Pav Bhaji

The first thing that come to mind seeing the hot buns is make Pav Bhaji. Oh, how I miss the Pav Bhaji served at a very small stall in Jaya Nagar, Bangalore where our gals gang used to eat out once in a week.

My Home-made Pav is all set and ready. Just make the Bhaji.

Recipe Source: Adapted from Sanjeev Kapoor with my slight variations

Ingredients:

Onion - 1 (finely chopped)
Green chilli - 2 nos (chopped)
Ginger - 1 inch piece (grated)
Garlic - 4-5 cloves (grated)
Tomatoes - 2 big
Potatoes - 2 nos
Carrot - 1 no
Peas - ¼ cup
Cauliflower - 4 florets (grated)
Capsicum - ¼ cup (finely chopped)
Pav Bhaji masala powder - 4 - 5 tsp (as per taste)
Coriander powder  - 1 tbsp
Cumin powder - 1 and ½ tsp
Fennel powder - 1 tsp
Garam masala - 1 tsp
Coriander leaves - to garnish
Kasthuri Methi - handful
Asafoetida - a dash
Oil - 2 tbsp
Butter - loads
Water
Salt
Chopped onions, coriander leaves, lemon juice - final garnish over served Bhaji

Instructions:

• Boil and mash potatoes, carrot and peas with salt.
• Heat oil and butter. Add finely chopped onion and green chillies. Sauté till translucent.
• Add grated ginger and garlic and sauté till raw smell goes.
• Add pav bhaji masala powder, coriander powder, cumin powder and fennel powder and sauté for few minutes.
• Add chopped tomatoes, grated cauliflower, chopped capsicum and sauté till it turns soft.
• Add mashed potato, carrot and peas.
• Add water, salt and let the masala mixture boil for sometime.
• Check for taste and adjust spices, add a dash of asafoetida accordingly to get that street Bhaji effect.
• Switch off the flame, add a stick of butter and garnish with chopped coriander leaves and Kasthuri Methi.
• Heat a pan, add butter. Slice the pav/bun in half and shallow fry in butter on both sides.
• Serve the bun with steam hot Bhaji. Top it with chopped onions, chopped coriander leaves, lemon juice.