Vegan Pav Bhaji: A Flavorful Twist on Mumbai’s Classic Street Food

Pav Bhaji, a beloved street food from Mumbai, is renowned for its spicy, tangy vegetable mash served with buttered bread rolls. This vegan version retains all the rich flavors while being entirely plant-based, making it a delightful and ethical choice for food enthusiasts.

Ingredients:

For the Bhaji (vegetable mash):

2 tablespoons oil
1 large onion, finely chopped
1 bell pepper, finely chopped
1 cup cauliflower florets
1 cup green peas
2 large potatoes, boiled and mashed
2 tomatoes, finely chopped
2 tablespoons ginger-garlic paste
2 tablespoons Pav Bhaji masala (available at Indian grocery stores)
1 teaspoon red chili powder
1 teaspoon turmeric powder
Salt to taste
1 tablespoon lemon juice
Fresh coriander leaves, chopped
Vegan butter for cooking and serving
For the Pav (bread rolls):

6 pav (soft bread rolls)
Vegan butter

Instructions:

Prepare the Bhaji:

Heat oil in a large pan over medium heat. Add the chopped onions and sauté until translucent.
Add the bell pepper and sauté for another 2 minutes.
Incorporate the cauliflower florets and green peas, cooking until they soften.
Add the ginger-garlic paste and sauté until the raw smell disappears.
Mix in the chopped tomatoes, cooking until they turn soft and mushy.
Add the boiled and mashed potatoes, stirring to combine.

Sprinkle in the Pav Bhaji masala, red chili powder, turmeric powder, and salt. Mix well.
Pour in a cup of water to achieve a semi-thick consistency. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
Finish with lemon juice and chopped coriander leaves.

Prepare the Pav:
Slice each pav horizontally, keeping one edge intact.
Heat a pan and add a little vegan butter. Place the pav on the pan, cut side down, and toast until golden brown.

Serve:

Serve the hot Bhaji with the toasted pav on the side. Garnish with additional chopped coriander and a wedge of lemon.