The all-time favourite bhaji which is usually prepared in a thick, gravy-like consistency using fresh local vegetables and fine spices has been tweaked slightly. Here, we use potatoes, tomatoes and cauliflower chunks coated in a gravy of onions, capsicum and spices using chunks of veggies prevents the wrap from turning soggy. What makes this wrap unforgettable is the interplay of textures brought about by the bhaji and the onion-tomato salad, along with crumbled papad which adds the crunch!
|For khada bhaji|
|Cumin seed powder||1/2 Tablespoon|
|Chili garlic chutney||1 1/2 Tablespoon|
|Finely chopped onion||3/4 Cup (12 tbs)|
|Finely chopped capsicum||1/2 Cup (8 tbs)|
|Finely chopped tomato||3/4 Cup (12 tbs)|
|Pav bhaji masala||1 1/2 Tablespoon|
|Boiled and lightly mashed green peas||1/2 Cup (8 tbs)|
|Boiled chopped potatoes||1/2 Cup (8 tbs)|
|Boiled cauliflower florets||1/4 Cup (4 tbs)|
|Finely chopped coriander||1/4 Cup (4 tbs)|
|Deseeded and thinly sliced tomatoes||1/4 Cup (4 tbs)|
|Thinly sliced onion||1/4 Cup (4 tbs)|
|Chopped coriander||1 Tablespoon|
|Salt and ground black pepper||To Taste|
|Coarsely crushed fried papad||8 Tablespoon|
|Grated processed cheese||4 Tablespoon|
For Khada Bhaji:
1. In a griddle or non-stick pan, heat butter, add cumin seeds powder, chili garlic chutney and sauté over medium flame for a few seconds.
2. Add onion and sauté for 1-2 minutes.
3. Stir in capsicum, tomato, pav bhaji masala, salt and 2 tablespoons of water. Cook for 2 minutes.
4. Add green peas, potatoes, cauliflower and coriander. Stir occasionally and cook for 2-3 minutes. Set aside.
5. In a bowl, combine tomato, onion, coriander, salt and pepper. Mix well.
6. On clean dry surface, place a roti and arrange ¼th of the khada bhaji in a row in the center. Top it with 1/4th of the onion tomato mixture. Finally sprinkle 2 tablespoons of crushed papad and 1 tablespoon of cheese over it and roll it up tightly. Repeat to make more.
7. Wrap a tissue paper around each wrap and serve immediately.