Pao Bhaji Vegetables on Rolls
Dive into the vibrant flavors of India with this delightful recipe for Pao Bhaji Vegetables on Rolls! This street food-inspired dish combines a medley of wholesome vegetables—potatoes, cauliflower, carrots, green peas, and more—mashed together with tangy tomatoes, aromatic spices like pao bhaji masala, and a kick of chili. The rich, buttery bhaji is simmered to perfection and served alongside golden, toasted dinner rolls (pao buns) that soak up every bit of the flavorful sauce. Quick to prepare in under an hour, this recipe is perfect for weeknight dinners or casual gatherings. Garnished with fresh cilantro, a squeeze of lemon, and a touch of butter, every bite bursts with bold, zesty goodness. Comfort food meets spice in this irresistible vegetarian classic!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 small head Cauliflower
- 2 medium Carrots
- 1 cup Green peas
- 1 medium Green bell pepper
- 4 medium Tomatoes
- 2 medium Onion
- 4 cloves Garlic
- 2 tablespoons Pao Bhaji masala
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 3 tablespoons Butter
- 2 tablespoons Vegetable oil
- 2 teaspoons Salt
- 1 handful Cilantro
- 1 whole Lemon
- 8 pieces Dinner rolls (Pao buns)
Instructions
Peel and dice the potatoes, chop cauliflower into florets, and dice the carrots. Boil the potatoes, cauliflower, carrots, and green peas together in a pot of water until soft. Drain and set aside.
Finely chop the onions, garlic, and green bell pepper. Purée the tomatoes into a smooth consistency using a blender or food processor.
Heat 2 tablespoons of butter and 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until they are translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the chopped green bell pepper and cook for 3-4 minutes until softened.
Pour in the puréed tomatoes and cook until the mixture thickens and the oil starts to separate, about 6-8 minutes.
Add the pao bhaji masala, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the tomato base.
Add the boiled vegetables to the skillet. Using a potato masher or the back of a spoon, mash the vegetables into the spiced tomato mixture until well combined. Adjust the consistency by adding a small amount of water if needed.
Simmer the bhaji on low heat for 10 minutes, stirring occasionally. Taste and adjust the seasoning if required.
Chop a handful of fresh cilantro and stir it into the cooked bhaji. Squeeze the juice of one lemon over the dish and mix well.
Slice the pao buns horizontally and toast them on a griddle with the remaining butter until golden and crisp on both sides.
Serve the warm bhaji with the toasted rolls on the side. Garnish with a dab of butter, extra chopped cilantro, and optional lemon wedges. Enjoy!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 6817 mg | 296% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 58.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 382 mg | 29% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
