Preparation info
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    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

Pau bhaji was originally conceived as a filling lunch for Bombay’s textile workers. It takes the cheapest of vegetables (perhaps odds and ends, perhaps a little past their best) and turns them into a flavoursome, buttery mash – the bhaji. The pau – toasted Bombay bread buns – are used to shovel up the delicious mix.

We’ve given a more authentic method for those who want to try the true pau-bhaji-walla experience, and a simpler version (see