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Mumbai Pav Bhaji
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Source: Sanjeev Kapoor Recipes
| Ingredients: | |
| 4 Medium | Sized Potatoes, (boiled & mashed) |
| 4 Medium | Sized Tomatoes, (chopped) |
| 2 Medium | Sized Onions, (chopped) |
| 1/4 Cup | Green Peas,, (shelled) |
| 1/4 Small | Sized Cauliflower, (grated) |
| 2 tbsp | Green Chilli and Ginger Garlic Paste |
| 1/4 Cup | Chpooed Coriander Leaves |
| 1 Medium | Sized Capsicum, (chopped) |
| 1 Medium | Sized Carrot, (chopped) |
| Salt to taste | |
| 2 tbsp | Pav Bhaji Masala |
| 1/4 Cup | Tomato Puree |
| 3 tbsp | Oil |
| 3 tbsp | Butter |
8 nos Pav
Instructions:
1. Heat Butter and Oil in a pan and add 3/4th quantity of chopped onions. Sauté till light brown. Add green chillies and ginger garlic paste. Stir-fry for half a minute.
2. Add chopped tomatoes and cook on medium heat for three to four minutes. Stir continuously till oil separates from the masala.
3. Add grated cauliflower and cook for a while. Add peas and cook. Add pav bhaji masala, tomato puree, mashed potatoes and one and a half cup of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all vegetables are completely mashed. Add salt to taste.
4. Add capsicum, carrot, stir and cook for a while.
5. Slit the Pav, apply a little butter. Sprinkle red chilli powder and toast slightly on a hot tava.
6. Garnish the bhaji with chopped coriander leaves and serve hot with Pav accompanied with remaining chopped onions and lemon wedges.
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