🛺 Scene One: Chowpatty, Rain, and Butter Everywhere
There’s a certain kind of chaos you only find near a Mumbai pav bhaji stall.
Two burners. Four hands. Ten bhajis going at once.
A massive tawa sizzling with mashed veggies, globs of butter, and a sprinkle of mystery masala.
Somewhere in the back, pavs are getting golden, greasy, and toasted to perfection.
And people — lots of people — all silently praying they get their plate next.
This is where I fell in love with Pav Bhaji.
Not at a restaurant. Not from a recipe book.
But from a street vendor who looked like he’d been stirring that tawa since birth.
🧄 What Goes In This Iconic Mash-Up (Serves 3–4):
For the Bhaji:
2 medium potatoes, boiled & mashed
1 cup cauliflower, chopped
½ cup green peas
½ cup capsicum, finely chopped
1 large onion, finely chopped
2 medium tomatoes, chopped
1 tbsp ginger-garlic paste
1½ tsp pav bhaji masala
½ tsp red chili powder
Salt to taste
2 tbsp butter + more for finishing
Water as needed
Chopped coriander and lemon wedges for garnish
For the Pav:
6–8 soft ladi pavs
Butter (don’t ask how much — just say yes)
🔥 How to Make It – With Thela Drama
1. Steam & Smash
Boil potatoes, peas, and cauliflower till soft. Mash them up. You want chunky-smooth, not baby food.
2. Sizzle the Masala
Heat butter. Add onions, capsicum, ginger-garlic paste. Sauté till golden. Add tomatoes, chili powder, pav bhaji masala, and salt. Cook till mushy.
3. Time to Mash
Add the boiled veggies. Start mashing. Add water to get the right consistency. Simmer. Taste. Adjust. Butter. More masala. More butter. More flavor.
4. Toast That Pav
Slather pavs with butter. Toast on a tawa till golden. Bonus: sprinkle a little pav bhaji masala on the pav too.
5. Serve Hot & Loud
Plate bhaji with butter on top, chopped onions, coriander, and a lemon wedge. Pav on the side. Serve with a “bhai, ek aur plate!” energy.
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❤️ Why I’ll Never Stop Making Pav Bhaji
Because every bite tastes like Mumbai
Because it’s a dish you hear before you eat
Because it turns leftover veggies into rockstars
Because it tastes even better the next day
Because butter. Period.
The Pinch of Masala 