Pav Bhaji Recipe | Mumbai Style (Stovetop & Instant Pot) (2022)

Pav Bhaji is a hearty, delightful, satisfying meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon and herby coriander. Make this super delicious popular street food following my video and step-by-step guide. You will love this Pav Bhaji recipe for its Mumbai style flavors. I share the traditional method of making a street style Mumbai Pav Bhaji and a quick Instant Pot recipe with step-by-step photos.

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  1. More On Pav Bhaji
  2. Ingredients You Need
  3. How to make Pav Bhaji (Stepwise Photos)
  4. Instant Pot Pav Bhaji Recipe (Stepwise Photos)
  5. Expert Tips And Notes
  6. Variations
  7. FAQs
  8. Recipe Card

More On Pav Bhaji

Pav bhaji is an iconic dish from Mumbai and hugely popular all over India as a street food. It first originated in Mumbai as a quick lunch option for textile mill workers.

Gradually this dish becomes so popular that now it is served as street food as well as in restaurants in Mumbai and the rest of India.

In Hindi and Marathi languages, the word “Pav” is for bread rolls. “Bhaji” means vegetables or a vegetable based dish (dry or gravy) in the Marathi language. Since both the bhaji (vegetable gravy) and pav (dinner rolls) are served together, hence the name ‘Pav Bhaji‘.

Bhaji is basically a mix of mashed and spiced vegetables in a tangy flavorful spiced gravy. A special spice mix called ‘Pav Bhaji Masala‘ is used to make this dish. Pav bhaji masala powder is easily available in Indian stores and online but can be made at home too.

Keep in mind that the best taste of the bhaji comes from using the perfect and best pav bhaji masala. I highly recommend to include your favorite brand or make your own homemade pav bhaji masala.

If you love Mumbai pav bhaji like us, you could have a look at this savory, spiced stuffed dinner rolls known as Masala Pav which is also a street food.

More On My Recipe

My recipe traces back to my teens when I would make this delightful dish for my parents and sister. Whenever we would go to Juhu beach in Mumbai, pav bhaji was one snack we would always gorge upon.

Ihave fond memories of savoring pav bhaji and other Mumbai street food snacksin my childhoodat Juhu beach. And it is from this place that I have picked up the fine nuances and inspiration of making this decades old recipe.

To make my version, specifically the bhaji – onion, ginger-garlic paste, tomatoes, are sautéed in butter first. Later to which boiled and mashed vegetables are added followed by pav bhaji masala.

The bhaji or vegetable gravy is simmered for some minutes and served steaming hot with buttered and lightly toasted bread rolls.

While in the streets and in restaurants, they make pav bhaji on a large flat tawa (a flat skillet). But when making at home you can easily use a wok (kadai) or skillet or a frying pan.

Ingredients You Need

  1. Mix Vegetables. I add a mix of veggies like cauliflower, carrots, potatoes, capsicum and green peas. The Mumbai street side versions do not have carrots, but I add them for health reasons. They also add very less amount of cauliflower and sometimes omit it completely.
  2. Green Peas. I always add fresh or frozen green peas. The street side bhaji has dried green or white peas which are cooked and mashed. The dried green peas give a different taste and consistency to the bhaji. Feel free to include dried green peas in this recipe.
  3. Butter. I personally prefer to use the Indian brand of Amul butter for the bhaji, but you could use any brand or even white butter.
  4. Pav Bhaji Masala. This is a special spice blend that is added into the bhaji. Either buy a good brand of make your own following my recipe of Pav Bhaji Masala.
  5. Pav (Dinner Rolls): Pav are soft, fluffy dinner rolls. For the pav you can either make them at home or buy from a good bakery. I usually make Pav a day before when I decide to make this dish or when I have Misal Pav on the menu. For health reasons, you can opt for whole wheat dinner rolls.

Step-by-Step Guide

How to make Pav Bhaji

Cook Vegetables

1. Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and⅓cup chopped french beans.

NOTE: You can also add veggies that you like, but do not add okra, eggplants, pumpkin, radish, corn, yam or green leafy vegetables.

Cabbage, broccoli, zucchini, pumpkin are some unique options that you can consider to add, but the traditional version does not include these veggies.

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2. Add all the above chopped veggies in a 3 litre pressure cooker. Also add 1 cup green peas (fresh or frozen).

I have cooked the veggies in a pressure cooker. You can boil or steam them using a pan or in the Instant pot adding water as needed.

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3. Add 2.25 to 2.5 cups water.

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4. Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium heat.

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5. When the pressure settles down on its own, open the cooker and check if the veggies are fork tender, softened and cooked well.

You can even steam or cook the veggies in a pan or pot. The vegetables have be to cooked completely. Set aside the vegetables with the cooked water (broth/stock) in the cooker itself.

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Sauté Onions, Spices

6. Heat a frying pan or kadai (wok). You can also use a large tawa or a skillet. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. The butter can be salted or unsalted.

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7. Let the butter melt.

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8. As soon as the butter melts, add 1 teaspoon cumin seeds.

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9. Let the cumin seeds crackle and change their color.

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10. Then add ½ cup chopped onions.

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11. Mix onions with the butter and sauté on a low to medium heat.

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12. Sauté until the onions turn translucent.

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13. Add 2 teaspoons ginger-garlic paste. You can crush 1.5 inch ginger and 5 to 6 medium garlic cloves, in a mortar-pestle.

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14. Mix and sauté for some seconds until the raw aroma of both ginger and garlic goes away.

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15. Then add 1 to 2 green chilies (chopped).

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16. Mix well.

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Sauté Tomatoes and Capsicum

17. Add 2 cups finely choppedtomatoes. Swap canned tomatoes if you do not have fresh tomatoes.

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18. Mix very well.

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19. Then begin to sauté tomatoes on a low to medium heat.

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20. Sauté until the tomatoes become soft, mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium heat.

TIP: If the tomatoes start sticking to the pan, then sprinkle some water. Mix well and deglaze the pan.

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21. When the tomatoes have softened, add ½ cup finelychopped capsicum (green bell pepper). Sauté for 2 to 3 minutes.

TIP: If the mixture starts sticking to the pan, then add some splashes of water. You don’t need to cook the capsicum until very soft. A little crunch is fine in the capsicum.

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22. Add 1 teaspoonturmeric powder and 1 teaspoon Kashmiri red chilli powder.

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23. Add 2 to 3 tablespoonsPav bhaji Masala Powder. Depending on how instense is the aroma and flavor of pav bhaji masala, you can add it in less or more proportions.

Add 2 tablespoons if the pav bhaji masala is strong, intense and flavorful. For a more robust and spiced bhaji add 3 tablespoons of it.

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24. Mix very well.

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Make Bhaji

25. Add the cooked veggies. You can choose to mash the veggies before you add them in the pan or skillet.

(Video) Mumbai Street Style Pav Bhaji In Instant Pot | Instant pot Pav Bhaji | Mumbai style Pav Bhaji

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26. Mix well.

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27. Add all of the stock or water from the pressure cooker in which the veggies were cooked.

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28.Combine and mix thoroughly.

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29. Season with salt according to your taste preferences and give a mix.

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Mash Vegetables and Simmer Bhaji

30. With a potato masher, begin to carefully mash the veggies directly in the pan.

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31. You can mash the veggies less or more according to the consistency you want in the bhaji.

For a smooth mixture mash more. For a chunky bhaji, mash less. Add more water if the bhaji looks thick.

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32. Keep on stirring occasionally and let the mashed vegetable gravy simmer for 8 to 10 minutes on a low heat.

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33. If the bhaji looks dry and then add some water. The consistency is neither very thick nor thin.

34. Do stir often so that the bhaji does not stick to the pan.When the bhaji simmers to the desired consistency, check the taste.

Add salt, pav bhaji masala, red chili powder or butter if needed.

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Toast Pav (Dinner Rolls)

1.When the bhaji is simmering, you can pan fry the bread rolls so that you serve the pav with steaming hot bhaji. Cut through the bread roll from the center so that you get two equal halves.

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2. Heat a tawa or skillet or a shallow frying pan. Keep the heat to a low and then add 1 to 2 tablespoons butter or more if you like.

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3. When the butter begins to melt, add 1 teaspoon of pav bhaji masala (for 2 to 3 pav). You can skip pav bhaji masala if you prefer.

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4. Mix the pav bhaji masala very well with a spoon or spatula.

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5. Then place the pav on the butter.

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6. Press with a spatula and rotate the pav all over the melted butter so that the pav absorbs the butter together with the ground spices.

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7. Now turn over the pav. Press gently with a spatula and rotate them on the tawa so that the second side absorbs the butter.

Add more butter if needed. You can turn over and toast them more if required. Then transfer the lightly pan fried bread rolls in a plate and set aside. This way fry the rolls in two to three batches.

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8. Serve piping hot Bhaji topped with a bit of butter paired with the lightly toasted pav and a side of finely chopped onions, coriander leaves and lemon wedges.

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Step-by-Step Guide

Instant Pot Pav Bhaji Recipe

This is a quick and easy method of preparing this delicious street side snack in an electric pressure cooker or instant pot.

There are times when I make pav bhaji in the instant pot. So I thought I will share this method here. It is easy and saves time. So when in a hurry or when you have unexpected guests, you can consider making it in the instant pot.

In the instant pot the cooking method is different. Unlike the street-side stalls where this dish is made on very large tawa (a flat griddle), in the instant pot everything is cooked together that saves time.

Bhaji Ingredients

2 to 3tablespoonsbutter, salted or unsalted
½teaspooncumin seeds
½cupfinely chopped onions
2teaspoonsGinger Garlic Paste
1teaspoonchopped green chilies
2cupschopped tomatoes
⅓cupchopped capsicum
2cupschopped potatoes
¾ to 1cupchopped cauliflower
¾cupchopped carrots
¼cupchopped french beans, optional
½cupgreen peas, fresh or frozen
½teaspoonturmeric powder
1 to 1.5teaspoonskashmiri red chilli powder
1.25cupswater
saltas required
2tablespoonsPav Bhaji Masala
1 to 2tablespoonsbutter– to add later
2tablespoonschopped coriander leaves(cilantro)

To serve With Bhaji

12pav(dinner rolls) or as needed
3 to 4tablespoonsbutter– for toasting pav
1lemonor lime, chopped in wedges
1onion– medium to large, finely chopped
3 to 4tablespoonschopped coriander leaves– for garnish
2 to 3tablespoonsbutter– for topping, add more for a richer version

Prep Vegetables

1. Firstly rinse all the vegetables. Peel the veggies which need peeling. Chop all the veggies and keep them ready.

You can add your choice of veggies. I have used a mix of potatoes, cauliflower, carrots, french beans, peas and capsicum.

Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.

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2. Switch on the instant pot. Press the saute button on less mode.

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Sauté Spices and Onions

3. Add 2 to 3 tablespoons butter in the IP steel insert.

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4. When the butter melts, add ½ teaspoon cumin seeds and let them splutter and change color.

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5. Then add ½ cup finely chopped onions.

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6. Sauté onions till they soften and turn translucent using the ‘less’ or ‘normal’ mode of the sauté option in the Instant pot.

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7. Next add 2 teaspoons ginger-garlic paste and 1 or 2 chopped green chillies.

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8. Stir and sauté for a few seconds until the raw aroma of ginger-garlic goes away.

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Sauté Veggies

9. Then add 2 cups chopped tomatoes and ⅓ cup chopped capsicum (green bell pepper). Sauté for 1 to 2 minutes.

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10. Add the chopped veggies and green peas.

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11. Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons Kashmiri red chilli powder. If using any other red chilli powder or cayenne pepper, then you can add less of it.

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12. Mix everything very well. Deglaze while mixing so that any ingredients stuck at the bottom of the pan is removed. The moisture from the vegetables helps in deglazing.

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Pressure Cook Vegetables

13. Add 2 cups of water. Stir again. Deglaze if required.

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(Video) PAV BHAJI RECIPE MUMBAI STREET STYLE PAV BHAJI IN INSTANT POT & STOVE TOP | पाव भाजी रेसिपी

14. Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.

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15. When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (QPR). When all the pressure is released, open the lid.

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Mash Veggies

16.Using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter. With a potato masher, begin to mash the cooked vegetables.

Mash very well. You can even use an immersion blender and puree the veggies to a semi-fine consistency.

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17. Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.

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18. Place the steel insert pan in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to5 minutes or more.

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19. Simmer the bhaji for a few minutes, till it thickens a bit. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.

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20. Simmer till you get the desired consistency.

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21. Sprinkle 2 tablespoons chopped coriander leaves. Mix very well.

Do check the taste and add salt, butter, Kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the IP mode on warm.

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Pan Fry or Toast Pav

22. For the pav, heat a tawa or griddle and melt some butter on it. Place sliced pavs (dinner rolls) on it.

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24. Let the pav soak the butter and become warm. If you want you can even lightly toast the pavs.

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How to serve Pav Bhaji

Whether you have made the pav bhaji recipe with the traditional method or in an Instant pot, it is now time to serve and enjoy it. Here is how Mumbai pav bhaji is served if you are new to this dish.

  • Pour the vegetable gravy in a bowl. Top it up with one to two cubes of butter. You can add more butter, if you like.
  • Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.
  • The bhaji is topped with chopped onions, coriander leaves and thelime or lemon juice is squeezed on the bhaji and then eaten with dinner rolls aka Pav. To lighten up your palate, you can consider to serve pav bhaji with a cooling Cucumber Raita.
  • Serve bhaji with the lightly pan fried and buttered pav.
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Expert Tips And Notes

Which vegetables to add in pav bhaji?

The vegetables that are usually added are cauliflower, potatoes, carrots, peas, capsicum and french beans. In the pav bhaji that one gets on the streets of Mumbai, carrots are not added. But when you make at home, you can add carrots.

You can also just make bhaji with any of these veggie proportions, but keep the proportion of cauliflower less in comparison with the other vegetables.

Refrain from using veggies like okra, eggplants, radish, corn, yam or green leafy vegetables.

You can consider to include cabbage, broccoli, zucchini, pumpkin, but these are not added in the traditional street side versions.

Cooking veggies

In the stovetop recipe I have used a pressure cooker for cooking the vegetables. You can also steam or cook them in a pan on the stove-top or in a steamer pan.

Taste and Flavor

Depending on the quantity of these vegetables, the final taste and color of the bhaji will be different. Example, if you add more carrots, the bhaji will have a mild sweeter taste. However, do add capsicum (green bell pepper) as it gives a really good taste to the bhaji.

Spicing

The spices and ground spice powders can be easily adjusted to suit your taste. So you can add less or more quantities of the red chilli powder, turmeric powder and green chillies. For a spicy Mumbai pav bhaji, add more red chilli powder.

Pav Bhaji Masala

It is very crucial to use a good brand of pav bhaji masala or make it at home following my recipe – Pav Bhaji Masala. Ensure that your pav bhaji masala is fresh and not rancid.

Vegan and Gluten-free option

If you don’t want to add butter, then you can also make the recipe with a neutral tasting oil or a vegan butter.

Prepare the bhaji following this recipe and serve with gluten-free dinner rolls or bread.

How to get red or orange color in pav bhaji?

The bhaji that is served in restaurants has a bright orange or red color. Homemade bhaji usually does not have this red or orange color. I have heard about some street vendors adding artificial red color to the vegetable gravy.

To get that red color naturally, either you can make a red chilli paste or include the mild Kashmiri red chilli powder. As far as possible avoid the use of artificial food colors in your food and use natural food colors instead.

For making the the red chili paste, first soak 3 to 4 Kashmiri red chilies (seeds removed) in hot water for 30 minutes. Drain and add a bit of the soaked water and blend to a fine paste in a blender.

Variations

There are many variations of making this snack. The bhaji remains the same in most variants and some more ingredients or spice blends are added.

One largely different variation is khada pav bhaji where the vegetables are not mashed but kept chunky and whole. Some variations are:

  1. Paneer Pav Bhaji – In this version, the bhaji is topped with grated paneer or cooked with paneer cubes.
  2. With Cheese – Plenty of grated cheese (processed cheese, cheddar or mozzarella) is topped on the bhaji which gives it a cheesy taste.
  3. No onion no garlic variant – A satvik version made without onions and garlic.
  4. Jain style – This version is made without onions, garlic and potatoes. Plantains (green unripe raw bananas) are added in place of potatoes.
  5. Kala Pav Bhaji – Here the bhaji is made with the Maharashtrian kala masala or goda masala. It is also known as black pav bhaji. To make this interesting version, add 1 teaspoon of kala masala or goda masala when you add the pav bhaji masala to the mashed veggies.
  6. Fondue – Some restaurants have this fancy concept of serving the bhaji in a fondue bowl with the dinner rolls.
  7. Kolhapuri style – This is a really spicy and hot bhaji made with the fiery Kolhapuri masala or onion garlic masala (kanda lasun masala).
  8. Khada Pav Bhaji – In this variant, the vegetables are not mashed but kept chunky and whole.
  9. With Mushrooms – Button mushrooms are included with the remaining vegetables to make this umami rich variation. I make this variation on occasions. After you finish sautéing the onions, tomatoes etc, add some chopped button mushrooms. The mushrooms will releases plenty of water, so you need to sauté until all the water evaporates and then add the capsicum, ground spices and follow the recipe.
  10. Punjabi style – This variant is a robust one made with more ground spices and lots of butter.

FAQs

What can I use instead of Pav Bhaji Masala

Instead of pav bhaji masala, add 2 teaspoons garam masala and 1 teaspoon amchur (dry mango powder) in this recipe.

Which Pav Bhaji Masala is best?

I mostly prefer to use homemade pav bhaji masala, but when out of stock I have found the Indian brands of Everest, Pure and Sure & Badshah pav bhaji masala to be good.

What goes with Pav Bhaji?

You can enjoy Pav bhaji as a meal for lunch or dinner. You can also serve it for your evening snack. The vegetable gravy or bhaji is served with pav which are soft bread rolls.

A few cubes of butter are topped on the steaming hot bhaji with a sprinkling of some coriander leaves. As a side, some chopped onions and lemon wedges are served. The lemon juice has to be drizzled on the bhaji, mixed and the bhaji scooped with a piece of the bread roll.

Is Pav Bhaji good for health?

The street side pav bhaji has loads of butter and served with dinner rolls made with all-purpose flour (maida). But when you make the recipe at home, it can be customized and made healthy. Add less butter or use oil instead for the bhaji. Opt for whole wheat rolls and lightly toast them without any fat.

Apart from pav bhaji there are various street food recipeswhich are popular in Mumbai and any foodie visiting Mumbai should try them (listed below).

Popular Mumbai Street Food Recipes To Try!

Easy35 mins

Street Food Recipes

Pani Puri

Easy30 mins

Street Food Recipes

Bhel Puri

(Video) Instant Pot Pav Bhaji (30 Minutes Only)

Moderate45 mins

Street Food Recipes

Sev Puri (Indian Chaat Snack)

Moderate50 mins

Maharashtrian Recipes

Vada Pav (Indian Potato Sliders)

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

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Pav Bhaji Recipe (Stovetop & Instant Pot)

By Dassana Amit

Pav Bhaji is a hearty, delightsome, flavorful meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon and herby coriander. You will love this pav bhaji recipe for its Mumbai style flavors. I share the traditional method of making street style Pav Bhaji and a quick Instant Pot recipe.

4.87 from 158 votes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Cuisine Indian Street Food, Maharashtrian

Course Brunch, Main Course, Snacks, Starters

Diet Vegetarian

Difficulty Level Moderate

For making bhaji (vegetable gravy)

  • 3 potatoes (medium-sized) – 250 grams
  • 1 to 1.25 cups chopped cauliflower – 120 to 130 grams
  • 1 cup chopped carrot
  • 1 cup green peas – fresh or frozen
  • cup chopped french beans – 12 to 14 french beans – optional
  • 2.25 to 2.5 cups water – for pressure cooking veggies

