When my son Bodhi asks me for “Paabhaji”, I know he means this vegan Keema Pau Bhaji. It’s a combination of 7 vegetables and plant-based soy mince served with fluffy bread buns, or Pau.

Homemade Pau Bhaji Masala vs. Shop Bought

I like to make my own homemade Pau Bhaji Masala instead of shop bought. It makes a huge difference! I have included my recipe for both the Keema Pau Bhaji and Masala below. If you’re super short of time, shop-bought Pau Bhaji Masala will work just fine. However, if you do have time, I recommend trying this homemade Pau Bhaji Masala recipe. It’s so beautifully aromatic.

What kind of vegetables can I use for Bodhi’s Keema Pau Bhaji (Vegan)

There is no definitive answer! Throw in every last vegetable scrap you have because it’s going to get mashed into a delicious buttery lava anyway. My favourite additions include (but are not limited to): Cauliflower, peas, sweet potato, carrots, red peppers, onions and tomatoes. Having said this, you can also add any of the following: Aubergine, green beans, potatoes, turnips, broccoli, squash, corn and leafy greens. Use what you have or what’s in season.

Why isn’t my Pau Bhaji red in colour?

I typically add in some sweet potatoes for colour and sweetness without having to add sugar or food colouring. It’s very common for some street vendors to add red food colouring to their Bhaji for a rich appearance. You can add it if you like but I think the colour of the sweet potatoes and tomatoes does a good enough job. The choice is yours.

How to serve this Vegan Keema Pau Bhaji

This is one of those dishes where the garnishes are as important as the main component of the food itself. Don’t skip the lemon wedges, finely diced red onions, tomatoes and coriander topping. And don’t skip the extra butter on top either. It adds the special touch. Even Bodhi knows when the garnishes are missing and he’s only two!

What kind of bread should I use?

Finally, the bread rolls (pau/pav/pão) must be soft, white and most importantly, cheap. Don’t get fancy with artisan rolls from a French bakery. If you must, your regular sliced white is better than the posh, crusty stuff. In the end, the bread is a crispy carrier for spicy, melt-in-the-mouth vegetable and soy mince curry.

How to make Bodhi’s Keema Pau Bhaji (Vegan)

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If you like this, you’ll love this recipe for Tofu Tikka Masala

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