For me, Pav Bhaji is not just a dish — it’s a memory, a time capsule that takes me straight back to childhood.
I still remember when the Pav Bhaji trend first arrived in my town. I was in elementary school, and almost overnight it became everyone’s favorite food. The rich aroma, the buttery pav, the vibrant, spicy bhaji — it felt exciting and new, like a taste of a bigger world arriving in our quiet little city. My whole family fell in love with it instantly, especially me.
I never got to experience it the way many people did — standing at a bustling roadside stall, eating straight off a hot griddle. I always wanted to, but in the small town where I grew up, it wasn’t considered proper for women to eat at street-side vendors. It sounds like something from another era, yet it wasn’t that long ago — just a few decades. Writing about it now, I’m amazed at how much my town has changed since then. The transformation is exciting, but also a little unsettling.
Small towns have a magic of their own. Life moves slower, people are warmer, and relationships feel closer. Back then, I could walk down the street and run into dozens of familiar faces — neighbors, shopkeepers, school friends, distant relatives. Today, I might still see just as many people, but that easy sense of connection feels softer, almost faded. Progress brings many good things, but sometimes it quietly takes a few precious ones away too.
Since I couldn’t go to the stalls, my father would bring Pav Bhaji home as takeaway, and those evenings felt like celebrations. We would gather around, tearing into buttery pav, scooping up the spicy bhaji, savoring every bite. Eventually, my mother began recreating it at home using store-bought Pav Bhaji masala, and soon her version became just as beloved. Over time, she developed her own blend — simple, balanced, and deeply comforting. It’s the same masala I still use today, and every time I cook with it, it feels like bringing a piece of her kitchen into mine.
I’ve made Pav Bhaji countless times over the years, and it never loses its charm. My mother liked to add a variety of vegetables — cauliflower, carrots, peas — making it wholesome and hearty. I, however, prefer a simpler version with just potatoes and bell peppers. Somehow, that minimal approach brings me closer to the bold, buttery street-style flavor that first captured my heart.
The pav in this recipe are homemade too, and they’re surprisingly easy to make. If you follow the steps carefully, you’ll be rewarded with soft, pillowy buns that rival any bakery version. Of course, these buns are wonderful with many dishes, but paired with bhaji, they become something truly special.
For the best experience, slice the buns in half, spread a generous layer of butter, sprinkle a little Pav Bhaji masala, and toast them on a hot tava or pan until golden and fragrant. That simple step transforms them completely — crisp on the outside, soft on the inside, and infused with buttery spice.
Some foods nourish the body. Others nourish the heart. For me, Pav Bhaji does both.
Click and make your own Paav at home
Homemade Buns / Paav – Haala’s Dastarkhaan
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 2 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tbsp Fennel powder
- 1/2 tsp Black pepper [whole]
- 3-4 No. Green Cardamoms
- 4-5 No. cloves
- 7-8 No. Dry Red whole chilies
- 2-3 No. Cinnamon sticks small to medium size
- 1/2 tsp Turmeric Powder
- 1 tsp Amchur powder
- 2 cups Onions chopped
- 1 No. Green Bell pepper
- 1/2 cup Peas Fresh or frozen
- 4 No. Potatoes boiled and mashed
- 1.5 cup Tomatoes chopped
- 1 tbsp Ginger garlic paste
- Salt
- 2 tbsp Kasoori methi
- 2 tbsp olive oil Or any other oil of your choice
- 2 tbsp Butter preferably unsalted
- 1 tsp Coriander powder
Ingredients
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- A hot/warm snack like this is amazingly tasty and loved by people of all ages. Pair it up with homemade Paav. Home made Paav https://haalasdastarkhaan.com/blog/homemade-buns-paav/
- This recipe is easy and unbelievably delicious.
- Dry Roast the dry spices. Add the coriander seeds, cumin seeds, green cardamom, cloves, Dry Red chilies, fennel seeds, cinnamon and black pepper corns.
- Once roasted, let them cool down.
- Grind the roasted spices to a fine powder.
- Add Turmeric powder and Amchoor powder to the dry powder and mix well. This Paav bhaaji Masala can be kept in an air tight container in a cool place and can be used for up to 6 months.
- Add oil to a pan. Add ginger garlic paste and saute for a minute. Add onions, bell pepper and peas. I used frozen peas, but you can always use fresh. Cook for 2-3 minutes, stir continuously.
- Add Tomatoes and stir for another minute.
- Add the boiled potatoes and mix everything well. Mash everything well too.
- Add 2-3 tsp of the paav bhaaji powder we made along with salt and coriander powder. Also add Kasoori Methi.
- Mix everything well and cook for another 10 minutes.
- Add butter to the paav bhaaji and stir and cook a little more.
- You can slice the bun to half, apply butter and cook alongside the bhaaji. If you like being a little more adventurous, you can sprinkle a little paav bhaaji masala to the buns as well. It adds a little flavor from the bhaaji to the buns making them more delicious.
- Serve them hot.
- Get the recipe for Homemade buns/ Paav https://haalasdastarkhaan.com/blog/homemade-buns-paav/
