Pau Bhaji

Name: Pau Bhaji
Yield: Serves 4
Cuisine: Indian
Ingredients: Chopped red onion; 4 soft white bread buns, halved toasted and buttered; ½ tsp fine sea salt; 50 g green beans, finely chopped; 10 g tomato purée; 1¼ tsp deggi mirch chilli powder; 400 g chopped tomatoes (flavoursome ripe fresh, or good-quality tinned); 300 g Spanish white onions, finely diced; Coriander leaves; 60 g butter, plus extra to serve if required; 3 tsp pav bhaji masala; 1 tsp ground turmeric; 1¼ tsp ground cumin; 1 small green pepper, finely diced; 3 large cauliflower florets, diced; fine sea salt; 50 g frozen or fresh peas; 350 g floury potatoes, peeled; Lime wedges; 35 ml vegetable oil; 60 g carrots, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Dishoom

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