Pav Bhaji Sandwich Recipe

Cook vegetables

Place the cubed potatoes, cauliflower florets and green peas in a medium pot. Add enough water to cover, bring to a boil, then simmer 10–12 minutes until vegetables are tender. Drain and reserve.

Prepare Bhaji base

In a large skillet or wide pan, heat 1 tablespoon oil and 2 tablespoons butter over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add ginger-garlic paste and cook 1 minute until fragrant.

Add tomatoes, turmeric, red chili powder and salt. Cook 6–8 minutes, stirring occasionally, until tomatoes break down and oil begins to separate. If mixture sticks, add 2–3 tablespoons water.

Add pav bhaji masala and stir 1 minute to bloom the spices.

Add the boiled vegetables to the tomato-onion mixture. Using a potato masher or the back of a spoon, roughly mash the vegetables in the pan to create a slightly chunky, spreadable bhaji. Add up to 1/2 cup water to reach a thick but spreadable consistency.

Simmer on low heat 6–8 minutes, stirring and mashing occasionally. Add remaining 2 tablespoons butter, lemon juice and chopped cilantro. Taste and adjust salt, pav bhaji masala or lemon as needed. Keep warm.

Prepare bread and vegetables: Split the 8" rolls horizontally without cutting all the way through if desired. Lightly butter the interior and exterior surfaces with the reserved 2 tablespoons butter.

Sauté peppers and onions (optional for some crunch): In a small skillet over medium-high heat, add a teaspoon of butter and quickly toss the thinly sliced bell peppers and red onion for 2–3 minutes until slightly softened but still crisp. Remove and set aside.

Assemble the sandwich: Spread a generous layer (about 1/3 to 1/2 cup) of warm pav bhaji on the bottom half of each roll. Top with a layer of sautéed bell peppers and red onion, a few slices of fresh tomato, and a light sprinkle (about 2–3 tablespoons) of shredded cheese if using.

Finish and toast: Close the sandwich and place on a hot griddle or skillet (panini press optional). Cook for 2–3 minutes per side over medium heat, pressing lightly, until the bread is crisp and golden and the cheese (if used) is melted. While toasting, optionally brush the outside with a light smear of melted butter and dust the top with 1/8–1/4 teaspoon pav bhaji masala for extra flavor.

Serve: Remove from heat, cut each 8" roll into two if desired. Garnish with fresh cilantro leaves and serve immediately with lemon wedges and pickle or chili sauce on the side.