Pao bhaji (Mumbai street food)

Method

1. Bring a large saucepan of water to the boil. Add the potatoes and carrots and cook for 15-20 minutes until soft, adding the peas for the final 2 minutes. Drain, then set aside to cool. Once cool, mash well using a fork.
2. When the veg has about 10 minutes left, melt the ghee in a large heavy-based frying pan over a medium heat. Add the curry leaves and cumin seeds and cook for 20 seconds until fragrant, then add the onions. Stir and cook for about 8 minutes until softened and browned.
3. Stir in the ginger, garlic and chillies, season with a pinch of salt, then add the mashed veg, tomato purée, ground spices and coriander, mixing well. Cover and cook for 5-8 minutes. If you prefer the texture to be a little wetter, add a splash of water to the pan and season again with salt.
4. Cut the rolls in half and spread with butter. Lightly sear in a dry frying pan over a medium heat for just 10-20 seconds until the bread is lightly browned. Divide the bhaji between bowls, then serve with the lightly toasted rolls and lemon wedges for squeezing. Scatter over some coriander and enjoy.