Tawa Pav Bhaji is a classic Mumbai street food made by cooking mixed vegetables with aromatic spices on a hot tawa and serving it with buttery pav. This version is prepared on the Circulon Flat Dosa Tawa, giving even heat distribution and perfect mashing directly on the surface.

 

 

 

 

What is Tawa Pav Bhaji?

 

Tawa Pav Bhaji is a spicy, buttery mashed vegetable curry cooked on a flat tawa and served with soft pav toasted in butter. It is known for its bold flavours, rich texture, and street-style appeal.

 

 

Main Ingredient of Tawa Pav Bhaji

 

1. Salt – to taste
2. Turmeric – ½ tsp
3. Red chilli powder – 1 tsp
4. Pav bhaji masala – 2 tsp
5. Ginger Garlic paste- 2 tbsp
6. Onion – 1 large, finely chopped
7. Tomato – 2 medium, finely chopped
8. Capsicum – 1 medium, finely chopped
9. Tomato puree – ½ cup
10. Jeera – 1 tsp
11. Fresh coriander – for garnish
12. Boiled potatoes – 3–4

 

Circulon Non-Stick Hard Anodized Flat Tawa, 32 cm

 

 

What Is So Special About Tawa Pav Bhaji?

 

Cooking the bhaji directly on a tawa enhances flavour through continuous roasting and mashing. The Circulon Flat Dosa Tawa ensures even cooking, prevents sticking, and makes it easy to mash and toast pav in the same pan.

 

 

Quick and Easy Tawa Pav Bhaji

 

This one-pan recipe comes together quickly and allows you to cook, mash, and serve all in one tawa—perfect for weekend indulgence or quick meals.

 

 

 

How to make Tawa Pav Bhaji

 

1. Heat oil and butter on the Circulon Flat Dosa Tawa. Add jeera and let it splutter.
2. Add chopped onion and garlic–ginger paste. Sauté till golden.
3. Add tomato puree and cook well till thick and cooked through.
4. Add chopped tomato and capsicum. Cook till the raw, tart taste of tomato is gone.
5. Add boiled potatoes, turmeric, red chilli powder, pav bhaji masala, salt, and water. Cook well and mash directly on the tawa till smooth and well combined.
6. Move the bhaji to one side. Top with chopped onion and coriander. On the empty side, add butter and toast pav till golden. Serve hot.

 

 

Expert Tips

1. Mash the bhaji directly on the tawa for authentic street-style texture.

2. Add butter in stages for richer flavour.

 

 

Recipe Card