Introduction: How to Make Pancham Style Puri Sabji | Iconic Mumbai Street Food

 

One interesting thing about Pancham Style Puri Sabji is that it actually came from Agra but became famous in Mumbai street food culture. I love how one simple dish travelled cities and still kept its original taste alive for so many years.

I still remember talking about Pancham ji, who started this iconic puri sabji shop in Mumbai, and people began calling it Pancham Puri Wala. This Pancham Style Puri Sabji is not just food, it is full of history, bold flavours, and real street-style experience.

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Ingredients of Pancham Style Puri Sabji

 

Portion/Servings: 5–6 pax

Preparation Time: 05 mins

Cooking Time: 90 mins

 

For Kaddu Sabji:

• Yellow pumpkin – 500 gms
• Oil – 1 tbsp
• Saunf – 1 tsp
• Kalonji – 1 tsp
• Jeera – 1 tsp
• Hing – ½ tsp
• Ginger & green chilli paste – 1 tbsp
• Turmeric powder – ½ tsp
• Black salt – ½ tsp
• Amchur powder – 1 tsp
• Salt – ¼ tsp
• Red chilli powder – ¼ tsp
• Splash of water
• Pumpkin dices
• Green chilli slits – 2 pcs
• Curd – ½ cup
• Water as required
• Coriander chopped – 1 tbsp
• Sugar – ½ tsp
• Ghee – 1 tbsp

 

For Aloo Ki Sabji:

For Base Paste:

• Coriander – a handful
• Tomato – 1 pc
• Green chilli – 2 pcs
• Ginger – ½ inch

For Pounded Masala:

• Jeera – 1 tsp
• Black pepper – 1 tsp
• Hing – ½ tsp

For Sabji:

• Oil – 2 tbsp
• Bay leaf – 2 pcs
• Black pepper – 8–10 pcs
• Jeera – 1 tsp
• Mace – 1 pc
• Peepli – 1 pc
• Black cardamom – 1 pc
• Green cardamom – 4–5 pcs
• Besan – 1 tbsp
• Kasoori methi – 1 tbsp
• Splash of water
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – 1 tsp
• Prepared base paste
• Water as required
• Black salt – ½ tsp
• Potato boiled & peeled – 3–4 pcs
• Pounded masala – 1 tbsp
• Coriander chopped – 1 tbsp

 

For Masala Puri:

For Blended Paste:

• Coriander – a handful
• Ginger – 1 inch
• Black pepper – 1 tsp
• Saunf – 1 tsp
• Ajwain – ½ tsp
• Salt – 1 tsp
• Green chilli – 1 pc
• Water as required

For Puri Dough:

• Wheat flour – 2 cups
• Oil – 1 tbsp
• Prepared paste
• Water as required
• Oil for frying

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Instructions of Pancham Style Puri Sabji

 

Step 1: Prepare and Cook Kaddu Sabji Base

Heat oil in a pan and add saunf, kalonji, jeera, and hing. Let them crackle and release aroma. Add ginger-green chilli paste and sauté briefly till the raw smell goes away. Now add turmeric, red chilli powder, black salt, and regular salt. Mix quickly and add a splash of water to avoid burning the spices.

 

Step 2: Add Pumpkin and Cook

Add the pumpkin dices and slit green chillies, mix well so the masala coats evenly. Cover and cook on low heat, stirring occasionally, till the pumpkin turns soft but still holds shape.

 

Step 3: Finish Kaddu Sabji

Once cooked, lower the flame and add whisked curd slowly while stirring to prevent splitting. Add a little water to adjust consistency. Sprinkle amchur and sugar, mix gently, and let it simmer for a minute. Finish with chopped coriander and a spoon of hot ghee for that authentic halwai-style richness. Keep it slightly tangy-sweet.

 

Step 4: Prepare Base Paste and Pounded Masala

First grind the base paste (coriander, tomato, green chilli, ginger) into a smooth mixture. Separately, coarsely pound jeera, black pepper, and hing.

 

Step 5: Start Aloo Sabji with Whole Spices

Heat oil in a kadhai. Add bay leaf, whole black pepper, jeera, mace, peepli, black cardamom, and green cardamom. Let them bloom.

 

Step 6: Roast Besan and Add Masala

Add besan and roast lightly till it turns aromatic—this gives body to the gravy. Add kasoori methi and a splash of water to prevent burning. Now add turmeric, red chilli powder, coriander powder, and salt.

 

Step 7: Cook Base Paste and Add Potatoes

Pour in the prepared base paste and cook till the oil separates slightly. Add water to create a flowing gravy. Add black salt and bring it to a simmer. Break the boiled potatoes roughly by hand (not cut neatly) and add them in. Let it cook so potatoes absorb the masala.

 

Step 8: Finish Aloo Sabji

Finish with the pounded masala and fresh coriander. The texture should be slightly thin, spicy, and rustic.

