Mumbai 'Ishtyle' Pao Bhaji Recipe

Name: Mumbai 'Ishtyle' Pao Bhaji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bhaji; 2 Large potatoes, peeled and quartered; 1 small Cauliflower (only the florets); 2-3 carrots peeled & cut into 2; 1 cup frozen peas; 2 tablespoons unsalted butter; 2 tablespoons olive oil or vegetable oil; 2 cloves garlic, finely minced; 2 tablespoons fresh ginger paste; 1 large onion (red or white), finely diced; 1 green bell pepper finely diced; 14 ounces crushed tomatoes (appr. half a large can); 1/2 teaspoon Turmeric powder; 2-3 tablespoons pav Bhaji masala ( from any Indian grocery store); Salt to taste; 1-2 cups water as needed; 1/2 - 1 cups finely chopped cilantro (as per taste); garnishing accoutrements!; 8- 12 Saloio or sourdough rolls cut in the middle like a hamburger bun; 'pats' of salted butter (as much as needed!); 1 Large red onion; Juice of 1 lime; Salt to taste.; 1 lime cut into wedges

Servings: persons

Bhaji
2 Large potatoes, peeled and quartered
1 small Cauliflower (only the florets)
2-3 carrots peeled & cut into 2
1 cup frozen peas
2 tablespoons unsalted butter
2 tablespoons olive oil or vegetable oil
2 cloves garlic, finely minced
2 tablespoons fresh ginger paste
1 large onion (red or white), finely diced
1 green bell pepper finely diced
14 ounces crushed tomatoes (appr. half a large can)
1/2 teaspoon Turmeric powder
2-3 tablespoons pav Bhaji masala ( from any Indian grocery store)
Salt to taste
1-2 cups water as needed
1/2 - 1 cups finely chopped cilantro (as per taste)
garnishing accoutrements!
8- 12 Saloio or sourdough rolls cut in the middle like a hamburger bun
'pats' of salted butter (as much as needed!)
1 Large red onion
Juice of 1 lime
Salt to taste.
1 lime cut into wedges

1
["Boil the potatoes, cauliflower, carrots and peas till very soft and begin to disintegrate when squeezed", "Drain the vegetables and mash together ( I use a pastry dough cutter, seems to work very well) thoroughly. Set aside.", "In a large pan ( I use a heavy bottomed wide roasting pan), heat the oil and butter till the butter has melted but not browned.
2
Add the ginger and garlic and give a quick stir for about a minute till the garlic softens.", "Add the finely diced onions and stir to combine all the ingredients. Allow the onions to become soft & translucent and to lose the 'raw' smell.", "Add the bell pepper and saute till the pepper is cooked well (just beyond the 'crunchy' stage).", "Add the crushed tomatoes and the turmeric. Allow to cook till the tomatoes begin losing their 'raw' smell (~ 3-4 minutes).", "Add the mashed vegetables, salt and the pav bhaji spice mix. Combine thoroughly, add about a cup and a half of water and allow to cook on a medium low heat until the water is completely evaporated. Stir in cilantro, mix in and serve hot. If making in advance, transfer to a serving dish, place in a warm oven till ready to serve.", "To make the pickled onions, thinly slice the red onion into rings and add the lime juice and salt.", "On a hot griddle, drop a 'pat of butter' and let it sizzle, place the roll cut side down on the butter. Swirl the roll to absorb all the butter and allow the cut side to crisp ever so slightly.", "To serve: Ladle some bhaji onto a plate, top with a generous 'pat' of salted butter. (decadent, but can be optional if you're health conscious!)
3
Serve with the toasted rolls, pickled onions and a wedge of lime.", "Alternatively, brush thin slices of a sour dough baguette with melted salted butter, toast in an oven till slightly golden, top with a spoonful of the bhaji. Garnish with bits of pickled onions and serve as an appetizer.
4
Just don't ask me how many servings that will make! Neither I nor my guests have counted, I just make it till I run out of either bread or bhaji!"]

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Bhaji, 2 Large potatoes, peeled and quartered, 1 small Cauliflower (only the florets), 2-3 carrots peeled & cut into 2, and more.

Yes, Mumbai 'Ishtyle' Pao Bhaji falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mumbai 'Ishtyle' Pao Bhaji

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions