Pav Bhaji
Mumbai Style
Ingredients
- For Bhaji
- 2 tablespoon butter
- 3 tomatoes finely chopped
- 1/4 cup green peas
- 1/2 small green capsicum deseeded and finely chopped (if you like spicy do not deseed and add more)
- 2 potatoes boiled & mashed
- 1 teaspoon salt
- Half of 1/4 teaspoon kashmiri red chilly powder (if you like spicy add more)
- 1/4 teaspoon turmeric powder
- 1 teaspoon pav bhaji masala
- 2 teaspoon dry fenugreek leaves (kasuri methi)
- 3 tablespoons coriander leaves finely chopped
- 1 teaspoon ginger garlic paste
- 1 onion finely chopped
- Juice of half lemon
- Water to adjust consistency
- To Butter Toast Pav
- 8 ladi pav (bread roll)
- 4 teaspoon butter
Method
Bhaji
In a deep bottom non stick frying pan or kadai heat 1 tablespoon butter and add vegetables.
Mix well, cook on medium flame setting and mash well.
Add red chilly powder, turmeric powder, pav bhaji masala, kasuri methi and coriander leaves mix well and saute.
Heat butter and ginger garlic paste 1 onion and lemon juice mix well and saute.
Boil and mash for 5 minutes on the lowest flame setting.
Adjust water consistency, salt and spices.
Pav
On a non stick frying pan add butter and melt butter on lowest flame setting.
Once butter has melted slit the pav and put pav on the melted butter and fry for a few seconds on one side.
Turn the bread and fry for a few seconds on the other side.
Serve 2 ladi pavs and hot bhaji hot.