Pav Bhaji is the most popular dish in Mumbai, it’s a famous street food of Mumbai. Juhu Beach Pav Bhaji is famous throughout India. Since my teen, I have relished this dish, even today when I make pav bhaji I remember my childhood days of eating, with same taste and flavor.

Pav Bhaji Recipe

Ingredients: (Serves 5-6)

Ingredients For the bhaji:
5 nos: Potatoes,  medium sized
250 gms: Cauliflower:
250 gms: Green peas:
250 gms: Capsicum finely chopped
3 Medium size Onions, finely chopped
300 gms: Tomatoes: (50 gms finely chopped)
250 gms: Tomato puree: (homemade)
1 tbsp: Garlic paste:
Beetroot paste: 1/4 or 1/2 beetroot only (for natural color)

Spices and Butter

2 tsp: Kashmiri chili powder
2 tbsp: Pav bhaji masala ( Homemade is better or one available in market )
Salt to taste
1 tbsp: Oil
1 tbsp: Butter (Prefer Amul)


For the garnish:
Coriander leaves: 3 tbsp, finely chopped
Lemon juice: 1 tbsp
For serving:
Pav/Dinner rolls: 12-16 nos
Lemon wedges
Finely chopped onion
a blob of butter (Prefer Amul)
coriander leaves

For the bhaji:

In a pressure cooker put peeled potatoes, cauliflower &  green peas. Add half a cup of water & 1/2 tsp of salt to the potatoes, cauliflower, and peas. Pressure cook the veggies for 2 to 3 whistles.
Meantime, take a broad pan. Heat oil/butter in the pan. When the oil/butter is hot, add garlic paste & saute for a minute, till the raw smell of the paste is gone and you feel the strong aroma.

Add the onions & saute until the onions are tender soft. Add capsicum saute for 1/2 min add chopped tomatoes saute.


Add the tomato puree and the beetroot paste for natural color. Mix well,for a rich and natural color blend.

Note: don`t add too much of beetroot, it can make your Bhaji sweet


Meantime, thoroughly mash the vegetables cooked in the pressure cooker.


Add the boiled & mashed vegetables along with the Masalas. (2 tsp: Kashmiri chilli powder – 2 tbsp: Pav Bhaji Masala (Preferably Homemade – Soon we will come with post – How to make home made pav bhaji masala)  – Salt to taste – 1 tbsp: Oil – 1 tbsp: Butter (Prefer Amul) Check the spice and salt taste, add or minus according to your taste buds. Add half a cup of water & continue cooking & stirring it. 


Mash well with a masher. The mixture tends to splatter all over. So, it is better you handle it by wearing hand gloves.

Finally, squeeze some lemon juice. Add butter, garnish it with coriander leaves.


Heating the pav/dinner rolls:

Cut the pav in half.
Add a teaspoon of butter onto a griddle. Sprinkle some pav bhaji masala, coriander leaves on the butter.
Place the pav on the butter & let it get roasted for 30 secs. Flip the pav & roast the other side too.



Pour around 1/4th cup or more of bhaji on a plate. Sprinkle coriander leaves on the bhaji. A blob of butter on the bhaji.
Put around a tablespoon or more of finely chopped onion onto the serving plate. Place a lemon wedge.
Finally, add the buttered & hot pav to the plate and it is ready to be served.

Pav Bhaji Recipe

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  • One should not be able to find the vegetables that go in the bhaji. It needs to be thoroughly mashed.
  • Be ready to clean the kitchen counter after the bhaji is done since the bhaji splutters a lot. Be careful while mashing the bhaji too.
  • The bhaji needs to be spicy, tangy & buttery!
  • I have not added any food color to this. So, this is the color you get after cooking the bhaji 🙂