Pav Bhaji is a beloved Mumbai street food, where a variety of vegetables are cooked and mashed into a flavorful, spicy bhaji. Served with buttery toasted pav (bread rolls), this dish is a crowd-pleaser.
This Hare Krishna pav bhaji version is free from onions and garlic, making it suitable for sattvic diets and offering to Krishna.
Pav Bhaji, prepared with fresh vegetables and aromatic spices, is a wholesome and hearty meal. This recipe includes a stand-alone Pav Bhaji Masala to enhance the flavors and to save you from needing to purchase a ready-made pav bhaji masala from an Indian grocery store.
By preparing and offering this dish with love to Krishna, we engage in the practice of bhakti, turning cooking into a spiritual act.
Serving Suggestions
Pav Bhaji pairs beautifully with various sides and accompaniments. Here are some ideas:
- With Buttered Pav: Serve alongside freshly toasted pav for the classic experience.
- With Rice: Pair the bhaji with basmati rice for a different take on the meal.
- As a Snack: Serve during gatherings or festive occasions for a delicious and satisfying snack.
These combinations foster a sense of community and togetherness, perfect for sharing with devotees.
History
Pav Bhaji originated as a quick meal for textile mill workers in Mumbai, and since then, it has become a beloved street food across India. This recipe modifies the traditional one to suit the needs of devotees following a sattvic diet, free from onions and garlic, and is made with devotion and love to offer to Krishna.
Interestingly, whenever I’ve made this at the Krishna House, at the Temple, for Yoga Studios, or during festivals and special occassions, nobody can tell the difference in taste from the original traditional recipe. Everyone insists it is the same recipe as what they get when visiting Mumbai (formerly Bombay).
Bhakti Thought
Pav Bhaji is more than just a meal; it represents creativity, nourishment, and devotion. When prepared and offered with love, even a humble dish like Pav Bhaji becomes extraordinary. The act of cooking with devotion connects us to Krishna, reminding us that food is not just sustenance but a spiritual offering.
PrintPav Bhaji Recipe (Mumbai Street Style): Hare Krishna Version
Pav Bhaji is a rich, delicious dish made from wholesome ingredients and spices. Cooking it with care and mindfulness aligns it with the principles of bhakti yoga, making it a perfect prasadam offering to Krishna.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 potatoes, peeled and chopped
- 250 g cauliflower, chopped
- 250 g cabbage, shredded
- ½ cup green peas
- 3 cups mixed vegetables (such as bell peppers, green beans, or zucchini)
- ½ tsp salt
- 3 cups water
- ½ tsp asafoetida (hing)
- 3–4 tbsp water (for cooking)
Masala
- 2 tbsp oil (for sautéing)
- ½ tsp pav bhaji masala (see recipe below)
- ½ tsp Kashmiri red chili powder
- 2 tbsp fresh coriander leaves, chopped
- 4 tomatoes, chopped
- ¼ tsp salt
- 1 large capsicum, chopped
- 1 tbsp coriander powder
- ½ tsp garam masala
- 1 tbsp Kashmiri red chili powder
- 2 tbsp pav bhaji masala
- 1 tbsp butter
- Salt to taste
Pav Bhaji Masala Recipe
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- 25 cloves
- 1 tsp black pepper
- 1 large black cardamom
- 6-inch cinnamon stick
- 2 bay leaves
- 12–13 dried Kashmiri red chilies
- ½ tsp salt
- ½ tsp black salt
- 1 tsp dry mango powder (amchur)
For Toasting Pav
- 1 tsp butter
- 1 pinch Kashmiri red chili powder
- 1 pinch pav bhaji masala
- Fresh coriander leaves, chopped
Instructions
Cook the Vegetables
In a large pot, add potatoes, cauliflower, cabbage, green peas, mixed vegetables, salt, and 3 cups of water. Boil until the vegetables are soft and tender. Drain the vegetables and mash them well, reserving some cooking water.
Sauté the Spices
Heat 2 tablespoons of oil in a large pan. Add ½ tsp pav bhaji masala, Kashmiri red chili powder, and coriander leaves. Stir until fragrant.
Add Tomatoes and Capsicum
Add the chopped tomatoes and salt to the pan. Cook until the tomatoes become a smooth mixture. Add chopped capsicum and cook for a few more minutes.
Combine and Simmer
Stir in the mashed vegetables, coriander powder, garam masala, Kashmiri red chili powder, and pav bhaji masala. Simmer for 10-15 minutes, adding some reserved cooking water if the bhaji is too thick.
Finish with Butter
Stir in 1 tbsp butter and adjust salt to taste. Garnish with fresh coriander leaves before serving.
Toast the Pav
Heat 1 tsp butter in a pan. Sprinkle a pinch of Kashmiri red chili powder and pav bhaji masala. Toast the pav until golden and crisp. Serve hot with the bhaji.
Method to Prepare Pav Bhaji Masala (Spice Blend)
Dry Roast: Dry roast the coriander, cumin, fennel, cloves, black pepper, black cardamom, cinnamon stick, and bay leaves on low heat until fragrant.
Grind: Grind the roasted spices with Kashmiri red chilies, salt, black salt, and dry mango powder into a fine powder.
Store: Keep the Pav Bhaji Masala in an airtight container for up to a month.
Notes
Spice Level: Adjust the chili powder to taste. Kashmiri red chili powder adds color without excessive heat.
Make Ahead: Pav Bhaji can be prepared in advance and reheated. The flavors meld and improve over time.
Freezing Tip: Pav Bhaji freezes well. Reheat with water as needed.
Nutrition
- Serving Size: 1 plate
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg