Experience the irresistible flavors of Mumbai with this authentic pav bhaji recipe—truly the king of Indian street food! Originating from Mumbai’s bustling textile era, pav bhaji is a vibrant medley of mashed vegetables, infused with signature pav bhaji masala and finished with a lavish topping of butter. Served piping hot with fluffy, butter-toasted pav (bread rolls), this meal has earned its place in the heart of the city’s food culture and beyond. Classic pav bhaji has seen countless delicious variations, like cheesy or paneer versions, but nothing beats the timeless, rich taste of extra-butter Mumbai street style bhaji.
To get that unbeatable flavor, always use a good quality pav bhaji masala and incorporate a colorful mix of fresh vegetables—potato, peas, capsicum, and tomato form the soulful base. The result is a comforting, spicy and tangy bhaji best enjoyed with soft pav, fried golden and crispy. Customize it with other veggies or add finishing touches like cheese for a modern twist, but don’t skip the generous pat of butter on top. Whether you’re reliving street food nights or discovering this favorite for the first time, this recipe promises pure delight in every bite!
Authentic Mumbai Pav Bhaji: The Classic Butter Street Style
Print RecipeIngredients
- 1 tbsp + 1 tbsp butter
- 3 tomatoes, finely chopped
- ¼ cup peas (matar)
- ½ capsicum, finely chopped
- 2 potatoes, boiled & mashed
- 1 tsp salt
- 1 tsp + ¼ tsp Kashmiri red chilli powder (lal mirch powder)
- ¼ tsp turmeric (haldi)
- 1 tsp + ½ tsp pav bhaji masala
- 1 tsp + 1 tsp kasuri methi (dry fenugreek leaves)
- 2 tbsp + 1 tbsp coriander leaves, finely chopped
- 1 tsp ginger garlic paste
- 1 onion, finely chopped
- ½ lemon, juiced
- 3 drops red food colour, optional
- Water to adjust consistency
- 8 pav (bread roll)
- 4 tsp butter
- ½ tsp Kashmiri red chilli powder
- ½ tsp pav bhaji masala
- 4 tsp coriander leaves, finely chopped
Instructions
Heat 1 tbsp butter in a large kadai and add chopped tomatoes, peas, capsicum, and mashed potatoes. Sauté and mash continuously until the vegetables are soft and well combined.
Sprinkle in 1 tsp red chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi, and 2 tbsp coriander leaves. Mix thoroughly and let the flavors blend.
In the same pan, add another tablespoon of butter with ¼ tsp chilli powder, ½ tsp pav bhaji masala, and 1 tsp kasuri methi. Stir well.
Add 1 tbsp coriander leaves, ginger garlic paste, finely chopped onion, and lemon juice. Sauté everything together until aromatic.
For vibrant color, add 3 drops red food color if desired, and mix well.
Mash and simmer the bhaji for about 5 minutes, adding water as needed for a semi-thick, smooth consistency.
Meanwhile, slice pav and toast them with butter on a hot pan until golden brown.
Serve the hot bhaji garnished with coriander, along with the butter-toasted pav and a lemon wedge on the side.
Notes
Tips:
Always use a quality pav bhaji masala for authentic flavor, as it defines the dish., Feel free to enrich your bhaji with extra veggies like carrots, cauliflower, or even a sprinkle of grated cheese., Skip the food color if you prefer a natural look—it won’t affect taste., Toast the pav with generous butter and a touch of bhaji for that ultimate Mumbai street food experience.