Up-to-date Vegan Pau Bhaji* Recipe

1. Activate yeast

In a small bowl, combine warm water (about 40–45°C / 105–115°F), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

2. In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

3. Add the foamy yeast mixture, warmed soy milk, and 2 tbsp neutral oil to the flour. Mix to form a shaggy dough.

4. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add a teaspoon of warm water at a time.

5. Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap. Let rise in a warm place until doubled, about 60–75 minutes.

6. After the first rise, punch down the dough and divide into 8 equal portions (about 80–90 g each for medium buns). Shape each piece into a smooth ball and place on a parchment-lined baking tray spaced a couple of inches apart.

7. Cover the shaped buns with a clean kitchen towel and let them proof for 30–40 minutes until puffy.

8. Preheat oven to 190°C (375°F). Brush the tops with remaining 1 tbsp oil or vegan butter for a glossy finish.

9. Bake for 15–18 minutes or until golden brown on top and hollow-sounding when tapped. Remove from oven and immediately brush with vegan butter. Let cool slightly before slicing horizontally to serve.

10. Prepare vegetables: In a large pot, add potato chunks, cauliflower florets, carrots and green peas with about 1 cup water and 0.5 tsp salt. Bring to a boil, then reduce heat and simmer until vegetables are very tender, 12–15 minutes. Drain but reserve 1/2 cup of the cooking liquid.

11. While vegetables cook, heat 3 tbsp oil in a wide, heavy-bottomed skillet or kadhai over medium heat. Add mustard seeds and cumin seeds. When mustard seeds begin to pop, add finely chopped onion and a pinch of salt. Sauté until onions soften and begin to brown, about 6–8 minutes.

12. Add ginger paste, garlic paste and chopped green chilies. Cook 1–2 minutes until raw aroma dissipates.

13. Stir in the tomato puree and cook until oil separates slightly and the raw tomato smell is gone, about 6–8 minutes. Add turmeric, red chili powder and pav bhaji masala; cook 1–2 minutes to toast the spices.

14. Add the cooked vegetables to the skillet. Using a potato masher or the back of a large spoon, mash the vegetables directly in the pan to a coarse, slightly chunky texture. Add reserved cooking liquid as needed to achieve a loose but spreadable consistency (about 1/4–1/2 cup).

15. Add remaining salt, garam masala and kasuri methi. Continue to simmer on low, stirring and mashing occasionally, for 6–8 minutes so flavors marry. Taste and adjust salt, spice and lemon juice (squeeze in juice of half to one lemon to brighten).

16. Stir in 1 tbsp vegan butter for richness, then remove from heat. Garnish with chopped cilantro.

17. Warm a skillet over medium heat. Slice each bun (pau) horizontally. Spread a little vegan butter on the inner sides and toast cut-side down in the skillet until golden and slightly crisp, about 1–2 minutes per side.

18. Serve each toasted pau with a generous scoop of bhaji on a plate or Chowpatty-style tray. Garnish bhaji with chopped onions, extra cilantro and a lemon wedge. Offer extra vegan butter on the side for slathering.

19. Optional: For an authentic touch, place a dab of vegan butter on top of the hot bhaji so it melts through before serving.