Bombay Style Pao Bhaji

Pao bhaaji is a staple street food in India. Though it is found all over India, Mumbai aka Bombay has the best Pao Bhaaji to offer. It is basically a tangy-veggie curry aka bhaaji with buns aka Pao.

Who doesn’t love the buttered and crispy Pao/buns and the tangy-buttery and rich bhaaji with it? This is such a match made in heaven.

I made this a few weeks back with a twist and added pumpkin instead of a lot of potatoes and my husband was an instant fan and said never has it tasted so good. I took his word for it and am sharing my recipe with you today. J


PREPARATION TIME: 10-15 minutes
COOKING TIME: 30 minutes


For the bhaaji:

  1. Pumpkins – ½ bowl, grated
  2. Boiled potatoes – 3, medium
  3. Cauliflower – ½ cup, grated
  4. Carrots – 2, grated
  5. Cabbage – ½ cup, shredded
  6. Capsicum – 1, diced
  7. Onion – 1, large
  8. Tomatoes – 3, large
  9. Lemon juice – ½ lemon
  10. Butter – 3 tablespoons
  11. Cumin seeds – 1 teaspoon
  12. Turmeric Powder – 1 teaspoon
  13. Coriander Powder – 1 tablespoon
  14. Red Chilli Powder – 1 teaspoon
  15. Pao Bhaji Masala – 1 teaspoon
  16. Coriander Leaves – for garnish
  17. Salt – to taste

For the Pao:

  1. Pao Buns
  2. Butter


  1. Boil the potatoes and allow them to cool. Peel them off and keep them aside.
  2. Take a cooking pot or kadhai and add 2 tablespoons of butter to it.
  3. Finely chop the onions. We will use ¾ of the onions in the bhaaji and save ¼ quantity for the garnish later.
  4. Once the butter melts up, add a teaspoon of cumin seeds and allow them to crackle.
  5. Add the chopped onions and allow them to turn slightly brown. This will take 3-4 minutes.
  6. Deseed the capsicum and finely dice it.
  7. Add it to the onions and allow it to cook for 2 minutes or so.
  8. Peel and grate the carrots. Also, grate the cauliflower and pumpkin.
  9. Add all the three veggies to the pot and the shredded cabbage as well.
  10. Cover the pot and allow them to cook on low heat for 5-7 minutes.
  11. Mash the boiled potatoes and add them to the pot.
  12. Puree the tomatoes in a blender and add the puree to the pan.
  13. Add turmeric, salt, red chilli powder and coriander powder.
  14. Mix well and allow the tomatoes to cook and blend with the veggies.
  15. Add Pao Bhaaji Masala and take it off the heat.
  16. Heat the Paos on a non-stick pan with butter. Allow them to crisp on both the sides.
  17. Serve the bhaaji by adding lemon juice, butter and diced onions on top along with the crispy-buttery Paos.


What is your favourite street food?


12 Comments Add yours

  1. mistimaan says:

    I love Pav bhaji 🙂

    1. Nisha Sharma says:

      Yay, me too😃😃

  2. looking great. will try. so far enjoyed endlessly in fast foods only

    1. Nisha Sharma says:

      Wow, that’s great. It’s easily prepared at home, please do try 😃👍

  3. chefkreso says:

    Would love to go to India in the next few years, this dish sounds so yummy!

    1. Nisha Sharma says:

      Absolutely and you will find this everywhere 😀😀 come to India, will show you around 👍🤩

      1. chefkreso says:

        Thanks, will do, would love to visit all the best spots to eat some delicious authentic food! 😀

  4. Megala says:

    Looks so irresistible ! I just love these !!

    1. Nisha Sharma says:

      Thank you Megala🤩I love them too😋😀😀

    1. Nisha Sharma says:

      Thank you 😊❤️

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