|Pav||8 (small squares of white bread)|
|Bhaji masala||1 Teaspoon|
|Potatoes||1 1⁄2 Cup (24 tbs), boiled|
|Cauliflower||1 Cup (16 tbs), finely chopped|
|Green peas||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Capsicum||1⁄2 Cup (8 tbs), finely chopped|
|Tomatoes||2 1⁄2 Cup (40 tbs), chopped|
|Turmeric powder||1⁄2 Teaspoon|
|Chilli powder||1⁄2 Teaspoon|
|Bhaji masala||1 1⁄2 Tablespoon|
|Black salt||1⁄2 Teaspoon|
|Chillies||4 , soaked (To be ground into a chilli-garlic paste)|
|Garlic||6 Clove (30 gm) (To be ground into a chilli-garlic paste)|
|Onion||1 Large, chopped (For serving)|
|Lemon wedges||4 (For serving)|
|Coriander||1 Tablespoon, chopped (For serving)|
For the bhaji
Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
For the pav
Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
How to proceed
Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.
Pav bhaji masala is a spice blend which is readily available at most grocery stores.