Pav Bhaji ( Mumbai Roadside Recipes )
by Tarla Dalal
pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker | with 35 amazing images.
mumbai roadside pav bhaji is so popular, that it's available all over Mumbai. Each small lane leading to the railways stations has its own pav bhaji seller on a cart with a large tava mounted on it. At any point, there is plenty of pav bhaji ready to serve on one side of the tava and on the other side is hot ladi pav with loads of butter being cooked.
Served on a steel plate with 2 slots for bread and onions, the boiling hot mumbai roadside pav bhaji is topped with loads of butter, chopped onions and a slice of lemon accompanied with ladi pav.
Making pav bhaji is lots of fun and you can make your own version. Pav bhaji is made from a bhajji which always has potatoes, tomatoes, onions, green peas as the main vegetables. The main spice used in pav bhaji is pav bhaji masala which lends a spicy flavour, rich colour and enticing aroma.
Pav Bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving.
You just need to wait till the pav is toasted to perfection with oodles of butter! Hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!
Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi.
You can also make this popular Mumbai Ladi Pav at home and cook up a variety of recipes using ladi pav like Vada Pav, Dabeli, Kaanda Bhajji Pav, Ladi Pav Bhaji Toasts and many more.
Enjoy how to make pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker with detailed step by step photos and video below.
Pav Bhaji ( Mumbai Roadside Recipes ) recipe - How to make Pav Bhaji ( Mumbai Roadside Recipes )
Preparation Time: Cooking Time: Total Time:
Makes 4 plates
For The Chilli-garlic Paste (makes Approx. 1/2 Cup)
5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 garlic (lehsun) cloves , roughly chopped
For The Bhaji
2 tbsp butter
1 tbsp oil
1 tbsp cumin seeds (jeera)
3/4 cup finely chopped onions
1/2 cup finely chopped capsicum
1 1/2 cups finely chopped tomatoes
1 1/2 tbsp pav bhaji masala
2 tsp chilli powder
salt to taste
1/2 cup boiled and lightly mashed green peas
1 1/2 cups boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
For The Pav
8 ladi pav
8 tsp butter for cooking
1 tsp pav bhaji masala
For Serving With Pav Bhaji
1 cup finely chopped onions
4 lemon wedges
4 roasted papad
4 tsp butter
For The Garnish
4 tbsp chopped coriander (dhania)
For the chilli-garlic paste
- For the chilli-garlic paste
- Soak the red chillies in enough warm water for atleast an hour.
- Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.
For the bhaji
- For the bhaji
- Heat the butter and oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
- Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
- Add the capsicum and sauté for 1 more minute.
- Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
- Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
- Add the green peas, potatoes, mix well and cook along with 1 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
- Add the coriander, mix well and cook for 1 minute.
For the pav
- For the pav
- Slit 2 pavs vertically and keep aside.
- Heat a large tava, add 2 tsp of butter, ¼ tsp pav bhaji masala, mix well and place the slit open the pavs on it.
- Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).
How to serve pav bhaji
- How to serve pav bhaji
- To serve {span class="bold1"}pav bhaji{/span}, place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
- Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
- Repeat with the remaining ingredients to make 3 more plates of {span class="bold1"}pav bhaji{/span}.
Handy tip:
- Handy tip:
- Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.
Pav Bhaji (Mumbai Pav Bhaji Recipe) Video by Tarla Dalal
Other popular Mumbai roadside recipes
- Apart from the popular chowpatty Pav Bhaji, Mumbai street has a lot of food to offer. Here are some famous Mumbai street food recipes :
For the Chilli Garlic Paste for Pav Bhaji
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For the Mumbai roadside Pav Bhaji recipe, we will first make a spicy chilli garlic paste that will provide a vibrant red colour to the bhaji after cooking. For that, remove the stalk from whole dry kashmiri red chillies and transfer them to a small bowl.
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Pour 1/3rd cup of warm water.
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Cover with a plate and soak them for at least 1 hour.
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After an hour, the chillies will soften and look like this.
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Drain the excess water with the help of a strainer.
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Transfer the soaked chillies to a small mixer jar.
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Add the peeled garlic cloves.
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Add around 2 tsp of water. This helps in blending the mixture with ease.
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Grind them to a smooth paste and your chilli garlic paste is ready. Keep aside.
