The dish originated in the 1850s as lunchtime fast food for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city.Pav bhaji is now available at different types of food providers, from simple pushcarts to formal restaurants. It may be found outside of India.

Recipe
1.Firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.
2. Now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
3. Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
4. Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
5. Now add 3 drops of red food colour and mix well.
6. Boil and mash for 5 minutes adjusting consistency.
7. Finally, serve pav and bhaji as pav bhaj