February 27, 2011

Pav Bhaji

Pav Bhaji needs no introduction, nor any special reason to eat them too :) The undisputed king of street food in India, Mumbai's Pav Bhaji seems to have made headlines in global cuisine. Essentially spicy veg gravy with bread, this finger-licking food turns exotic with each spoonful of butter added to make it hearty & heady.

Now I hate to do this, but the best ever Pav Bhaji seems to be from the Sukh Sagar in Jayangar 4th block (much before it was renovated).. My mom and sis used to say that I always felt hungry just passing by that restaurant.. In fact, it was the Holy Grail of our family when Dad, mom sis & me used to visit Sukh Sagar every 10th of the month just after my parents' paypacket was full, and I fondly remember this ritual ran for almost a decade and a half with eager eyes and hungry tummies for Pav Bhaji, Ragada Patties (another favourite), Special Bhel (sprinkled with freshly coconut and raw mango slivers) to end it all with Fruit Salad-Ice Cream !! Amen :) to have those days once again !

Today's Pav Bhaji was more on-the-spot decision stuff. I had all the ingredients with me, and 'S' gladly brought the Pav buns on his way home from work. I had about 40 minutes to leave home for a Classical music Concert, and this seemed the best option to eat and then fill one's senses with the music later :-)

For the food afficionados, I have also included a link here on the street way of making Mumbai Pav Bhaji.. Its quite a treat watching them make it, as much as eating it too, with dollops of butter floating and adding to your waistline. Mine today however, is a low cal version (ok relatively speaking)

Update: Sending this to Sanyukta's Cooking with Whole foods (Tomato) event originally started by Kiran (Kiran's Announcement Page)

Preparation Time: 20 mins. Cooking Time: 20 mins
Serves : 4


  • Mixed boiled & diced vegetables - 3 cups
  • Onions sliced - 3
  • Capsicum diced - 1 large
  • Tomatoes - 5 large
  • Turmeric - 1/2 tbsp
  • Ginger Garlic paste - 1/2 tbsp
  • Pav Bhaji Masala - 2 tbsp (I used Everest brand)
  • Salt - to taste
  • Oil - 3 tbsp
  • Pav Buns - 2 laadis (about 12 pieces)
  • Nutralite / Light fat butter - 1/2 stick
  • For garnish : Green coriander, lime wedges and Chopped onions


1) Wash, cut and boil the vegetables (I used carrots, beans, peas, potatoes & cauliflower). Drain and retain the water (about 3/4 cup is adequate)
2) In a skillet / shallow pan, add oil. When hot, add ginger garlic paste and fry well. Now add chopped capsicum.  Also add a paste made out of blanched tomatoes and onions and stir well till the raw smell disappears.
3) When this paste turn translucent, add turmeric, pav bhaji masala, salt and the water from the boiled vegetables and simmer for 5 - 6 minutes.
4) When the capsicum turns tender, add the boiled & mashed veggies and stir once more.
5) Check for salt / extra pav bhaji masala if required.
6) In a tava, layer the butter-smeared Pav Buns and toast till slightly crisp
7) To serve, arrange two buns on a plate. Serve Bhaji on the side garnished with green Coriander and lime wedges.

a) To make your Pav Bhaji more healthy, add sprouted moong / green gram as well
b) Street food Pav bhaji is tasty as it is heavy on butter . However, If you are keen, you may also substitute the above mentioned butter with just a film of oil and grill them slightly in a batch.
c) If you are planning to serve Pav Bhaji for a party, you may make the Bhaji in advance and refrigerate to be thawed with a serving of butter.


  1. This looks too delicious.
    Every week Monday- Friday Any One Can Cook will be opened, so you are always welcome to link your recipes. Looking forward to your delicious entries :)

  2. Yummmmmmmmmm....... I had been thinking of making pav bhajis from a long time.... Your recipe has come in handy..... Thanks for dropping by my blog.... Loved your blog too...

  3. Hey Kalli,

    Nice blog! The pav bhaji brought back sooo many memories:) For 3 yrs or so, I remeber being part of the amazing ritual..



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