Mumbai Pav Bhaji
Griddled mashed vegetable bhaji loaded with butter, served with toasted pav.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Wide flat tawa
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22g
- carbs
- 68g
- protein
- 14g
Instructions
- 1
Boil the potatoes, cauliflower and peas. Mash them roughly together.
- 2
Melt butter on a wide tawa (flat griddle). Fry the onions, then cook the tomatoes until completely soft.
- 3
Add the pav bhaji masala spice blend. Cook until the butter separates at the edges.
- 4
Add the mashed vegetables with a little water. Keep mashing on the tawa for 10 minutes.
- 5
Toast the pav (soft bread rolls) in butter with a pinch of masala. Serve with lime and raw onion.
Chef's tips
Mash the bhaji on the tawa while it cooks so it becomes smooth and silky.
Ingredient substitutions
- Pav bhaji masala → Garam masala plus kashmiri chilli and amchur
- Pav buns → Soft dinner rolls or brioche slider buns
Storage
Bhaji keeps 3 days refrigerated and thickens as it sits.
Reheating
Loosen with hot water and reheat on the tawa with a knob of butter.
Common mistakes to avoid
- •Not cooking the tomatoes enough, leaving a raw taste
- •Not mashing enough, so the bhaji stays chunky
- •Using too little butter
Serving suggestions
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