Pao bhajee

Pao bhajee

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

The Bollywood crowd queue up at Mumbai’s specialist cafés and street carts for this favourite snack – a silky vegetable dip served with buttered toasted rolls. The Portuguese introduced yeast-type breads to western India in the sixteenth century. ‘Pao’ refers to small loaves of bread, and ‘bhajee’ is a selection of vegetables cooked on a hotplate with tomatoes and butter.

Ingredients

Quantity Ingredient
150g salted butter
2 tablespoons Ginger paste
6 ripe tomatoes, chopped, or 1.5 x 400 g cans diced tomatoes, drained
2 tablespoons Garlic paste
4 large potatoes, peeled, boiled and roughly mashed
2 teaspoons chilli powder
1/2-1 teaspoon salt, or to taste
small handful coriander leaves, chopped, plus extra to serve
1 teaspoon Garam masala
8 small bread rolls, sliced in half crosswise
lemon wedges, to serve

Method

  1. Heat a heavy-based frying pan or a barbecue hotplate to a medium heat. Melt 75 g of the butter, then add the ginger paste and cook, stirring, for 5–10 seconds. Stir in the tomato and garlic paste and cook for about 8–10 minutes, or until the tomato has softened. Add the potato, chilli powder and salt and cook over a medium heat, stirring continuously, for about 10 minutes. Add the coriander and finally the garam masala and stir to mix through. Transfer the bhajee to a heatproof bowl.
  2. Melt the remaining butter in the pan or on the hotplate. Add the bread rolls, cut side down, and cook over a medium heat for about 4–6 minutes, until they are brown and have soaked up the melted butter.
  3. Serve the bread rolls topped with the bhajee and extra chopped coriander, plus the lemon wedges on the side. Alternatively, serve the bhajee in a bowl with the rolls on a serving platter, for scooping up the vegetable dip.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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