Pau Bhaji Recipe

Prep and boil vegetables

Wash, peel and dice the potatoes; chop cauliflower into florets, dice carrot, and measure peas. In a large pot, combine potatoes, cauliflower, carrot and peas with enough water to just cover (about 2 cups). Add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until vegetables are tender (10–15 minutes). Drain, reserving about 1/4–1/2 cup of the cooking water, and lightly mash the vegetables with a potato masher—leave some texture; you will refine texture later.

Cook the aromatics

Heat 2 tbs oil or ghee in a wide, heavy-bottomed skillet or kadhai over medium heat. Add the chopped onions and a pinch of salt; sauté until translucent and beginning to brown at the edges, about 6–8 minutes. Add the grated ginger, minced garlic and chopped green chili; sauté 1 minute until fragrant.

Add tomatoes and spices

Add the chopped tomatoes and 1 tbs butter to the pan. Cook, stirring occasionally, until tomatoes break down and oil begins to separate, about 6–8 minutes. Stir in turmeric, red chili powder, coriander powder, cumin powder and pav bhaji masala (or the substitute). Cook the spice mixture 1–2 minutes to bloom the spices.

Combine vegetables with masala

Add the boiled, mashed vegetables to the skillet along with the reserved cooking water (add more water as needed to reach a thick curry consistency). Add remaining 1 tbs oil and 1 tbs butter. Mix thoroughly and bring to a gentle simmer. Using a sturdy potato masher or the back of a large spoon, mash the vegetable-spice mixture right in the pan until you achieve a coarse, even mash. Simmer for 6–8 minutes so flavors meld; stir frequently to prevent sticking.

Adjust seasoning and finish

Stir in garam masala, the remaining butter (approximately 1 tbs), salt to taste (start from 1 tsp and adjust), and lemon juice. Taste and adjust spice/salt/lemon. If the bhaji is too thick, add up to 1/2 cup hot water to loosen. Fold in chopped cilantro. Keep the bhaji hot on the lowest heat, stirring occasionally and adding a small knob of butter on top when serving for a glossy finish.

Prepare toppings

Finely chop the onion and extra cilantro. Cut lemon into wedges. Keep these ready on a serving tray.

Toast the pav buns

Heat a large flat skillet or griddle over medium heat. Halve each pav horizontally. Add 1 tbs butter to the skillet and place cut-side-down the buns in a single layer (do not overcrowd; toast in batches if needed). Press lightly and toast until golden-brown and crisp, about 1–2 minutes. Flip and warm the rounded side for 20–30 seconds if desired. Repeat, adding more butter (about 1 tbs every 2–3 buns) until all pav are toasted.

Assemble and serve

Spoon a generous portion of hot bhaji onto a plate or Chowpatty-style tray. Place 2 toasted pav next to the bhaji. Top the bhaji with a small knob of butter. Garnish with chopped onion and cilantro; serve with lemon wedges on the side. Accompany with extra pav bhaji masala or pickle if you like. Serve immediately while bhaji and pav are hot.