Recipe Of Pav Bhaji

Procedure :  ( RECIPE OF PAV BHAJI )

Boil, peel, and mash the potatoes.

Finely chop the onions, tomatoes, green chilies, and capsicum.

Cut the lemons into wedges.

Finely chop the coriander leaves.

Cut the carrot into'/2-inch dice.

String the beans and cut them into 1-inch pieces.

Blanch the peas, cauliflower, carrots, and beans in 3 cups of water. Drain and mash coarsely. Reserve the vegetable water.

Heat oil and half the butter in a pan and add three-fourths of the chopped onions. Sauté till the onions are lightly golden. Add green chilies and ginger-garlic paste. Stir-fry for a minute till the chilies release their aroma. Add the pav bhaji masala and the chopped capsicum and sauté for a minute. 

Add the tomatoes and salt and cook on medium heat, stirring continuously till oil separates from the masala. Add mashed vegetables, potatoes, and 1 1/2 cups of vegetable water. Bring the mixture to a boil and let it simmer for around 15 minutes, pressing with the back of a spoon to ensure all the vegetables are completely mashed.

Melt the remaining butter on a tawa. Slice a pav horizontally into two and pan-fry in butter for 30 seconds, pressing two or three times or till the pav is crisp.

Garnish the bhaji with chopped coriander leaves, some more butter, and serve hot with pav, accompanied by the remaining chopped onions and lemon wedges.

Ingredients: