Pav Bhaji Recipe: Authentic Mumbai Street Style with Ghee

What is Pav Bhaji?

Pav Bhaji is the undisputed king of Mumbai street food — a rich, spicy mashed vegetable curry (bhaji) served with soft, butter-toasted bread rolls (pav). Born in the 1850s on the streets of Mumbai, it was created as a quick, filling meal for textile mill workers during their short lunch breaks.

What started as humble workers' food has become an iconic dish served everywhere from beach-side stalls at Juhu and Chowpatty to upscale restaurants across India. The magic of Pav Bhaji lies in its simplicity — everyday vegetables transformed by a unique spice blend and generous amounts of fat.

What makes authentic Pav Bhaji special:

• Perfectly mashed vegetables: No chunks — the bhaji must be smooth, thick, and creamy
• Pav bhaji masala: A unique spice blend with fennel, amchur, and aromatic spices
• Generous fat: Traditionally butter, but ghee elevates both flavor and health benefits
• Ghee-toasted pav: Soft bread rolls with crispy, golden edges from toasting
• Fresh garnishes: Chopped onions, lemon wedges, and coriander are essential
• The ritual: Eating bhaji by scooping with torn pav pieces, customizing with onion and lemon

Why Use Ghee Instead of Butter?

While street vendors traditionally use butter (often mixed with vanaspati), using pure ghee for Pav Bhaji is a game-changing upgrade:

For the most authentic and flavorful Pav Bhaji, use pure A2 cow ghee made using the traditional Bilona method. The aromatic complexity elevates every element of the dish.

Ingredients for Pav Bhaji

Step-by-Step Pav Bhaji Recipe

Step 1: Boil and Mash Vegetables

1. Pressure cook vegetables: Add potatoes (whole, with skin), cauliflower florets, and peas to a pressure cooker with water. Cook for 3-4 whistles until very soft.
2. Drain completely: Remove vegetables and drain all water. Peel potatoes while still warm.
3. Mash thoroughly: Using a potato masher or the back of a ladle, mash all vegetables together until completely smooth. No lumps should remain.
4. Set aside: Keep the mashed vegetables ready. This step can be done several hours ahead.

Step 2: Prepare the Onion-Tomato Base

1. Heat ghee: Heat 3 tablespoons ghee in a large, flat pan (tava) or wide kadhai on medium heat.
2. Sauté onions: Add finely chopped onions. Cook for 4-5 minutes until translucent and slightly golden.
3. Add capsicum: Add chopped capsicum. Cook for 2-3 minutes until slightly softened but still green.
4. Save some onion: Remove and set aside 2 tablespoons of the sautéed onion-capsicum for garnish (optional — adds texture).

Step 3: Add Tomatoes and Spices

1. Add tomato puree: Pour in the pureed tomatoes. Stir well and cook on medium heat.
2. Add spices: Add pav bhaji masala (2-3 tablespoons), Kashmiri red chili powder, and turmeric. Mix thoroughly.
3. Add salt: Season with salt. Remember the mashed vegetables are unseasoned, so add adequately.
4. Cook the masala: Let the mixture cook for 5-7 minutes until ghee starts to separate from the sides and the raw tomato smell disappears.

Step 4: Combine and Mash on Tava

1. Add mashed vegetables: Add all the mashed potatoes, cauliflower, and peas to the pan.
2. Mix and mash: Using a potato masher or the back of a flat ladle, continuously mash and mix the bhaji while it cooks. This is the authentic street-style technique.
3. Add water: Add water in small amounts (2-3 tablespoons at a time) to achieve desired consistency. The bhaji should be thick but spoonable — not dry, not runny.
4. Cook and mash: Continue cooking and mashing for 10-15 minutes. The more you mash, the better the texture.
5. Taste and adjust: Check seasoning. Add more pav bhaji masala if needed for spice, salt for seasoning, or a pinch of sugar if tomatoes are too sour.

Pro tip: Street vendors spend 15-20 minutes on this step, continuously working the bhaji. The constant mashing and cooking develops flavor and creates the signature smooth, rich texture.

