Pav bhaji is perhaps the most popular street food from the western parts of India-predominantly Maharashtra. The recipe is an amalgamation of vegetables spiced with a unique blend of spices known as pav bhaji masala and served with a soft bread roll (pav).
Pav Bhaji is a hearty, delightsome, flavorful meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon, and herby coriander.
The dish was particularly made to serve as fast food for the textile workers of Mumbai and thus serving the required nutrients from the combination of vegetables. It eventually turned out to be street food served on every corner of Maharashtra and other states in India.
Today a normal pav-bhaji street vendor has a lot of variations to offer ranging from cheese to paneer and even mushroom flavored bhaji recipes.
Desi Pav bhaji recipe in Hindi, Marathi and other languages
(just select the language at bottom left)
Pav Bhaji Recipe
- 2 tbsp butter
- 4 pc tomato chopped
- ⅓ cup green peas
- ½ pc capsicum chopped
- 2 pc potato boiled and mashed
- 1 tbsp salt
- 1+½ tbsp kashmiri red chilli powder
- ¼ tbsp turmeric
- 1+½ tbsp pav bhaji masala
- 2 tbsp dry fenugreek leaves
- 3 tbsp coriander leaves finely chopped
- 1 tbsp ginger garlic paste
- 1 pc onion chopped
- ½ pc lemon juice
- 2 drops red food colour optional
to toast pav:
- 8 pc bread roll pav
- 4 tbsp butter
- ½ tbsp kashmiri red chilli powder
- ½ tbsp pav bhaji masala
- 4 tbsp coriander leaves chopped
- firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.
- now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
- heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
- also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
- now add 3 drops of red food colour and mix well.
- boil and mash for 5 minutes adjusting consistency.
- finally, serve pav and bhaji as pav bhaji.
What is pav bhaji masala made of?
pav bhaji masala is made of dry roasting the spices individually on a low flame and blending it to form a fine powder. here, spices include coriander seeds, cumin seeds, bay leaf, cloves, cardamom, cinnamon stick, pepper, fennel seeds, Kashmiri red chili, turmeric powder, amchur powder. if the masala is coarse, sieve it and blend the coarse powder once again. preserve in an airtight container for longer shelf life.
can we use garam masala instead of pav bhaji masala?
yes, you can add in case you don’t have pav bhaji masala. but it’s always best to use pav bhaji masala if you have access to it. in case you don’t have pav bhaji masala, add garam masala. addition to it, you may have to add amchur powder or dry mango powder. but yes, the taste entirely varies when you use garam masala powder.
what are the different types of pav bhaji? can we use the pav bhaji masala for other dishes?
there are many variations in pav bhaji. mainly it includes Mumbai pav bhaji, pav bhaji in the cooker, paneer pav bhaji, and many more. yes, we can use the pav bhaji masala to prepare various dishes. we can prepare pav bhaji dosa, tawa pulao, masala pav, paneer burger, pav sandwich, and many more dishes by using pav bhaji masala.
what are the things to be eaten with pav? can we prepare it at home?
there are many dishes that can be eaten with pav. some of them include pav bhaji, vada pav, dabeli, masala pav, kanda bhaji pav, pav sandwich, misal pav. yes, pav can be prepared at home using the cooker or pan with all-purpose flour, milk, and dry yeast.
what is the difference between garam masala and pav bhaji masala?
for the garam masala recipe, a few more ingredients are additionally added here when compared to pav bhaji masala. here, caraway, anise, mace, cardamom, nutmeg, and ginger powder are added along with the ingredients of pav bhaji masala. all these are dry roasted individually and blended to form a fine powder and stored in an airtight container for longer shelf life.