|Place of origin||India|
|Region or state||Maharashtra|
|Main ingredients||Bread, mixed vegetables|
The dish originated as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.
Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chillies, peas, bell peppers and tomatoes. Street sellers usually cook the curry on a flat griddle (tava) and serve the dish hot. A soft white bread roll is the usual accompaniment to the curry, but this does not preclude the use of other bread varieties such as chapati, roti or brown bread.
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 Kolhapur
- White pav bhaji, with no garam masala and no chilli powder
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- Dalal, Tarla (2010). Mumbai's Roadside Snacks. Mumbai: Sanjay & Company. p. 60. ISBN 978-81-89491-66-6. Retrieved 31 May 2015.
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