Vegan Pau Bhaji Recipe

Prepare and cook vegetables

Place chopped potatoes, cauliflower, carrots and green peas in a large pot. Cover with about 1 cup of water, add 1/2 teaspoon salt, bring to a boil, then simmer until vegetables are tender (12–15 minutes). Drain, reserving about 1/2 cup of the cooking liquid, and lightly mash the vegetables with a potato masher or back of a spoon; keep slightly chunky.

Cook base flavors

Heat 3 tbs oil in a wide heavy skillet or kadhai over medium heat. Add 1 tsp cumin seeds; when they sizzle (15–20 seconds), add the chopped onions. Sauté until translucent and beginning to brown at edges, about 6–8 minutes. Add minced ginger, garlic and green chilies; cook 1–2 minutes until fragrant.

Add tomatoes & spices

Add the chopped tomatoes, turmeric, red chili powder, coriander powder and 1 tsp salt. Cook, stirring occasionally, until tomatoes break down and oil starts to separate, about 6–8 minutes. Add the pav bhaji masala and stir for 1 minute to bloom the spices.

Combine vegetables and simmer

Add the mashed vegetables to the tomato-spice mixture. Mix thoroughly, then add up to 1/2 cup reserved cooking liquid (or water) to achieve a slightly loose, spreadable consistency. Adjust salt to taste. Simmer on low for 8–10 minutes, mashing further with a potato masher to achieve the classic smooth-but-textured bhaji. Stir frequently to prevent sticking.

Finish and garnish

Turn off heat and stir in 2 tbs vegan butter and 1 tbs lemon juice. Taste and adjust seasoning (more pav masala, salt or lemon if desired). Garnish with chopped cilantro. Keep warm until serving.

Activate yeast

In a small bowl combine warm water (0.75 cups), warm plant-based milk (0.5 cups), sugar (2 tsp) and instant yeast (2 tsp). Stir and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start with fresh yeast.

Make dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well, pour in the yeast mixture and 2 tbs oil. Mix to form a soft, slightly sticky dough. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Add a teaspoon of water or flour as needed to reach proper consistency.

First rise

Lightly oil a bowl, place the dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on room temperature.

Shape buns and second rise

Punch down the dough and divide into 8 equal pieces (about 70–80 g each). Shape each piece into a smooth round bun by tucking edges underneath and rolling on the counter. Place buns close together in a greased 9x13 inch (or similar) baking pan so they will rise into soft sides. Cover and let rise for 30–40 minutes until puffy.

Bake and finish

Preheat oven to 190°C (375°F). Brush the tops with a little oil or plant milk. Bake for 15–18 minutes until golden brown on top. Remove from oven and immediately brush generously with melted vegan butter. Let cool briefly before slicing horizontally for serving.

Heat a large flat griddle or skillet over medium heat. Halve a pau horizontally, spread a little vegan butter on cut sides and toast on the griddle until lightly crisp and browned.

Spoon a generous portion of hot bhaji onto a serving plate (or a Chowpatty tray if available). Place toasted pau alongside. Serve with a small bowl of finely chopped onion, lemon wedges and extra vegan butter. Encourage diners to squeeze lemon over bhaji and pav, tear pieces of pau and use to scoop up the bhaji.