 

Step 9: Prepare Puri Dough

Grind coriander, ginger, black pepper, saunf, ajwain, salt, green chilli and water into a smooth, slightly thick mixture. In a bowl, take wheat flour, add oil, and mix. Add the prepared paste and knead into a tight dough using little water as needed. Rest briefly.

 

Step 10: Roll and Fry Puri

Heat oil for frying. Divide dough into small balls, roll into medium-thick discs. Fry in medium-hot oil, pressing gently till they puff and turn golden. Remove and drain.

 

Step 11: Serve

Serve hot puris with kaddu and aloo sabji for a complete, authentic street-style experience.

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About Pancham Style Puri Sabji Recipe

When I make Pancham Style Puri Sabji, I always feel like I am bringing real Mumbai street food into my kitchen. This dish is special because it is not just one sabji, it has aloo sabji, kaddu ki sabji, and a very unique style puri.

The kaddu sabji is very simple but full of flavour. I cook it in normal oil with saunf, kalonji, hing, and ginger-chilli paste. Then I let it cook slowly so all the flavours mix nicely. Later, I add dahi which gives it a perfect sweet and tangy taste, just like street style.

The aloo sabji in Pancham Style Puri Sabji is very different. I roast besan first, which gives a strong aroma and depth to the dish. Then I add whole spices like tej patta, kali mirch, pipli, and elaichi. This is what makes this aloo sabji very unique and not like regular ones.

At the end, I also add a crushed masala made from roasted jeera, pepper, and hing. This final touch gives a strong flavour and makes the sabji taste even better. This small step really changes the whole dish.

The puri itself is also special in Pancham Style Puri Sabji. I make a paste using coriander, ginger, green chilli, saunf, and ajwain, and then knead the dough with it. When I fry these puris in hot oil, they puff up beautifully and taste amazing.

Overall, Pancham Style Puri Sabji is a complete meal with different textures and flavours, just like what you get on the streets of Mumbai.

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Cooking Tips for Pancham Style Puri Sabji

• For Pancham Style Puri Sabji, always check the kaddu skin. If it is thick and dark yellow, remove it. If it is light, you can keep it.
• Cut kaddu into small wedges and remove all seeds properly for better texture.
• Do not cook kaddu in mustard oil. Use normal oil to get the correct street-style taste.
• Always roast saunf and kalonji properly before adding other ingredients.
• Cook kaddu sabji on low flame and cover it for 10–15 minutes.
• In Pancham Style Puri Sabji, adding dahi to kaddu sabji gives a perfect sweet and tangy flavour.
• For aloo sabji, roast besan till golden brown. This step gives the main flavour.
• Add a little water while roasting masala so it does not burn.
• Crush roasted jeera, pepper, and hing and add it at the end for strong flavour.
• Fry puris in very hot oil so they puff up nicely.

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Pairing Guide for Pancham Style Puri Sabji

• Pancham Style Puri Sabji tastes best when served hot and fresh.
• You can serve it with achar for extra spice and flavour.
• It also goes very well with simple chutney.
• A hot cup of chai with Pancham Style Puri Sabji makes it a perfect breakfast.
• You can also serve it as a weekend brunch meal.

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Frequently Asked Questions about Pancham Style Puri Sabji

 

1. What is Pancham Style Puri Sabji?

Pancham Style Puri Sabji is a Mumbai street food dish that includes fluffy puris served with aloo sabji and kaddu sabji, known for its bold and unique flavours.

 

2. Why is Pancham Style Puri Sabji famous?

Pancham Style Puri Sabji is famous because it has been served with the same taste for many years in Mumbai, making it a popular street food.

 

3. What makes Pancham Style Puri Sabji different?

Pancham Style Puri Sabji is different because it uses roasted besan, whole spices, and a special crushed masala which gives a strong flavour.

 

4. Can I make Pancham Style Puri Sabji at home?

Yes, Pancham Style Puri Sabji can be easily made at home using simple ingredients and basic cooking steps.

 

5. What type of oil is used in Pancham Style Puri Sabji?

Pancham Style Puri Sabji uses normal cooking oil, not mustard oil, especially for kaddu sabji.

 

6. Why is besan used in Pancham Style Puri Sabji?

In Pancham Style Puri Sabji, besan is roasted to give aroma and thickness to the aloo sabji.

 

7. What is special about the puri in Pancham Style Puri Sabji?

The puri in Pancham Style Puri Sabji is made using a paste of coriander, ginger, chilli, saunf, and ajwain which gives it a unique taste.

 

8. How is kaddu sabji different in Pancham Style Puri Sabji?

Kaddu sabji in Pancham Style Puri Sabji is cooked with saunf, kalonji, and dahi which gives it a sweet and tangy flavour.

 

9. Can I serve Pancham Style Puri Sabji for lunch?

Yes, Pancham Style Puri Sabji is a complete meal and can be served for breakfast, brunch, or lunch.

 

10. What should I serve with Pancham Style Puri Sabji?

Pancham Style Puri Sabji can be served with achar, chutney, and chai for a complete street-style experience.

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