Bombay Pav Bhaji

Bombay Pav Bhaji

By NamakShamak
  • Serves: 4
  • Prep Time: 20 Minute
  • Cooking: 15 Minute
  • Calories:

The thought of pav bhaji takes me back to childhood birthday parties. I remember , most mom’s preferred treating us with homemade pav bhaji for their kids birthday party. It was logically the best option…. a no frills bhaji that could be prepared in advance and a whole bunch of pav’s , which were available fresh in mumbai bakerys at every nook and corner. And most importantly, the menu was filling, delicious and nutritious. And the kids loved it! Instantly their kiddo was a hit in school.. The trick then , no more works now. Especially in this pizza ,pasta walla firang generation! And my my , making pasta or a pizza in advance is not easy! But anyways we have a 30 min pizza now, so no worries!!! But our humble Pav Bhaji has no competition..It still remains the undisputed leader in fast food! And a preferred choice by both adults and children.   Pav bhaji has its origins in Mumbai,hence its mostly called Bombay Pav Bhaji! Interestingly , the dish was invented for mill workers , who needed a light but a complete,balanced meal for lunch , which could be had quickly ,since they had short lunch breaks. So a vendor created this dish by amalgamating the items on the menu into a curry or a Bhaji and served it with Pav instead of rotis or rice. Thus was created a healthy and complete meal that could be had in the shortest of breaks , and provided the workers the energy needed for strenous work ahead. As time passed bby , this dish began to be served in Udipi restaurants in central mumbai , before it turned into a famous fast food item , now served at every fast food joints and most Indian restaurants! ( sourced the above story courtesy Wikipedia) Now that we have talked too much about the dish , let me tell you , it tastes the best when made at home! So try this recipe and turn your friday into a super friday fever!



  1. Peel the boiled potatoes and mash them with boiled peas and boiled cauliflower.
  2. Heat oil in a kadhai , and add 1 tsp Butter to the oil. Add ginger garic paste and fry for 1 min. Add chopped onion and fry till translucent. Now add chopped capsicum and fry for 2 mins. Add Tomato Puree and saute for 1 Min. Now add Red chilly powder
  3. Add 1 - 11/2 cups water to make the bhaji of a gravy consistency and mix.Add the remaining 1 tbsp Pav bhaji Masala and mix. Cover and let it simmer for 3 mins. Open and stir and add 1 tsp butter and coriander leaves. Turn off the heat.
  4. Cut the pav and apply butter and lightly toast them on a hot tawa till nice and brown. Serve them with hot bhaji , topped with some more butter and chopped onion and coriander and lemon wedges! You can also add grated processed cheese or fried Kaju's

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!