Enjoy delicious, healthy pav bhaji (with bread) with this easy-to-follow recipe! This pav bhaji is fun to make, packed with fresh vegetables and bursting with incredible flavours!
This pav bhaji recipe goes well with a cup of authentic masala chai (Indian spiced tea) or a glass of fresh apple, orange and carrot juice.
If you want to make mouth-wateringly delicious pav bhaji with authentic Indian flavors – you have come to the right place!
Growing up in an Indian household, pav bhaji is one of the many dishes I have always enjoyed at home – and this Mumbai street-style pav bhaji is my go-to recipe!
This recipe has been adjusted over the years to incorporate more vegetables whilst keeping maximum flavor and spice!
Plus this recipe uses fresh homemade bread (without sugar) which I prefer to store-bought buns as a healthier alternative. The bread is toasted using a tawa for the best taste!
If you have been lucky enough to try Mumbai-style pav bhaji – you will love this easy recipe! If you haven’t – you are in for a real treat!
Jump to:
What is Pav Bhaji?
- Pav bhaji, also known as pav bhaji masala, is a popular Indian street food dish (originally from the city of Mumbai in India).
- In many parts of India, small local Indian bakeries serve pav bhaji as a late afternoon street-style meal.
- This dish consists of spiced mashed vegetables in a semi-thick tomato gravy, topped with a small dollop of butter, sprinkle of coriander (or cilantro) and is typically served with a toasted bread roll, or pav (also known as pav buns).
- The word “bhaji” means thick vegetable curry/gravy and “pav” means soft bread roll, hence pav bhaji is a meal in itself!
Notes on Ingredients
- Butter, ghee or olive oil: you can use butter, ghee (clarified butter) or olive oil to cook the ingredients. Butter or ghee will add richness to this dish. You can use vegan butter or olive oil to make this dish vegan.
- Red onion: finely chopped for maximum flavour, red onions have a subtle sweet taste and work well in this dish
- Green pepper: adds a unique taste when cooked with the onions
- Garlic: use a knife or food processor to chop finely, garlic adds flavor in this dish
- Potatoes: you can use regular all-rounder potatoes
- Carrots: use organic carrots where possible for maximum freshness
- Peas: you can use fresh or frozen peas in this dish
- Beetroot: this adds flavour and colour in this dish, use cooked beetroot. If using uncooked beetroot, you will need to cook the beetroot before adding to the dish. Tip: use gloves when handling beetroot to avoid red fingers as beetroot releases colour!
- Fresh tomatoes: these add flavor in this dish
- Tomato puree/tomato paste (double concentrated): what we refer to as tomato puree in the UK is also called tomato paste in countries including the US and Australia. Tomato puree/tomato paste enhances the flavour and colour of this dish.
- Spice powders: these include paprika/red chilli powder, turmeric powder as well as pav bhaji masala powder. Pav bhaji masala powder is an essential ingredient in any masala pav recipe, you can find this spice blend from Indian grocery stores or supermarkets. Homemade pav bhaji masala can be made by dry roasting a mixture of spices.
- Salt: this enhances the flavour of the dish.
- Garnish: handful of chopped fresh coriander/cilantro (coriander leaves and stem), onions, tomatoes (optional green chillies) to garnish the Bhaji when serving.
- Serving: To serve, you can either make toasted bread or buns/dinner rolls, all you need is a few bread slices or buns/rolls and butter, ghee or olive oil.
Variations and Substitutions
- Bell peppers: add a mixture of red or yellow bell peppers instead of green peppers.
- Spices: mix up the blend of spices used including cumin seeds, garam masala, mango powder or any other spice mix you enjoy. Note: this will adjust the flavors in this pav bhaji masala recipe.
- Garlic: adjust quantity of garlic cloves based on preference.
How to Prepare Vegetables for Pav Bhaji
- Potatoes: use boiled potatoes (these can be prepared in the microwave or boiled on the stove), peel the skin and use a masher to mash the potatoes (or use a box grater to grate/shred the potatoes)
- Tip: avoid adding boiled potatoes to a food processor – this will make them slimy and release excess starch!
- Peas and carrots: you can boil the peas and chopped carrots at the same time, you only need to cook them in boiling water until slightly tender (approximately 5-7 minutes).
- Beetroot: I recommend using cooked beetroot which you can purchase (sold in a packet) for convenience. Grate the beetroot using the fine side of a grater.
- Look for beetroot which has no added vinegar (as this will affect the flavour of the pav bhaji).
