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Pav Bhaji | Street Style Pav Bhaji | Mumbai Style Pav Bhaji | Indian Street Style

4 from 1 vote

When you take name of Mumbai street food, first thing that comes into mind Pav bhaji. It's taste makes everyone simply drool over it, after Pav recipe here comes mouth watering Pav bhaji recipe. This pav bhaji reminds me of typical street food taste ,Just try the recipe and check yourself.
If you've missed my Soft, Spongy pav recipe just checkout my Youtube channel Honeypot recipes or my detailed Post on How to make Eggless Pav buns Plattershare. So lets start making our Street style Pav Bhaji hope this recipe takes you to street food of Mumbai.!
Check out the video to know the recipe at its best, below is the link.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Recipe Taste Spicy, Tangy
Servings 4


  • 4 tbsp Butter
  • 1/2 tsp Jeera
  • 1/4 cup Capsicum
  • 1/2 cup Onion
  • 2 tsp Ginger garlic paste
  • 4 Potato medium sized, boiled, 350 gm
  • 6 Tomato medium sized, 500 gm
  • 1/2 cup Green Peas
  • 1/4 cup Coriander
  • 4 tbsp Pav bhaji masala
  • 1/2 tsp Coriander powder
  • 1/2 tsp Jeera powder
  • 1/2 tsp Garam masala
  • 1 tbsp Kasuri methi
  • 1 Lemon
  • 2 Red chilis or red chili powder
  • 400 ml Water


  • Finely chop Onion, Capsicum, tomatoes, Coriander, boiled potatoes. You can use frozen green peas or soak green peas over night and cook them till they are done or for at least 3 Whistles in a pressure cooker.
  • For bright red pav bhaji either we can use Kashmiri red chili powder / soak some Kashmiri/ Byadagi red chilli's in warm water and grind into fine paste
  • Now to make bhaji, take a pan or use can also use big Tava. On a medium flame Add Butter , Jeera and capsicum and cook for a minute.
  • Add finely chopped onions , salt and cook until they are soft .Now add ginger garlic paste and sauté till raw smell goes away.
  • Add Boiled and crushed tomatoes, frozen/boiled peas and finely chopped tomatoes and mix well . Once mixed well start cutting into small chunks with the help spoon.
  • Do not add water to vegetables at this stage, All vegetables should be cooked in tomato juice which is obtained by just closing the lid and cooking veggies for 10 to 15 mins.
  • Once the veggies are soft start mashing and make sure there are no large chunks of any veggies left. It should be consistency of puree.
  • Once veggies are completely mashed add Garam masala, jeera powder, coriander powder , pav bhaji masala, Kasuri methi in above mentioned quantities and mix well .
  • Adjust salt as per taste and squeeze in half lemon, Mix and mash well.You can add water as required from this stage while mashing the vegetables. The more finer you mash, most tastier is the bhaji.
  • Add 1 tbsp butter, it makes bhaji's texture very smooth and rich in taste. And again mash bhaji for the last time and keep it aside.
  • If you have a lot of guests or planning for a big party, you can make bhaji and store it in fridge for next day. Just before serving do the final finishing as explained below.
  • Take a pan , add butter, finely chopped onions, capsicum, salt and sauté until they are soft.
  • Now its time to add that perfect red color to your pav bhaji . For the above cooked onions and capsicum add red chili paste according to your taste and cook till oil separates. This step can be skipped you don't eat spicy food.
  • Once oil start separating ,add pav bhaji masala 1 tsp and some finely chopped coriander & mix well.
  • Add water some water and cook a for a minute. Now add cooked bhaji ,Mix and mash well. Adjust salt and pav bhaji masala as per taste if required.
  • You can also add water at this step and adjust the consistency of bhaji. Every time you add water mash your bhaji well. Yes I know its painful but tastes awesome .!
  • Now garnish it with some coriander and butter its ready to serve .



  1. For perfect street style Pav bhaji all veggies should be very finely chopped. Chopping it very fine makes easy to cook and also you get a very good bhaji texture.
  2. Always make sure the quantity of tomatoes is more than potatoes, its a key for that street style taste
  3. If you are using frozen green peas, take them out of fridge and keep it warm water for at least 10 mins. Discard the water and wash once to remove the frozen smell from peas.
  4. If you are planning to use normal green peas then soak them overnight or at least 4 hrs before you cook.
  5. you can cook Green peas and Potato together and keep the excess water from these vegetables to use it when making bhaji.
  6. Cook potatoes/green peas till they are completely done or for 3 whistles in a pressure cooker
  7. Best way to get bright red colour is to soak red chilies in warm water and grind it into fine paste, if you don’t have red chili's handy then use Kashmiri red chili powder.
  8. Do not add water to bhaji in initial stages, Vegetables should be cooked with tomatoes for best taste .
  9. Adding butter in the intermediate stage makes pav bhaji texture more smooth and taste very rich.
  10. In later stages when you add water, as explained above. Don't forget to mash the bhaji every time you add water.
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4 from 1 vote

Recipe Nutrition

Calories: 359 kcal | Carbohydrates: 55 g | Protein: 9 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.5 g | Cholesterol: 30 mg | Sodium: 126 mg | Potassium: 1508 mg | Fiber: 10 g | Sugar: 10 g | Vitamin A: 2468 IU | Vitamin C: 113 mg | Calcium: 75 mg | Iron: 3 mg

Honeypot Recipes
Honeypot Recipes

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