Pau bhaji

Dishoom p. ███

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.