For the pav
- 8 ladi pavs
- 4 tbsp butter
- 1 tsp pav bhaji masala (optional)
- 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 (haldi)
- 1/2 tsp chilli powder
- 1 1/2 tbsp pav bhaji masala
- 1/2 tsp black salt (sanchal)
- 4 tbsp butter
- ground into a chilli-garlic paste
- 3 to 4 whole dry kashmiri red chillies , soaked in warm water
- 4 to 6 cloves garlic (lehsun)
- 1 large sized onion, chopped
- 4 lemon wedges
- 1 tbsp chopped coriander (dhania)
Method:For the bhaji
Cauliflower, peas and carrots and boil until they are soft. Drain excess water.
Heat butter in a large pan, add onion and bell pepper for 2 minutes and sauté. Then, prepare the chili - add garlic paste and sauté until onion softens.
Add the tomatoes and simmer until the oil is different.
Turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
Add boiled vegetables and potatoes and mash well using a potato masher, adding ½ cup of water if necessary.
For the pav
2 pav in horizontal slices each. 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 until the pieces are lightly browned.
How to proceed
4 individual plates, top with onions and coriander Serve hot bhaji.
Serve with hot pav and lemon wedges.
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