Pav Bhaji

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins


Author: Rajyasree
Recipe type: street food
Cuisine: Indian
Serves: 4

INGREDIENTS

Potatoes 4 medium
Tomatoes 4 medium
Cauliflower 1/4 small
Onions 2 medium
Ginger 1 inch piece
Garlic 8-10 cloves
Green capsicum 1 medium
Green chillies 3-4
Fresh coriander leaves 1/4 cup
Green peas shelled 1/4 cup
Lemons 2
Oil 3 tablespoons
Salt to taste
Pav bhaji masala 1 1/2 tablespoon
Butter 3 tablespoons
Pav 8

For Pav Bhaji Masala:
Whole red dry chillies 7
Coriander seeds 4 tablespoons
Cumin seeds 2 tablespoons
black pepper 1/4 tablespoon
Cinnamon stick 1/2 inch
Cloves 3
black cardamom  4-5
Dry mango powder 2 tablespoons
Fennel seeds (Soumph) 1 tablespoon

METHOD

Masala:
1. Take a pan, dry roast all the ingredients except dry mango powder for few minutes till it turns golden brown and nice aroma is released on a low medium flame.
2. Then add dry mango powder (Amchur) and roast for a moment.
3. Cool down the mixture completely then grind it to a fine powder in a grinder.
4. Store in an airtight container to use in future.

Pav Bhaji:

1. Boil, cool, peel and grate potatoes. Boil green peas in salted water till it becomes soft and then mash lightly.
2. Finely chop tomatoes, onions, capsicum, green chillies, coriander leaves.
3. Grate cauliflower and then grind ginger, garlic to fine paste. Cut lemon into wedges.
4. Heat oil in a pan and add three fourth quantity of chopped onions. Saute till they light brown.
5. Add chopped green chillies and ginger garlic paste. Stir fry for half a minute.
6. Add half quantity of chopped tomatoes and cook in medium flame. Stir continuously till oil separates from the masala.
7. Add chopped capsicum, mashed peas, grated cauliflower and potatoes. press till all the vegetables are completely mashed.
8. Add pav bhaji masala, salt and rest of the chopped tomatoes, cook on medium flame for two minutes.
9. Heat half of the butter on a tawa. Slice pav horizontally into two and fry in butter for half a minute till pav is crisp and turns into light brown.
10. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot accompanied with remaining chopped onion and lemon wedges.