Goan Vegetable Pao Bhaji

Name: Goan Vegetable Pao Bhaji
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 200 g cauliflower (cut into florets); 100 g green peas (shelled); 200 g potato (peeled and cubed); 100 g carrot (peeled and cubed); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 pcs bell pepper (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 0.5 cup fresh coconut (grated); 1 tbsp tamarind paste; 1 pinch turmeric powder; 1 tsp kashmiri red chili powder (for color and mild heat); 1 tsp garam masala; 0.5 tsp salt; 2 tbsp oil; 4 tbsp butter (for toasting pao and finishing); 1 tsp cumin seeds; 3 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice; 8 pcs pao (store-bought or homemade, slit horizontally); 0.5 cup water (for adjusting consistency)

RATING

4.3/5(38)

TASTE SCORE

8/10

A vibrant vegetable mash infused with the tang of tamarind and coconut, spiked with fiery Goan red chilies. This coastal twist on the classic street food is ladled generously into soft butter-toasted pao, bringing the beach shack vibe straight to your kitchen.

PREP

20m

COOK

30m

SERVES

1.5 CUPS BHAJI WITH 2 PAO BUNS

678 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Boil and mash the vegetables.
1.In a pot, boil cauliflower, peas, potato, and carrot with enough water until tender.
2.Drain the water and mash the vegetables coarsely using a potato masher. Set aside.
TIPDon't over-mash. A chunky texture is key for a great bhaji.
saute · ~8 min
Sauté the aromatics.
1.Heat oil in a large pan or kadhai over medium heat.
2.Add cumin seeds and let them splutter.
3.Add chopped onions and sauté until golden brown (5-7 min).
4.Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears (1 min).
TIPTake your time with the onions. Browning them well adds immense depth of flavor.
saute · ~8 min
Cook the tomato and bell pepper base.
1.Add chopped tomatoes and bell pepper to the pan.
2.Add turmeric powder, kashmiri red chili powder, and half the salt.
3.Cook until tomatoes turn soft, pulpy, and oil starts to separate (6-8 min).
4.Stir continuously to prevent spices from burning.
TIPCook the tomatoes until the raw tang is gone. This sweetens the entire bhaji.
simmer · ~12 min
Incorporate the mashed vegetables and coconut.
1.Add the mashed vegetables, fresh grated coconut, and tamarind paste to the pan.
2.Add garam masala, the remaining salt, and water.
3.Mix everything together vigorously, mashing it further with the back of a spoon.
4.Simmer for 10-12 minutes, stirring occasionally, until the flavors meld and the bhaji has a thick, semi-dry consistency.
TIPPress the mixture down while simmering to allow the bottom to slightly caramelize for a smoky street-food touch.
fry · ~5 min
Toast the pao to golden perfection.
1.Heat a flat griddle or tawa over medium heat.
2.Generously smear butter on the cut sides of each pao.
3.Toast the pao until crisp and golden brown on both sides, pressing down gently with a spatula.
garnish
Finish the bhaji with lemon and butter.
Stir in the lemon juice and a small knob of butter into the hot bhaji for a final gloss and fresh, tangy lift.
assemble
Assemble and serve immediately.
Place a generous ladle of the hot bhaji into a serving bowl or directly on the plate alongside the butter-toasted pao. Garnish with chopped coriander leaves and serve with a wedge of lemon and sliced raw onion.
TIPServe piping hot! The bhaji thickens as it sits, so it's best enjoyed immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Browning the onions until deep golden adds a rich, caramelized sweetness to the bhaji base.
2
Boil the vegetables until just tender and mash coarsely for a chunky, satisfying texture.
3
Cook the tomato mixture until the oil separates and the raw tang disappears for a deeper flavor.
4
Press the bhaji down while simmering to allow the bottom to caramelize slightly for a smoky note.
5
Use fresh grated coconut for authentic creaminess; dried coconut will not yield the same texture.
6
Toast the pao in plenty of butter on a hot griddle until golden and crisp on both sides.
7
Stir in the lemon juice and a final knob of butter just before serving for a glossy, tangy finish.

RECIPE VARIATIONS

Adapt it for your goals.

Low Oil

Low-Oil

Reduce oil to 1 tbsp and use a non-stick pan; skip the final butter knob and toast pao with minimal butter or a spray. Suitable for those watching fat intake.

High Protein

High-Protein

Add 200g of boiled, cubed paneer or 150g of cooked chickpeas along with the mashed vegetables for extra protein and staying power.

Vegan

Replace butter with vegan butter or oil for toasting pao and finishing the bhaji. Use a plant-based pao or bread that contains no dairy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Cauliflower, peas, carrots, and potatoes provide a good amount of fiber, which aids digestion and promotes satiety.

✓

Packed with Vitamins and Antioxidants

Bell peppers, tomatoes, and carrots are excellent sources of vitamin C, beta-carotene, and lycopene, supporting immune health and reducing oxidative stress.

✓