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Pav Bhaji Recipe at Home

Featuring How to Make Bombay Style Pav Bhaji Recipe

Hi guys, I am back with another recipe. This recipe features every Mumbaikar’s favourite food: Pav Bhaji. Well, to be honest, this is not just Bombayite’s favourite food, but, it’s our comfort food for every mood. The recipe may seem a bit complex due to the presence of a variety of ingredients and spices; nevertheless, it’s handy and quick to cook.

Pav Bhaji is Mumbaikar’s go-to dish. Here are some instances when every Mumbaikar has had Pav Bhaji sometime or other in their life: On the sand-covered mat at Chowpatty; The 2 AM home-alone craving, a bottle of coke and pav bhaji on a rainy evening and the list continues…

But, keeping in mind the rates of today’s pav bhaji at some of the most well-known places in Mumbai, it makes us doubt ourselves, “Is it worth it?” And to match the quality and taste, all the other restaurants have hiked up their prices too. A dish that was sold for almost its half price a decade ago now has sky-rocketing menu card rates.

So, to keep your wallet filled and still, deliver a fantastic punch of flavours for all your cravings, here I am giving you my recipe of cooking Pav Bhaji at home. If you are cooking for the first time; then it might seem a tad bit expensive as you must purchase some packed masalas. Nonetheless, from the next time onwards, the cost shall drop by half.

So, let’s start with the ingredients. And, spoiler; my recipe is unconventional feel free to use your techniques and methods. Some of the ingredients may seem unnecessary, so, feel free to omit them. In the end, it’s your dish and you are going to be eating it.

So, let’s start cooking.

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 2 People

Ingredients:

  • 300 gms Butter
  • 200 gms diced boiled Potato
  • 100 gms boiled Green Peas
  • 100 gms chopped Onion
  • 100 gms chopped Capsicum
  • 100 gms chopped Tomato
  • 4 cloves chopped Garlic
  • 2 strings chopped Coriander Leaves
  • 2 Tbsp Garam Masala
  • 2 Tbsp Pav Bhaji Masala
  • 1 Tbsp Green Chilli Paste
  • 2 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Turmeric Powder
  • ¼ teaspoon Asafoetida Powder (Hing)
  • Salt as per taste
  • Black Pepper as per taste
  • 2 Buns

Method:

Cooking Bhaji

  1. Heat a flat pan
    Heat a Pan
    Heat a flat pan
  2. When the pan is hot, add a dollop of butter, approximately 150 gms
    Melting Butter in a Pan
    150 gms of butter melting on the heated pan
  3. Grease the pan with butter by spreading it evenly
    Grease the pan with butter
    Greasing the pan with butter
  4. Once the butter is hot, add chopped garlic cloves
    Add chopped Garlic Cloves to simmering butteer
    4 cloves of chopped garlic
  5. As soon as the chopped garlic cloves start turning brown, add chopped onions
    Add chopped onions to hot butter
    Add chopped onions
  6. Sautee the onions in the butter on medium to low heat; when the onions turn golden-brown, add chopped capsicum
    Capsicum to Sauteing Garlic and Onion in Butter
    Add capsicum to sauteing garlic and onion in the butter sauce
  7. Since capsicum takes longer to cook; hence, be patient and continuously toss the pan and allow the vegetables to cook in simmering butter
  8. When the chopped pieces of capsicum are glistening green, add tomatoes chops
    Adding Chopped Tomatoes
    Adding tomato chops
  9. Thoroughly mix all the vegetables and allow the veggies to cook in the butter sauce
    Allow the vegetables to cook in butter
    Vegetables cooking in the glistening butter sauce
  10. The next step is to add boiled potatoes and green peas
    Adding boiled Potatoes and Green Peas
    Incorporating boiled potato and green peas
  11. Now, mix all the vegetables. Furthermore, this will allow the flavour of garlic and onion to seep into the cooking vegetables
  12. The vegetables must be mixed meticulously; thus ascending the flavour and grease of butter into the cook
  13. Well, Pav Bhaji is nothing without hotness, precisely the heat of green chillis. So, add your green chilli paste to the bhaji (you can use chopped as well)
    Add Green Chilli Paste to Veggies in simmering butter
    Add green chilli paste
  14. Now, it’s time to spice up this Pav Bhaji recipe:

