Pav Bhaji

Ingredients

• 4 medium potatoes, boiled and mashed
• 1 cup mixed vegetables (carrots, peas, cauliflower, beans)
• 2 tbsp Aai cha Pav Bhaji Masala
• 2 large onions, finely chopped
• 3 tomatoes, finely chopped
• 1 capsicum, finely chopped
• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp lemon juice
• Salt to taste
• Fresh coriander leaves for garnish
• 8 pav (bread rolls)
• Butter for toasting
• 1 onion, finely chopped (for serving)
• Lemon wedges (for serving)

Instructions

1. 1 Heat oil and 1 tbsp butter in a large pan. Add chopped onions and sauté until translucent.
2. 2 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. 3 Add chopped capsicum and sauté for 2-3 minutes until slightly soft.
4. 4 Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
5. 5 Add turmeric powder, red chili powder, and Aai cha Pav Bhaji Masala. Mix well and cook for 2 minutes.
6. 6 Add the boiled and mashed vegetables along with salt. Mix well and cook for 5-7 minutes, mashing the vegetables with a masher.
7. 7 Add water as needed to adjust the consistency. The bhaji should be thick but not dry.
8. 8 Add lemon juice and remaining butter. Mix well and garnish with fresh coriander leaves.
9. 9 For serving, slit the pav buns horizontally without cutting all the way through. Heat a tawa, add butter, and toast the pav until golden brown.
10. 10 Serve hot pav bhaji with chopped onions, lemon wedges, and a dollop of butter on top.