Pav Bhaji: an incredibly flavorful vegetarian Mumbai street food recipe
Ask anyone about India's most popular street foods, and they'll tell you about pav bhaji. Originally from Mumbai, pav bhaji is a mouthwatering thick, rich vegetable curry (bhaji) served on a fluffy, soft bread roll (pav).
Textile workers in Mumbai ate pav bhaji as a fast, easy lunch, but thanks to its delicious taste, it quickly became popular all over India. Now Indian restaurants across the world serve up this flavorful dish.
Pav bhaji is super simple to make, and there are loads of delectable variations to try. Whether you enjoy it as a hearty snack or meal, you'll love this fantastic vegetarian-friendly Indian street food!
Tips
Any soft roll works for this recipe. Try dinner rolls.
For extra flavor, you can add cumin seeds.
If you're not keen on too much spice, reduce or leave out the red chili powder.
Pav bhaji masala can be purchased from Indian stores or ordered online. You can make it from scratch by combining coriander seeds, black cardamom, green cardamom, cloves, red chili, cinnamon, cumin, black peppercorns, fennel, and amchur (dried mango powder).
How to Store Pav Bhaji
Keep the vegetable curry in an airtight container in the fridge for up to 3 days. Reheat on the stovetop before serving.
How to Make Pav Bhaji
Start by placing potatoes in a large pot.
Start by placing potatoes in a large pot.
Add the cauliflower.
Add the cauliflower.
Stir in carrots and peas.
Stir in carrots and peas.
Pour in water until you cover vegetables. Boil until fork tender, then set aside.
Pour in water until you cover vegetables. Boil until fork tender, then set aside.
Meanwhile, heat the butter, oil and onion in a pan.
Meanwhile, heat the butter, oil and onion in a pan.
Cook until the onions become soft and translucent.
Cook until the onions become soft and translucent.
Add the chili.
Add the chili.
Stir in the tomatoes and bell peppers.
Stir in the tomatoes and bell peppers.
Add in the ginger and cook for 2-3 minutes. Season with salt and cook until the tomatoes soften. Stir in the turmeric, chili powder, and pav bhaji masala.
Add in the ginger and cook for 2-3 minutes. Season with salt and cook until the tomatoes soften. Stir in the turmeric, chili powder, and pav bhaji masala.
Mash the boiled vegetables with a potato masher.
Mash the boiled vegetables with a potato masher.
Stir in the potato mixture. Pour in the water, making sure to scrape up any browned bits from the bottom of the pot. Taste and adjust spices and seasonings as needed. Stir in the fenugreek.
Stir in the potato mixture. Pour in the water, making sure to scrape up any browned bits from the bottom of the pot. Taste and adjust spices and seasonings as needed. Stir in the fenugreek.
Simmer for 8 to 10 minutes until the curry thickens. Add cilantro, then ladle into bowls.
Simmer for 8 to 10 minutes until the curry thickens. Add cilantro, then ladle into bowls.
Butter the rolls and lightly toast them on a pan.
Butter the rolls and lightly toast them on a pan.
Serve the rolls with onions and curry.
Serve the rolls with onions and curry.
