For The Masala
- 4 tbsp butter
- 4 tsp cumin seeds (jeera)
- 4 tbsp chilli-garlic paste
- 1 1/3 cups finely chopped onions
- 1 cup chopped capsicum
- 5 cups finely chopped tomatoes
- salt to taste
- 4 tsp chilli powder
- 8 tsp pav bhaji masala
- 2 tbsp finely chopped coriander (dhania)
- 8 tsp butter
- 8 laddi ladi pav
- 2 tbsp finely chopped coriander (dhania)
- 4 lemon wedges
Method:For the masala
Heat butter in a kadhai and add cumin seeds.
When the seeds crackle, pepper - garlic paste, add onions and bell pepper, mix well and a medium flame for 8 to 10 minutes or until onions turn translucent, while stirring constantly saute.
Tomatoes, salt, chili powder, pav bhaji masala and add 1 cup of water, mix well and cover and 10 to 12 minutes to cook on a medium flame, stirring once in between.
The mash lightly, add the coriander and simmer for a minute. Put aside.
How to proceed
Heat a tava (griddle) on the 1 tablespoon butter, ¼ th to prepare a medium flame for a few seconds to add spice and sauté.
2 pav vertical slit open, and place them on the spice.
Pav seasoning evenly on all sides until they get evenly coated form is diffuse.
Add another 1 tablespoon of butter and cook the pav for a few seconds on a medium flame.
Place on a plate of masala pav and a lemon wedge and serve immediately garnished with ½ tbsp of coriander and a lime wedge.
Repeat with remaining ingredients to 3 more plates.
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