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Authentic Indian Pav Bhaji Recipe

Authentic Indian Pav Bhaji Recipe

Pav Bhaji is a total crowd-pleaser with its mouth-watering flavours. One just can’t stop themselves from eating this spiced vegetable mix alongside soft buttery rolls.

Origins of Pav Bhaji

Do you ever wish you knew the backstory behind a dish you ate?

There are many delicacies to taste in Mumbai’s 233 square meter street food market, arguably more than anywhere else.

The island is a culinary universe packed with gastronomic delights. In keeping with the city’s cosmopolitan reputation, the city’s street food takes on many identities and avatars.

Pav Bhaji is probably Mumbai’s most popular street food dish.

The combination of hot, spicy, and flavourful bhaji, coupled with slivers of lime and crispy onions, accompanied by buttery pavs, just off-the-Tawa, is a street-food classic.

Despite the popularity of the now popular fast food item, very few people know its humble beginnings.

In all likelihood, Pav Bhaji can be considered the first South Asian dish to be associated with the term fast food.

Many incorrectly attribute the origins of this dish to Gujarat, but it was created by the street vendors of Mumbai back in the 19th century.

It was a makeshift fix, not an invention, that gave birth to Pav Bhaji.


Market demand for cotton was extremely high during the American Civil War. As a result, traders and workers were busy at the Bombay Cotton Exchange and in textile mills.

As a result of the time difference, the traders in the United States market would spend dealing in the late hours of the night.

Despite their tireless efforts to meet the growing demand for Indian cotton on European markets, these laborers often went hungry as they had very little time for a decent meal.

Workers typically left early for their shifts and returned late, leaving their wives with little time to prepare a decent meal for their husbands.

The hectic schedules at work and the unpleasant hours took a toll on their everyday meals. Their hunger prompted them to look for options in the area around their workplace.


In response to the increased demand, street food vendors began working such late hours. In the end, however, they could not keep up with demand because of odd hours and a lack of ingredients. It was then that one of the vendors decided to create this unique dish.

Pav Bhaji, the street food we are familiar with today, was born as a result of meeting this necessity of ensuring the man of the house is not hungry while keeping the machines working.

Various vegetables, such as potatoes, onions, carrots, cabbage, green peas, or whatever else was available, were prepared in a peculiar mix of spices and served with leftover soft bread rolls, pavs.

The availability and convenience of Pav Bhaji contributed to its popularity in the city.

Nevertheless, the present-day version of Pav Bhaji only came into the limelight in the late 70s, when the dish gained fast popularity among the Gujarati community in Mumbai, with additional ingredients like butter, cheese, and various chutneys catching up with time.


However, the basic elements of the modern dish – potato, onion, tomato, peas, and occasionally cauliflower or broccoli – remain the same.


Pav Bhaji Recipe

Prep time: 10-15 minutes   Cook time: 30-35 minutes   Serves: 4



For Bhaji:

3 boiled and mashed potatoes

1 cup chopped cauliflower

3 finely chopped tomatoes

1 finely chopped onion

½ finely chopped capsicum

¼ cup green peas

2 tbsp butter

¼ tsp turmeric

2 tsp Kasuri methi

1¼ tsp Kashmiri red chilli powder

1½  tsp pav bhaji masala

10-12 chopped french beans

1 tsp ginger garlic paste

3 tbsp finely chopped coriander

Salt as required

Water to adjust consistency


For Pav:

4 tsp butter

8 pav/rolls


  1. Add the potatoes, green peas, french beans, and cauliflower to a pressure cooker and let it boil for about five to six whistles on a medium flame.
  2. Once the pressure has released, open the cooker to ensure all the vegetables have been cooked.
  3. Heat 1 tbsp butter in a large pan on a medium flame and add onions. Saute until they are translucent.
  4. Now add the ginger-garlic paste and continue to saute till the raw aroma of both goes away.
  5. Add tomatoes and saute till they turn mushy.
  6. When tomatoes turn soft, add capsicum and saute for about 2 minutes. (Cook the capsicums till slightly crunchy)
  7. Add the ground spices, turmeric, Kashmiri red chilli powder, pav bhaji masala, and give it a good stir.
  8. Add all the cooked vegetables from the pressure cooker and mash the bhaji.
  9. Add salt according to your taste and add water if the bhaji looks dry. The consistency of the bhaji is neither too thick nor too thin.
  10. Let the bhaji simmer for about 10 minutes while you stir occasionally. Garnish it with coriander leaves.
  11. In the meantime, slice the pav in half with one side intact. Spread butter all over the pav.
  12. On a low flame, place the shallow frying pan and add the pav. Let it absorb the butter on one side, flip it over and repeat.
  13. Place the cooked pav on a plate. And you are ready to serve. Serve the pav bhaji with sliced onions and lemon wedges.

