Pav & Bhaji


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pav bhaji masala is a spice blend which is readily available at most grocery stores.

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For the pav
8 ladi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji
1 1/2 cups boiled and mashed potatoes
1 cup finely chopped cauliflower
1/2 cup green peas
1/2 cup chopped carrots
1 cup chopped onions
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter

To be ground into a chilli-garlic paste
3 to 4 whole dry kashmiri red chillies, soaked in warm water
4 to 6 cloves garlic (lehsun)

For serving
1 large onion, chopped
4 lemon wedges
1 tbsp chopped coriander (dhania)


    for the bhaji

    1. Boil the cauliflower, peas and carrots till they are soft. drain out the excess water.
    2. Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. then, add the prepared chilli-garlic paste and sauté till the onion softens.
    3. Add the tomatoes and simmer till the oil separates.
    4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
    5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

    for the pav

    1. Slice each pav into 2 horizontally. apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.
    2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

    how to proceed

    1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
    2. Serve with the hot pav and lemon wedges.
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    This recipe was contributed by sumagandlur on 27 Dec 2003

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