Pav Bhaji

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For the vegetables:

  • Eggplants
    : 4 small
  • Potatoes
    : 2
  • Cauliflower florets
    : 8-10
  • French beans
    : 1 cup
  • Carrots
    : 1 cup
  • Green peas
    : 1 cup

For the Masala

  • onion chopped
    : 4 medium
  • Ginger garlic paste
    : 4 tablespoon
  • green chilies chopped
    : 2
  • Tomatoes chopped
    : 3 large
  • Turmeric powder
    : 112 teaspoon
  • Capsicum chopped
    : 1 large
  • Homemade pav bhaji masala
    : 2 tablespoons
  • MDH Pav bhaji masala
    : 2 tablespoon
  • chopped Coriander
    : 1 cup
  • Butter
    : 4 tablespoon
  • Pav/ Dinner Rolls
    : 10


A concoction of vegetables, accompanied with dinner rolls. Pav Bhaji, is a main street food of India. The dish which originated in the 1850’s as a fast lunchtime dish for textile mill workers in Mumbai later turned out to be a common man’s food. Pav the bread, Bhaji the vegetables is a whole meal which can be had for lunch or dinner. This street food is most popular in Mumbai, a city that never sleeps. This is served from evenings it the roadsides to late nights.

There are a couple of interesting legends that talk about how the first pav bhaji was made. There is one that speaks about pav bhaji being invented as midnight dinners by vendors. They threw in together the left-over vegetables from the day and mashed them up to make them indistinguishable. They then spiced it up further and served with a pav for workers coming off the night shift from factories.

The legends about the origin of the pav are also interesting. And they revolve around the word pav. One of the stories say that it is called pav because you always got them in fours and since while eating people broke off one part to eat. A quarter is a “pav” in the local language. The other story is that pav is a derivative of the Portuguese word Pao for bread.

The making of pav bhaji at our home ls special affair. I consider it a way to make my kiddos eat veggies. I add in maximum verities of veggies and make it wholesome as possible. I make it healthier by adding in own pav bhaji masala which I prepare at home. Vegetables can be used according to your taste, seasonal availability and your preferences.

These days you can find different types of pav bhaji like the cheese pav bhaji, fried pav bhaji, paneer pav bhaji, mushroom pav bhaji, Jain pav bhaji and I even made a pav bhaji bowl. Once in a while you can be generous with the amount of butter you use. If you are regular with the Pav bhajis, reduce the quantity of butter and make it wholesome and healthy.

The perfectly toasted pav in butter with the right balance between salty and tangy bhaji must be served with chopped onions and cilantro, with a squeeze of lime and a dollop of butter… heavenlllllyyyyyy ……

I will be posting the Pav Bhaji masala powder recipe tomorrow. Please visit my website for the recipe. Soon, I’m planning to share the video of Pav or dinner rolls. So, keep checking out my channel for this too.4

Step 1

Wash and chop the veggies and pressure cook till done.

Step 2

Mash it up with small bits of chunks. Keep aside

Step 3

Saute the onions in 2 tbsp. of oil till pink.

Step 4

Add the ginger garlic paste and green chilies and fry till aromatic.

Step 5

Add the tomatoes and cook till well blended.

Step 6

Throw in the turmeric and mix

Step 7

Pop in the capsicum and saute till well blended.

Step 8

Add the masala powders and fry till roasted.

Step 9

Add the mashed veggies and combine. Cook till well integrated.

Step 10

Add in the chopped coriander along with dollops of butter and cook for 5-7 minutes on low flame.

Step 11

Toast the pav dinner roll in butter and serve hot with lime wedges, chopped onions and coriander.

Happy cooking!!!!!


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