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Mumbai Street Style Pav Bhaji

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 20 minsscheduleTotal: 30 minsoutdoor_grillPressure-cookedlocal_fire_departmentMedium
Allergens:warningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:30
  • Chop 3 tomatoes, wash 0.5 cup green peas, and peel and cube 3 potatoes, 2 carrots, and 0.5 beetroot
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Watch out

Cut the vegetables into even sizes

otherwise, they will cook unevenly in the pressure cooker

Ingredients:Tomato (3 piece)green peas (0.5 cup)potato (3 piece)carrot (2 piece)beetroot (0.5 piece)
Tools:knifecutting board
02
Active Cooking
00:00:34
warningStay safe

The pressure cooker body gets extremely hot during heating; always use oven mitts when moving or opening it to avoid severe burns.

  • Heat a pressure cooker
  • Add 2 tbsp oil and 1 tsp cumin seeds until sizzling, then add 1 tsp Pav Bhaji Masala
  • Quickly add 3 chopped tomatoes, followed by the carrots, beetroot, potatoes, 0.5 cup green peas, and 1 tsp salt, stirring for 10 seconds
  • Pour in 500ml water, cover the cooker (without the whistle), cook on high heat for 2 whistles, then simmer on low for 2 minutes before turning off the heat
local_fire_departmentHigh to low heat, about 15 minutes
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Watch out

Add the tomatoes immediately after the spices

otherwise, the dry spices will instantly burn and taste bitter

Ingredients:oil (2 tbsp)cumin seeds (1 tsp)pav bhaji masala (1 tsp)Tomatocarrotbeetrootpotatogreen peasSalt (1 tsp)water (500 ml)
Tools:stovepressure cooker
03
Preparation
00:02:36
  • While the pressure cooker is working, finely chop 3 onions and capsicum into small bits
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Watch out

Chop the onions and capsicum as finely as possible

otherwise, they won't soften and blend properly when sautéed

Ingredients:onion (3 piece)
Tools:knifecutting board
04
Active Cooking
00:02:53
  • Heat a large wok, add 1.5 tbsp oil and 3 tbsp butter
  • Once melted, add 1 cup chopped capsicum and 1 cup chopped onions, stir-frying on high for 2 minutes until soft and pink
  • Add salt to taste, 2 tsp Pav Bhaji Masala, 1 tsp Kashmiri red chili powder, 1 tsp crushed kasoori methi, chopped green chilies, coriander leaves, 1 tsp ginger garlic paste, and a pinch of red food coloring
  • Sauté on high for another 2 minutes until aromatic and oily, then squeeze in 0.5 lemon juice and pour in 1 cup water to boil
local_fire_departmentHigh heat, about 6 minutes
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Watch out

The onions and capsicum must be sautéed until completely soft and pink

otherwise, the spices will taste raw and grassy

Ingredients:oil (1.5 tbsp)butter (3 tbsp)Capsicum / Banana pepper (1 cup)onion (1 cup)Salt (1 tsp)pav bhaji masala (2 tsp)Kashmiri red chili powder (1 tsp)dried fenugreek leaves (1 tsp)green chili (2 piece)coriander leaves (3 tbsp)ginger garlic paste (1 tsp)red food coloring (1 piece)lemon (0.5 piece)water (250 ml)
Tools:spatulastovewok
05
Active Cooking
00:05:54
warningStay safe

Release pressure and be careful of steam when opening the pressure cooker to avoid scalding your face and hands.

  • Open the pressure cooker, verify the vegetables are tender, and pour them with their broth into the wok
  • Bring to a boil on high heat, and use a potato masher to vigorously mash the vegetables while boiling for 3 to 4 minutes until completely blended into a smooth, thick Bhaji gravy
local_fire_departmentHigh heat, about 4 minutes
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Watch out

The vegetables must be fully softened in the pressure cooker before pouring

otherwise, they will be difficult to mash into a smooth texture in the wok

Tools:potato masherwok
06
Active Cooking
00:08:04
  • Turn off the heat for the Bhaji and set aside
  • Heat a flat iron griddle (Tawa), add 1.5 tbsp butter, a pinch of coriander, and 0.5 tsp Bhaji
  • Slice 2 Pav bread rolls in half, press them onto the buttery spice mixture on the griddle, press down firmly with a spatula, and toast until golden and crispy
local_fire_departmentHigh heat, about 2 minutes
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Watch out

The griddle is extremely hot

place the bread rolls immediately after adding the butter, or the butter will instantly burn and turn black

Ingredients:butter (1.5 tbsp)coriander leavespav bread rolls (2 piece)
Tools:spatulaknifeiron griddle
07
Active Cooking
00:09:47
  • Reheat the Bhaji gravy (add a little water if too thick)
  • In a partitioned plate, arrange the toasted Pav, diced raw onions, and a lemon wedge
  • Ladle the piping hot Bhaji onto the plate, top with a small cube of butter and a pinch of coriander leaves to serve
local_fire_departmentMedium heat, about 2 minutes
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Watch out

If the Bhaji gravy is too thick upon reheating, add a little water to adjust

otherwise, it will be too dry for dipping

Ingredients:water (50 ml)onion (1 piece)lemon (0.5 piece)butter (1.5 tbsp)coriander leaves
Tools:serving plateladle

groceryAll Ingredients

oil3.5 tbsp
cumin seeds1 tsp
pav bhaji masala3 tsp
Tomato3 piece
potato3 piece
carrot2 piece
beetroot0.5 piece
green peas0.5 cup
Salt2 tsp
water750 ml
butter6 tbsp
Capsicum / Banana pepper1 cup
onion3 piece
Kashmiri red chili powder1 tsp
dried fenugreek leaves1 tsp
green chili2 piece
coriander leaves3 tbsp
ginger garlic paste1 tsp
red food coloring1 piece
lemon1 piece
pav bread rolls2 piece

blenderAll Tools Needed

knifecutting boardstovepressure cookerspatulawokpotato masheriron griddleserving plateladle