Ultimate Mumbai Pav Bhaji Recipe: Street Style Secrets Revealed! ممبئی پاؤ بھاجی

Ingredients

• 4 tbsp Unsalted Butter (melted, divided)
• 1 tsp Cumin Seeds (whole seeds)
• 3.5 tbsp Pav Bhaji Masala (store‑bought blend)
• 1 medium Carrot (peeled and diced)
• ½ small Beetroot (finely chopped for color)
• ½ cup Cauliflower (small florets, fresh)
• 2 medium Tomato (chopped)
• 3 large Potatoes (peeled and diced)
• 1 cup Water (plus extra as needed for consistency)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 pieces Green Chilies (slit, adjust to heat preference)
• 2 large Onion (finely chopped)
• 1 medium Capsicum (Bell Pepper) (any color, finely chopped)
• ½ cup Frozen Peas (thawed)
• 1 tbsp Kashmiri Red Chili Powder (mild, for color)
• to taste Salt
• ½ Lemon (fresh juice)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 8 Pav (Indian Bread Rolls) (soft buns, sliced horizontally)
• 2 tbsp Extra Butter for Toasting Pav (additional butter for the pan)

Instructions

1. Prepare the Base Vegetables

   Heat 1 tbsp butter in the pressure cooker. Add 1 tsp cumin seeds and let them sizzle. Sprinkle 1 ½ tbsp pav bhaji masala and stir for 30 seconds until fragrant. Add diced carrot, chopped beetroot, cauliflower florets, chopped tomatoes, and the diced potatoes. Mix well and pour in 1 cup water.

   Time: PT5M

2. Cook the Base

   Close the pressure cooker (or cover the pot) and cook for 2–3 minutes on medium heat until the potatoes and vegetables are just tender. Open, stir, and set aside.

   Time: PT5M

3. Make the Tadka (Tempering)

   In a large kadhai, melt 2 tbsp butter. Add 1 tbsp ginger‑garlic paste and sauté 2 minutes until the raw smell disappears. Add slit green chilies and sauté 30 seconds.

   Time: PT3M

4. Build the Bhaji

   Add the chopped onions to the kadhai and sauté 3 minutes until soft and translucent. Stir in the capsicum and thawed peas; cook 2 minutes. Sprinkle 1 tbsp Kashmiri red chili powder and 2 tbsp pav bhaji masala; fry 1 minute. Add the cooked vegetable mixture from the pressure cooker, salt to taste, and mash everything with a potato masher until smooth. Adjust consistency with a little extra water if needed and simmer 5 minutes.

   Time: PT15M

5. Toast the Pav

   Slice each pav horizontally (but not all the way through). Heat a clean pan, melt the remaining 1 tbsp butter, and place the pav cut‑side down. Toast until golden, about 2 minutes per side. While the bhaji is still hot, stir in the juice of half a lemon.

   Time: PT5M

6. Finish and Serve

   Spread a thin layer of the hot bhaji inside the toasted pav, close the halves, and give a quick final sear on both sides for extra crispness. Transfer the bhaji to a serving bowl, garnish with chopped coriander, and serve with lemon wedges and thin onion rings.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g