Pav Bhaji
  • 1cup cauliflowerflorets boiled and finely chopped
  • xbdcup carrotsfinely chopped and boiled
  • xbdcup green peasfresh boiled and mashed
  • xbdcup capsicum(green bell pepper) finely chopped
  • 4 – 5 tomatoesmedium sized finely chopped
  • 4 onionsfinely chopped
  • 1tsp garlicpaste
  • xbccup corianderfresh green finely chopped
  • 1tsp seedscumene
  • 2tsp Pav masalaBhaji
  • 1tsp Red Chillipowder (The one which is hot and red like Bedgi mirch)
  • 2tsp oil
  • 2tsps salted butterlike Amul u2013for the tadka
  • 2tsp butterfor garnishing (optional)
  • Saltas per Taste
  1. 1 lemon cut into pieces for garnishing.
  2. 8-10 Pav ( soft Buns)
  3. Heat oil and butter on the tava or a pan. Add the cumene seeds.Add the garlic paste. Fry for xbd a minute. Add xbd of the chopped onions. Keep the remaining half for garnishing.Fry onions nicely till golden brown. Add the finely chopped tomatoes. Fry nicely stirring with the masher (you can use a round spoon too) till all the moisture evaporates and the tomatoes are properly cooked. The mixture starts leaving oil on the side. At this point add the Pav Bhaji masala and the Red chilli powder. (Pav Bhaji is usually spicyu2026so adjust the proportion of red chilli powder to your taste)Fry for one minute and then add the potatoes and all the vegetables except capsicum. Mash and stir the mixture nicely.Once the mixture is homogenous, add the finely chopped Capsicum. Add salt.Cook till the capsicum becomes little tender. Donu2019t overcook it, it should be crunchy. Addabout 1 cup water to the Bhaji. Let it boil for a few minutes. Once it boils nicely remove from the tava and serve.Slit the Pav horizontally like you would for a burger and apply butter on both sides. On the same tava, which you made Pav bhaji roast the buns for a few minutes.
  4. Top the bhaji with1-2 spoons of butter and serve with hot Pav , chopped onions, chopped green coriander and a piece of lime.