Mumbai Pav Bhaji
Ingredients - Serves 3
- For the Bhaji
- 250 g green capsicum (bell pepper), diced
- 300 g potatoes, boiled and mashed
- ¾ cup green peas
- 3 tbsp tomato purée
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 4 tbsp butter
- Salt, to taste
- fresh coriander, chopped
- For the masala
- 1 large (or 300 g) onion, finely chopped
- 1 tsp ginger-garlic paste or 2-3 cloves (or 6 g) of garlic and ½" piece (or 5 g) of ginger, finely chopped
- 1 tbsp pav bhaji masala (adjust based on your spice/heat tolerance)
- 1 tbsp dried fenugreek leaves (kasoori methi)
- 4 tbsp butter
- 1 tsp red chilli powder
- a pinch of asafoetida (hing), optional
- For the pav
- ¼ tsp red chilli powder, optional
- ½ tsp pav bhaji masala (adjust based on your spice/heat tolerance)
- 6 small bread rolls
- fresh coriander, chopped, optional
- 3 tbsp butter
Steps
- To make the Bhaji
- Heat a pan and sauté the capsicum until it starts to sweat. Add the mashed potatoes, green peas and tomatoes and cook until the tomatoes are soft
- Add the butter and mix in turmeric, red chilli powder, tomato purée
- Add the water and cook until the vegetables are very soft. Using a {hand blender} or a flat wooden spoon, mash the vegetables until they are almost puréed. Add more water if needed
- Add the chopped coriander leaves. Season with salt and keep aside
- To make the masala for the Bhaji
- Melt the butter in a small saucepan. Sauté chopped onions, ginger and garlic until the onions turn slightly brown
- Add the fenugreek leaves, red chilli powder, pav bhaji masala and asafoetida
- Turn off the heat after a minute and add this mixture to the Bhaji made in step 1. Mix well and keep warm
- To make the Pav
- Melt the butter in a small shallow bowl
- Mix in the red chilli powder, pav bhaji masala and chopped coriander leaves
- Slice the bread rolls into halves and coat the top and bottom sides of each half with the butter mixture
- Toast on the hot griddle until slightly brown
- Serve hot with the Bhaji, some chopped onions, lemon and chopped coriander leaves
By Sirisha Tadimalla on