Mumbai Street Pav Bhaji
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Mashed mixed vegetables cooked with pav bhaji masala butter and lemon — iconic Mumbai pav bhaji.
Pav bhaji is a mash of boiled vegetables cooked in butter with pav bhaji masala, served with toasted pav. Mumbai versions are red and rich. At home you can control the butter and keep the flavour.
Ingredients
How to Make It
Boil mash veg.
Cook masala butter.
Toast pav; serve with onion lemon.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable-heavy street classic. Measured butter; pile onion salad.
A mix of potato, cauliflower, peas and tomato gives the bhaji its thick texture. The masala brings the flavour, so the butter is there for richness only.
Pro Tips
- →Soft mash.
- →Bold masala.
- →Hot serve.
- →Boil the vegetables until very soft and mash them with a masher.
- →Cook the masala in butter until the oil separates.
- →Toast the pav on the same pan so it soaks up the leftover butter.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Less butter.
- 2Paneer fold.
- 3Add a little grated beetroot for colour.
Frequently Asked Questions
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