Indian Pav Bhaji Recipe

Featured Image Credits: Unsplash

About the Author

Shristi Patni

Shristi Patni

Content Writer

Shristi is a content writer and owner of F and B Recipes and Snazzy Women. When not writing, she can be found reading or trying new recipes.

How to Make Jalebi at Home

How to Make Jalebi at Home

Just like Gulab Jamun, you can easily prepare crunchy and crispy Jalebi at home.

With time and practice, you can prepare the best jalebi at home.

The recipe in this article is so easy to prepare that you can prepare the sweet jalebi loaded with sugar and flavours at home in just a few steps.

Doesn’t that sound delectable?

Let’s dive into a super easy jalebi recipe that you can prepare at home.

How to Make Jalebi at Home

Indian food is incomplete without Jalebi and we can’t possibly think of celebrating a festival without them.

They’re one of the most popular Indian sweets and can be made in under 30 minutes. Our recipe guarantees delicious, juicy and crisp Jalebis that will delight your guests.

Jalebi is a spiral-shaped juicy and crisp Indian sweet made using sugar syrup, gram flour and all-purpose flour. It’s also known as Zalebia, Jilipi and Jilapi. To make Jalebis, a batter is prepared. It’s then fermented to acquire that unique flavour. This batter is then poured in hot oil in the shape of concentric circles or spirals.

In certain parts of India such as Indore, it’s eaten as breakfast. They’re served along with dishes such as Pohe.

It’s common to find vendors and sweet shops serving Jalebis at the crack of dawn. Therefore, it’s one of those recipes that we can’t resist. You can easily make them at home even if you’re a beginner.

In fact, if you’re not fond of cooking or are in a rush, then you can skip the traditional method of fermenting the batter and opt for the instant version that’s available at most grocery stores.

Traditional Jalebi Recipe

Servings: 10

Total time required: 30 minutes

3 cups all-purpose flour
½ cup cornflour
2 cup hung curd
1 ½ pinch baking soda
½ cup ghee
2 cup sunflower oil
3 cup sugar
3 cup water
5 strand saffron
4 drops of rose essence
½ teaspoon powdered green cardamom
½ teaspoon edible food colour


1. Prepare the jalebi batter at night for fermentation.

  • In a bowl, mix all-purpose flour, cornflour, and baking soda. Add food colour and ghee to the mixture.
  • For thickness, add water and hung curd. Mix it gently until it has a flowy consistency.
  • Add a little bit of ghee. It will give you the perfect aroma and will make the jalebi even more delicious.
  • Now keep it aside for 9–10 hours for fermentation.
  • Fermentation will give the jalebi crispness and will add a “khatta” taste to the jalebi.
  • To prepare sugar syrup, add water to a pan and heat it on a medium flame.
  • Gently add sugar to the pan and mix it until it dissolves.
  • Simmer it until it gets the consistency you like. Now add rose essence, some saffron, and cardamom powder to give flavour to the jalebi.
  • Stir well.

2. Deep fry the Jalebis.

  • Take a pan and heat some oil on a medium flame for deep frying. Take a muslin cloth and fill it with the jalebi batter. Poke a tiny hole in the cloth.
  • Squeeze the cloth to get concentric circles.
  • Make sure you move the cloth from inside to outside to get perfect circles.
  • Fry the jalebis until they are crisp and golden.

3. Soak the Jalebis in Sugar Syrup for 2-3 minutes.

  • Soak the jalebis in sugar syrup. Make sure that the sugar syrup is just warm. Don’t soak it in the hot syrup.
  • Take a try and line it with foil or butter paper. Place the jalebis on it.
  • If you want to add a little fancy touch, then you can decorate it with foil and serve it hot or warm.
  • To make it more delicious, you can serve it along with creamy Rabri.

The Takeaway

Make sure that your jalebis have the exact flowy consistency, as the right amount of consistency will make your jalebis more crispy and tasty.

If you’re living in a cold place, then ferment the jalebis for 24 hours instead of 10 hours.

I hope you will find this recipe super easy to prepare and that you can easily prepare it for breakfast or snack at home in just 30 minutes.

It will also taste like the one that you buy from your favourite sweet shop.

How to make Jalebis

Featured Image Credits: Pixabay

About the Author

Shristi Patni

Shristi Patni

Content Writer

Shristi is a content writer and owner of F and B Recipes and Snazzy Women. When not writing, she can be found reading or trying new recipes.

3 Delicious Indian Dinner Recipes

3 Delicious Indian Dinner Recipes

Have your midweek meals started looking a bit the same these days? Spice them up with these 3 delicious Indian dinner recipes. From indulgent curries served with tandoori rotis to mop all the delectable sauce to fragrant biryanis, there’s something for everyone!

1. Butter Chicken

Butter Chicken - Indian Dinner Recipes

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Also known as Murgh Makhani, it’s one of the most popular Indian curries in the world. Yet, it happens to be one of the easiest! The chicken is juicy and tender and the sauce is so flavorful that you’ll want it on a tap!

