Pav Bhaji
Ingredients
- Pavs 10
- Butter 5 Tbsp
For the Bhaji
- Cauliflower 1 cup (chopped)
- Green peas ยฝ cup
- Carrot ยฝ cup
- Butter 2 Tbsp
- Onions 1 cup (finely chopped)
- Capsicum ยฝ cup (finely chopped
- Red chillie-garlic paste 2 Tbsp
- Tomatoes 1 cup
- Chillie powder 1ยฝ tsp
- Pav Bhaji masala 1ยฝ Tbsp
- Tumeric powder ยผ tsp
- Boiled and mashed potato 1ยฝ cup
- Salt According to taste
- Lemon juice 2 tsp
- Coriander leaves 2 Tbsp
For serving with Pav Bhaji
- Onions ยฝ cup (finely chopped)
- Lemon wedges 5
Instructions
- Combine the cauliflower, green peas, carrot and I cup of water in a pressure cooker and cook it for 2 whistles
- Allow the steam to escape before opening the lip. Keep it aside.
- Heat the butter in a kadai, add the onions and sautรฉ on a medium flame for a minute or two.
- Add the capsicum and chilli-garlic paste and saute on a medium flame for two minutes.
- Add the tomatoes, chillie, turmeric powders and ยผ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the potatoes, cauliflower mixture along with the water and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally and mashing it.
- Add the lemon juice and coriander and mix well. Keep aside.
- For the pavs: Slit 2 pavs vertically and keep aside.
- Heat a pan, add 1 Tbsp of butter and place the slit open pavs in the butter to fry.
- Fry it on a medium flame until they turn light brown and crisp on both sides.
- Repeat these steps to fry all the other pavs.
Notes
Serve the bhaji hot with pavs, onions and lemon wedges.