    1. Add the measures of red chilli powder, turmeric powder, coriander powder, cumin seeds and Asafoetida powder (Hing) to the simmering veggies
      Add Hing with other spices
      ¼ teaspoon Hing
      Red Chilli Powder in Khada Pav Bhaji
      2 teaspoons of red chilli powder
      Turmeric Powder
      Turmeric powder – 1/2 teaspoon
      Add Coriander (Dhaniya) Powder
      Coriander powder – 1 teaspoon
    2. Mix the dry veggies proficiently to coat the spices on the skin
    3. Since we have already added the spices. It’s time to add complex flavours with Garam Masala and Pav Bhaji Masala
      Pav Bhaji Masala to the Cooking Spiced Vegetables
      Flavouring with the measure of Pav Bhaji Masala
      Add Garam Masala
      The use of Garam Masala in this recipe is to give bold flavours
    4. Mix everything on medium heat furiously, if required, add a dollop of butter
      Add Butter to enhance the taste of Bhaji
      A dollop of butter to avoid the bhaji from sticking on the surface of the pan
  15. Pour some water, thus allowing comfortable mashing of the Bhaji
    Add Water to mash the Bhaji
    Pour approx. 40 ml of water
  16. Keep the flame on low, or else, there’s a chance of burning the bhaji

  17. Vigorously mash the mixture until all the vegetables start looking like a spiced paste
    Mash the mixture completely
    Using a masher, mash the Bhaji
  18. The next step is to season with salt and pepper; as per taste. Nonetheless, if you are an amateur cook and don’t know “As per taste” measure; then I would suggest you to the season with 1 pinch salt and 3 pinches of black pepper powder
    Salt as per taste
    Season with salt and pepper (as per taste)
  19. Mix your almost-ready Bhaji to incorporate the taste of the condiments
  20. Now that your Bhaji is almost ready; pour some more water. Thus, slowing down the process. Alongside, giving the spices sufficient time to blend all the spices and vegetables
    Add water after mashing for cooking the Bhaji and spices
    Pour approx. 100 ml of water
  21. Stir occasionally to make sure that Bhaji doesn’t stick to the bottom of the pan
  22. Once, the desired consistency is obtained, turn off the heat
    Simmering Bhaji
    Almost ready to serve bhaji
  23. Serve the bhaji in a serving bowl or a plate
    Cover Image for Pav Bhaji Recipe Blog
  24. Top off the Bhaji with a dollop of butter
  25. Garnish with chopped coriander leaves
  26. Shut it with a lid. Thus, allowing the Bhaji to rest. The heat shall poach the spices, adding essential flavours

Method to Toast Pav (Bun)

  1. Horizontally cut the bun in half, but keep it adjoining from one end
  2. Apply a small amount of butter on the either of the inner walls of the bun
  3. Now, turn on the heat on the same pan in which you cooked Bhaji (which is resting)
  4. Turn on the heat, keep on low and add a tablespoon of butter
  5. Once butter on the pan starts to melt, toast all the four faces of the bun: two inner walls and two outer surfaces
  6. Toast using tongs, it’s safer
  7. An ideal serving of Pav Bhaji consists of 2 pavs toasted in butter
  8. That’s it. Now serve yourself an excellent dish of Pav Bhaji cooked by you, for you.

Or, you can watch a short video here:

However, the serving is for two people, so, ask your friend to accompany you; or maybe surprise your date with a dinner featuring delicious, home-cooked Pav Bhaji.

P.S. I don’t prefer buttered buns with Pav Bhaji, hence, when I cooked, I enjoyed my Bhaji with raw pav. Nevertheless, you can serve according to your likeness. Additionally, you can add some more veggies to your Bhaji: namely, Cauliflower. I didn’t use it because my folks don’t fancy cauliflower. That’s what I said just before the start of the recipe – “It’s your dish, you are going to it!” And this is the way I like it.

Comments and suggestions are appreciated. And, do send us photographs of your Pav Bhaji at [email protected]

If you have a recipe of your own, then do write to us at the same email id or visit our ‘Write For Us’ section for more details. Until then, eat good food and be happy.

Vatsal Vora

A writer with flair sense of writing and a creative mind which continues to explore new places to visit and quirky delicacies for the whole and sole purpose stating that life is given to us only once; why not experience the human emotions in the form of food rather than whining about the missed opportunities.
Vatsal Vora started his professional career as a client servicing executive to a writer and being the editor and founder of this blog. Working with just one motive: “No matter how it is done; it is supposed to be completed with quality and result being the integrated aspect of any work in hand.”
A believer of second chances and many more after them, because people tend to change, and once loved can always be loved again, just need time and enough confidence in the universe and more than required faith in oneself.

2 comments

  • Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    • Hi Ashok,

      Thanks a lot for trying this pav bhaji recipe at home. Hope your family members are as delighted with the cook as are you. We have some other interesting blogs about travel, music and movies. Do check them out.

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