- If you prefer to use raw beetroot, rinse and trim beetroot stem and bring to boil for at least 20 minutes (or until tender when placing a fork through the beetroot), transfer into cold water, drain, peel and grate.
How to Make Pav Bhaji
Start by cooking the Bhaji (semi-gravy dish)
- Sauté red onions. Heat butter in a large pan, once melted, add red onions and sauté for 2-3 minutes until translucent, stirring every 30 seconds.
- Cook green peppers. Add green peppers and cook for 3 minutes, stirring intermittently.
- Add the chopped garlic and cook for another 2-3 minutes, you will notice an aroma and the raw smell will go.
- Add boiled vegetables (mashed potato, carrots, peas, beetroot) and tomatoes and stir to mix well.
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- Add water, cover and cook. Add 1 and ¼ cup water and mix again, cover and cook for 5 minutes.
- Add tomato puree and using an electric immersion blender, mix until mashed. (An immersion blender is designed to mash, mix and slightly liquidise the mixture, helping give the mashed texture in this dish. If you do not have an immersion blender you can use a manual masher, mash the mixture until soft and purée-like.)
- Add salt and spices (pav bhaji masala, paprika, red chilli powder and turmeric), stir and cook for additional 5-6 minutes.
- Add butter (optional). Add one teaspoon of butter and mix into the bhaji. Garnish with coriander, onions, tomato and lemon juice, serve with toasted buns/bread (thava toast) and enjoy!
Next, toast the Pav (bread/bun)
- Heat a tava/tawa (Indian flatbread pan) or frying pan and add one teaspoon of butter and olive oil. Using a brush spread on tava/frying pan.
- Soak bread in butter/oil. Place a slice of bread (or bun/roll) onto the tava/frying pan and swirl the bread to soak up the butter and oil.
- Flip the bread and using the brush, coat the bread with the butter/oil mixture.
- Toast on low-medium heat until both sides are golden brown and crispy. Serve immediately and enjoy!
Tips for the Perfect Pav Bhaji
- Use fresh vegetables: look for high quality vegetables which are fresh for best results in this dish.
- Boil vegetables simultaneously: it helps to prepare and boil the vegetables simultaneously to save time. You can boil the peas and carrots on the stove whilst cooking the potatoes in the microwave. I also recommend preparing everything before cooking for ease.
- Food processor: you can use a food processor to save time to prepare the garlic and vegetables (avoid adding potatoes or they will become slimy!). If using food processor, use the pulse setting intermittently to prepare the vegetables (to keep the vegetables course and textured, equivalent to the vegetables being finely chopped).
- Prepare the toasted bread or rolls when ready to serve: I recommend serving the toasted bread/rolls immediately (fresh from the tava/pan) while they are hot and crispy. If you are planning to make in advance, prepare the toasted bread/rolls only once you are ready to serve the dish.
How to Serve Pav Bhaji
- Serve pav bhaji with toasted bread/buns fresh from the tava/pan. Garnish with finely chopped onions, tomatoes, green chillies and coriander/cilantro on top for garnish and extra flavor – serve with a squeeze of lemon!
- For a feast, serve pav bhaji with paneer manchurian, crispy spinach and onion pakora or crispy air fryer paneer fingers!
- Enjoy as part of brunch with tea, coffee and egg bhurji.
What to do with Leftover Pav Bhaji
If you have any leftover bhaji (by any chance!) then you can use for other dishes including:
- Pav Bhaji Pulao or "Lazy" Vegetable Biriyani: make tawa pulao with leftover pav bhaji by mixing pav bhaji with boiled rice. Alternatively layer with boiled rice, garnish with coriander and crispy cooked onions for a "lazy" vegetable biriyani.
- Pav Bhaji Quesadilla: cook tortilla wraps with sprinkle cheese, pav bhaji and a garnish of onions. Fold over for crispy pav bhaji quesadilla!
- Pav Bhaji Paratha: add to your paratha for a unique pav bhaji flavoured paratha!
- Pav Bhaji sandwich: Add to toasted buttered bread and make into a sandwich (for extra indulgence add shredded cheddar cheese, sliced onions and tomatoes). Alternatively serve with our sourdough grilled cheese for a deluxe sandwich!
Recipe FAQs
How to store pav bhaji?
Store in the fridge in an airtight container (once cooled), for up to 2 days.
How to reheat pav bhaji?
To reheat, you can add to a medium pan and heat on low/medium heat for 6-10 minutes or until steaming. Alternatively, heat in a microwave-safe bowl for 1-2 minutes, until steaming (depending on microwave strength and quantity).
