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Say hello to my Cheesy Garlic Pav Bhaji Sliders! Veggies mixed with Indian spices, sandwiched between soft rolls which have a generous spread of vegan garlic butter + some vegan cheese. YUM. I’m not sure if you can tell but I LOVE Indian Street Food! This is the first of many I’ll be sharing with you this year. I’m so excited for you to try this recipe!! It’s not like traditional Pav Bhaji where all the ingredients are completely soft, these sliders still have a lil crunch to them!
Also: make sure you dip them in some ketchup or even some green chutney!!
What you’ll need to make Cheesy Garlic Pav Bhaji Sliders:
- soft rolls (can use gluten-free)
- potatoes
- garlic
- tomatoes
- carrot
- broccoli
- bell pepper
- green chilli
- pav bhaji masala
- ground turmeric
- Kashmiri chilli powder
- coriander
- salt
- vegan butter or oil
- vegan cheese
What is Kashmiri Chilli powder?
Kashmiri chilli powder is a blend of Kashmiri chillies ground up – these powders give dishes a vibrant colour, they aren’t as spicy as the regular chilli powder you’ll find at your supermarket. If you don’t have Kashmiri chilli powder don’t worry, use cayenne powder instead!
What other vegetables you could use:
Although I haven’t tried it myself I think you could substitute some of the fillings I used with:
- broccoli with cauliflower
- carrot with aubergine or peas
- potato with sweet potato
- onion with spring onions
What I’m trying to say is: always use whatever you have in your kitchen. Your kitchen, your rules!
How to store:
These sliders taste best, fresh out the over and warm but you can store them in the fridge for a 1-2 days when kept in an air-tight container.
More Indian vegan recipes you’ll love:
- pav bhaji
- moonglet (Indian Omelette – no tofu or chickpea flour)
- samosa toastie
- jeera aloo
- aloo masala toast
Ingredients
Pav Filling
- 1 tbsp vegan butter
- 1 medium onion (chopped )
- 1/2 tsp cumin seeds
- 2 tsp grated garlic
- 3 potatoes (chopped, then boiled or steamed)
- 1 bell pepper (I used half yellow and half red)
- 1 small carrot (chopped )
- 3 tomatoes (chopped )
- handful broccoli florets (chopped )
- 1 tbsp pav bhaji masala
- 1/4 tsp ground turmeric
- salt (to taste)
- 1/2 tbsp kashmiri chilli powder (or cayenne powder)
- juice from half a lemon
- 1/2 tsp maple syrup
- 3 tbsp chopped coriander
Garlic Butter
- 2 tbsp vegan butter
- 2 garlic cloves (grated)
Toppings
- 1 tbsp vegan butter
- pav bhaji masala
- coriander (chopped )
- vegan cheese
- green chillies (optional )
Instructions
Pav Filling
- Heat vegan butter in a pan over low-medium heat. Add in your cumin seeds and cook until fragrant.
- Add onions and garlic and saute for 1-2 minutes.
- Mix in your carrot and tomatoes. Cook for 3-4 minutes.
- Add your bell pepper, broccoli, boiled potatoes, salt, ground turmeric, pav bhaji masala and Kashmiri red chilli powder. Mix, then cover and cook for 8-10 minutes.
- Pour your maple syrup, lemon juice and add your coriander. Using a potato masher, mash the mixture well (you should still have some un-mashed veggies).
Vegan Garlic Butter
- Add your vegan butter and garlic into a bowl and microwave for 10-20 seconds or until the butter has melted. You can also do this in a saucepan over low heat.
Assembly
- Pre-heat your oven to 180C/160C fan.
- Cut your soft rolls in half and place the bottom side onto a baking tray lined with parchment paper. Generously spread your vegan garlic butter on the bottom half of your rolls.
- Spread your Pav filling on top, then sprinkle green chillies on top.
- Add your vegan cheese on top – I used vegan cheese slices but you can use shredded vegan cheese.
- Sprinkle some freshly chopped coriander on top, along with some pav bhaji masala.
- Close your sliders with the top half of your rolls, spread a little more melted vegan butter on top. Then, sprinkle some more coriander and pav bhaji masala on top.
- Bake for 15-20 minutes.
- Finely, sprinkle some salt flakes on top (this is optional) + enjoy warm with some ketchup or green chutney!
Nutrition
- Calories: 250
