarsely, so that a thick and vegetable paste is formed.
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  • Add Pav bhaji Masala and salt to it and cover the lid for 2-3 minutes. Now slowly add 1/2 Cup water /Stock which was left after boiling the vegetables to this gravy.
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  • Water needs to be added based on how liquidy you would want the bhaji to be. Usually, 1/2Cup+1/4 Cup is sufficient. In case you prefer thick bhaji do not add water.
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  • Pav bhaji seasoning: This is an extra touch which is given to make Bhaji more delicious. Melt 1/2 tablespoon butter and add 1 teaspoon Kashmiri red chilli powder.
  • This chilli powder gives the red color to the already red tomato gravy. In case you do not have this powder, you can add normal 1/2 teaspoon red chilli powder. Caution: Normal red chilli powder would be hot so add according to your spice level.
  • Add in all the mashed vegetable gravy to this seasoning and stir it. Cover the lid and switch off the flame.
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  • To serve with Pav - Melt 1/2 tablespoon butter on the Tawa/Griddle and cut all the Pav into two halves.
  • Place the 4 halves of pav on the tawa and circulate it on the tawa so that pav absorb the butter. Turn them. 2 pav are ready to serve.
  • Continue the same process with rest of the pav. Garnish the bhaji with the dash of fresh coriander leaves and onion rings or chopped onions and lemon wedge.
    Paav Bhaaji

Recipe Notes

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About the Author: This Recipe has been shared by home chef Geeta Biswas who is simple yet experienced homemaker. She feels that just like kids grow up with their toys, in the same way, she has grown up with her recipes. Ingredients are her tools and she loves making innovative Indian recipes which have built up her identity.
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Recipe Nutrition

Calories: 1045kcal | Carbohydrates: 145g | Protein: 23g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Sodium: 1258mg | Potassium: 1151mg | Fiber: 18g | Sugar: 27g | Vitamin A: 7055IU | Vitamin C: 116mg | Calcium: 248mg | Iron: 8mg

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