Mumbai Spl Pao Bhaji | Pav Bhaji | बाज़ार जैसी पाव भाजी बनाने की विधि | Kunal Kapur Street Food

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 3.2M views Feb 18, 2023

ऐसा कोई इंसान आजतक नहीं देखा जिसे पाव भाजी न पसंद हो। Pao Bhaji is a popular street food in Mumbai, India, and is enjoyed by millions worldwide. It is a vegetarian dish made with a variety of vegetables, including mashed potatoes, tomatoes, onions, and a special blend of spices, served with soft bread rolls called "Pao." In this video, I will take you to step by step through my Pao Bhaji recipe, sharing expert tips and techniques to help you recreate the dish at home. From the selection of vegetables to the right blend of spices, I will share all my secrets to creating the perfect Mumbai special Pao Bhaji.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Bhaji (pressure cook)

Cauliflower, florets (फूलगोभी) - 1½ cups
Carrot, sliced (गाजर) - ½ cup
Beetroot, diced (चकुंदर) - ¼ cup
Capsicum, roughly cut (शिमला मिर्च) - ½ cup
Ginger, sliced (अदरक) - 4-5 nos
Garlic cloves (लहसुन) - 4 nos
Green chilli (हरी मिर्च) - 1 no
Potato, diced (आलू) - 2½ cups/ 250 gms
Oil (तेल) - 1 tbsp
Butter (मक्खन) - 3 tbsp
Salt (नमक) - to taste
Pav bhaji masala (पाव भाजी मसाला) - 1 tbsp
Green peas (हरी मटर) - ½ cup
Water (पानी) - 3 cups

For Bhaji Masala

Butter (मक्खन) - 3 tbsp
Oil (तेल) - 1 tbsp
Onion, chopped (प्याज) - 1 cup
Ginger Garlic paste (अदरक लहसुन पेस्ट) - ½ tbsp
Turmeric (हल्दी) - ½ tsp
Kashmiri chilli powder (कश्मीरी लाल मिर्च) - 1 tbsp
Green chilli, chopped (हरी मिर्च) - 1 no
Pav bhaji masala (पाव भाजी मसाला) - 2 tbsp
Salt (नमक) - to taste
Tomato, chopped (टमाटर) - 1½ cups
Tomato puree (टमाटर प्यूरी) - ¼ cup
Capsicum, chopped (शिमला मिर्च) - 2 tbsp
Salt (नमक) - to taste
Kasoori methi (कसूरी मेथी) - ½ tsp
Coriander chopped (धनिया पत्ता) - handful
Water (पानी) - as required
Salt (नमक) - to taste
Coriander chopped (धनिया पत्ता) - handful
Chaat Masala (चाट मसाला) - 1 tsp
Butter (मक्खन) - 1 tbsp
Green chilli, chopped (हरी मिर्च) - ½ no

For Masala Pav

Butter (मक्खन) - 1 tbsp
Pav bhaji masala (पाव भाजी मसाला) - ½ tsp
Coriander chopped (धनिया पत्ता) - handful
Bhaji (भाजी) - 3-4 tbsp
Pav (पाव) - 6 nos

For Garnish

Onion, chopped (प्याज) - handful
Lemon wedge (नींबू) - few
Fried green chilli (तली हरी मिर्च) - a few

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Mumbai Spl Pao Bhaji?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.