Blog Details


Jan, 17 2024

Mumbai Street Style Pav Bhaji Recipe

In this homemade pav bhaji recipe, we first pressure-cooked the vegetables (cauliflower, green peas and carrots), that go into the pav bhaji. Then in a separate deep nonstick pan cook the chilli garlic paste, and saute the onions, capsicum and tomatoes. Added the kashmiri red chillies, and Pav Bhaji masala powder and cooked with some water. Buy Red Chilli powder today by visiting your nearest Spyran Retail outlet. Finally, we added the potatoes and pressure-cooked vegetables and cooked the Mumbai pav bhaji made at home.

Why make Mumbai pav bhaji made at home?

  1. Street vendors tend to use inferior quality vegetables which are not even cleaned properly. At home, we have the option to use the best quality of everything.
  2. Water used to clean vegetables is not filtered by street vendors.
  3. Everything is cooked in the open which leads to all kinds of infestation of the food despite it being hot.
  4. The butter used is believed to be half margarine and half butter to cut costs and will lead to heart issues.

We make homemade pav bhaji as a one-meal dinner. Traditionally pav bhaji is served with yummy ladi pav which is made of plain flour. We suggest you try and use homemade multigrain bread to have with your homemade pav bhaji. To buy Spyran Red Mirch powder at a competitive price from Spyran Retail and get it delivered to your doorstep, download the Spyran Mobile App today.

Prep Time : 10 minutes

Cook Time : 20-25 minutes

Total Time : 30-35 minutes


For The Pav:

  • 10 ladi pav
  • 5 tbsp butter

For The Bhaji:

  • 1 cup chopped cauliflower
  • ½ cup green peas
  • ½ cup chopped carrot
  • 2 tbsp butter
  • 1 cup finely chopped onions
  • ½ cup finely chopped capsicum
  • 2 tbsp red chilli-garlic paste
  • 1 cup chopped tomatoes
  • 1 ½ tsp Spyran Red Mirch powder
  • 1 ½ tbsp Spyran Pav Bhaji masala
  • ¼ tsp Spyran Haldi powder
  • 1 ½ cups boiled and mashed potatoes
  • Spyran Saltto taste
  • 2 tsp lemon juice
  • ¼ cup finely chopped coriander (dhania)

For Serving With Pav Bhaji:

  • ½ cup finely chopped onions
  • 5 lemon wedges

For Masala Pav:

  • 1 tbsp Butter
  • Prepared Masala
  • 2 Ladi pav


For the Bhaji:

  • Combine the cauliflower, green peas, carrot and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
  • Allow the steam to escape before opening the lid. Keep aside.
  • Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  • Add the capsicum and chilli garlic paste and sauté on a medium flame for 2 minutes.
  • Add the tomatoes, Spyran Red Chilli powder, Spyran Pav Bhaji Masala, Spyran Haldi powder and ¼ cup of water mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  • Add the potatoes, and cauliflower mixture along with the water and Spyran salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally and mashing it.
  • Add the lemon juice and coriander and mix well. Keep aside.

For the Pav:

  • Slit 2 pavs vertically and keep aside.
  • Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
  • Cook on a medium flame till they turn light brown and crisp on both sides.
  • Repeat steps 1 to 3 to cook more pavs. Keep aside.

For Masala Pav:

  • In a hot pan add butter, use the prepared masala that was kept aside to coat the pav inside out properly and then toast it. Set aside for further use.