Other ingredients

  • 3 tablespoons Butter – salted or unsalted
  • 1 teaspoon cumin seeds
  • ½ cup finely chopped onion or 1 medium to large onion
  • 2 teaspoons Ginger Garlic Paste or 1.5 inch ginger & 5 to 6 medium garlic cloves crushed in a mortar
  • 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies
  • ½ cup finely chopped capsicum or 1 medium sized capsicum (green bell pepper)
  • 2 cups finely chopped tomatoes (tightly packed) or about 2 to 3 large tomatoes
  • 1 teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon kashmiri chilli powder or freshly ground 3 to 4 soaked dry kashmiri red chilies
  • 2 to 3 tablespoons Pav Bhaji Masala – add as required
  • 1.5 to 2 cups water or the stock in which the veggies were cooked, add as needed
  • salt as required

For Instant Pot Pav Bhaji

  • 2 to 3 tablespoons Butter – salted or unsalted
  • ½ teaspoon cumin seeds
  • ½ cup finely chopped onions or 1 medium to large onion – 50 to 60 grams
  • 2 teaspoons Ginger Garlic Paste or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar
  • 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
  • 2 cups chopped tomatoes or 3 large tomatoes – 300 grams
  • cup chopped capsicum (green bell pepper)
  • 2 cups chopped potatoes or 3 medium or 2 large potatoes – 250 grams
  • ¾ to 1 cup chopped cauliflower – 100 grams
  • ¾ cup chopped carrots or 1 medium to large carrot – 100 grams
  • ¼ cup chopped french beans – optional
  • ½ cup green peas – fresh or frozen
  • ½ teaspoon turmeric powder
  • 1 to 1.5 teaspoons kashmiri red chilli powder or ½ to 1 teaspoon cayenne pepper or paprika
  • 1.25 cups water
  • salt as required
  • 2 tablespoons Pav Bhaji Masala
  • 1 to 2 tablespoons Butter – to be added later
  • 2 tablespoons coriander leaves (cilantro)

Accompaniments

  • 12 pav (dinner rolls) or as required
  • 3 to 4 tablespoons Butter – for roasting pav
  • 1 lemon or lime, chopped in wedges
  • 1 onion – medium to large, finely chopped
  • 3 to 4 tablespoons chopped coriander leaves – for garnish
  • 2 to 3 tablespoons Butter – for topping – add more for a richer version

Cooking veggies

  • Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. You can also add veggies of your choice.

  • Add all the above chopped veggies in a 2 litre pressure cooker. Also add 1 cup green peas (fresh or frozen).

  • Add 2.25 to 2.5 cups water.

  • Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.

  • When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. You can even steam or cook the veggies in a pan. The vegetables have be to cooked completely.

Sautéing onions

  • Heat a pan or kadai. You can also use a large tawa. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. Butter can be salted or unsalted.

  • As soon as the butter melts, add 1 teaspoon cumin seeds.

  • Let the cumin seeds crackle and change their color.

  • Then add ½ cup finely chopped onions.

  • Mix onions with the butter and saute on a low to medium flame till the onions translucent.

  • Then add 2 teaspoons ginger-garlic paste. You can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.

  • Mix and saute till the raw aroma of both ginger and garlic goes away.

  • Then add chopped green chilies.Mix well.

Sautéing tomatoes

  • Now add 2 cups finely chopped tomatoes.Mix very well.

  • Then begin to sauté tomatoes on a low to medium heat.

  • Saute till the tomatoes become soft and mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.

  • When the tomatoes have softened, then add ½cup finely chopped capsicum (green bell pepper). Sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don’t need to cook the capsicum till very soft. A little crunch is alright.

Sautéing ground spices

  • Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.

  • Then add 2 to 3 tablespoons pav bhaji masala.mix very well.

Adding cooked vegetables

  • Add the cooked veggies.Add all of the stock or water from the pressure cooker in which the veggies were cooked.Mix very well.

  • Then season with salt as per taste.

  • With a potato masher, begin to mash the veggies directly in the pan.

  • You can mash the veggies less or more according to the consistency you want. For a smooth mixture mash more. For a chunky pav bhaji, mash less.

  • Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.

  • If the bhaji looks dry and then add some more water. The consistency is neither very thick nor thin.

  • Do stir often so that the bhaji does not stick to the pan. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.

  • When the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. Slice the pavs.

Making Instant Pot Pav Bhaji

  • Switch on the instant pot. Press the sauté button on less mode. Add 2 tablespoons butter in the ip steel insert.

  • When the butter melts, add cumin seeds and let them splutter and change color. Then add finely chopped onions and sauté onions till they soften.

  • Next add the ginger-garlic paste and green chillies.Mix and sauté for a few seconds till the raw aroma of ginger-garlic goes away.

  • Then add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.Add the chopped veggies and green peas.

  • Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chili powder or cayenne pepper, then you can add less of it. Also, add salt as per taste.

    (Video) Easy Pav Bhaji in Pressure cooker| INSTANT POT PAV BHAJI| Street Style Pav Bhaji / Instant Pao Bhaji

  • Mix everything very well. Add water and stir.

  • Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.

  • When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (qpr). When all the pressure is released, open the lid.

  • Using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter.

  • With a potato masher, begin to mash the cooked vegetables. Mash very well. You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.

  • Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.

  • Place the steel insert pan in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more.

