Bombay Pav Bhaji

Serves: 2 to 4

1. Onion (finely chopped) – 2 medium size
2. Potatoes (boiled, peeled and mashed) – 2 to 3 medium size
3. Tomatoes (finely chopped) – 2 medium size
4. Packet tomato puree – 2 to 3 tbsp
5. Green peas (soaked and boiled) – 2 tbsp
6. Capsicum (finely diced) – 1 medium size
7. Cumin seeds – a pinch
8. Grated ginger – 1/4 tsp
9. Garlic paste – 1 tbsp
10. Pav Bhaji Masala – 1 tbsp
11. Kashmiri mirchi powder – 1 tsp
12. Salt to taste
13. Butter – 1 to 11/2 tbsp

1. Coriander leaves (chopped) for garnishing
2. Onion (finely chopped) – 1 large size
3. Lemon – 1
4. 8 – 10 Pavs
5. Butter – as per your requirement

• Heat butter in a pan and add cumin seeds.
• Add onion before cumin seeds crackle and fry till soft and translucent.
• Add grated ginger and garlic paste, fry for a few seconds.
• Add capsicum and fry till it gets cooked.
• Add tomatoes, stir fry for a few seconds.
• Cover and cook for 2-3 minutes.
• Mash the vegetables with the help of a masher or spoon.
• Add tomato puree, kashmiri mirchi powder and pav bhaji masala.
• Cook for a minute.
• Add boiled and mashed peas, mix well.
• Add boiled potatoes.
• Add salt to taste.
• Slowly keep adding water and mashing it. (Approximately 1 to 1 1/2 cup water will be required)
• Simmer for 2-3 min.
• Slice the pavs horizontally and fry in butter on a frying pan.
• Garnish bhaji with butter and coriander leaves.
• Serve with pav accompanied with onion and lemon wedges.