For the bhaji for Pav Bhaji
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For the stree-style Bhaji, take a deep non-stick pan or kadhai and heat it over a medium flame. Add butter and oil. Always add a little oil along with butter when you are heating it. This will prevent it from getting burnt.
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Add cumin seeds and wait till the seeds crackle.
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Add the prepared chilli-garlic paste.
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Sauté on a medium flame for 1 to 2 minutes or till the raw smell goes away.
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Add the onions and sauté for 3 to 4 minutes, while stirring occasionally till the onions become translucent.
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Now add the capsicum and sauté for 1 more minute.
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Add the tomatoes into the kadhai and cook for 3 to 4 minutes more minutes.
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Mash this mixture using a potato masher.You will get a mushy paste of the contents you have added till now.
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Add the salt to taste and pav bhaji masala. Refer our recipe of pav bhaji masala to make a fresh batch at home.
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Add chilli powder.
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Cook for another 2 minutes till the masalas release their flavour.
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Add the boiled and mashed green peas .You can boil the Matar in a pan on a stovetop or microwave them. Learn how to microwave green peas by referring our recipe.
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Add the boiled potatoes. It is quick and easy to boil potatoes in a pressure cooker but, if you are making bhaji in small quantites and require aloo quickly then refer this recipe to boil aloo in a microwave.
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Add about 1 cup of water and mix well.
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Cook for 1 to 2 minutes, while mashing it with the help of a potato masher.
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Now add the coriander.
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Mix well and cook for 1 minute or till the flavour of the coriander gets incorporated into the Bhaji. Switch off the flame and your bhaji is ready.
For the buttered pav for Pav Bhaji
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Take 2 pavs and slit them vertically. Always use a serrated knife to make the slit.It is easier to cut through a pav when you use serrated knife as opposed to any other knife. You can also use a bread knife. Keep the pavs aside.
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Heat a large tava, add 2 tsp of butter.
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Add ¼ tsp of pav bhaji masala.
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Mix well with the help of a flat spoon.
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Place the slit open pavs on it.
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Cook on a medium flame till they soak all the butter and masala nicely.
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Invert them and cook till they turn light brown and crisp.
How to serve Mumbai street-style Pav Bhaji
- Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
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Top the bhaji with 1 tsp of butter and serve Pav Bhaji (Mumbai style) immediately garnished with 1 tsp of coriander.
- Repeat with the remaining ingredients to make 3 more Pav Bhaji ( Mumbai style pav bhaji) plates.
How to make Pav Bhaji Masala
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To make pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker, it's aways a must to know how to make pav bhaji masala. Given below is the pav bhaji masala which gives the pav bhaji its unique taste. See detailed step by step homemade pav bhaji masala recipe. Makes 1 cup.
Ingredients for pav bhaji masala
10 whole dry kashmiri red chillies , broken into pieces
1/4 cup coriander (dhania) seeds
6 cloves (laung / lavang)
2 tbsp cumin seeds (jeera)
1 1/2 tbsp fennel seeds (saunf)
1 stick cinnamon (dalchini)
4 black cardamom (badi elaichi)
1 tbsp turmeric powder (haldi)
2 tbsp dried mango powder (amchur)
1 tbsp black salt (sanchal)
1 tbsp freshly ground black pepper (kalimirch)
Method for pav bhaji masala- Combine the kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
- Remove and cool completely.
- Blend in a mixer along with all the remaining ingredients till smooth.
- Strain the mixture using a sieve.
- Store pav bhaji masala in an air-tight container and keep in the fridge. Use as require as pav bhaji masala will last for 6 months.
| Energy | 406 cal |
| Protein | 9.8 g |
| Carbohydrates | 59.5 g |
| Fiber | 4.3 g |
| Fat | 14.3 g |
| Cholesterol | 30 mg |
| Vitamin A | 819.7 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 49.9 mg |
| Folic Acid | 32.9 mcg |
| Calcium | 61.7 mg |
| Iron | 2.1 mg |
| Magnesium | 32 mg |
| Phosphorus | 82.9 mg |
| Sodium | 115 mg |
| Potassium | 271.3 mg |
| Zinc | 0.3 mg |
Very nice recipe. I tried and it was delicious
Hi, in the recipe for chilli garlic paste, instead of garlic cloves only clove (laung/ lavang) is written. You might want to correct it avoid confusion