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  • Writer's pictureKomal Soni

Bao Bhaji

Updated: Jan 4


๐Ÿ’› Ingredients ๐Ÿ’›


For Bao Buns:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 2 tablespoons sugar

  • 1 teaspoon dry yeast

  • 100 ml milk

  • 100 ml boiling water

  • 2 tablespoons oil


For Bhaji:

Combine the following in a pressure cooker and whilst for 4-5 times:

  • 4 large potatoes, peeled & halved

  • 1 small piece beetroot, peeled

  • 1/2 cup eggplant, peeled & halved

  • 1 small carrot, peeled & cut into small pieces

  • 1/2 cup peas

  • 1/2 cup cauliflower florets (boiled separately)

  • 1 teaspoon pav bhaji masala

  • 1 teaspoon cumin

  • 2 cups water


For Gravy:

  • 5 medium tomatoes, chopped

  • 1 large capsicum, chopped

  • 2 tablespoons oil

  • 3 tablespoons butter

  • 1 teaspoon cumin

  • 1 teaspoon red chili powder

  • 1 teaspoon cumin-coriander powder

  • 1/4 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • 2 teaspoons pav bhaji masala

  • 1 teaspoon kasuri methi

  • Salt to taste

  • 1 teaspoon lemon juice

  • 1 cup coriander, chopped

  • Asafoetida water (1 teaspoon asafoetida + 1/4 cup water)

  • 3-4 cups of hot water


For Red chili paste:

  • 7-8 dry red chilies (soak in hot water for 30 minutes, remove seed and crush well into a smooth paste)



๐Ÿ’š Instructions ๐Ÿ’š


For Bao Buns:

  • In a bowl, combine milk, boiling water, and sugar. Stir until sugar is dissolved and then add yeast. Let the yeast bloom for 5 minutes.

  • Now sieve all-purpose flour, baking powder, and salt into it.

  • Further add oil and combine all. Knead the dough for 7-8 minutes.

  • Now form a dough ball and cover it with a damp cloth and let it rest for 2 hours in a bowl.

  • After rising, roll out the dough.

  • Now use a cookie cutter to cut out small rounds from the dough.

  • Brush some oil over the surface, fold them into halves and place them onto a sheet of baking paper on a large tray.

  • Cover them with a thin towel, and place them in a warm place for about 30 minutes for the buns to rise again.


Steaming Bao:

  • Prepare the steamer on the stove.

  • Steam the buns for 15 minutes, or until they are puffy, soft, and cooked well.

  • Remove it to a plate and your bao buns are ready.


For Making Bhaji:

  • In a wide flat pan, heat half of the oil and butter followed by cumin.

  • Further add in chopped capsicum and sautรฉ until light brown.

  • Add in chopped tomatoes along with all the boiled vegetables.

  • Now add in red chili powder, turmeric powder, cumin-coriander powder, pavbhaji masala, salt, 3 tablespoons of asafetida water, and half of the red chili paste. Mix until well combined then mash all the veggies with the help of potato masher.

  • Now add hot water in 3 small batches and keep mashing the bhaji until you get the texture you want. (Donโ€™t mash it completely like a paste)

  • Add half of the coriander and mix until well combined.

  • Now in a small pan, heat the remaining oil and butter, then add in a pinch of cumin, pavbhaji masala, garam masala, kasuri methi, and the remaining red chili paste. Stir and cook for 1 minute and then add it to the bhaji.

  • Now add lemon juice, the remaining coriander and let it cook for 2 minutes. And your bhaji is ready.


Making Bao Bhaji:

  • Take a bao bun and open it slightly.

  • Fill around 2 teaspoons of bhaji in it.

  • Garnish with some chopped coriander, capsicum, and tomato.

  • Serve these amazing fusion cuties while it's warm.

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