Equipment
* optional
Ingredients
Bhaji Base
- 40 g unsalted butter
- 200 g yellow onion, finely chopped
- 2 serrano chilies, minced
- 30 g ginger garlic paste
- 300 g tomatoes, finely chopped
- 100 g green bell pepper, finely chopped
Spices
- 10 g garam masala
- 3 g turmeric powder
- 5 g kashmiri chili powder
- 4 g ground cumin
- 5 g ground coriander
- 5 g salt
Meat & Liquid
- 400 g leftover roast turkey, shredded or finely chopped
- 150 ml turkey stock
Serving Components
- 8 soft dinner rolls
- 40 g unsalted butter, softened for toasting rolls
- 50 g red onion, finely diced
- 15 g fresh coriander, roughly chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 785 kcal
- Protein
- 53 g
- Carbohydrates
- 67 g
- Fat
- 28 g
- Fiber
- 7 g
- Sugar
- 15 g
- Sodium
- 1133 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 147 mg
- Potassium
- 1344 mg
- Calcium
- 324 mg
- Iron
- 8.1 mg
- Magnesium
- 80 mg
- Phosphorus
- 386 mg
- Zinc
- 4.0 mg
- Vitamin A
- 179 mcg
- Vitamin C
- 43 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.50 mg
- Riboflavin
- 0.61 mg
- Niacin
- 13.8 mg
- Folate
- 99 mcg
- Water
- 188 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Finely chop the onions, tomatoes, bell pepper, and serrano chilies. Shred the leftover roast turkey into small, bite-sized pieces.
Melt the first portion of butter in a large skillet over medium heat. Add the chopped onions and serrano chilies, sauteing until the onions turn deeply translucent.
Stir in the ginger garlic paste. Cook briefly until the raw aromatic smell dissipates.
Lower the heat slightly and fold in the garam masala, turmeric, chili powder, cumin, coriander, and salt. Toast the spices continuously to prevent burning.
Add the chopped tomatoes and green bell pepper. Cook until the tomatoes break down completely into a mush and the oil begins to slightly separate from the spice base.
Fold in the shredded turkey and pour in the stock. Simmer gently until the mixture thickens into a cohesive gravy and the turkey is thoroughly reheated to a safe internal temperature of 74°C/165°F.
In a separate frying pan, melt the remaining butter over medium heat. Split the rolls horizontally and toast them in the butter until the cut sides are deeply golden brown and crisp.
Plate the hot turkey bhaji, topping it with a final small pat of butter if desired. Serve immediately alongside the toasted rolls, accompanied by the diced red onion, fresh coriander, and lime wedges.
Chef's Notes
- For a more authentic street-food texture, use a potato masher to roughly break down the tomato and pepper base right before folding in the shredded turkey.
- Using a mix of leftover dark and white meat turkey provides the best balance of rich flavor and structure.
- Toasting the soft rolls generously in butter is non-negotiable for the true pav bhaji experience; the crisp, buttery bread is essential for soaking up the spiced turkey juices.
- Adjust the amount of serrano chilies based on your heat tolerance, but keep the garam masala prominent as it provides the warming signature flavor of the dish.
Storage
Refrigerator: 3 days — Store the turkey bhaji and rolls in separate airtight containers.
Freezer: 1 month — Freeze the turkey bhaji only; rolls should be purchased fresh and toasted right before serving.
Reheating: Reheat turkey mixture gently in a saucepan over medium heat, adding a small splash of stock to restore the glossy consistency.
Troubleshooting
Turkey mixture is too dry and lacks a gravy consistency
Cause: The roast turkey was originally very dry, or the heat was too high causing the stock to evaporate too quickly
Fix: Stir in an additional 30-50ml of warm stock or water until the desired thick, glossy consistency is restored
Prevention: Maintain a gentle simmer and cover the skillet if the liquid reduces too fast
Cultural Context
Pav Bhaji originated in the 1850s as a fast, nutritious lunchtime dish for textile mill workers in Mumbai. Traditionally a heavily spiced mash of mixed vegetables served with buttered bread, this adaptation utilizes leftover roasted turkey infused with classic Indian warming spices. The dish represents a seamless fusion, breathing vibrant new life into post-holiday leftovers while honoring the buttery, comforting essence of Indian street food.
