Mushroom Pav Bhaji
This Mushroom Pav Bhaji is a hearty, umami-rich twist on the classic Mumbai street-food favorite. Made with sun-dried shiitake mushrooms, mashed vegetables, and aromatic pav bhaji masala, this version delivers deep flavor, satisfying texture, and comforting indulgence in every bite.
đź›’ Ingredients
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1 cup Sun-Dried Shiitake Mushrooms (rehydrated and minced)
Soak in warm water for about 30 minutes before use. These mushrooms add rich umami depth and a meaty texture that blends beautifully into the bhaji. -
2 potatoes, boiled and mashed
Forms the creamy, hearty base. Use starchy potatoes for the smoothest consistency. -
1 cup mixed vegetables (peas, carrots, capsicum – cooked and lightly mashed)
Adds color, nutrition, and subtle sweetness. -
1 tbsp pav bhaji masala
The key spice blend that delivers authentic pav bhaji flavor. -
2 tbsp butter
Adds richness and classic street-style taste. Can be substituted with ghee or olive oil if preferred. -
½ cup chopped onions
Builds sweetness and aroma when sautéed. -
½ cup chopped tomatoes
Adds acidity and moisture to balance the richness. -
Water, as needed
To adjust consistency.
🧑🍳 Instructions
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Sauté the Base
Heat butter in a large pan over medium heat. Add chopped onions and sauté for 5–7 minutes until translucent and fragrant. -
Cook the Tomatoes & Spices
Add chopped tomatoes and cook until soft and pulpy. Stir in pav bhaji masala and cook briefly until aromatic. -
Add Mushrooms & Vegetables
Add the mashed potatoes, mixed vegetables, and minced shiitake mushrooms. Mix thoroughly to combine. -
Simmer
Lower the heat and simmer for 10 minutes, stirring occasionally. Add a splash of water if needed to reach a thick, spreadable consistency.
🌿 Serving Suggestions
Serve hot with butter-toasted pav buns, chopped onions, and lemon wedges for squeezing over the bhaji. Perfect as a filling snack or a comforting meal.
Tip: For extra street-style flavor, finish with a small knob of butter and a sprinkle of fresh coriander before serving.