Vegan Pau Bhaji Recipe
Recipe information
Make Vegan Pau Bhaji in just 2h 20m. Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray. No food is more Bombay.
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The best thing to pair and share with VEGAN PAU BHAJI
Ingredients
Bhaji (spiced mashed vegetable curry)
Pau (vegan dinner rolls)
To serve / garnishes
Bhaji (spiced mashed vegetable curry)
1. Cook the vegetables
Place the cubed potatoes, cauliflower florets, green peas and diced carrot in a large pot. Add enough water to cover and a pinch of salt. Bring to a boil, then simmer until potatoes are tender (15–20 minutes). Drain and reserve about 1 cup of the cooking liquid.
2. Prepare the onion-tomato base
Heat 4 tbs oil in a heavy skillet or kadhai over medium heat. Add mustard seeds and let them pop (about 30 seconds). Add cumin seeds and let them sizzle briefly. Add the finely chopped onion and sauté until translucent and beginning to brown at the edges, about 6–8 minutes. Add ginger paste, garlic paste and chopped green chili; cook 1 minute until fragrant.
3. Add tomatoes and spices
Add the chopped tomatoes, turmeric, red chili powder, coriander powder and salt. Cook, stirring occasionally, until the tomatoes break down and oil separates from the masala, about 8–10 minutes. If the mixture is too dry, add 2–3 tbs of the reserved cooking liquid.
4. Combine vegetables with masala
Add the boiled/drained potatoes, cauliflower, peas and carrots to the tomato-onion masala. Stir to combine. Using a potato masher or the back of a heavy spoon, begin mashing the vegetables until you have a coarse-smooth consistency; leave some texture. Add pav bhaji masala, garam masala and the remaining reserved cooking liquid as needed to reach a thick, spreadable consistency (about 1 cup total). Simmer for 6–8 minutes, stirring to prevent sticking.
Pau (vegan dinner rolls)
6. Activate yeast
In a small bowl, combine warm water (approx. 38–43°C / 100–110°F), sugar and instant yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast.
7. Make the dough
In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the foamy yeast mixture, warm plant-based milk and 2 tbs oil. Mix until a rough dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium for 6–8 minutes.
8. First rise
Lightly oil a clean bowl with 1 tbs oil, place the dough inside, cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, about 60–75 minutes depending on room temperature.
9. Shape the pau
Punch down the dough and divide into 8 equal pieces (for medium-sized pau) or 10 for smaller ones. Shape each piece into a smooth ball by pulling edges under and pinching the base. Place the balls seam-side down in a lightly oiled 9x13-inch (or equivalent) baking dish or tray, leaving a little space between them to expand.
10. Second rise
Cover the tray loosely and let the shaped pau rise for 30–40 minutes until puffy and nearly doubled.
11. Bake
Preheat oven to 190°C (375°F). Brush the tops with a little oil (or thinly spread vegan butter). Bake for 18–22 minutes until golden brown on top and the rolls sound hollow when tapped. Remove from oven and immediately brush with remaining melted vegan butter. Let cool 10 minutes before splitting.
To serve / garnishes
12. Toast the pau and plate
Slice pau horizontally (do not cut all the way through) or halve. Heat a griddle or skillet over medium heat and melt 1 tbs vegan butter. Toast each halved pau cut-side down until lightly crisp and golden, about 1–2 minutes. Repeat for remaining pau, adding more butter as needed.
13. Serve chowpatty style
Spoon a generous portion of hot bhaji onto a tray or plate. Place toasted pau alongside. Garnish bhaji with a knob of vegan butter, chopped cilantro, a sprinkle of chopped onion, a wedge of lemon and optional extra pav bhaji masala. Serve immediately so diners can squeeze lemon and use onions on the side.
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