Classic Pav Bhaji Recipe: Making the Famous Indian Street Food at Home

Liputan6.com, Jakarta - Indian food is famous all around the world. Many people love it because it uses rich spices, colorful ingredients, and bold flavors. From creamy curries to grilled snacks, Indian cuisine offers many exciting dishes. If you enjoy spicy and buttery street food, trying a pav bhaji recipe is a great choice.

Pav bhaji is one of the most popular street foods in India. It is a mashed vegetable curry cooked with butter and special spices, served with soft bread rolls called pav. The curry is thick, rich, and full of flavor. Vendors usually cook it on a large flat pan, making it fresh and hot for customers.

Today, you do not need to travel to India to enjoy this dish. In this article, we will share the classic pav bhaji recipe and tips so you can prepare this popular Indian street food at home. We will also talk about how to store the leftovers so it can last longer. Let's start cooking.

This classic pav bhaji recipe is perfect for those who want to cook Indian street food at home.

Ingredients

For the Bhaji (Vegetable Curry):

- 3 medium potatoes, boiled and mashed

- 1 cup cauliflower, chopped

- 1/2 cup green peas

- 2 tomatoes, finely chopped

- 1 onion, finely chopped

- 1 capsicum, finely chopped

- 3 tablespoons butter

- 2 tablespoons pav bhaji masala

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- Salt to taste

- 2–3 cups water

- Fresh coriander leaves, chopped

For the Pav (Bread Rolls):

- 6 pav bread rolls

- 2 tablespoons butter

- A pinch of pav bhaji masala (optional)

Instructions

1. Boil the Vegetables: Boil potatoes, cauliflower, and green peas until they become soft. Once cooked, mash them together using a potato masher. Make sure the texture is smooth but still slightly chunky for better taste.

2. Cook the Base Masala: Heat butter on a large pan. Add chopped onions and cook until they turn light golden. Then add capsicum and sauté for a few minutes until slightly soft.

3. Add Tomatoes and Spices: Put chopped tomatoes into the pan. Cook until they break down and become pulpy. Add pav bhaji masala, turmeric powder, red chili powder, and salt. Mix well so the spices blend evenly.

4. Combine Vegetables: Add the mashed vegetables into the pan. Mix everything thoroughly so the spice mixture coats all the vegetables.

5. Adjust Texture: Pour water slowly while stirring. Mash again on the pan to create a thick, smooth curry. Let it simmer for 10–15 minutes so the flavors develop fully.

6. Finish With Butter and Herbs: Add a small cube of butter on top and sprinkle chopped coriander leaves. Stir gently before turning off the heat.

7. Toast the Pav: Slice pav bread horizontally. Heat butter on a flat pan, sprinkle a little pav bhaji masala if desired, and toast the bread until golden and slightly crisp.

8. Serve Hot: Serve the bhaji with toasted pav, chopped onions, lemon wedges, and extra butter on top if you like.

Making a delicious pav bhaji recipe at home becomes easier when you use the right cooking techniques. These practical tips will help improve flavor, texture, and overall presentation.

1. Use a Mix of Vegetables for Depth: Adding carrots or beetroot in small amounts can enhance both color and natural sweetness. This method improves visual appeal while keeping the traditional street‑style flavor balanced.

2. Mash on the Pan, Not Only Before: Street vendors mash vegetables directly on the hot pan while cooking. This technique helps spices blend more deeply and creates a smoother, richer curry texture.

3. Cook on Butter, Not Oil: Butter gives pav bhaji its signature street‑food richness and aroma. Cooking only with oil can reduce flavor depth and make the final dish taste less indulgent.

4. Let the Bhaji Simmer Longer: Allowing the curry to simmer slowly helps vegetables absorb spices fully. This step also thickens the consistency and develops a deeper, more blended flavor profile.

5. Add Butter at Multiple Stages: Adding butter during cooking and again at the end builds layered richness. This method creates a glossy finish and enhances the overall mouthfeel of the bhaji.

6. Toast Pav on the Same Pan: Toasting bread on the same pan used for bhaji allows it to absorb leftover butter and मसाला. This adds extra flavor and gives the pav a street‑style taste.

7. Control Spice Heat Separately: Instead of making the curry overly spicy, serve green chilies or chili flakes on the side. This lets each person adjust heat levels to their comfort.

When you make a large batch using a pav bhaji recipe, you may have leftovers. But as long as you store it properly, you can keep the dish safe and tasty for later meals.

First, allow the bhaji to cool down at room temperature before storing. Next, transfer the bhaji into an airtight container. Store it in the refrigerator if you plan to eat it within two to three days. The flavors often become deeper the next day, making it even more delicious.

For longer storage, you can freeze the bhaji. Use freezer‑safe containers and leave a little space at the top because the curry expands when frozen. It can last up to one month.

When reheating, add a small amount of water and butter while warming it on the stove. Stir well to bring back the smooth texture. Toast fresh pav before serving so the bread stays crisp and fresh.