Mumbai Style Pav Bhaji Recipe | Bombay Bhaji Pav Recipe | Pav Bhaji Recipe Street style
Discover the taste sensation of Mumbai with our tantalizing Mumbai-style Pav Bhaji recipe, where aromatic spices and a medley of vegetables create a symphony of flavors that will transport your palate to the bustling streets of the city!
Servings 10
Calories 382kcal
Ingredients
Pav Bhaji Ingredients List:
- 5 medium Potatoes (chopped)
- 2 medium Tomatoes (chopped)
- 1 medium Beetroot (finely chopped)
- 250 grams Pumpkin (chopped)
- 1 medium Carrot (finely chopped)
- 1 cup Green Peas
- 3 cups Water
- 3 tbsp Oil
- 1 tbsp Ghee
- 2 pinch Asafoetida / Hing
- ½ tsp Cumin Seeds
- 1 tsp Rai / Mustard Seeds
- 8 cloves Garlic (finely chopped)
- 2 inch Ginger (grated)
- 2 Green Chilli (finely chopped)
- 3 medium Onion (finely chopped)
- 2 medium Capsicum (finely chopped)
- 1 tsp Kashmiri Red Chili Powder
- 3½ tsp Pav Bhaji Masala
- 1 tsp Kasuri Methi
- 2 tsp Salt (adjust as per taste)
- 1 tbsp Lemon Juice
- 1 pinch Red Food Colour
- 1 tsp Amchur Powder
- 2 tbsp Fresh coriander leaves (finely chopped)
- 1 cup Butter
- 20 Pav / Bread Roll
- 10 Lemon wedges for serving
Instructions
Mumbai style pav bhaji | Bombay Pav Bhaji Recipe:
- Firstly, heat 2 tbsp of oil or butter in a pressure cooker and add cumin seeds and saute it for a few seconds.
- After that add chopped potatoes, tomatoes, beetroot, pumpkin, carrot, and green peas.
- Additionally, add salt, and 1 tsp of pav bhaji masala.
- Now add 3 cups of water and mix all the ingredients well.
- Pressure cook for 3-4 whistles.
- Open the lid and cool completely the cooked vegetables.
- Mash the vegetables smoothly with the help of a masher and make sure there are no lumps. Keep them aside.
- Heat a large pan or skillet on medium heat and melt 2 tsp of ghee and 2 tsp of oil. If you want butter then add butter instead of oil and ghee.
- Now, add asafoetida/Hing and Rai/Mustard Seeds and saute for a few seconds.
- Add the finely chopped garlic, ginger, and green chili, and cook for a minute until the raw smell disappears.
- Additionally, add finely chopped onions and saute until they turn translucent.
- Now, add the finely chopped capsicum (bell peppers) and cook for a few minutes until they become tender.
- Add the pav bhaji masala, red chili powder, and kasuri methi. Mix all the spices well with the vegetable mixture.
- After that, add the boiled and mashed vegetables and mix well all the ingredients.
- Add Salt, Amchur Powder, Lemon Juice, and a pinch of red color and mix well.
- Cook the mixture on medium-low heat for about 15-20 minutes, stirring occasionally, until the flavors blend together and the bhaji thickens.
- While the bhaji is simmering, heat a tawa and melt the remaining butter on it.
- Slice the pav bread rolls horizontally and place them on the griddle, toasting them until they become light golden brown and slightly crispy.
- Once the Mumbai Chowpatty style Bhaji has thickened to the desired consistency, turn off the heat and garnish with freshly chopped coriander leaves.
- Serve the hot and spicy Mumbai-style Pav Bhaji in a serving bowl with a dollop of butter on top, accompanied by the buttered and toasted pav bread rolls.
- Garnish with a lemon wedge on the side, which can be squeezed over the bhaji for an extra tangy flavor.
- Mumbai-style Pav Bhaji is ready to be enjoyed. Serve it as a standalone meal or a snack.
Notes
This recipe yields approximately 10-12 servings of delicious Mumbai-style Pav Bhaji. Feel free to adjust the spice levels and garnishes according to your taste preferences. Enjoy this iconic street food dish with family and friends, and savor the flavors of Mumbai right in your own home!