Vegan Pau Bhaji Recipe

Prep and cook vegetables

Place the cubed potatoes, cauliflower florets, carrots, and green peas in a large pot. Add enough water to cover and a pinch of salt. Bring to a boil, then simmer 12–15 minutes until vegetables are very tender. Drain, reserving 1/4 cup of the cooking liquid, and lightly mash the vegetables with a potato masher (leave some texture). Set aside.

Sauté aromatics

In a large, heavy skillet or kadhai, heat 3 tbs oil over medium heat. Add mustard seeds and let them pop (about 30 seconds). Add cumin seeds and sauté 15 seconds. Add chopped onion and cook 6–8 minutes until soft and beginning to brown. Add minced garlic, grated ginger and cook 1 minute until fragrant.

Build the bhaji

Add chopped green bell pepper and cook 3 minutes until softened. Stir in chopped tomatoes and cook 6–8 minutes until the tomatoes break down and oil starts to separate. Add turmeric, coriander powder, red chili powder, garam masala and pav bhaji masala; cook 1–2 minutes to toast the spices.

Combine and mash

Add the mashed boiled vegetables into the skillet along with the reserved cooking liquid and 1 cup water. Stir to combine. Use a potato masher or the back of a heavy spoon to mash the mixture thoroughly to a smooth-yet-textured consistency typical of bhaji. Simmer uncovered on low heat 8–10 minutes, stirring frequently so it doesn't stick. Add salt and optional jaggery/sugar; adjust to taste.

Finish and adjust

Stir in 2 tbs vegan butter and the lemon juice. Taste and adjust seasoning (salt, spice, lemon). Sprinkle chopped cilantro. Keep warm on the lowest heat while you finish the pao.

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive—start again with fresh yeast.

Make dough

In a large mixing bowl, combine flour and salt. Make a well, add the foamy yeast mixture, warm non-dairy milk and 2 tbs oil. Mix until a shaggy dough forms. Turn onto a lightly oiled surface and knead 8–10 minutes until smooth, elastic and slightly tacky. Alternatively use a stand mixer with dough hook for 6–8 minutes.

First rise

Lightly oil a bowl, 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 (time will vary with temperature).

Shape buns and second rise

Punch down the dough and divide into 8 equal portions (about 90–100 g each). Shape each into a smooth round bun, seam side down. Place buns on a parchment-lined baking tray, spaced about 1.5 inches apart. Cover loosely and let rise 30–40 minutes until puffy.

Bake

Preheat oven to 190°C / 375°F. Brush the tops lightly with melted vegan butter. Bake for 12–15 minutes until golden brown on top. Remove from oven and immediately brush again with vegan butter. Let cool 5 minutes, then slice buns horizontally for serving.

Heat a small skillet over medium heat and melt 1 tbs vegan butter. Toast the sliced pau, cut-side down, 30–45 seconds until slightly crisp and buttered. Place a generous scoop of hot bhaji on a serving tray. Arrange toasted pau alongside. Top bhaji with an extra dab of vegan butter and sprinkle chopped onion and cilantro. Serve with lemon wedges and optional red chili flakes. Encourage diners to squeeze lemon over bhaji and place on pau while eating.