By Aditi Saraswat
November 2, 2026
Mumbai-style pav bhaji gets its unique flavour from vegetables mashed directly on a hot tawa with generous butter and rich pav bhaji masala. Cook the bhaji until it thickens, with tomatoes adding tang and capsicum adding mild sweetness. Served with crisp, butter-toasted pav, some chopped onions by the side and lemon wedges, this street-food favourite makes a scrumptious meal.
3 medium potatoes, boiled and mashed 1 cup cauliflower florets, finely chopped ½ cup green peas, boiled 1 capsicum, finely chopped 2 tomatoes, finely chopped 1 onion, finely chopped 1 tbsp ginger-garlic paste 2 tbsp pav bhaji masala ½ tsp turmeric powder 1 tsp red chilli powder 1 tbsp lemon juice 3 tbsp butter, plus extra for serving 2 tbsp oil Salt to taste ½ cup water, or as needed Fresh coriander leaves, chopped 6 pav buns Lemon wedges and finely chopped onion, for serving
Boil potatoes and blanch cauliflower and peas until they turn soft. Mash everything while still warm, leaving a few small chunks to give some extra texture.
On a wide tawa, heat oil and butter and add chopped onions and ginger-garlic paste to it. Sauté until the raw smell fades away, and then mix in tomatoes and capsicum.
Mix in pav bhaji masala, turmeric, chilli powder and a pinch of salt. Cook until the tomatoes turn soft and the spices release their fragrance.
Add the mashed vegetables and water to this. Mash on the hot tawa, and let it simmer for about 5 to 7 minutes until it turns thick. Finish with lemon juice, chopped coriander and butter.
Slice the buns and toast them with butter and a little pav bhaji masala. Serve alongside the hot bhaji and chopped onion and lemon wedges.