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pav bhaji recipe

Pav Bhaji - How to Make Pav Bhaji

Easy Pav bhaji recipe from Indian street food. Mumbai pav bhaji recipe with a healthier touch, delicious and super tasty. Best Pav bhaji is made with a topping of sev, lemon juice and lots of butter.
5 from 4 votes
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Course: Breakfast, brunch
Cuisine: maharashtrian
Keyword: pav, pav bhaji, street food
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 480kcal
Author: Rekha Kakkar


  • 100 g onion finely chopped
  • 150 g Tomatoes finely chopped
  • 2 green chili chopped
  • 150 g potato diced
  • 300 g pumpkin after peeling and dicing
  • 1 capsicum finely chopped
  • 1 carrot finely chopped
  • 100 g Shelled peas
  • 100 gm cauliflower finely chopped
  • 100 g Baingan/Eggplant
  • 2 tablespoon Pav bhaji Masala
  • Salt to taste
  • 1 teaspoon Red Chili powder
  • tablespoon Fresh coriander for garnish
  • teaspoon lemon juice
  • 2-3 tablespoon sev
  • 6 Pav Buns


  • Pressure cook the vegetables for bhaji, except for peas and capsicum in 1.5 cups of water and some salt.
  • Heat up the butter in a thick bottom pan or kadhai.
  • To the pan add chopped onion and green chili. Saute them for 2-3 minutes on medium heat. 
  • Tip in the chopped tomatoes, pav bhaji masala, salt and red chili powder and cook tomatoes on slow medium heat till they are mushy.
  • Add capsicum and peas and cook for 3-4 minutes. Now add pressure cooked vegetables along with water in which they are cooked.
  • Now add 3 more cups of water and allow the bhaji to simmer till it becomes thick gravy-like consistency.
  • Now toast the sliced pav buns with some butter. Top the bhaji with lemon juice, coriander leaves and some sev and chopped onion and enjoy as it is or with toasted pav buns.
  • If you are feeling indulgent add a blob of butter like my husband and son did :)


Calories: 480kcal