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light roast the buns before serve.
- Boil potatoes and mash them. boil all the chopped vegetables.
- Mash or grind boiled vegetables to form a coarse pulp.
- Purée tomatoes with some chili powder.
- Now crush ginger-garlic and boil them in water. squeeze and use only the stock for bhaaji.
- In a pan, melt 2 tbspoon butter. add cumin seeds (this is optional), half of the chopped onions. sauté for a minute and add boiled vegetables.
- Allow to cook. now add mashed potatoes, puréed tomatoes and the ginger-garlic stock. alternately keep adding some butter.
- Add pav bhaaji masala. cook till the bhaaji thickens. add chopped coriander leaves. the bhaaji is ready now.
- Give slits to the buns keeping the base intact. on a griddle, melt some butter. arrange all the buns on the pan. roast both the sides as well as the inner surfaces of buns on the butter.
- Serve pav and hot bhaaji with chopped onions and a piece of lemon.
This recipe was contributed by krhea on 01 Nov 2003
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