Cheese Pav Bhaji Recipe – Mumbai Cheese Pav Bhaji Recipe

by maria updated October 23, 2014

Mumbai Cheese Pav Bhaji, How to make Cheese Pav Bhaji Mumbai style: Glad to share the original recipe of Pav bhaji from Mumbai-Juhu-Beach with loads of cheese! Mumbai Pav bhaji has an interesting history to it. During the era of textile mills workers had very less time to eat also the lighter meals were preferred to heavy meals. As they had to return back to the physical work also heavy meals made them feel sleepy and lethargic. So a vendor created a lighter dish where he replaced pav (pao) against roti and rice was replaced with bhaji. Now this recipe is eaten all over Mumbai right from local street vendors to posh five star hotels :) :) known as pav bhaji.

Glad to share the original recipe of Cheese Pav bhaji from Mumbai-Juhu-Beach with loads of cheese! Mumbai Pav bhaji has an interesting history to it. During the era of textile mills workers had very less time to eat also the lighter meals were preferred to heavy meals. As they had to return back to the physical work also heavy meals made them feel sleepy and lethargic. So a vendor created a lighter dish where he replaced pav (pao) against roti and rice was replaced with bhaji. Now this recipe is eaten all over Mumbai right from local street vendors to posh five star hotels :) :) known as pav bhaji. Click wikipedia for more information on pavbhaji

I have shared earlier Mumbai Pav bhaji recipe which most of the pav bhaji street stalls and vendors make….. However I am happy to share the pav bhaji recipe from Juhu beach where most of Mumbaikars go to eat. There is something unique about Juhu beach stalls the aroma of pav bhaji would tempt you to eat.

I remember our mom taking us out every weekend at Juhu beach in childhood. Me and my sister used to binge on pav bhaji, panipuris, chats, golas, icecream and coconut water. I used to enjoy the sight of a tall man mashing veggies on a huge, thick tawa (frying pan) on high heat, stirring, adding dollops of butter, spices and then frying pavs. I wanted to shoot this video while this man was making it but couldn’t click video as it was too breezy and sunny. So just captured the recipe and ingredients from them that’s it. But will soon come up with a live video for pav bhaji-Mumbai style.

The recipe is exactly how they make in Juhu stalls. But they make on big sized iron pans whch won’t fit on our gas stove. So have modified the recipe so we all can make them home easily. One of my reader Milind Borkar had requested me this recipe log time back. So Milind Borkar this recipe is for you ;)

There are various kinds of pav bhaji made in Mumbai. Some are cheese pavbhaji, jain pavbhaji, kada pavbhaji and paneer pavbhaji. Personally I love cheese one and kada pavbhaji. What’s your favorite???

Let’s make step by step Cheese Pav Bhaji Recipe:

1. Take a heavy bottomed pan place on high heat. Add little butter once pan is hot add chopped capsicum to it.

Mumbai Cheese Pav Bhaji

2. Keep stirring once capsicum is softened add little water to it. Now mash them with the help of masher.

Mumbai Cheese Pav Bhaji

3. Add chopped tomatoes, french beans if using and boiled carrots if using. Keep stirring and allow them to cook for 2 mins. I have used raw carrots as later have grounded into a processor and cooked.

Mumbai Cheese Pav Bhaji

4. Now add rest of veggies like mashed potatoes, cauliflower florets if using, 1 t/s ginger-garlic paste, green peas.

Mumbai Cheese Pav Bhaji

5. Saute for 2 mins now mash all of them with the help of masher. Alternatively you could grind them into a processor until they are smooth.

Mumbai Cheese Pav Bhaji

6. Cook the mashed mixture for 2 to 3 min add cup of water to it. Also add a tbsp of butter and cook until oil separates from the bhaji.

Mumbai Cheese Pav Bhaji

7. Take a different pan add 1 tbsp butter add chopped onion, pav bhaji masala, kashmiri red chili powder, turmeric powder, garam masala powder, kasuri methi, pinch of asofoetida (hing) and salt.

Mumbai Cheese Pav Bhaji

8. Saute for 2 to 3 mins until onions soften.

Mumbai Cheese Pav Bhaji

9. Add little water if the onions are getting too dry. Mash them with the masher. Transfer this mixture to the cooking bhaji.

