Bhaji Pav is a beloved Maharashtrian street food that combines spicy, flavorful vegetable curry bhaji with soft, buttery bread rolls pav. This hearty and satisfying dish features a mix of seasonal vegetables like potatoes, peas, and bell peppers, cooked with aromatic spices such as mustard seeds, turmeric, and goda masala for an authentic taste. Often garnished with fresh coriander, lemon wedges, and finely chopped onions, Bhaji Pav is a comforting and filling meal, perfect for breakfast, lunch, or a quick snack. Best enjoyed with a side of fried green chilies and a hot cup of tea, this iconic dish brings the vibrant flavors of Mumbai’s streets to your plate

Ingredients For Besan Batter

1.5 Cup gram flour

A pinch baking soda

Salt to taste

A pinch ajwain crushed

As needed water

Thecha

10-12 NOS green chili

15-20 Garlic cloves

A handful fresh coriander

A pinch cumin seeds

1 Tablespoon oil

Fresh coriander leaves

Salt to taste

Ingredients For Imli Chutney

1.5 Cup boiled water

A lemon sized tamarind

1/2 Cup sugar

A pinch salt

Ingredients For Garlic Chutney

8-10 Garlic cloves with skin

2 Tablespoon Kashmiri red chili powder

Salt to taste

Ingredients For Fried Green Chili

As needed green chili

A pinch salt

Ingredients For Frying Bhajiya

A splash water

5 Medium size potato

Step:1

Sieve and add the gram flour into a large bowl along with salt , carom seeds and baking soda , mix all the dry ingredients

Step:2

Further add water and start whisking the batter don’t add to much water at once , only add a little amount initially and whisk until all the lumps are gone

Step:3

Further add more water and adjust the consistency the batter should be slightly thin but not completely runny , once the batter is ready cover and set it aside and let it rest until you make the other components

Step:4

For the thecha , in a pan , dry roast the garlic , green chili and coriander steam over high flame until they get slightly charred then add the cumin seeds and oil , stir well and roast briefly

Step:5

Transfer the mixture into a bowl and let it cool down completely , then add it into a coarse paste using a mortar pestle along with some fresh coriander and salt , you thecha ir ready

Step:6

To make the dry garlic chutney you need to make (chura) first , chura is basically the extra crispy bits of the besan batter that are fried separately

Step:7

Set oil in a kadhai on high heat and let it get hot , then take the besan batter and give a mix , dip your fingers in the batter and randomly drizzle and drop in hot oil , deep fry on medium high heat until its crisp and golden brown in colour , make sure that the chura is not too thick . Sieve it and keep aside to cool down . You need about 2 cup of the chura for the chutney

Step:8

You also need fried garlic , first pick the garlic cloves with foothpick , place them in a spider and deep fry briefly for 30-60 seconds , keep dipping and removing the cloves , do not fry them continuously as they then to splatter , once fried remove and keep aside

Step:9

Add the chura in a food processor , along with fried garlic , salt and red chili powder , use pulse mode and grind into a coarse dry chutney . Ypur dry red garlic chutney is ready you can also store in an airtight container and store in the fridge for up to a week

Step:10

For the fried geen chili , take spicy green chili as needed and put a small cut into the chili using a knife so that they don’t splatter a lot in oil , then similar to garlic , add the chili into a spider and fry them by dipping into the hot oil , then transfer them into a bowl and add salt , mix well

Step:11

For the prefect bhajiya check the batter once the batter tends to thick slightly after resting , so add water if needed to adjust the consistency

Step:12

Take washed potatoes and slice them thinly using a mandolin . Dip the slices into the prepared besan batter , ensuring each slice has a thin , even coating . Carefully drop the coated slices into hot oil and fry until golden and crisp . Transfer them to a sieve to drain excess oil . Fry in batches and only as needed to retain freshness and crunch

Step:13

Cut the pav and apply a layer of spicy thecha on one side . Add sweet tamarind chutney on the other side , followed by a sprinkle of dry red garlic chutney . Stack the hot , Crispy bhajiya inside the pav , garnish with a little more dry garlic chtney on top , and fresh with a fried green chili on the side or tucked in

Video Foe Bhajiya Pav