Dishoom's pau bhaji Thanks to Dishoom for contributing the recipe and photo. This is not necessarily a type of bhaji you have tried before. This Dishoom dish is a traditional Mumbai snack. It’ll spice up the weariest of vegetables and bring life back to stale bread. There's no need to stick to this veg list, seek inspiration from whatever's in the fridge. Ingredients (Serves 4) 50 millilitres vegetable oil25 grams butter1 white onion, choppedMix of vegetables, diced where required (1 potato, ½ pepper, handful of cauliflower, 1 carrot, handful of French beans, handful of peas) – use what you have available to a similar quantity100 grams of chopped tomatoes1 teaspoon red chilli powder½ teaspoon turmeric powder1.5 teaspoon cumin2 teaspoons garam masala4 slices of bread, a bit stale is fine as it is traditional to toast itHandful of fresh coriander leaves, 4 lime wedges and 1 chopped red onion (to garnish) Method Parboil the mix of vegetables. While the vegetables are softening. Heat the oil in a pan; add chopped white onion and sauté till golden brown. Add all the dry spices to the pan and cook for one minute. Sprinkle a little water in the pan and sauté for a few more moments. Add the tomatoes and cook till they are soft and oil separates. Add the parboiled vegetables to the sauce mix. Cook on low heat until they become mushy. Over a medium heat, mash the mixture with a potato masher. Add half the butter and continue cooking till almost completely mashed. Add more butter, just before service, for that fresh buttery flavour. To serve Toast the bread, butter and serve with the bhaji mash in a bowl, topped with chopped onions, coriander and lime wedge. Looking for another recipe to liven up limp veg and add some spice to your lunch, try this Potato ishtoo.