Easy Pav Bhaji (Mumbai Street Food)

In a pressure cooker, add green peas, cauliflower, and carrots with 1 cup of water. Pressure cook for 1 whistle, then let the pressure release naturally. You can boil the potatoes along with the vegetables if preferred.

Heat 1 tbsp butter and 2 tbsp oil in a kadhai or pan over medium heat.

Add cumin seeds and let them crackle.

Add chopped onions and sauté for 3–4 minutes until translucent.

Stir in ginger, garlic, and green chillies. Sauté until the raw smell disappears.

Add tomato puree and cook for 2-3 minutes. If using fresh tomatoes, add ¼ cup water and cook until softened.

Mix in pav bhaji masala, red chilli powder, turmeric, salt, and crushed kasuri methi. Add ¼ cup water and cook until the masala releases oil.

Add chopped capsicum and cook for 1 minute.

Add boiled potatoes and the cooked vegetables. Mash everything together using a potato masher until well combined.

Add lemon juice and 1 cup of water. Mix well, cover, and let it simmer for 15 minutes, stirring occasionally.

Turn off the heat. Stir in the remaining 1 tbsp butter and garnish with chopped coriander. Let the bhaji rest for a few minutes before serving.

Slice the pav buns horizontally.

Brush with butter on both sides. Optionally, sprinkle a pinch of pav bhaji masala.

Toast on a hot pan until golden and crispy on both sides.

Serve the hot and buttery bhaji with toasted pav.

Top the bhaji with a dollop of butter, chopped onions, and fresh coriander.

Serve with lemon wedges on the side for that extra tang.