Pao Bhaji (Vegetables on Rolls)
Lentils, bread rolls and pao bhaji masala simmered on the stove and spiced with mustard seeds and chilli for a South Asian starter.
45 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
Wash, peel, and cut the potatoes. Wash, trim, and chop (or grate) the cauliflower and carrots in small pieces.
- 2
Rinse and drain dal and put in a 2-quart pot to boil in 2 cups water. When little cooked (after 10 minutes), add the potatoes and salt.
- 3
Cook until the potatoes are done; mash them along with dal. Add the chopped (or grated) cauliflower, carrots, and green peas to the dal mix.
- 4
Cook for another 15 minutes until the carrots are tender. Add water, as needed. Heat 2 tablespoons oil on medium heat in a skillet.
- 5
Sauté the mustard seeds in hot oil. Add the whole red chilies (can be removed before serving).
- 6
Add the onions; stir until translucent. Add the cooked mixture. Cook for about 5 minutes; it should be like a wet mixture.
- 7
Stir in red chili powder and pao bhaji masala, to taste. Separate the rolls. Toast them in a hot skillet, using little bit of oil for each roll.
- 8
Put the prepared filling and a slice of tomato between two halves. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
