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)
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.
