February 19, 2013

Pav Bhaji - Street Food Delicacy

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Having grown up in AAMCHI MUMBAI..(this is how we MUMBAIKARS refer to MUMBAI) for 25yrs of my life,this yummy snack has been a part and parcel of my childhood.
An eternal favorite at home which I make it various ways ,an elaborate version ,a quick fix version using pressure cooker and also a No Onion No Garlic version when I am making for dad . 
This post will be elaborating the detailed version of making pav bhaji the way my mom would make ,so undoubtedly it will be one of my most cherished versions. 

The huge iron tawa where the bhaji would be sizzling and the aroma wafting around as we pass by  is a sight to behold . Each locality will have its own famous pav bhaji center and a set of regulars who flock their at every single pretext .
Growing up,during our college days we also used to go and enjoy birthdays , friend's meet or even just like that for fun .Even to this day when we friends get together we make it a point to go to that center and relive the good old days. A small glimpse of how the pav bhaji is served in most restaurants across Bombay .

Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 3-4


10-15 cauliflower florets (boiled and mashed)
2-3 medium sized potatoes (boiled and mashed)
2-3 medium sized tomatoes - blend into a puree
1 onion-finely chopped
1 capsicum - finely chopped
1 cup fresh/frozen peas
2 tsp  red chilli powder
4 tsp Pavbhaji masala ( any brand ..Everest, Baadshah, MDH, MTR etc)
Salt to taste
4tbsp salted butter
corriander/cilantro for garnishing
1 slab of pav.

(Note : In India its available as PAV BHAJI Buns and for people living in foreign lands you get them at Indian grocery stores. If any of these options are unavailable you can use sandwich bread for the same.)


  • Heat 2 tbsp of butter in a thick bottom vessel.
  • Add the onions when the butter melts and is heated up.Saute until onion turns light pink.
  • Add the chopped capsicums.
  • Close the lid and cook for some time.
  • Add the tomato puree and green peas.To this add the red chilli powder,salt and pav bhaji masala.
  • Note : In case you desire a spicy bhaji,you can add some more pav bhaji masala / red chilli powder.
  • Let the mixture come to a boil so that the raw taste of the tomato puree is lost.
  • Now add the mashed potato and cauliflower florets.
  • Stir the mixture so that all the contents get mixed properly and let the mixture cook for about 10 15 mins.
  • By the time the mixture is cooked,heat a tava / griddle to roast the bread /pav to be served along with the bhaji
  • Serve the roasted bread/pav and bhaji by garnishing with some raw onions,cilantro and a dollop of butter over the bhaji.

1 comment:

  1. Made it this time with your recipe..turned out well..almost as good as Achija..:-)


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