Up-to-date Vegan Pau Bhaji* Recipe
Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the vegan pau (buns)
For the bhaji (mashed vegetable curry)
For serving and assembly
Method
For the vegan pau (buns)
- 1
Activate yeast
In a small bowl combine warm plant-based milk (about 105–115°F / 40–46°C), warm water, sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.
- 2
Make dough
In a large bowl, whisk together all-purpose flour and salt. Make a well, pour in the foamy yeast mixture and 2 tablespoons neutral oil. Mix with a spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic and slightly tacky. Add the remaining 1 tablespoon oil during kneading. Alternatively, knead with a mixer and dough hook 6–7 minutes on medium-low.
- 4
- 5
Shape buns
Punch down the dough gently and divide into 8 equal pieces (about 70–80 g each). Shape each piece into a smooth round bun by tucking edges under and rolling on the counter. Place buns spaced about 1" apart in a greased 9x13" or two 9" round pans.
- 6
- 7
For the bhaji (mashed vegetable curry)
- 8
Cook the vegetables
Place the cubed potatoes, cauliflower florets, diced carrot and peas in a large pot. Add enough water to cover by about 1 inch. Bring to a boil, reduce to a simmer and cook until vegetables are very tender, about 12–15 minutes. Drain, reserving 1/4 cup cooking liquid.
- 9
- 10
Add aromatics and tomatoes
Add grated ginger, minced garlic and chopped green chilies to the onions; sauté 1–2 minutes until fragrant. Add chopped tomatoes and cook until they break down and oil separates slightly, 6–8 minutes. If using canned crushed tomato, simmer 4–5 minutes.
- 11
Spice it
Stir in turmeric, red chili powder, pav bhaji masala (or garam masala), kashmiri chili if using, and salt. Cook spices with the tomato-onion mixture for 1–2 minutes to bloom the flavors.
- 12
Combine and mash
Add the drained cooked vegetables to the skillet along with reserved cooking liquid and 1 tablespoon vegan butter. Using a sturdy potato masher or the back of a heavy spoon, mash the vegetables directly in the pan to a coarse-smooth consistency — you want some texture but mostly a creamy mash. Add additional water 1–2 tablespoons at a time if the mixture is too thick; aim for a spreadable consistency.
- 13
Assembly, toasting and serving
- 14
Toast pau
Slice pau horizontally. In a wide skillet or griddle over medium heat, melt 1 tablespoon vegan butter. Place sliced pau (cut-side down) and toast until golden and crisp, 2–3 minutes. For authentic street-style, toast both cut sides with a little butter and press gently with a spatula.
- 15
Plate bhaji
Spoon a generous ladle of hot bhaji onto a plate or the traditional Chowpatty tray. Smooth the top with the back of the spoon and add a small knob (1 tsp) of vegan butter on top to melt into the bhaji.
- 16
