Pao Bhaji (Vegetables on Rolls)

Total Time
Prep 15 mins
Cook 30 mins

This makes a good picnic food. May use pita bread instead of rolls. The vegetable mix can easily be made in advance and refrigerated. The special spice pao bhaji masala adds a unique taste.

Ingredients Nutrition


  1. Wash, peel, and cut the potatoes.
  2. Wash, trim, and chop (or grate) the cauliflower and carrots in small pieces.
  3. Rinse and drain dal and put in a 2-quart pot to boil in 2 cups water.
  4. When little cooked (after 10 minutes), add the potatoes and salt.
  5. Cook until the potatoes are done; mash them along with dal.
  6. Add the chopped (or grated) cauliflower, carrots, and green peas to the dal mix.
  7. Cook for another 15 minutes until the carrots are tender.
  8. Add water, as needed.
  9. Heat 2 tablespoons oil on medium heat in a skillet.
  10. Sauté the mustard seeds in hot oil.
  11. Add the whole red chilies (can be removed before serving).
  12. Add the onions; stir until translucent.
  13. Add the cooked mixture.
  14. Cook for about 5 minutes; it should be like a wet mixture.
  15. Stir in red chili powder and pao bhaji masala, to taste.
  16. Separate the rolls.
  17. Toast them in a hot skillet, using little bit of oil for each roll.
  18. Put the prepared filling and a slice of tomato between two halves.
  19. Serve hot.


Most Helpful

This is fabulous. I got the pao bhaji mix online because there isnt an indian store anywhere near where I am currently staying. The recipe is fabulous. I love all of the flavors and vegetables..and I definitely love anything with bread/rolls! hehe :-) Thanks for the recipe!!

love4culinary October 13, 2003

I halved this recipe and made it for dinner tonight. I am SO GLAD that I finally made this!! I was starving and I was so tired with my exam papers that I needed to take a break, and what better way than try a recipe from you:) I thought about this one and a pao-bhaji craving took the next few minutes, I was busy making this. One thing that's a must for this recipe is to grate the cauliflower and chop the carrots into very fine pieces. As I was really starved, I didn't care to really chop the carrots all that small, and the end result wasn't very good, so I promised myself to take care of that next time. In step 4, when adding the potatoes to the chana dal, I added a tsp. of salt. In future, I'll add the juice of 1 lemon (in step 6) as well as half a cup of finely chopped fresh corriander leaves. I also found that step 8 is not required. I omitted the addition of oil in step 17(we usually add butter on the pao) because I'm really not all that crazy for it(as you know, I'm trying to pull down). I strongly suggest removing the whole red chilli before serving (step 11) because tonight when we were enjoying this, suddenly mom got this into her mouth and I had to say, "Egg on my face". LOL. What I liked alot about this recipe is that it was very "mildly spicy". At my place, I'm so used to eating very spicy pao-bhaji, this was a well-deserved change;-) Another thing I enjoyed immensely was the coolness of a fresh sliced tomato and the heat of the bhaji! EXCELLENT COMBO! Mom has suggested to keep a few slit green chillies and few sliced onions in a bowl at the side of the serving bowl when this is served, so, if anyone wants, they can enjoy these on the side with the bhaji. To cut short -Mom and me finished everything and this recipe is a sure keeper :)!

Charishma_Ramchandani January 25, 2003

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