Pav Bhaji – A Spicy, Buttery, Iconic Indian Street Food Loved Across the World

Pav Bhaji is not just food — it is pure happiness served on a sizzling tawa.
A buttery, spicy, mashed vegetable curry (bhaji), topped with coriander, onions, lemon, and an extra cube of melting butter… paired with hot, golden, soft pav roasted in butter — this combination is one of India’s most loved street foods.

MORE INFROMATION PAV BHAJI

From Mumbai’s Juhu Chowpatty to restaurants across the world, Pav Bhaji has become a global favourite. This premium guide includes:

What Pav Bhaji is
How it originated
Complete ingredients list
Step-by-step Pav Bhaji recipe
Types of Pav Bhaji
How to serve
Expert tips
Health benefits
Detailed FAQ

Let’s begin exploring the king of Indian street food!

🍽️ What is Pav Bhaji?

Pav Bhaji is a famous Indian street food consisting of:

👉 Pav

Soft bread rolls (usually square-shaped), shallow-fried in butter.

👉 Bhaji

A spicy smashed vegetable curry made on a large tawa using:

Potatoes
Tomatoes
Capsicum
Green peas
Onions
Red chilli
Pav bhaji masala
Butter

The dish is:

Rich
Spicy
Tangy
Butter-loaded
Comforting
Filling

Every bite feels like a festival of flavours.

📜 History of Pav Bhaji

Pav Bhaji was invented in Mumbai in the 1850s.

During that time, cotton mill workers needed a quick, affordable, filling meal during their short lunch breaks. Street vendors created a dish using leftover vegetables mashed together with spices and served with buttered pav — and thus, Pav Bhaji was born!

Today, Pav Bhaji is:

A top-selling street food
A restaurant specialty
A comfort meal in Indian homes
Loved by all ages

🧂 Ingredients Used in Pav Bhaji

To make authentic pav bhaji, you need:

Vegetables:

Potatoes
Tomatoes
Onions
Capsicum
Green peas
Carrots (optional)
Cauliflower (optional)

Spices:

Pav bhaji masala
Red chilli powder
Turmeric
Coriander powder
Salt
Kasuri methi
Lemon juice

Others:

Butter (lots of it!)
Oil
Ginger-garlic paste
Fresh coriander
Pav (bread rolls)

🥘 How to Make Pav Bhaji – Step-by-Step Guide

Here is the full professional recipe, explained in detail.

⭐ Step 1 – Boil the Vegetables

In a pressure cooker, add:

Potatoes
Green peas
Carrots
Cauliflower

Boil until soft enough to mash.

These vegetables form the creamy base of bhaji.

⭐ Step 2 – Prepare the Masala Base

On a tawa or large pan:

Add butter + oil
Add chopped onions
Fry until golden
Add ginger-garlic paste
Add chopped tomatoes
Add capsicum
Cook until everything becomes soft

This mixture gives Pav Bhaji its iconic aroma.

⭐ Step 3 – Add Spices

Add:

Pav bhaji masala
Red chilli powder
Turmeric
Salt

Mix well.

Cook until oil separates — this means the masala is ready.

⭐ Step 4 – Add Boiled Veggies and Mash

Add the boiled vegetables to the masala.

Start mashing using a masher.

Keep mashing and adding water until you get a:

Smooth
Thick
Perfectly blended
Restaurant-style consistency

Simmer for 10–15 minutes so spices blend deeply.

⭐ Step 5 – Add Butter (The Mumbai Secret)

A big spoon of butter is added at this stage.

This enhances:

Aroma
Taste
Texture

Mumbai street food vendors often add extra butter, kasuri methi, and lemon juice.

⭐ Step 6 – Toast the Pav

On a hot tawa:

Add butter
Sprinkle a pinch of pav bhaji masala
Toast pav until golden and soft

Your premium-style Pav Bhaji is ready!

🍛 Taste, Texture & Aroma of Pav Bhaji

Pav Bhaji is:

Spicy:

Thanks to red chilli and pav bhaji masala.

Buttery:

Soft pav soaked in butter enhances the richness.

Creamy:

Mashed potatoes and peas give a smooth, thick texture.

Tangy:

Lemon and tomatoes balance the spiciness.

Aromatic:

Butter + garlic + spices create an unforgettable aroma.

🌶️ Different Types of Pav Bhaji (Popular Variations)

1. Mumbai Street-Style Pav Bhaji

Extra butter, deep red colour, very spicy.

2. Jain Pav Bhaji

No onion
No garlic
No potatoes
Made with raw bananas and veggies.

3. Cheese Pav Bhaji

Loaded with grated cheese — kids love this.

4. Khada Pav Bhaji

Vegetables are not mashed completely, giving a chunky texture.

5. Kolhapuri Pav Bhaji

Very hot and spicy, uses special Kolhapuri masala.

6. Paneer Pav Bhaji

Topped with paneer cubes or paneer bhurji.

7. Butter Pav Bhaji

Just extra butter — lots of it!

8. Tawa Pav Bhaji

Cooked entirely on a large tawa for smoky flavour.

🍽️ How to Serve Pav Bhaji (Restaurant Style)

A perfect pav bhaji plate includes:

✔ Hot Bhaji

Served with a dollop of melting butter.

✔ Buttered Pav

Soft, warm, golden, aromatic.

✔ Onion

Finely chopped.

✔ Lemon wedges

To squeeze on top.

✔ Fresh coriander

For garnish.

✔ Green chilli (optional)

For spice lovers.

Serve hot — Pav Bhaji tastes best when fresh.

💪 Health Benefits of Pav Bhaji

Though Pav Bhaji is known as street food, it has several benefits:

✔ High in carbohydrates (energy boost)

From potatoes and pav.

✔ Good source of vitamins

Tomatoes, capsicum, and peas provide vitamin A, C, K, and folate.

✔ Fiber-rich

Peas and veggies help digestion.

✔ Good comfort food

Relieves cravings and lifts mood.

But remember:
The dish uses lots of butter, so it’s best enjoyed occasionally.

🎯 Expert Tips for Making the Best Pav Bhaji Ever

Use a large tawa for best flavour.
Add butter at different stages for richness.
Use high-quality pav bhaji masala (MDH, Everest, or homemade).
Don’t skip capsicum — it gives fragrance.
Balance flavours with lemon juice.
Add water slowly to adjust thickness.
Mash well — smooth bhaji tastes more professional.
Always toast pav in butter, not oil.
Add a little kasuri methi at the end.
Sprinkle chaat masala before serving for a street-style punch.

❓ Frequently Asked Questions (FAQ)

1. Is Pav Bhaji healthy?

It contains healthy vegetables but is also high in butter and carbs.
Best enjoyed occasionally.

2. Which pav is best for Pav Bhaji?

Soft ladi pav — commonly used in Mumbai.

3. Why is my Pav Bhaji not red?