Pav Bhaji is one of the most popular traditional street foods of Maharashtra. 

As the name suggests, Pav is an Indian style bun that is sliced in two and roasted in butter on a sizzling hot pan. 

Along with buttered Pavs, a mix of different nutritious vegetables cooked in traditional Indian spices in a semi-gravy style is served called a Bhaji. 

Pav Bhaji is the most popular street food in Maharashtra.

It is eaten as a meal as well as a snack in almost all parts of the state. 

Initially invented as a lunch meal for mill workers in the city of Mumbai, Pav Bhaji became so popular that it is found on every other street to every other restaurant in Maharashtra as well as in other parts of India. 

This is the authentic recipe of how Pav Bhaji is cooked in the authentic, Maharashtrian style!

Cooking time: 40 minutes    Serves: 4

Ingredients for the Bhaji:

4 chopped tomatoes, 3 large potatoes, 1 cup chopped carrots, 1 cup chopped cabbage, 2 large chopped onions, 1 cup green peas, 1 cup green beans, 2 chopped green chillies, 3 tsp butter, 2 tsp ginger-garlic paste and chopped coriander leaves

Spices required:

1 tsp cumin seeds, 2 tsp Kashmiri red chilli powder, 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves and salt (to taste)

Alternative: You can also cut down on adding these spices by adding Pav-Bhaji masala powder.  

Procedure:

Toss the chopped Carrots, Potatoes, Cabbage, Green Beans and Green Peas in a pressure cooker. You can add other vegetables of your choice such as Capsicum, Cauliflower and Pumpkin. Add 2 1/2 cups of water and pressure cook it for about 10 to 15 minutes. Let it whistle 5 to 6 times. Meanwhile, in a pan or a kadhai melt 3 tablespoons of butter. Add 1 tsp cumin seeds and let them pop for a while. Next, add 2 cups of chopped onions. Sauté them on medium flame till the onions are soft and translucent.  Add 2 teaspoon of ginger-garlic paste along with two green chillies. When these ingredients are mixed well, it is time to add the chopped tomatoes. Cook them well for 8 to 9 minutes on medium flame till the tomatoes are soft and squishy. Finally, it is time to add the spices. Add 2 tsp of Kashmiri red chilli powder, 1 tsp turmeric powder, 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves and salt as per your taste. Along with these spices, you can also add 2- 3 tsp of Pav-Bhaji masala powder to enhance the taste. Next, add the boiled vegetables and mix very well. With the masher, mash the vegetables directly to make a smooth mixture. The Bhaji should be semi-dry so add the water accordingly. Garnish the Bhaji with chopped coriander leaves. 

Ingredients for the Pav:

2-3 tsp butter and Pav Bhaji masala (optional)

Procedure:

Slice the Pavs into two. Meanwhile, heat a flat pan or tawa on medium flame. Add 2-3 tsp butter to let it melt. Along with butter, if you’d like to spice up your pav, you can sprinkle some garam masala powder or Pav Bhaji masala powder. Place the inner side of the Pavs on it and let the butter get absorbed, toast till golden brown and similarly, flip to toast the outer side of the Pav as well.  

How to Serve:

Pav Bhaji is served hot along with some green chillies and chopped onions on the side. You can even drizzle half a lemon to make it tangy. Enjoy this delicious as well as nutritious meal and let it take you to the aromatic streets of Mumbai!

Nutritional Value of Pav Bhaji

The nutrients present in this Authentic Pav Bhaji Recipe is based on one serving, according to the standard 2000-calorie diet. 

Total calories: 400  out of which 106 from Fats. 

Authentic Indian Pav Bhaji Recipe

Anushka Bhargava

This is the authentic recipe of how Pav Bhaji is cooked in the authentic, Maharashtrian style!

5 from 96 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizer, Breakfast, Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

  

Ingredients for the Bhaji

• 4 chopped tomatoes
• 3 large potatoes
• 1 cup chopped carrots
• 1 cup chopped cabbage
• 2 large chopped onions
• 1 cup green peas
• 1 cup green beans
• 2 chopped green chillies
• 3 tsp butter
• 2 tsp ginger-garlic paste
• chopped coriander leaves

Spices required

• 1 tsp cumin seeds
• 2 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp dried fenugreek leaves
• Salt, to taste

Ingredients for the Pav

• 2-3 tsp butter
• Pav-bhaji masala (optional)

Instructions

 

To make the Bhaji

• Toss the chopped Carrots, Potatoes, Cabbage, Green Beans and Green Peas in a pressure cooker. You can add other vegetables of your choice such as Capsicum, Cauliflower and Pumpkin.
• Add 2 ½ cups of water and pressure cook it for about 10 to 15 minutes. Let it whistle 5 to 6 times.
• Meanwhile, in a pan or a kadhai melt 3 tablespoons of butter. Add 1 tsp cumin seeds and let them pop for a while. Next, add 2 cups of chopped onions. Sauté them on medium flame till the onions are soft and translucent.
• Add 2 teaspoon of ginger-garlic paste along with two green chillies. When these ingredients are mixed well, it is time to add the chopped tomatoes. Cook them well for 8 to 9 minutes on medium flame till the tomatoes are soft and squishy. Finally, it is time to add the spices. Add 2 tsp of Kashmiri red chilli powder, 1 tsp turmeric powder, 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves and salt as per your taste.
• Along with these spices, you can also add 2- 3 tsp of Pav Bhaji masala powder to enhance the taste. Next, add the boiled vegetables and mix very well. With the masher, mash the vegetables directly to make a smooth mixture. The Bhaji should be semi-dry so add the water accordingly.
• Garnish the Bhaji with chopped coriander leaves.

To make the Pav

• Slice the Pavs into two.
• Meanwhile, heat a flat pan or tawa on medium flame. Add 2-3 tsp butter to let it melt.
• Along with butter, if you'd like to spice up your pav, you can sprinkle some garam masala powder or Pav-Bhaji masala powder.
• Place the inner side of the Pavs on it and let the butter get absorbed, toast till golden brown and similarly, flip to toast the outer side of the Pav as well.

Notes

Alternative: You can also cut down on adding these spices by adding Pav-Bhaji masala powder.

Keyword Bhaji, Pav, Pav Bhaji

Also, try: Kadai Paneer Recipe (Restaurant Style)

Anushka Bhargava

Anushka is a passionate writer and works at F and B Recipes. She loves poetry and is currently pursuing a degree in media and communications.