pau bhaji

Dishoom, p. 160–161

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 note). Be generous with the butter, as it is key to the deliciousness.