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PAV BHAJI

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Serves 4.

 

  
For the pav
8 laddi pavs (small squares of white bread)
4 tablespoons butter
1 teaspoon pav bhaji masala (optional)
For the bhaji
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1 1/2 tablespoons pav bhaji masala
1/2 teaspoon black salt (sanchal)
4 tablespoons butter
To be ground into a chilli-garlic paste
3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic
For serving
1 large onion, chopped
4 lemon wedges
1 tablespoon chopped coriander
 
 
  For the bhaji
1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
2. Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
3. Add the tomatoes and simmer till the oil separates.
4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ˝ cup of water if required.
  For the pav
1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.
2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
  How to proceed
1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
2. Serve with the hot pav and lemon wedges.
 
Handy tip(s) :
 
1. Pav bhaji masala is a spice blend which is readily available at most grocery stores.

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