Pav bhaji (spiced vegetable mash with bread rolls)

Pav bhaji is the king of Mumbai street food: buttery, spiced vegetable mash with soft rolls toasted in butter. It started as a quick lunch for workers and became a symbol of the city. Vegetarian, filling, and even those who dislike vegetables happily eat them in this.

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Method

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1. Cut the potatoes, cauliflower and carrot into cubes and boil them with the peas in salted water until soft (about 15 minutes). Drain. ⏱ Timer: 15 min
2. In a large pan, soften the onion, garlic and ginger in 1 tbsp butter for 3-4 minutes. ⏱ Timer: 3 min
3. Add the pepper and tomatoes, season with salt and cook for 8-10 minutes until the tomatoes break down and thicken. ⏱ Timer: 8 min
4. Stir in the masala and paprika. Add the cooked vegetables and roughly mash them with a potato masher. Add enough water to get a thick mash.
5. Cook on low heat for 10 minutes so the flavours blend. Add the remaining butter and the lemon juice in the last minute. ⏱ Timer: 10 min
6. Cut the rolls in half and toast them golden in butter in the pan. Serve the bhaji with butter, coriander and lemon slices, with the rolls.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Mashing with a potato masher gives a better texture than a puree.
• Pav bhaji masala is essential; you can buy it in Asian shops.
• Toast the rolls generously in butter.
• Even tastier the next day.

Frequently asked questions

With other bread?

Soft rolls, brioche or kifli all work.

Can it be frozen?

The bhaji can, for 2 months.

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