INGREDIENTS | | |
4 medium Potatoes, boiled and mashed
- 4 medium size tomatoes paste
- 2 medium Onions, chopped
- 1 medium Green capsicum, chopped deseeded
- 1/4 small Cauliflower, grated
- 1/4 cup Green peas, shelled
- 1 tsp Ginger-Garlic paste
- 3 tbsp Oil
- 3-4 Green chillies, chopped
- 1 1/2 tbsp Pav bhaji masala
- Salt to taste
- 3 tbsp Butter
- 8 Pav
- Fresh coriander leaves, chopped
- Lemons, cut into wedges
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Method: - Boil green peas in salted water till soft, drain, mash lightly and set aside.
- Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
- Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
- Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
- Add Pavbhaji Masala, salt and remaining tomatoes.
- Cook on medium heat for two minutes, stirring continuously.
- Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
- Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
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