Homemade Pav Bhaji: A Flavourful Street-Style Recipe You all Love

If there’s one dish that truly represents the soul of Mumbai’s Street food culture, it is the iconic Pav Bhaji. The buttery pav, the vibrant red bhaji, the aroma of spices, and that irresistible sizzle from the tawa—everything about this dish feels comforting and nostalgic. The best part? You don’t need a giant street vendor tawa to recreate this magic at home. With simple ingredients and a little patience, you can make pav bhaji that tastes just like the one you crave from your favourite food stall.
In this blog, we will walk through a detailed, heartwarming recipe to make homemade pav bhaji packed with flavour, freshness, and love.

The Magic of Pav Bhaji
Pav bhaji isn’t just food; it’s an experience. Originally created as a quick lunch for mill workers in Mumbai, this dish has now become a comfort meal enjoyed across India. The bhaji is a wholesome mix of mashed vegetables simmered in spices, while the pav is lightly roasted with butter until golden and crisp. It’s rich, hearty, and absolutely satisfying.
What makes homemade pav bhaji special is that you can adjust everything—spice level, butter quantity, and the vegetable mix—to suit your taste. So, let’s dive in.

Ingredients You Will Need
You don’t need fancy ingredients. Most of these are already in your kitchen:
•    Potatoes
•    Green peas
•    Tomatoes
•    Capsicum
•    Onions
•    Garlic
•    Ginger
•    Butter
•    Pav bhaji masala (any good brand works)
•    Kashmiri red chilli powder
•    Turmeric
•    Lemon
•    Fresh coriander
•    Pav buns
The vegetables bring body and texture, while the spices give pav bhaji its characteristic colour and flavour.

Step-by-Step Method
1. Boil the vegetables
Start by boiling potatoes, peas, and a little cauliflower (optional). Boil until very soft, because the smoother the bhaji, the tastier it feels. Mash them lightly and keep aside.
2. Prepare the base masala
In a large pan or kadhai, heat butter and a little oil so it doesn’t burn. Sauté finely chopped onions until translucent. Add garlic paste and sauté until fragrant. Then add chopped tomatoes and capsicum.
Let the tomatoes soften and release their juices. This step forms the flavour base of your bhaji, so be patient and let everything cook well.
3. Add the spices
Sprinkle pav bhaji masala, Kashmiri red chilli powder, turmeric, and salt. Mix well and cook until the masala blends perfectly with the vegetables. You’ll notice the mixture turning into a vibrant red colour and releasing a mouthwatering aroma.
4. Mash everything together
Add your boiled potatoes and peas to the pan. Pour some hot water to adjust consistency and then mash everything thoroughly using a potato masher.
The bhaji should be smooth but not completely puréed—you want a little texture. Let it simmer for at least 10–15 minutes so the flavours deepen.
5. Finish with butter and coriander
Every good pav bhaji has that unmistakable buttery shine. Add a generous spoon of butter at the end and top with chopped coriander. Squeeze a little lemon juice for brightness.


Prepare the Pav
This is the easiest and most enjoyable part. Slice the pav buns horizontally. Heat some butter on a tawa and sprinkle a pinch of pav bhaji masala over the butter. Toast the pav until golden and crisp.

Serving Suggestions
Serve the steaming hot bhaji with butter-coated pav, a lemon wedge, chopped onions, and some extra coriander on top. If you want to make it street-style, add a small pat of butter on the bhaji just before serving and watch it melt into the dish.

Closing Thoughts
Homemade pav bhaji is not just a recipe—it’s a mood, a memory, and a moment of pure indulgence. Whether you’re cooking for friends, family, or simply treating yourself, this dish promises warmth and satisfaction in every bite.
Try making this at home this weekend and watch your kitchen fill with the comforting aroma of spices and butter. Once you master this version, you may never crave restaurant pav bhaji again!

TAGS : pav bhaji, pav bhaji recipe