Thursday, May 15, 2014

Pav Bhaji

Serves 4
For the Pav;
Pav Buns - 8
Butter* - 4 tbspns
Pav Bhaji Masala - 1 tsp(optional)

For the Bhaji;
Potatoes - 1 1/2 cups, boiled and mashed
Cauliflower - 1 cup, finely chopped
Green Peas - 1/2 cup
Carrots - 1/2 cup, chopped
Onion - 1 cup, finely chopped
Capsicum - 1/2 cup, finely chopped
Tomatoes - 2 1/2 cups, chopped
Turmeric - 1/2 tsp
Chili Powder - 1/2 tsp
Pav Bhaji Masala - 1 1/2 tbspn
Salt - 1/2 tsp
Oil** - 1 tsp

To be ground into a Chili-Garlic Paste;
Dry Red Chilies(whole) - 3-4 soaked in warm water
Garlic - 4 cloves

For Serving;
Onion - 1 big, chopped
Lemon Wedges - 4
Corainder - 1 tbspn, chopped

*You can omit butter if you are diet conscious. 
**Replace butter if you are not diet conscious.

For the Bhaji;
Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
Heat the oil in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, 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, 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. Omit the butter if you are diet conscious.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed
Serve the hot bhaji on 4 individual plates and top with the onion, coriander and lemon wedges.

Inspired from Tarla Dalal

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