🧈 Light & Flavourful Pav Bhaji – Less Spicy, Healthier Street-Style

🧈 Light & Flavourful Pav Bhaji – Less Spicy, Healthier Street-Style 

Prep time: 30–35 minutes

Cooking time: 30–35 minutes

Serves: 7–8 people

A lighter, less spicy version of Mumbai-style Pav Bhaji — full of veggies, fiber, and flavor. Made with less butter and oil, it’s the perfect guilt-free comfort food for family evenings.

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🏡 From My Kitchen

If you love Mumbai’s famous pav bhaji but prefer it milder and healthier, this version is made just for you. I’ve lightened up the classic — less butter, fewer chillies, more fiber and veggies — but kept every bit of that comforting street-style flavor.
This one’s a family favorite at home — perfectly spiced, buttery yet light, and bursting with the freshness of real vegetables.

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🌿 Homemade Pav Bhaji Masala

(Make once and store for later – fresh, fragrant, and mild!)

Ingredients:

• Coriander seeds – 4 tbsp
• Cumin seeds – 2 tbsp
• Cloves – 5–10
• Star anise – 2
• Black cardamom – 3–4
• Cinnamon – 2 sticks
• Bay leaf – 2
• Kashmiri red chillies – 5–8 (for color, not spice)
• Fennel seeds – 2 tbsp
• Kasuri methi (Dry Fenugreek leaves) – 1 tbsp
• Turmeric powder – ½ tsp
• Dry ginger powder – ½ tsp
• Asafoetida – ½ tsp
• Black Salt – ½ tsp
• Aamchur powder (Dry Mango Powder) – 1 tbsp
• Salt – 1 tbsp

Method:
Dry roast all whole spices until fragrant. Cool, grind to a fine powder, and mix in the powdered ingredients. Store in a jar.

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🥕 Pre-Prep: Boiled Veggies (The Heart of the Bhaji)

These veggies give the bhaji its rich texture and mild natural sweetness. You can boil or steam them to retain more nutrients.

Ingredients:

• Boiled potatoes – 5–6 medium
• Boiled or steamed cauliflower – 1 medium
• Boiled green peas – ¾ cup (or use frozen directly)
• Boiled or steamed beetroot – 1 small (adds color & nutrition)
• Steamed carrots – 1 medium

Method:
Boil or steam each vegetable until soft. Strain and keep aside.
💡 Niki’s Tip: Steaming keeps colors vibrant and helps the bhaji retain its lovely red-orange tone without extra spice.

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🧄 Mild Red Chilli & Garlic Paste

Red Chilli Paste:

• Kashmiri red chillies – 8–10 (deseeded, soaked)
• Water – as needed
  → Blend into a smooth paste.

Garlic Paste:

• Garlic cloves – ½ cup
• Water – as needed
  → Blend into a thin, smooth paste.

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🍅 Healthier Base Bhaji

Ingredients:

• Butter – 2 tbsp + Oil – 1 tbsp (use olive oil)
• Cumin seeds – 1 tsp
• Onions – 2 medium, finely chopped
• Capsicum – 2 medium, finely chopped
• All boiled vegetables (from above)
• Fresh coriander – handful, chopped
• Salt – to taste
• Pav bhaji masala – 1½ tbsp
• Kashmiri red chilli powder – ½ tsp (optional, for color only)
• Coriander powder – 1 tbsp
• Turmeric powder – ½ tsp
• Kasuri methi – ½ tsp
• Green chilli paste – 1 tsp (optional)
• Garlic paste – 5 tbsp
• Red chilli paste – 4 tbsp
• Hot water – as needed

Method:

1. Heat butter and oil in a pan, add cumin seeds.
2. Add onions and sauté until soft and pink.
3. Add capsicum and cook for 2–3 minutes.
4. Add boiled veggies, salt, pav bhaji masala, and dry spices.
5. Add garlic and red chilli paste. Pour 1–2 cups of hot water.
6. Mash everything using a pav bhaji masher until smooth and thick.
7. Adjust consistency with more hot water — I prefer mine slightly loose and saucy.
8. Simmer for 10–15 minutes on low heat.

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🌶️ Light Tadka (Optional but Adds Depth)

Ingredients:

• Butter – 1 tbsp
• Cumin seeds – pinch
• Red chilli paste – 2 tbsp
• Garlic paste – 1 tbsp
• Pav bhaji masala – ½ tsp
• Salt – to taste
• Lemon juice – 1 tsp
• Fresh coriander – 1 tbsp

Method:
Heat butter, add cumin, garlic, and chilli paste. Add spices, stir for 1–2 minutes, and pour over the bhaji. Finish with lemon juice and coriander.

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🥯 Toasting the Pav

Ingredients:

• Whole wheat or multigrain pav – 2
• Butter – 1 tbsp
• Red garlic chutney – 1 tsp
• Fresh coriander – chopped

Method:
Slit pav halfway. Heat a tawa, melt butter, mix chutney and coriander, and coat both sides of the pav. Toast until lightly golden.

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🍋 Serve & Enjoy

Serve hot bhaji in a bowl topped with a small pat of butter, chopped coriander, onions, and lemon wedges.
Pair it with your soft, golden pav and a side of cucumber and steamed beetroot slices for a fresh touch.

💛 Niki’s Tip:
You can replace butter with ghee or olive oil for an even lighter version. The beetroot adds natural color — so you don’t need to load up on chillies!