- 1 cup chopped cauliflower(refer notes)
- 2 medium or 4 small potatoes
- ½ cup capsicum chopped
- ½ to ¾ cup green peas (adjust to suit your taste)
- 1 tbsp butter or oil (2 tbsp. suggested)
- 2 medium onions (3/4 cup finely chopped )
- 1 green chili optional
- ½ tsp red chili pow
- ¼ tsp turmeric
- ¾ to 1 tbsp. paav bhaji masala powder
- 1 tsp ginger garlic paste
- 1 large tomato or 2 medium
- ¼ tsp kasuri methi / dried fenu greek leaves
- Additional butter for pav
- Pav (buns) 4 to 6
(240 ml cup used)
- Lemon wedges
- Chopped onions
- Coriander leaves
- 1 tbsp butter
Method
- Boil or pressure cook cauliflower, potatoes and peas until cooked fully.
- Add
butter or oil to a pan and heat up. Add onions and fry till they turn
translucent, add ginger garlic paste and fry till it gets fragrant. Fry
capsicums for 3 to 4 minutes.
- Add tomatoes, fry till tomatoes turn soft and mushy.
- Add chili pow,salt and masala powder. mix and fry for another 2 minutes.
- Add boiled veggies, mash well.
- Pour water just enough to bring to a consistency. Add kasuri methi and cook until it reaches a desired consistency.
- Slit the pav buns horizontally leaving one edge intact.
- Heat
butter on a pan. Open the buns and toast it for a min or two. If you
like to make it more spicy, sprinkle some paav bhaji masala powder on
the inner side
- Garnish pav bhaji with onions, butter and serve pav bhaji hot or warm.
