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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.



Cooking Time : 1 hour.
Preparation Time : 45 mins.

Serves 4.

For the chole
1 cup chick peas (Kabuli chana), soaked overnight
1 tea bag or teaspoon tea leaves, tied in a muslin cloth (optional)
1/2 teaspoon cumin seeds (jeera)
1 onion finely chopped
12 mm. (1/2") piece ginger, grated
2 cloves garlic, grated
2 teaspoons chole masala (chana masala )
2 teaspoons chilli powder
2 teaspoons amchur (dry mango powder)
1/4 teaspoon turmeric powder (haldi)
1 tablespoon coriander (dhania) powder
1 teaspoon cumin seeds (jeera) power
2 tablespoons oil
salt to taste
For the bhature
1/2 cup plain flour (maida)
1/2 cup potato, boiled and grated
11/2 teaspoons oil
salt to taste
oil for deep frying
For serving
1 onion, sliced
4 lemon wedges
  For the chole
1. Pressure cook the chick peas with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside
  For the bhature
1. Combine the flour, potato, 1˝ teaspoons of oil and salt and knead into a firm dough without using any water.
2. Knead the dough very well till it is smooth
3. Cover with a wet muslin cloth and rest the dough for 10 minutes
4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
5. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
6. Serve hot with the chole, sliced onion and lemon wedges.
Handy tip(s) :
1. While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
2. Chole masala is a blend of spices which is readily available at most grocery stores.