This All-time favourite street food is popular all across India, but with this recipe you can make it at home fuss-free.
PAV BHAJI
Ingredients
8 pavs
1 large potato, boiled, peeled and quartered
1 small cauliflower, cut into florets, boiled and drained
1 medium capsicum, finely chopped
½ cup fresh green peas, boiled
2 tbsps oil
2 tbsps butter + for toasting + for serving
2 medium onions, finely chopped + for serving
1 tbsp ginger-garlic paste
2 tbsps red chilli paste
2 tsps red chilli powder
1 large tomato, finely chopped
1½ tbsps pav bhaji masala
1½ tbsps chopped fresh coriander leaves
Lemon wedge for serving
Method
1. Heat oil in a non-stick pan, add 1 tbsp butter and let it melt. Add onions and sauté till translucent.
2. Add ginger-garlic paste and sauté for 1 minute. Add red chilli paste and red chilli powder and mix well. Cook for 1-2 minutes.
3. Add tomato and mix well. Add salt and mix, cook till the tomato is pulpy.
4. Add potato, cauliflower and mash the mixture well using a masher.
5. Add pav bhaji masala and mix well. Add ¼ cup water and mix, cover and cook for 4-5 minutes.
6. Add capsicum and green peas and mix well. Add remaining butter and mix well. Take the pan off the heat.
7. Add chopped coriander and mix well. Take the pan off the heat.
8. Heat a little butter in a non-stick tawa, place two slit pavs on it and toast for 1 minute, fold the pavs and apply a little more butter on the sides and toast for 1 minute. Take them off the heat.
9. Transfer the pavs on a serving plate, add a portion of the prepared bhaji and add a little butter on top. Serve hot with chopped onion and lemon wedge.
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