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Goan bhaji pao
भाजी पाव: soft Goan pao with a coconut-spiced potato and green pea bhaji
Long before the cafés open their doors, Goan tea shops in Panaji, Mapusa and Margao are ladling out bhaji pao for workers and school children. This is not Mumbai's mashed pav bhaji: the Goan bhaji is a loose curry of potato and dried green peas in a roasted coconut masala, eaten by tearing fresh, soft pao and scooping it up, often with a cup of sweet milky tea. The mistake people make is grinding the coconut raw; it must be roasted until reddish-brown with the onion and spices, or the curry tastes flat. Chef's tip: soak the dried peas overnight and cook them separately until creamy, then they drink up the masala without going mushy.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the bhaji
- 5 ½ oz dried green peas (vatana)soaked overnight
- 3 potatoespeeled and cubed
- 2 tbsp coconut oil
- 1 onionfinely chopped
- 1 tomatochopped
- ½ tsp ground turmeric
- 1 tsp tamarind pulp
- 1 ¼ tsp salt
- 2 cups water
For the roasted masala
- 2 ⅞ oz grated fresh coconut
- ½ onionsliced
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 3 cloves
- ¾ in cinnamon stick
- 1 tsp coconut oil
To serve
- 2 tbsp fresh coriander (optional)chopped
- 4 lime wedges (optional)
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Method
0/7 doneStep 1: Drain 5 ½ oz dried green peas (vatana) and pressure-cook or simmer in fresh water for 20–30 minutes until creamy inside. Keep their cooking water.
25 minStep 2: Warm 1 tsp coconut oil in a pan over medium-low heat. Roast ½ onion, 4 dried Kashmiri red chillies, 1 tbsp coriander seeds, 1 tsp cumin seeds, 6 black peppercorns, 3 cloves and ¾ in cinnamon stick for 3 minutes, then add 2 ⅞ oz grated fresh coconut and roast for 6–7 minutes, stirring, until the coconut is reddish-brown and smells toasty.
10 minStep 3: Cool slightly and grind with about 150 ml of the water to a smooth paste.
3 minStep 4: Heat 2 tbsp coconut oil in a pot, fry 1 onion for 6 minutes until golden, add 1 tomato and ½ tsp ground turmeric and cook until the tomato collapses.
9 minStep 5: Add 3 potatoes, the ground masala and 2 cups water. Simmer covered for 12 minutes until the potato is almost tender.
12 minStep 6: Stir in the peas with some of their liquid, 1 tsp tamarind pulp and 1 ¼ tsp salt. Simmer 5 minutes until the potato edges soften and the curry is pourable but not watery.
5 minStep 7: Warm 8 soft pao (dinner rolls) on a griddle. Serve the bhaji scattered with 2 tbsp fresh coriander, with 4 lime wedges and the pao for scooping.
3 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 15 g
- Carbs
- 68 g
- Fat
- 16 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goan bhaji pao take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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