Suggested Indian Recipes
Fresh drinks
Serve with a glass of fresh juice or smoothie:
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Pav Bhaji (with bread)
Enjoy delicious, healthy pav bhaji (with bread) with this easy-to-follow recipe! This pav bhaji is fun to make, packed with fresh vegetables and bursting with incredible flavors!
Equipment
- Tava/tawa pan (or frying pan)
Ingredients
- 2 tablespoon butter or olive oil (or ghee)
- 1 cup red onions (finely chopped) (approx. 1 ½ medium red onions)
- ¾ cup green peppers (finely chopped) (approx. 1 medium green pepper)
- 2 ½ tablespoon garlic (finely chopped) (approx. 10 garlic cloves)
- 3 medium potatoes (peeled, boiled and mashed)
- ¼ cup peas (boiled) (fresh or frozen)
- ½ cup carrots (chopped and boiled) (fresh or frozen) (½ cup = 1 medium carrot)
- 2 medium cooked beetroots (grated) (or ½ cup finely grated cooked beetroot)
- 1 cup tomatoes (chopped) (approx. 2 medium tomatoes)
- ¾ cup tomato puree (also called tomato paste in the US and Australia, see recipe notes below)
- 1 ¼ cup water
Spices and seasoning
- 2 tablespoon pav bhaji masala
- ¾ teaspoon salt (or to taste)
- 1 teaspoon paprika (or red chilli powder for extra spice)
- ¼ teaspoon turmeric
Garnish
- Handful Fresh coriander (or cilantro) (chopped)
- Handful Red or brown/yellow onions (chopped)
- 1-2 Green chillies (chopped)
- 1 lemon (juice of 1 lemon)
Toasted bread/buns
- 1-2 (or more) slices bread (or buns if preferred)
- 1 teaspoon butter (salted) (or more to taste)
- 1 teaspoon olive oil (or more to taste)
Instructions
Preparation
- Prepare the vegetables first, you can use a pan on the stove, pressure cooker or microwave to cook the vegetables.
- Mash the boiled potatoes and finely grate the cooked beetroot.
Cooking the Bhaji (semi-gravy dish):
- Heat butter (or ghee/oil) in a large pan, once melted, add red onions and cook for 3 minutes until translucent, stirring every 30 seconds.
- Add green peppers and cook for 3 minutes, stirring intermittently.
- Add the chopped garlic and cook for another 2-3 minutes, you will notice an aroma and the raw smell will go.
- Add boiled vegetables (mashed potato, carrots, peas, beetroot) and tomatoes and stir to mix well.
- Add 1 and ¼ cup water and mix again, cover and cook for 5 minutes.
- Add tomato puree and using an electric immersion blender, mix until mashed. (An immersion blender is designed to mash, mix and slightly liquidise the mixture, helping give the mashed texture in this dish. If you do not have an immersion blender you can use a manual masher, mash the mixture until soft and purée-like.)
- Add salt and spices (pav bhaji masala, paprika, red chilli powder and turmeric), stir and cook for additional 5-6 minutes.
- Optional: Add one teaspoon of butter and mix into the bhaji. Garnish with coriander, onions, tomato and lemon juice, serve with toasted buns/bread (thava toast) and enjoy!
Toast the Pav (bread/bun):
- Heat a tava/tawa (Indian flatbread pan) or frying pan and add one teaspoon of butter and olive oil, using a brush spread on tava/frying pan.
- Place slices of bread on tava and swirl the bread to soak up the butter and oil.
- Flip the bread and using the brush, coat the bread with the butter/oil mixture.
- Toast until both sides are golden brown and crispy.
Notes
- Boil vegetables simultaneously: it helps to prepare and boil the vegetables simultaneously to save time. You can boil the peas and carrots on the stove whilst boiling the potatoes in the microwave. I also recommend preparing everything before cooking for ease.
- How to serve: Serve pav bhaji as a meal – garnish with chopped onions, coriander, tomatoes and lemon juice with toasted bread/rolls (fresh from the tava). If you are planning to make in advance, prepare the toasted bread/rolls only once you are ready to serve the dish.
- Storage: the bhaji (semi-thick gravy) can be stored in the fridge for up to 2 days, transfer into an airtight container once cooled and refrigerate
Nutrition
Calories: 202kcalCarbohydrates: 34gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 422mgPotassium: 859mgFiber: 6gSugar: 7gVitamin A: 1311IUVitamin C: 51mgCalcium: 51mgFolate: 69µgIron: 2mgZinc: 1mg
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