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Author : Swapnil Thakkar
Posted on : 1 February 2015
Enjoy this recipe shared by Swapnil Thakkar. Thanks so much Swapnil for sharing such a wonderful recipe.


Note: This recipe is shared by our viewer and does not claim this recipe as it's own content.

Real Mumnbai style pav bhaji for which we ll use a large and flat bottom tawa or pan! I personally make this pav bhaji in noon, refrigerate it till evening, reheat and then eat for dinner! It becomes tastier this way, i swear


  • 1 green capsicum finely chopped
  • 3 tomato finely chopped
  • 4 medium sized potatoes 
  • boiled Half cup of cauliflower boiled (totally optional)
  • Half cup green peas boiled 2 onions
  • finely chopped 1 green chilly
  • finely chopped 6-7 garlic cloves crushed
  • A very small piece of ginger crushed
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pinch of turmeric
  • 2 tablespoon kashmiri red chilly powder
  • 1-2 tablespoon pavbhaji masala (as per ur taste)
  • Pinch of asafoetida
  • Kasoori methi (just about a teaspoon)
  • Lots of coriander leaves
  • Lots of butter


  • Take large flat bottom pan and heat it
  • Add finely chopped capsicum, add little water and let it cook it on medium high flame
  • Keep on adding little water at time if needed
  • When they softens, add chopped tomatoes and keep on mixing and pressing them with help of pavbhaji crusher
  • Keep adding little water time to time
  • When both combines n cooked well and get soft, add our boiled and mashed potato, cauliflower and green piece
  • Continue cooking them together by pressing with pav bhaji crusher and adding little water
  • Add a tablespoon butter so veg do not stick at bottom
  • Add salt, little turmeric, 1 tablespoon red chilly powder and 1/2 to 1 tablespoon pavbhaji masala and mix well with crusher.
  • In a different small pan heat 1 tablespoon butter, add finely chopped onion, saute for a minute and add finely chopped green chilly, ginger and garlic crushed and saute them for one more minute.
  • Add pinch of asafetida, few kasoori methi crushed by hand, one tablespoon kashmiri red chilly powder, 1/2 to 1 tablespoon pavbhaji masala, a handful of coriander leaves and little water, let it cook for 2 more minutes and add this to our main pan in which vegetables are cooking
  • Mix everything very well, crush well, we need gravy like consistency, not any capsicum or peas should be identified. add water if required and simmer the bhaji for 5 more minutes
  • Again add one tablespoon butter, one teaspoon lemon juice, lots of coriander leaves and salt (salt only if required)
  • Bhaji is ready, take it in plate, sprinkle some coriander leaves, a teaspoon of butter and serve it with pav which are roasted in butter
  • You may put finely chopped onion n a lemon wedge in a side and add it in bhaji before eating
  • We can use the same pan to butter-roast our pav in which we made bhaji, this way it will give nice flavor and softness to the pav (real street side style)

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