Pav Bhaji

Ingredients

For the pav

8 pavs
4 tbsp butter
1 tsp 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 chopped tomatoes
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt
4 tbsp butter

Chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic

For serving

1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander

Method

For the bhaji

Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.

Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes.

Add the prepared chilli-garlic paste and sauté till the onion softens.

Add the tomatoes and simmer till the oil separates.

Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.

Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

Serve with the hot pav and lemon wedges.