Step 5: Finish the Bhaji

1. Add final ghee: Drizzle 1 tablespoon fresh ghee on top of the bhaji. This adds freshness and shine.
2. Garnish: Add chopped fresh coriander and mix lightly.
3. Serve with ghee: Just before serving, add another dollop of ghee on top — this is the signature restaurant touch.
4. Keep warm: Cover and keep bhaji on lowest heat while you toast the pav.

Step 6: Toast the Pav in Ghee

1. Prepare pav: Slice each pav horizontally, but do not cut all the way through — keep halves connected like a book.
2. Heat tava: Heat a flat tava or pan on medium heat. Add 1-2 tablespoons ghee.
3. Toast cut-side down: Place pav with the cut-side facing down in the hot ghee. Press gently with a spatula for even contact.
4. Toast until golden: Toast for 1-2 minutes until the cut edges are golden brown and crispy. Do not flip — only the inside is toasted.
5. Apply more ghee: For extra richness, brush the top of pav with more ghee after removing from tava.
6. Serve immediately: Toasted pav must be served hot — it becomes chewy if left too long.

Best Ghee for Pav Bhaji - Authentic Urban A2 Ghee

Transform your Pav Bhaji from good to legendary. Our video-verified A2 Gir Cow Ghee delivers the rich, nutty flavor and high smoke point that street-style Pav Bhaji demands.

🍳 High Smoke Point 🌿 Traditional Bilona 🎥 Video Verified

Shop Pav Bhaji Ghee →

✅ Free Delivery • 🛡️ 100% Guarantee • 🔬 Lab-Tested

How to Serve Pav Bhaji (The Authentic Way)

Serving Pav Bhaji correctly is part of the experience:

Pro Tips for Restaurant-Quality Pav Bhaji

Common Mistakes and How to Avoid Them

Popular Pav Bhaji Variations

Once you master the basic recipe, try these popular variations:

Choosing the Right Ghee for Pav Bhaji

For the best Pav Bhaji, ghee quality matters:

• Pure A2 Cow Ghee: The nutty, aromatic profile complements pav bhaji masala and adds depth
• High Smoke Point: Essential for toasting pav and cooking bhaji at proper temperatures
• Traditional Bilona Method: Hand-churned ghee has richer aroma than industrial varieties
• No Blending: Avoid ghee mixed with vegetable oils — adulterants reduce quality and flavor
• Fresh Ghee: While aged ghee has medicinal benefits, fresh ghee is best for cooking applications

Learn how to identify pure ghee to ensure your Pav Bhaji gets the best possible fat.

See How We Make Pure A2 Ghee for Your Kitchen

Mumbai-style Pav Bhaji deserves Mumbai-quality ghee. Watch how we make our traditional Bilona-method A2 Gir Cow Ghee — the same ghee that brings street-food magic to your home.

🍳 High Smoke Point 🌿 Traditional Bilona 🐄 A2 Gir Cows

Shop Cooking Ghee → See Past Order Videos

Frequently Asked Questions

What is Pav Bhaji and where does it originate?

Pav Bhaji is one of Indias most iconic street foods, originating from Mumbai in the 1850s. It was created as a quick, affordable meal for textile mill workers who needed a filling lunch during short breaks. The dish consists of a thick, spicy mashed vegetable curry (bhaji) made from potatoes, tomatoes, onions, peas, capsicum, and a unique spice blend called pav bhaji masala. It is served with soft bread rolls (pav) that are toasted in generous amounts of butter or ghee until golden and crispy. Today, Pav Bhaji has evolved from humble street food to being served in restaurants across India and internationally. The dish is beloved for its bold, tangy-spicy flavor profile, the satisfying combination of rich bhaji with buttery pav, and the ritual of eating it fresh off a hot tava with onions and lemon. Mumbai locals consider it comfort food, and no visit to the city is complete without trying authentic street-style Pav Bhaji.

Why is ghee better than butter for Pav Bhaji?

