Mumbai-style Pav Bhaji is a popular Maharashtrian street food consisting of mixed vegetables (potato, cauliflower, peas, capsicum) mashed and simmered in a spiced, buttery tomato gravy, served with butter-toasted pav (bread rolls), chopped onions, coriander, and lemon.
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19 ingredients
One serving is 1 plate (pav bhaji with 2 pav) · 440 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 442 kcal | 19% |
| Protein | 12 g | 22% |
| Total Fat | 19 g | 32% |
| Carbohydrate | 63 g | 21% |
| Fiber (Total) | 12 g | 40% |
| Vitamins & Minerals | ||
| Sodium | 1687 mg | 84% |
| Potassium | 728 mg | 21% |
| Calcium | 155 mg | 15% |
| Iron | 3 mg | 16% |
| Zinc | 0.72 mg | 6% |
| Vitamin A (RAE) | 59 µg | 6% |
| Vitamin C | 41 mg | 52% |
| Vitamin D | 2 µg | 12% |
| Folate (B9) | 41 µg | 14% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Green peas, puree; Chilli powder; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Boil the potato, cauliflower, carrot, and peas until soft. Drain and mash them lightly together.
Heat 0.75 tbsp butter in a large pan. Add chopped onion, ginger, and garlic, and sauté until onion turns soft.
Add chopped capsicum and sauté for 2 minutes.
Add chopped tomatoes and cook until soft and pulpy.
Add the mashed mixed vegetables to the pan. Mix well.
Sprinkle pav bhaji masala, chilli powder, and salt. Mix and mash continuously to combine everything.
Add water gradually; let the bhaji simmer and thicken on low flame, mashing as you go, until everything is well blended.
Check seasoning. Add half of the coriander and mix. Switch off the flame.
Heat a tawa or flat pan. Add 0.5 tbsp butter, slice pav horizontally and toast until golden and crisp on both sides.
To serve: Spoon the hot bhaji onto a plate, top with a dot of butter, garnish with remaining coriander, and serve with butter-toasted pav, chopped onion, and lemon wedges.