Serves: 3
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

For the curry:
1 ¼ tsp salt
3 tsp sugar
1 cup thickened/heavy cream
1 cup tomato puree
30 g butter

For the marinade:
750 g chicken thigh fillets, washed and cut into bite-sized pieces
2 cloves of garlic, crushed
3 tsp ginger, grated
1 tsp ground cumin
½ tsp cayenne pepper powder or chili powder
2 tsp garam masala
1 tsp turmeric powder
3 tsp lemon juice
½ cup full-fat plain yogurt
To garnish:
Coriander leaves, chopped

To serve:
White rice/basmati rice/tandoori roti/butter naan


  1. Combine all the marinade ingredients in a bowl. Use your fingers to apply the marinade on the chicken pieces until evenly coated. Cover and keep in the refrigerator for 3 hours or overnight.
  2. Heat butter in a large pan over high heat. Add all the chicken pieces without removing/shaking off the marinade (but don’t pour the leftover marinade into the pan).
  3. Cook the chicken pieces for 3 minutes or until they’re all white in color.
  4. Stir in the tomato puree, salt, sugar, and cream. Add the remaining marinade from the bowl into the pan. Reduce the flame to low and let it simmer for about 20 minutes.
  5. Garnish with freshly chopped coriander leaves and serve immediately with white rice/basmati rice/tandoori roti/butter naan.

2. Kashmiri Mutton Gosht Biryani

Kashmiri Mutton Gosht Biryani

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Kashmiri Mutton Gosht Biryani is an aromatic biryani that makes for a comforting and filling weekend meal.

Serves: 3
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Salt, to taste
12 tsp ghee
½ tsp saffron mixed with 3 tsp milk
¼ nutmeg, ground
1 tsp turmeric powder
2 tsp garam masala
2 tsp chili powder
3 tsp cashew nuts
2 tsp shahi jeera
4 cloves
2 cinnamon sticks
½ kg mutton, cubed
2 green cardamom
2 black cardamom
½ cup yogurt
½ kg rice
1 cup coriander and mint leaves, chopped


  1. Mix salt, turmeric powder, chili powder, and curd in a bowl. Use your fingers to apply the marinade to the meat until evenly coated. Cover and refrigerate overnight or at least for 3 hours.
  2. Cook the basmati rice until half done. Drain the water and keep it aside.
  3. Heat ghee in a large pan over high heat. Add shahi jeera, bay leaf, cinnamon, green and black cardamoms, garam masala, and ground nutmeg.
  4. Stir in the marinated meat and fry until the curd is well-absorbed and the mix has turned brown.
  5. Add water to cook the meat. Continue to cook until the meat turns tender. Remove from fire and keep aside.
  6. Divide the rice into two equal portions. Add the saffron milk to one portion, half the meat, and half the mint and coriander leaves at the bottom of the pot. Mix well.
  7. Cover it with the remaining meat and rice.
  8. Sprinkle the remaining mint and coriander leaves and cashews on top.
  9. Shut the pot tightly and cook on low heat for 40-45 minutes.
  10. Serve with raita and pickle of your choice.

3. Aloo Gobhi

Aloo Gobhi - Indian Dinner Recipes

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Serves: 3
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

1 cup potatoes, washed, cubed, and immersed in water
180 g cauliflower florets, lightly boiled
6 tsp oil
½ tsp salt
5 tsp coriander leaves, finely chopped
1 green chili, slit lengthwise
3 tsp ginger-garlic paste
½ cup tomatoes, finely chopped
¾ cup onion, finely chopped
1 tsp dried fenugreek seeds
1 tsp red chili powder
¾ tsp coriander powder
1 tsp garam masala
¼ tsp turmeric
½ tsp cumin seeds


  1. Heat oil in a frying pan and add cumin seeds. Add ginger-garlic paste once they start sizzling and saute for half a minute.
  2. Add onions and cook until they’re transparent.
  3. Toss in the green chili and potatoes. Cover and cook for 3-5 minutes or until they’re half done.
  4. Give it a good stir before adding the cauliflower florets. Continue to cook for 3-4 minutes. Add the spices and stir again. Cover and cook until tender.
  5. Mix in the salt and continue to cook covered on low heat until the potatoes turn soft and are fully cooked.
  6. The vegetables will start releasing moisture and cook quickly at this stage. Be careful as you want to keep the florets crunchy and not mushy.
  7. Add the dried fenugreek seeds and tomatoes. Cook on a medium-high flame for 3-4 minutes or until the tomatoes are cooked.
  8. Garnish with freshly chopped coriander leaves and serve immediately with rice or roti.

Featured Image Credits: Pixabay

Shristi Patni

Shristi Patni

Content Writer

Shristi is a content writer and owner of F and B Recipes and Snazzy Women. When not writing, she can be found reading or trying new recipes.