While traditional street vendors use butter, using ghee elevates Pav Bhaji in several ways: (1) Higher smoke point (250°C vs 175°C): Ghee can withstand the high heat of a tava without burning, while butter often smokes and burns. (2) Richer aroma: Ghee has natural nutty, caramelized notes that intensify the masala flavor. (3) Better browning: Ghee helps achieve the signature golden-brown color on toasted pav without the bitterness of burnt milk solids. (4) No trans fats: Pure ghee is healthier than commercial butter which may contain hydrogenated oils. (5) Lactose-free: Ghee is safe for those with mild lactose intolerance, unlike butter. (6) Longer shelf life: Ghee does not need refrigeration and will not spoil during cooking. (7) Traditional authenticity: Before commercial butter became widely available, traditional Indian street food was made with ghee. The iconic Pav Bhaji stalls of old Mumbai used ghee, not butter. Using ghee brings the dish back to its authentic roots while improving both flavor and health benefits.

What vegetables are used in authentic Pav Bhaji?

Authentic Mumbai-style Pav Bhaji uses a specific combination of vegetables: (1) Potatoes (essential): The base that gives bhaji its thick, creamy texture. Use waxy or all-purpose potatoes. (2) Tomatoes (essential): Provides tanginess and red color. Use ripe, red tomatoes. (3) Onions (essential): Adds sweetness when caramelized and depth of flavor. (4) Capsicum/bell pepper (traditional): Green capsicum adds a slight bitterness and freshness that balances the rich bhaji. (5) Green peas (traditional): Adds sweetness and texture. Fresh or frozen both work. (6) Cauliflower (optional): Some authentic recipes include it for added body. (7) Carrots (optional): Adds subtle sweetness and nutrition. The key is that all vegetables must be boiled until very soft, then mashed thoroughly until no distinct pieces remain. The final bhaji should be a smooth, thick paste — not chunky like a vegetable stew. Some modern variations add beetroot for color or paneer for richness, but these are not traditional. The authentic recipe focuses on the perfect balance of the core vegetables with the pav bhaji masala.

What is pav bhaji masala and can I make it at home?

Pav Bhaji Masala is a unique spice blend specifically created for this dish. It contains coriander seeds, cumin seeds, fennel seeds (saunf), black pepper, cinnamon, cloves, cardamom, dried mango powder (amchur), Kashmiri red chili powder (for color without excessive heat), dry ginger powder, and sometimes mace and nutmeg. The distinctive feature is that it is more aromatic and slightly sweeter than regular garam masala, with prominent fennel and dried mango notes. Yes, you can make it at home: Dry roast 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tsp black pepper, 4-5 cloves, 2-inch cinnamon, and 4 cardamom pods until fragrant. Cool and grind with 1 tbsp Kashmiri chili powder, 1 tsp amchur, and 1/2 tsp dry ginger. However, store-bought pav bhaji masala from quality brands is consistent and convenient. Everest and MDH are popular options in India. The masala is what gives Pav Bhaji its signature taste — do not substitute with garam masala or curry powder.

How do I get the authentic street-style texture of Pav Bhaji?

The texture of authentic street-style Pav Bhaji is smooth, thick, and almost creamy — with no visible vegetable pieces. Here is how to achieve it: (1) Boil vegetables until very soft: Pressure cook or boil potatoes, cauliflower, peas, and carrots until they can be easily mashed with a spoon. Under-cooked vegetables create lumpy bhaji. (2) Mash thoroughly: Use a potato masher or the back of a ladle to mash the bhaji directly on the tava while cooking. Street vendors spend 5-10 minutes mashing continuously. (3) Use a pav bhaji masher: This specialized flat masher is used on tavas and creates the perfect smooth consistency. Available in Indian kitchen stores. (4) Add water gradually: The bhaji should be thick but not dry. Add water in small amounts while mashing to reach the desired consistency. (5) Cook on a large tava: The wide surface allows better evaporation and mashing. A flat pan works better than a deep kadhai. (6) Do not rush: Street vendors take 15-20 minutes of continuous mashing and cooking. This develops flavor and achieves the signature texture. The bhaji should fall off a tilted spoon slowly — not too runny, not too thick.

How do I toast the pav perfectly with ghee?

Perfectly toasted pav is as important as the bhaji itself. Here is the technique: (1) Cut pav horizontally, not fully through — keep the halves connected like a book. (2) Heat a flat tava or pan on medium heat. Add generous ghee (1-2 tablespoons for 4 pavs). (3) Place pav cut-side down in the hot ghee. Press gently with a spatula to ensure even contact. (4) Toast for 1-2 minutes until golden brown and slightly crispy on the cut edges. Do not flip — only the cut side is toasted. (5) The exterior should be soft while the cut side is crispy and golden. (6) Serve immediately — toasted pav becomes chewy if left too long. (7) For extra richness, apply more ghee on top after toasting. Street vendors are generous with ghee — the pav should glisten. Common mistakes: Using too little ghee (pav becomes dry), toasting on high heat (burns outside while inside remains cold), pressing too hard (squashes the soft texture). The perfect pav is golden on the cut side, soft on the outside, and dripping with ghee.

Can I make Pav Bhaji in advance for parties?

Yes, Pav Bhaji is excellent for parties and can be prepared in advance: (1) Make bhaji ahead: The vegetable bhaji can be prepared 1-2 days in advance and refrigerated. In fact, the flavor improves as spices meld together. (2) Reheat properly: Reheat bhaji in a pan with a splash of water and a fresh tablespoon of ghee. Mash again while reheating to restore smooth texture. (3) Finish with fresh elements: Add a final dose of pav bhaji masala, fresh ghee, and coriander just before serving for bright flavor. (4) Toast pav fresh: Never toast pav in advance — it must be done just before serving. Set up a tava station or use multiple pans for large gatherings. (5) Prep vegetables earlier: Boil and mash vegetables a day before. Store in refrigerator. Complete the cooking with onions, tomatoes, and masala on serving day. (6) Keep bhaji warm: Use a slow cooker or chafing dish set to low. Stir occasionally and add ghee to maintain richness. (7) Set up accompaniments: Chop onions, slice lemons, and prepare coriander garnish in advance. Arrange on a platter for self-serve. Pav Bhaji is perfect party food because guests love customizing their plate with onions and lemon.

Conclusion: Bring Mumbai Street Food to Your Kitchen

Pav Bhaji is more than a recipe — it is Mumbai in a plate. The rich, spicy bhaji, the ghee-slicked pav, the sharpness of raw onion, the brightness of lemon — every element combines to create an experience that has captivated millions for over 170 years.

Key takeaways for perfect Pav Bhaji:

• Boil vegetables until very soft: Under-cooked vegetables create lumpy, unauthentic bhaji
• Mash continuously while cooking: This is the street-vendor secret to smooth texture
• Use generous ghee: At least 5 tablespoons — ghee creates the flavor and richness
• Cook masala until oil separates: This develops the deep, complex flavor profile
• Toast pav until golden: Crispy, ghee-soaked edges are essential to the experience
• Never skip the garnishes: Raw onion and lemon are not optional — they complete the dish
• Serve immediately: Pav Bhaji is best eaten hot off the tava

Whether you are cooking for family dinner, hosting a party, or simply craving comfort food — Pav Bhaji delivers the kind of bold, satisfying flavor that modern recipes often lack. The aroma of pav bhaji masala sizzling in ghee, the sizzle of pav hitting the hot tava — these are the sounds and smells of Mumbai itself, now in your own kitchen.

Make Street-Style Pav Bhaji with Pure A2 Ghee

Transform your homemade Pav Bhaji from ordinary to extraordinary. Our video-verified A2 Gir Cow Ghee delivers the authentic flavor and high smoke point that street-style cooking demands.

🎥 Video Proof 🍳 High-Heat Cooking ✅ 100% Pure A2

Shop Cooking Ghee → See Past Order Videos