Bombay Pav Bhaji

 

Bombay Pav Bhaji

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

Ingredients

For Bhaji (Vegetable Curry):

3 medium potatoes, boiled and mashed

1 cup cauliflower, finely chopped or grated

½ cup carrots, finely chopped

½ cup green peas (fresh or frozen)

1 large capsicum (bell pepper), finely chopped

3–4 tomatoes, finely chopped

1 large onion, finely chopped

4–5 garlic cloves, minced

1 inch ginger, grated

2–3 green chilies, chopped (adjust to taste)

¼ cup fresh coriander, chopped

3 tbsp pav bhaji masala (store-bought or homemade)

1 tsp red chili powder

½ tsp turmeric powder

1 tsp cumin seeds

Salt to taste

4–5 tbsp butter (plus more for serving)

2 tbsp oil

1 lemon, cut into wedges

1 large onion, finely chopped (for serving)

For Pav (Bread Rolls):

8 pav (soft dinner rolls or burger buns)

Butter for toasting

A pinch of pav bhaji masala

Method

1. Cook the vegetables:

Pressure cook or boil potatoes, cauliflower, carrots, and peas until soft. Mash coarsely and set aside.

Heat 2 tbsp oil and 2 tbsp butter in a large heavy pan or tawa.

Add cumin seeds, then add onions, ginger, garlic, and green chilies. Sauté until golden.

Chop capsicum for 3–4 minutes until slightly soft.

2. Make the tomato base:

Add tomatoes and cook until mushy and oil starts to separate.

Add pav bhaji masala, chill powder, and turmeric.

3. Combine and mash:

Add boiled mashed vegetables and mix well.

Using a potato masher, mash everything together while cooking on medium heat.

Add a little water to adjust consistency — bhaji should be thick but smooth.

Add salt and simmer for 10 minutes, stirring occasionally.

4. Final touch:

Add more butter (1–2 tbsp) and fresh coriander. Mix well.

Squeeze a little lemon juice into the bhaji and keep warm.

5. Prepare the Pav:

Slice pav horizontally without separating completely.

Heat a tawa or griddle, add butter, sprinkle a little pav bhaji masala, and toast the pav on both sides until crisp and golden.

6. Serve:

Serve bhaji hot topped with a dollop of butter, chopped onions, coriander, and lemon wedges.

Enjoy with butter-toasted pav!

Tips for Authentic Flavor:

Use lots of butter — that’s the street-style secret!

Mash well for the right texture.

The red kashmir chili powder gives color without too much heat.

For extra richness, add 1–2 tbsp of grated beetroot while cooking (optional — gives color and sweetness).

Good brands of pav bhaji masala: Everest, Badshah, or MDH.

Enjoy your homemade Bombay Pav Bhaji! 🧈🍅🍞