  • Simmer the bhaji for a few minutes, till it thickens a bit and you get the desired consistency. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.

  • Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the IP on warm mode.

Toasting pav (dinner rolls)

  • Heat a skillet or a shallow frying pan. Keep the flame to a low and then add butter.

  • When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.

  • Mix the pav bhaji masala very well with a spoon or spatula.

  • Then place the pav on the butter.

  • Rotate the pav all over the melted butter so that the pav absorbs the butter.

  • Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.

  • You can turn over and toast them more if required. Then remove in a plate and keep aside.

Serving suggestions

  • Take the bhaji in a serving plate or a bowl. Top it up with one to two cubes of butter. You can add more butter, if you like.

  • Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.

  • Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.

Storage and Leftovers

  • Refrigerate only the bhaji (vegetable gravy without any toppings of onions, coriander and lemon juice) in the refrigerator for 1 to 2 days.

  • Reheat in a small pan. If the bhaji looks thick, mix in some water to loosen it a bit and reheat.

1. Which vegetables to add?
The vegetables that are usually added are sturdy veggies like cauliflower, potatoes, carrots, peas, capsicum and french beans. In the pav bhaji that one gets in the streets of Mumbai, carrots are not added. But when you make at home, you can add carrots.

You can also simply make bhaji with any of these veggie proportions but always keep the proportion of cauliflower less than the other veggies.

Refrain from using veggies like okra, eggplants, radish, corn, yam or green leafy vegetables. Cabbage, broccoli, zucchini, pumpkin are some unique options that you can consider to add, but the traditional version does not include these vegetables.

2. Cooking veggies
In the recipe I have used a pressure cooker for cooking the vegetables. You can also steam or cook them in a pan on the stove-top.

3. Taste and Flavor
Depending on the quantity of these vegetables, the final taste and color of the bhaji will be different. Example, if you add more carrots, the bhaji will have a mild sweeter taste. However, do add capsicum (green bell pepper) as it gives a really good taste to the bhaji.

4. Spicing
The spice powders can be easily adjusted to suit your taste. So add them less or more according to your preferences.

5. Vegan option
If you don’t want to add butter, then you can also make the pav bhaji recipe with a neutral tasting oil or a vegan butter.

6. Gluten-free options
Make the bhaji as is following the recipe and serve with gluten-free dinner rolls or bread.

7. Pav Bhaji Masala
Use good quality pav bhaji masala or make it at home following my recipe – Pav Bhaji Masala

8. Do not have pav bhaji masala?
Not to worry. Try this option and it works so well, that no one will know the difference. Swap pav bhaji masala with 2 teaspoons garam masala and 1 teaspoon amchur (dry mango powder).

Nutrition Facts

Pav Bhaji Recipe (Stovetop & Instant Pot)

Amount Per Serving

Calories 531Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 18mg6%

Sodium 896mg39%

Potassium 1166mg33%

Carbohydrates 88g29%

Fiber 13g54%

Sugar 10g11%

Protein 16g32%

Vitamin A 5459IU109%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 7mg35%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 84mg102%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 28µg27%

Calcium 255mg26%

Vitamin B9 (Folate) 141µg35%

Iron 6mg33%

Magnesium 102mg26%

Phosphorus 270mg27%

Zinc 2mg13%

(Video) Corn Pav Bhaji (Instant Pot or Stovetop)

* Percent Daily Values are based on a 2000 calorie diet.

This Pav Bhaji recipe from the blog archives first published in February 2010 has been republished on 28 April 2021 and updated on 27 August 2022.

FAQs

What is pav bhaji called in English? ›

About Pav Bhaji

Pav bhaji is an Indian fast food consisting of a spicy vegetable gravy served with soft dinner rolls. In Hindi and Marathi, the word 'Pav' means 'Bread roll' and 'bhaji' means 'a vegetable dish'. Since these are served together as a meal, it is known as pav bhaji.

What is the combination of pav bhaji? ›

To go with Pav Bhaji, you can prepare Biryani, or other kind of rice recipe like pulao. Sweet is must for the party. And Gulab Jamun, Jalebi, Mung Dal Sheera would be perfect to serve after Pav Bhaji. Pav Bhaji Tawa is very popular.

What can I use instead of pav bhaji Masala? ›

Another key ingredient used in Pav Bhaji is masala is stone flower, which provides a unique flavor to the spice blend.
  1. Coriander Seeds, Cumin Seeds.
  2. Cloves, Cinnamon, Bay Leaf, Cardamom, Black Cardamom, Stone Flower.
  3. Kashmiri Dry Red Chillies, Black Peppercorns, Fennel Seeds.
  4. Mace, Nutmeg.
4 Dec 2020

Is Pav Bhaji a junk food? ›

Pav bhaji is one of the most healthy junk foods available because of lots of vegetables that are used in the recipe. This makes the dist nutritious.

Is Pav Bhaji good for health? ›

No, pav bhaji is not healthy, but you can make modifications to the recipe and yet enjoy it. Made from pav, butter, potatoes, cauliflower, green peas, carrots, onions, capsicum and tomatoes.

What can be used instead of a potato masher? ›

A fork makes a simple potato masher substitute, especially if your goal is mashed potatoes that are hearty with a creamy and slightly lumpy texture. With the fork, press down on the cooked potatoes so that they mash through the tines.

