Mumbai Style Pav Bhaji

Mumbai Style Pav Bhaji

Let us get started with this Mumbai Style Pav Bhaji Recipe!

Here’s a dish that is universally loved by every Indian you know. It’s called the King of Street food but I simply like to call it “The way to mum’s heart”. Yes, you heard that right – a good plate of Mumbai style pav bhaji recipe has a special place (or should I say plate) in my mum’s heart and millions of other Indians! Explaining a classic Indian food in English always makes me sound like I’m on an episode of MasterChef which is perfect because that’s what I’m usually going for.

So, here – Mumbai Style Pav Bhaji recipe has two components. The Bhaji is a fusion of humble boiled vegetables spiced with strong Indian spices. Which make a very unique masala called Pav Bhaji Masala It is traditionally served with a soft and buttered bun called Pav. 

Although it is a famous dish throughout the states. It is particularly close to the hearts of Mumbaikars (residents of Mumbai) as the tale of the Pav Bhaji began right there! Hence, today I bring to you Mumbai style Pav Bhaji recipe straight from the streets to your home. 

Origin story 

Pav Bhaji has a very long history but as mentioned in Mumbai – the land of the dreamers and the hopeful. This street-style food became popular around the time the textile industry started to boom in the city. This inexpensive and rather filling dish was perfect for all the work staff and labourers working in the textile mill. The dish tended to draw more people because it’s aromatic, delicious and packed with nutrients because of the vegetables. The word about this flavorful dish got out and there was soon a Pav Bhaji Vala on every street corner! 


The bhaji is very obviously the main attraction in this dish. The great thing about bhaji is the fact that it very unsuspectingly is nutritious in nature. So to every picky eater or a child who doesn’t touch their vegetables, bhaji is a great way to go! The veggies while being great are still quite boring without the Pav Bhaji Masala. Mumbai Style Pav bhaji masala, as mentioned, is a unique blend of different Indian spices which adds a kick to the bhaji. The Bhaji typically tends to have aromatics like ginger and garlic along with some cumin powder, chilli powder. And of course our Pav Bhaji Masala. Veggies like tomatoes and capsicum are also added. 

Although I have added the vegetables that are traditionally added by the street vendors of Mumbai. But feel free to add your choice of vegetables so that its better for your palate. Now there is one thing that you always need to keep in mind that you cannot skip on capsicum. If you do you will end up losing all the dominant flavours in Pav Bhaji. And you do not boil capsicum with other vegetables. You always add it towards the end so that it does not go mashy, and it has the crunch to it.


The Pav added to the Bhaji can only be explained as a match made in heaven. This is what completes your Mumbai Style Pav Bhaji recipe. The pav is a soft and buttery bread roll which is used as a boat to carry all the Bhaji into the ocean that is your mouth because if it isn’t already watering that much, you might as well just take yourself home! While Pav is actually available in the Indian market, it may feel like a whole other accomplishment to bake them by yourself too! Try it out and let me know how you felt on my Instagram @justacookk. 

And I have a surprise for you. I have tried to put up a recipe for Pav that is very healthy and free of artificial fats, that commercial bakeries normally use. You would ask me why should I make my own pav at home when it’s so time-consuming and all I have to do is go to the next general store and get it for 50 bucks. 

Well, there are many answers to it. The first one being your health. Something you might not know that commercial bakeries use some artificial fat that is very unhealthy in the long run for your health. So, it is better if you stop eating commercial bread because they need to do some cost-cutting and for that, they use cheap fat. 

Secondly, there is an amazing amount of satisfaction when you make your own bread. The way it just rises and doubles in size is just magical. Click here to you read my Pav recipe. 

Did you know that in Mumbai Style Pav Bhaji we use two different Masalas?

Pav Bhaji Masala

Now when it comes to the Mumbai Style pav bhaji masala there are mainly two types. The first one being the most popular one that is the red pav bhaji masala. We all know the red colour of Bhaji that we get in traditional Mumbai style Pav Bhaji. 

Well, there is another pav bhaji masala that is not very famous outside Mumbai but is equally good as a red pav bhaji masala. It is called the black pav bhaji masala and has a very dark colour to it. But for this recipe, I haven’t used that I have used the regular red pav bhaji masala but let me know in the comments if you would want me to come up with the black pav bhaji masala too. Click here for Black Pav Bhaji Masala Recipe!

Yield: 4

Mumbai Style Pav Bhaji

Mumbai Style Pav Bhaji

Pav Bhaji has gained so much popularity over time that it is found in every other restaurant in India. Well, the main reason behind its popularity has to be its lip-smacking taste without any doubt.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


Vegetables to boil

  • 200g cauliflower
  • 100g carrots
  • 100g capsicum
  • 100g beans
  • 100g green peas
  • 200g potatoes

For masala

  • 20ml oil
  • 100g butter
  • 5g cumin seeds
  • 20g Ginger Garlic paste
  • 50g finely chopped onions
  • 100g finely chopped tomatoes
  • 10g Kashmiri Red Chilli
  • 5g Turmeric powder
  • 20g Pav Bhaji Masala
  • 1 lemon
  • 1 bunch fresh coriander
  • Salt as per taste

For Pav

  • 12 pavs
  • 20 gm butter
  • 5 g pav bhaji masala
  • For Serving:-
  • Chopped onions
  • Lemon wedges
  • Green chillies


  1. Start with boiling all the vegetables mentioned above. Boil them with some salt until mushy.
  2. Heat some butter and oil in a pan, add onions and saute till golden brown.
  3. Now add ginger and garlic paste and cook until the raw smell of it is gone. Add a little water if it sticks to the pan.
  4. Now add finely chopped tomatoes and cook them. Gradually keep adding the butter.
  5. Now add all the dry masalas like chilli powder, pav bhaji masala, and turmeric powder. Add some more butter and cook.
  6. Now add all the boiled vegetables and mash them roughly.
  7. Cook the vegetables for 20 minutes and add some butter.
  8. Now squeeze some lemon juice and sprinkle some freshly chopped coriander leaves.
  9.  Your bhaji is ready.
  10. In a pan melt some butter and slit your pavs in the middle, toast them in butter and sprinkle some pav bhaji masala from the top.
  11. Now serve your pavs with bhaji, onions, and lemon.


  • Always add you chopped capsicum towards the end and not with other boiled vegetables since we want it to stay crisp and not get mashed.
  • Do not skip on the butter at all, because you would end up losing a lot of flavours.
  • MAsh the vegetables properly while cooking.
  • Cook them until the fats float on top and indicates that the bhaji is Cooke.
  • Toast the pavs in some pav bhaji masala and butter properly to get best results.

Nutrition Information



Serving Size


Amount Per Serving Calories 453Total Fat 32gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 14gCholesterol 66mgSodium 551mgCarbohydrates 40gFiber 9gSugar 12gProtein 8g

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