|Place of origin||India|
|Region or state||Maharashtra|
|Main ingredients||Pav, potatoes, tomatoes, onions, mixed vegetables|
|Cookbook: Pav Bhaji Media: Pav Bhaji|
The dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav Bhaji was later served at Udupi restaurants throughout the city. Pav Bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.
Pav Bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy cooked on a flat griddle (tava) served hot with a buttered soft white bread roll.
Variations on Pav Bhaji include:
- Cheese Pav Bhaji, with cheese on top of the bhaji
- Fried Pav Bhaji, with the pav tossed in the bhaji
- Paneer Pav Bhaji, with paneer cheese in the bhaji
- Mushroom Pav Bhaji, with mushrooms in the bhaji
- Khada Pav Bhaji, with vegetable chunks in the bhaji
- Jain Pav Bhaji, without onions and garlic and with plantains instead of potatoes
- Kolhapuri Pav Bhaji, using a spice mix common in Kohlapur
- Kathyawadi Pav Bhaji with buttermilk, a variant from the Kathiyawad peninsula
- Dryfruit Pav Bhaji with dried fruits in or on the bhaji
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- Munshaw-Ghildiyal, Rushina. "A feast of flavours". Hindustan Times. HT Media Limited. Retrieved 31 May 2015.
- Pathak, Anil. "'Bhaji pav' to invade NY's Times Square". Times of India. Bennett, Coleman & Co. Ltd. Retrieved 31 May 2015.
- Rajesh, Monisha. "10 of the best street foods in Mumbai". The Guardian. Guardian News and Media Limited. Retrieved 2 September 2015.
- Dalal, Tarla (2010). Mumbai's Roadside Snacks. Mumbai: Sanjay & Company. p. 60. ISBN 978-81-89491-66-6. Retrieved 31 May 2015.