How can I thicken my mashed potatoes? ›

To thicken runny mashed potatoes with a thickening agent, add 1 tablespoon of cornstarch, flour, or powdered milk to the potatoes. Stir and continue to add more thickener, 1 tablespoon at a time, until you have the desired consistency. What is this?

How do I boil potatoes? ›

Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes for small and/or cubed potatoes or 20-25 minutes for large potatoes. Drain and cool.

What is the difference between garam masala and pav bhaji masala? ›

With a few exceptions, the spices and aromatics used in Homemade Pav Bhaji Masala Powder are identical to those used in Garam Masala Powder. The basic spices and condiments in the recipe are the same, but the proportions and combinations are what distinguishes tandoori masala from garam masala.

Which brand is good for pav bhaji masala? ›

Summary Table: Best Pav Bhaji Masala Brands In India
Serial no.Product NameBuy Now On Amazon
1.MDH pav bhaji masalaCheck price here
2.Everest pav bhaji masalaCheck price here
3.Tata Sampann Pav Bhaji MasalaCheck price here
4.Pure and Sure Organic Pav Bhaji MasalaCheck price here
6 more rows

What is pav bhaji masala made of? ›

pav bhaji masala powder recipe is made by dry roasting Kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom. These spices are then blended with the addition of mango powder and black salt to make pav bhaji masala .

What goes best with pav? ›

Here are 5 dishes that are served with pav:
  • Vada pav. Pav is sometimes indispensable in a dish, as it is in a vada pav. ...
  • Dabeli. This is a dish that has been introduced to the world by Gujaratis. ...
  • Misal pav. This dish is a very popular breakfast of the huge amount of people in Maharastra. ...
  • Anda pav. ...
  • Pav bhaji.
16 Oct 2019

How do you fix spicy pav bhaji? ›

6 Quick Ways to Tone Down a Dish That's Too Spicy
  1. Add more ingredients to dilute the spiciness. The easiest way to tone down a dish that's too spicy is to add more ingredients to lessen the proportion of the spicy element. ...
  2. Add dairy. ...
  3. Add acid. ...
  4. Add a sweetener. ...
  5. Add nut butter. ...
  6. Serve with bland, starchy foods.
1 May 2019

Is pav healthier or bread? ›

Pav is stretchier than regular bread and has a delicious yeast-like taste. The aroma of pav making is also quite distinct and pleasant.
...
Pav health benefits and nutrition facts: Is it healthy?
NutrientsMeasure (Daily Value)
Potassium115 mg (3%)
Total carbohydrates49 gm (16%)
Dietary fibre2.7 gm (10%)
Sugar5 gm
14 more rows
8 Mar 2022

Can I eat pav bhaji everyday? ›

No, Pav Bhaji is not healthy at all. Pavbhaji is prepared in butter, samosa panipuri ragda are fried in oil which contains fats and all the food items are very less in fibre or even without fibrso it is never easy to digest all these food items and you can consider them as junk food.

What is the healthiest street food? ›

Here are 5 street foods that are surprisingly healthy:
  1. Kulle Chaat. When health experts suggest snacking on fruits and veggies like cucumber when hunger strikes at odd hours, we choose to ignore it. ...
  2. Wheat Momos. ...
  3. Dahi Bhalla. ...
  4. Bhel Puri. ...
  5. Bhutta.
11 Sept 2022

Is pav good for diabetics? ›

Can diabetics, heart patients and over weight individuals have Oil Free Vada Pav? No, this recipe is not good for diabetics, heart and weight loss. Here are some Healthy Indian snack options.

Can I eat pav bhaji once a week? ›

Vada pav, bhaji pav, pav bhaaji, dabeli, bhurji pav--all your favourite snacks have pav in common. If you are eating these on a regular basis, you need to think twice. Nutritionist Urvashi Sawhney from Delhi tells you why eating pav is not a healthy idea.

Can I use a fork to mash potatoes? ›

More Easy Ideas for Mashing Potatoes Without a Masher

If so, then you can actually use a large fork on cubed, freshly boiled potatoes drizzled in warm cream and melted butter to break and fluff them up until they're as smooth or as chunky as you like them.

Can I use a blender to mash potatoes? ›

Blending an all-potato mash—even with the precision of a hand blender—runs the risk of releasing too much starch, creating a gluey, sticky mess. But with other produce incorporated into the mix, an immersion blender is a great way to get everything exactly as smooth as you'd want without overdoing it.

Can I use a grater instead of a potato ricer? ›

If you do not have a potato ricer at home, then you could simply use a fine grater in order to complete your recipe. Although, you should know that if you want to finely grate your potatoes, you will need to ensure that you are boiling them correctly.

What happens when you put too much milk in mashed potatoes? ›

But if you've made them a little too runny for your taste, don't worry! You don't have to throw them out just yet. To thicken mashed potatoes, you can add a thickening agent like cornstarch, flour, powdered milk, or tapioca. Add one tablespoon at a time until you reach your desired consistency.