Mumbai Cheese Pav Bhaji

10. Now mix all nicely. Add black salt for seasoning. Check the consistency add water if required and alter any spices if required. Cook until bhaji bubbles switch off the gas and add some grated cheese. Mix all nicely.

Mumbai Cheese Pav Bhaji

11. For Masala Pav: Take little butter saute onions, turmeric, chili powder, chopped coriander leaves and salt. Fry them from both sides until slightly brown.

Serve cheese pav bhaji with dollop of butter, coriander leaves,lemon wedges and loads of grated cheese along with masala pav’s.

Mumbai Cheese Pav Bhaji

If you love Mumbai street food then check ragda patties, pani poori recipe, sev puri, dahi puri, pav bhaji, chilli paneer, moong dal bhajiya, kanda bhajji, vada pav, cold coffee, cutting chai and dosa.

Mumbai Cheese Pav Bhaji recipe details listed below:

Cheese Pav Bhaji Recipe
 
Prep time
Cook time
Total time
 
Cheese Pav Bhaji a popular Mumbai street food loved by all age groups.
Author:
Recipe type: side, main, vegetarian, snack
Cuisine: Indian Cuisine
Serves: 8 to 9 servings
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 3 tbsp butter
  • ½ cup grated cheese Or add more if you love cheese
  • 1 big green capsicum diced into small cubes and de -seeded
  • 1 cup water
  • 5 to 6 medium sized tomatoes
  • 4 potatoes boiled and mashed
  • ½ cup green peas
  • 1 carrot boiled chopped (optional)
  • 4 french bean (optional)
  • 4 to 5 cauliflower florets (optional)
  • 1.5 tbsp ginger-garlic paste
  • 2 onions finely chopped
  • 2 tbsp pav bhaji masala powder
  • 1 and ¼th tbsp kashmiri red chili powder
  • 1 tbsp garam masala powder
  • pinch of asofoetida (hing)
  • 1 t/s turmeric powder
  • few chopped coriander leaves
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • some lemon wedges for garnish
  • some chopped onion for garnish
  • black salt as per taste
Masala Pav:
  • 20 laadi pavs / bread
  • 2 tbsp pav bhaji masala powder
  • 1 t/s turmeric powder
  • 1 tbsp kasuri methi
  • black salt as per taste
Instructions
  1. Take a heavy bottomed pan place on high heat. Once pan is hot add chopped capsicum to it.
  2. Keep stirring once capsicum is softened add little water to it. Now mash them with the help of masher.
  3. Add chopped tomatoes, french beans if using and boiled carrots if using. Keep stirring and allow them to cook for 2 mins.
  4. Now add rest of veggies like mashed potatoes, cauliflower florets if using, 1 t/s ginger-garlic paste, green peas.
  5. Saute for 2 mins now mash all of them with the help of masher. Alternatively you could grind them into a processor until they are smooth.
  6. Cook the mashed mixture for 2 to 3 min add cup of water to it. Also add a tbsp of butter and cook until oil separates from the bhaji.
  7. Take a different pan add 1 tbsp butter add chopped onion, pav bhaji masala, kashmiri red chili powder, turmeric powder, garam masala powder, kasuri methi, pinch of asofoetida (hing) and salt.
  8. Saute for 2 to 3 mins until onions soften.
  9. Add little water if the onions are getting too dry. Mash them with the masher. Transfer this mixture to the cooking bhaji.
  10. Now mix all nicely. Add black salt for seasoning. Check the consistency add water if required and alter any spices if required. Cook until bhaji bubbles switch off the gas and add some grated cheese. Mix all nicely.
For Masala Pav:
  1. Take little butter saute onions, turmeric, chili powder, chopped coriander leaves and salt. Fry them from both sides until slightly brown.
  2. Garnish pav bhaji with dollop of butter, coriander leaves,lemon wedges and loads of grated cheese along with masala pav's
Notes
1. You could add as much cheese you want.
2. Some veggies like carrots, beans and cauliflower are optional.
3. If you are calorie conscious then don't add too much butter.
4. Generally pav bhaji has medium consistency nor too thick nor thin.


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