Vegan Pav Bhaji Toasties with Mint and Coriander Chutney

Pav Bhaji is the star of Indian street food: a traditional dish made with potatoes, peas and cauliflower, all tossed with warming spices, cooked in heaps of butter and fresh tomatoes, sprinkled with onion and coriander, drizzled with lemon juice and served with warm buttered bread. What a mix of flavours and textures; they all combine to create a flavour explosion like no other.

As much as I love a good ol’ pav bhaji on occasion, I’ve created an on-the-go lunch/ 5 min mid week dinner alternative to the traditional recipe so that I can enjoy all the goodness in a handy sandwich, minus the butter and the greasy hands. Instead of soft bread rolls, I used sourdough, which really brings out the flavour of the filling, and added in a layer of my mint and coriander chutney, which is so delicious that I literally add it to *all* sandwiches I ever make.

This pav bhaji toastie is a great way to use up leftover veggies and bread; you can eat it cold for lunch, hot for dinner or batch cook and freeze the mixture for those days when you just want to eat something pronto.

You can use any veggies you have to hand; just be sure to chop them up finely and cook until soft. The pav bhaji masala I used is from MDH and can be found in most Indian food stores or an Amazon via this link

VEGAN PAV BHAJI TOASTIES WITH MINT AND CORIANDER CHUTNEY

Prep: 10 mins/ Cook: 35 mins/ Total: 45 mins/ Makes 10 Toasties


INGREDIENTS

SANDWICH FILLING

200g sweetcorn

200g frozen peas

380g maris piper potatoes, peeled and chopped in to 1cm cubes

140g mixed peppers, chopped

60g white onion, chopped very finely (I used an electric chopper)

1 red chilli/ jalapeno. deseeded and chopped (use more/ less depending on your preference for spice)

3 gloves garlic

10g fresh ginger

5 tbs olive oil (I used Filippo Berrio Classico, which is great quality)

1 tsp mustard seeds

1 tsp cumin seeds

2 tsp salt

1/2 tsp tumeric

3 tsp MBK Pav Bhaji Masala

Juice of 1 lemon

Handful of chopped coriander

MINT AND CORIANDER CHUTNEY

8-10 fresh mint leaves

Small bunch of coriander (15 stems)

1 clove garlic, peeled

1/2 inch fresh ginger, peeled

1/2 green jalepeno and 1/2 red jalepeno deseeded use (more/ less depending on your spice reference)

Salt and pepper to taste

Squeeze of fresh lime, to taste

A splash of water

SANDWICH ASSEMBLY

A loaf of good quality fresh bread. I used sourdough

Olive oil

Sliced cucumber, to serve

INSTRUCTIONS

  1. Combine all of the chopped vegetables with the peas and sweetcorn in a colander and wash
  2. Combine the jalepeno, onion, garlic and ginger in an electric chopper, and chop until almost fine
  3. Heat the olive oil in a large, deep and wide pan, adding the mustard seeds when hot
  4. Once the seeds start popping, add the cumin seeds and simmer for 30 seconds
  5. Add the chillies, onions, garlic and ginger, from the chopper and cook for 3 minutes, whilst stirring
  6. Add the remaining vegetables and stir, making sure everything is combined
  7. Add the salt, tumeric and pav bhaji masala and stir
  8. Cover and cook covered for 15 minutes on a low-medium heat, stirring every 5 minutes
  9. Whilst the vegetables are cooking, combine all of the ingredients for the chutney in a an electric chopper and whizz until smooth. Add enough water to make the chutney spreadable but not too watery. Add salt, pepper and lime as required. Put the chutney to the side
  10. Add a splash of water to the vegetable mixture and continue to cook covered for 10 minutes, or until the vegetables are cooked.
  11. Add the lemon juice and chopped coriander and stir
  12. Mash the mixture lightly with a potato masher and stir to ensure an even taste. Adjust the salt and spice if needed
  13. To assemble the toasties, use a brush to spread the olive oil on the outer side of the sandwich
  14. Turn over and spread the inside of both slices with the mint and coriander chutney
  15. Add the vegetable mixture (you can add grated cheese as well) and cover with the other slice of sourdough
  16. Place in the sandwich toaster; I have a George Foreman grill, which is perfect for toasties
  17. Remove when brown
  18. Serve with a side of sliced cucumber, and mint and coriander chutney

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