Ingredients:
For Bhaji You Will Need:
1 tablespoons oil
1 tablespoon unsalted butter
3/4 cup onions fine chopped-125 grams-1 medium or 2 small
3/4 cup tomatoes fine chopped-125 grams-2 medium
1 1/2 cups potatoes-300 grams-3 medium or 2 large
1/2 cup green peas-75 grams
1/2 cup green peas-75 grams
1/2 cup carrots(1 medium,75 grams)
1 cup cauliflower florets(or substitute with half cup potatoes)
1/2 cup bell pepper chopped-65 grams-1 small capsicum
1 tablespoon ginger garlic fine chopped or paste
1 tsp salt(adjust to taste)
1/4 teaspoon turmeric
1 to 1/2 tbsp pav bhaji masala
1 teaspoon red chilli powder(can add more for heat)
2 cups water
1 tablespoon kasuri methi
2 to 3 tablespoons coriander leaves chopped
For Serving:
6 to 8 pavs
2 tablespoons unsalted butter
4 tablespoons chopped onions
2 tablespoons coriander leaves fine chopped
How To Make Pav Bhaji(stepwise photos):
1.Add potatoes,cauliflower,peas & carrots(optional)to a pressure cooker or a pot.pour 1 1/2 cups water,it should be just enough to cover them partially.
2.Pressure cook for 1 to 2 whistles on a medium flame.i pressure cook for only 1 whistle.
3.When the pressure releases open the lid.veggies should be soft cooked.mash them well.
Preparing Masala:
4.Heat 1 tablespoon butter & 1 tablespoon oil in a pan.
5.Add 3/4 to 1 cup chopped onions.saute till they turn translucent.
6.Add 1 tablespoon ginger garlic paste and 1 green chilli.fry until it smells good.take care not to burn.
7.Add half cup chopped bell pepper.fry for 2 to 3 minutes.
8.Add 3/4 to 1 cup chopped tomatoes and 1 teaspoon salt.fry till tomatoes turn mushy,soft and pulpy.
9.Add 1 teaspoon chilli powder and 1 to 1 1/2 tablespoon pav bhaji masala powder.if making for kids,skip the powder but it will affect the color.
10.Mix well and fry for 2 to 3 minutes.
11.Add the boiled & mashed veggies.Add 1/2 to 3/4 cups more water to bring it to a consistency.
12.Mix well and simmer for a while to bring out the flavor of masala.taste test and add more salt if you want.you can also add more chilli powder at this stage for brighter color.also for more flavor you may add more pav bhaji masala if you want.
13.Add 3/4 tablespoon kasuri methi.when it reaches the desired consistency,add chopped coriander leaves.switch off.slightly cool down and add some leamon juice before serving.
Toasting Pav:
14.Slit the pav horizontally leaving one edge intact.on a low flame,heat 1 tablespoon butter on a tawa.Add little masala powder over it.
15.Place the pav on the butter and toast for 1 to 2 mins until slightly crisp.do not over do it as the spice powder will burn.you can do the same on the other side as well by adding more butter on the pan.
Garnish with coriander leaves,lemon wedges and chopped onions.top with more butter on hot bhaji.serve pav bhaji with some butter topped and onion.
