Pav Bhaji : Best Mouth Watering Bombay Style Recipe

Street food has been a part and parcel of Indian culinary heritage and Mumbai is one of those cities which has tasty vibrant array of street food to savour.

People always argue about the best street food title.

Pav Bhaji has been given the title of the best street food in terms of taste, calorie, cost and fulfilling platter and nobody has challenged it so far.

Let’s not get into a debate about titles instead try to recreate it at home. Mumbai’s favourite and most popular dishes called Pav Bhaji got its name literally from two words, Pav meaning Bread and Bhaji meaning Vegetable.

Check out the following recipe to give you a mouth watering feel to your taste buds.

  • Prep Time20 min
  • Cook Time25 min
  • Total Time45 min
  • Yield4 Plates
  • Serving Size100g
  • Energy330 cal
  • Cuisine
    • Indian
  • Course
    • Breakfast
    • Snack
  • Cooking Method
    • Cutting
    • Steaming
    • Sauteing


For Bhaji

    • 500 grams Cauliflower
    • 200 grams Tomatoes
    • 150 grams Green Bell Pepper
    • 100 grams Onions
    • 150 grams Butter
    • 10 grams Ginger Garlic Paste
    • 2 Tsp Pav Bhaji Masala
    • 1 Tsp Kashmiri Red Chilli Powder
    • 1 Tsp Kasuri Meth/Dried Fenugreek Leaves
    • 1 Tbsp Cilantro/Coriander
    • Red Food Colour
    • Salt to Taste
    • Juice of half a lime

For Pav

    • 12 freshly baked Pav
    • Butter


Preparing the Bhaji


Cut the cauliflower into small pieces and put it to a frying pan along with about a cup of water and cook for about 10 minutes till the cauliflower is nice and tender.


Add tomatoes, green bell peppers, ginger garlic paste, 1 tsp of the pav bhaji masala, salt to taste and 50 grams of the butter. Give it all a good mix and cook for another 5-10 minutes


Use a potato masher and mash vegetables to make a nice mushy paste and cook till all the water dries out. Then transfer it in a bowl and set aside.


Put the remaining butter in the same pan along with the onions, coriander, kasuri methi, 1 tsp of the pav bhaji masala and cook till the onions turn  a little bit translucent. Add the food colouring as well but it is optional.


Then put the cauliflower mash into the mixture and cook together for 3-4 minutes.


Add some water to give it a final good mash in the pan over a low flame and then depending on how you like your bhaji, thick or thin, you may add water or cook it for further few minutes. Ensure to squeeze in the lime juice now.


Finally when you are satisfied with the consistency of the Bhaji, top it with a knob of butter, a little chopped onion and fresh coriander. Serve hot with Buttered Pav.

  • 1 servings per container
  • Serving Size100g
  • Amount per serving
  • Calories330
  • % Daily Value*
  • Total Fat30 g38.46%
  • Saturated Fat10 g50%
  • Trans Fat7 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat10 g
  • Cholesterol13 mg4.33%
  • Sodium500 mg21.74%
  • Total Carbohydrate10 g3.64%

Pav Bhaji : Best Mouth Watering Bombay Style Recipe