Ingredients:

For the Pav Bhaji:

2 cups mixed vegetables (potatoes, cauliflower, carrots, green peas, etc.), chopped
1 large onion, finely chopped
1 large tomato, finely chopped
1/2 bell pepper (capsicum), finely chopped
2 tablespoons butter (or oil for a vegan option)
1 tablespoon ginger-garlic paste
2 tablespoons Pav Bhaji masala (readily available in Indian grocery stores)
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon turmeric powder
Salt to taste
Water
Fresh cilantro (coriander leaves) for garnish
Lemon wedges for serving
For the Pav (bread rolls):

8 soft bread rolls (pav) – You can use regular or gluten-free buns for a gluten-free option.
Instructions:

Here’s a basic recipe for making Pav (soft bread rolls):

Ingredients:

3 cups all-purpose flour
2 teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup lukewarm water
2 tablespoons melted butter or oil
Additional melted butter for brushing the Pav after baking
Instructions:

In a small bowl, combine lukewarm water and sugar. Stir until the sugar is dissolved. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Add the frothy yeast mixture and melted butter (or oil) to the flour.

Mix everything together until it forms a soft dough.

Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.

Preheat your oven to 400°F (200°C).

Punch down the risen dough and divide it into equal-sized balls, typically about the size of a golf ball.

Shape each ball into a smooth round pav and place them on a greased baking sheet or lined with parchment paper. Leave some space between each pav to allow for rising.

Cover the baking sheet with a damp cloth and let the pav rolls rise again for about 30 minutes.

Optionally, lightly brush the top of each pav with melted butter before baking.

Bake the pav rolls in the preheated oven for about 15-20 minutes or until they turn golden brown on top.

Once out of the oven, brush the hot pav rolls with some more melted butter to keep them soft.
For the Pav Bhaji:

Boil the mixed vegetables in a pot of water until they become soft and cooked. Drain the water and set aside.

In a large skillet or pan, melt the butter (or heat oil) over medium heat.

Add the chopped onions and sauté until they become translucent.

Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Add the chopped tomatoes and bell pepper to the pan. Cook until the tomatoes become soft and mushy.

Add the Pav Bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook for a couple of minutes to let the spices blend with the vegetables.

Add the boiled and mashed mixed vegetables to the skillet. Mix everything thoroughly, mashing the vegetables with a potato masher or the back of a spoon to create a semi-smooth consistency. You can also add a little water to adjust the consistency to your liking.

Let the Pav Bhaji simmer on low heat for a few minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.

Garnish the Pav Bhaji with chopped cilantro.

For the Pav (bread rolls):

Slit the bread rolls (pav) horizontally, leaving one side attached, so they can be easily opened and filled.

Lightly butter the insides of the pav.

To Serve:

Serve the hot and spicy Pav Bhaji with the buttered pav buns. Optionally, garnish with a dollop of butter on top of the bhaji.

Serve along with lemon wedges, chopped onions, and extra chopped cilantro on the side. Enjoy the delicious Pav Bhaji with buns as a tasty and satisfying meal!