Why do you put eggs in mashed potatoes? ›

It marries the hydrophilic with the hydrophobic, creating a smoother mash while adding a tiny bit of sweetness and tang. Mayo mashed potatoes do not taste like mayo (unless you add too much). Similarly, egg yolk mashed potatoes do not taste like egg yolks, though they certainly are yellow. They don't taste creamy.

Do you have to add milk to instant mashed potatoes? ›

Yes, you can definitely make instant mashed potatoes without using any milk, as there are some other things that you can use instead. If you are not bothered about the creaminess that you get when you use milk, then you could even use a simple alternative like water instead.

Why Soak potatoes in cold water before cooking? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Should you peel potatoes before boiling? ›

Just give them a good rinse to remove any dirt and cut out any blemishes you see. Some people may prefer to peel the potatoes before boiling, but we would recommend you leave the skins on. This ensures that the nutrients and flavours are not lost during cooking and you get all those lovely vitamins too.

When boiling potatoes do you boil the water first? ›

Always start potatoes in cold water.

Dropping them into boiling water is a bad idea because the hot water will cook the outsides of the potatoes faster than the insides, leaving you with unevenly cooked taters.

Why is it called Pav Bhaji? ›

Pav Bhaji is a fast food dish from Mumbai (Bombay), India, consisting of a vegetable curry (bhaji) cooked in tomato gravy and served with a soft bread roll (pav).

Why is bread called pav? ›

The craziest story about the origin of the word pav is that it was so named because the dough was kneaded using the feet (paon in Hindi) — and not the hands — to speed up the work and keep pace with the demand! Pav comes in two varieties — crusty dry Kadak Pav and soft moist Naram Pav.

Which state dish is Pav Bhaji? ›

Pav bhaji (Marathi : पाव भाजी) is a fast food dish from India consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav). Its origins are in the state of Maharashtra.

Who made first Pav Bhaji? ›

Thus there is Wada-pav; kheema-pav; anda-pav: and for those on a shoe string budget, just 'chai' and pav! There was also in the 60s this young man called Sardar Ahmed who stood outside a Mill gate selling fruits, and later fruit juice to the famished workers.

Who made the first Pav Bhaji? ›

Since pav bhaji is an important part of Mumbai's street food culture, let us talk about Sardar Ahmed, who introduced pav bhaji to the city, around 52 years ago. As stories have it, this man used to stand outside mills and sell vegetables.

Is Pav Bhaji Portuguese? ›

The roots of Pav Bhaji can be traced back to Portugese, where the dish is said to be originally made. The Portugese used to make bhaji by combining several different vegetables together.

Who invented pav in India? ›

Vada pav
A plate of vada pav with seasoning of red chilli powder and a green chilli.
Alternative namesvada pao, wada pav, wada pao, pao vada, pav vada, pao wada, pav wada, batata wada pav
Created byAshok Vaidya and Sudhakar Mhatre
Invented1966
Main ingredientsDeep-fried fritter made of mashed potato and spices, bread bun
4 more rows

Is pav better than bread? ›

Pav is stretchier than regular bread and has a delicious yeast-like taste. The aroma of pav making is also quite distinct and pleasant. There are two types of pav -- kadak (hard shell with a soft interior) and naram (soft pav).
...
Pav health benefits and nutrition facts: Is it healthy?
NutrientsMeasure (Daily Value)
Vitamin B65%
Cobalamin0%
Magnesium6%
15 more rows
8 Mar 2022

What is Indian bread called? ›

While rice is the staple of South India, roti (or chapati bread) is the staple of North India. It is unleavened bread prepared with whole wheat flour on a tawa or griddle, and it's an integral part of everyday meals.

When did Pav Bhaji popular? ›

Today's version of Pav Bhaji, however, rose to the fore sometime in the late 70s when the dish gained fast popularity amongst the Gujarati community in Mumbai with added elements like butter, cheese and various chutneys catching up with time.

Which city is famous for its Pav Bhaji & vada pav? ›

Pav bhaji and vada pav, the staple street food of Mumbai, are finding a place on the plates, and hearts, of many Pakistanis.

What is famous food of Maharashtra? ›

The most-popular forms are bhaji, vada pav, misalpav and pav bhaji. More-traditional dishes are sabudana khichadi, pohe, upma, sheera and panipuri. Most Marathi fast food and snacks are lacto-vegetarian.

Who is owner of Sardar Pav Bhaji? ›

Speaking to The Quint, Nissar Ansari, the owner of Sardar Pav Bhaji, said, “My father wanted to serve something that was more like a meal but was available at the price of a snack dish. Something that was easy to eat standing, but was yet fresh and healthy.

In which state POHA is famous? ›

As it turns out, Poha initially originated in Maharashtra. Under the regime of the Holkars and the Scindias, the coloquial dish gained widespread appeal amongst the people. When the rulers came from Maharashtra to Madhya Pradesh, they took over Indore and brought with them Poha and Shrikhand, among other things.

Is Pav Bhaji a Marathi food? ›

Pav bhaji (Marathi: पाव भाजी) is a fast food dish that originated in Marathi cuisine. It is native to Maharashtra and is popular in most metropolitan areas in India, especially in those of central and western Indian states[1] such as Gujarat and Karnataka.

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