Bhaji Sliders
These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables. Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main. Peas balance with sweetness. And although 4 tablespoons may seem like a lot of butter, in the end it’s vital to the characteristic texture of the dish: rich, glorious sloppiness. Served on a mini bun, the basic ingredients rise to the occasion and make for a fun and satisfying, albeit messy, slider.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup ghee or vegetable oil
- 2teaspoons cumin seeds
- 1tablespoon ginger paste or 1 (2-inch) piece ginger, grated
- 1tablespoon garlic paste or 8 garlic cloves, finely chopped
- 1large red onion, finely chopped
- 4 ½tablespoons unsalted butter
- 3tablespoons tomato paste
- 1tablespoon ground coriander
- 1tablespoon ground cumin
- 5 ½teaspoons Kashmiri or other mild red chile powder
- ½teaspoon ground turmeric
- 4Thai green chiles, finely chopped
- Salt
- 1large russet potato, peeled, cut into ¼-inch pieces
- ½head cauliflower, cut into small florets, about 2 cups
- ½cup frozen peas
- 2tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
- 4to 6 slider buns or mini potato buns
- 1teaspoon garam masala
- ½cup finely chopped cilantro
Instructions
Step 1
Heat ghee in a medium pot (about 10 inches in diameter) on high. Add cumin seeds and cook for 30 seconds until they darken and start to sputter. Add the ginger and garlic along with half of the onion. Cook, stirring occasionally, until onion is translucent, about 7 minutes.Step 2
Reduce heat to medium and add 4 tablespoons of the butter followed by the tomato paste, coriander, ground cumin, chile powder, turmeric, green chiles and 1 tablespoon salt. Cook, stirring often to ensure spices don’t stick and burn, until mixture is slightly darkened, about 1 minute.Step 3
Add potato, cauliflower and peas. Increase heat to high and stir in 1 1/2 cups of water. When the mixture starts bubbling, decrease heat to medium, cover, and cook until potato is falling apart and cauliflower is tender, about 18 minutes. Uncover, Increase heat to high and continue cooking until most of the liquid has evaporated. Stir frequently and aggressively for about 5 minutes so that all the vegetables get smashed together. The mixture should be semi-solid, malleable and sticky. Remove from heat, add lime juice and mash to combine. Season with salt.Step 4
Toast the buns and spread the remaining 1/2 tablespoon butter on the interiors.Step 5
Assemble the sliders by scooping the bhaji onto the bottom of each bun. Top with the remaining onion, the garam masala and chopped cilantro. Serve with lime wedges.