This is quintessential Indian fast food, loved by one and all. There are different ways of making the bhaji. One is to pressure cook all the veggies along with potatoes.
Another way is to boil the potatoes separately and the veggies separately.
Them mash them and add to to the masala .
Either way it tastes yummm.
You can replace zuchhini with bottle gourd.
Have been wanting to share this gem with all of you for a long time but somehow could never get down to writing the recipe.
The secret to a good pav bhaji is well balanced masala and generous amount of butter.
Potatoes 400 gms boiled and mashed
Green peas 1/2 cup
Cauliflower 1/2 cup
Carrot 1/2 cup
Zucchini 1/2 cup
Capsicum 1/4 cup
Onion 1 cup
Tomatoes 4 large
Ginger grated 2 tsp
Garlic crushed 2 tsp
Pav bhaji masala 2 tbsp
Red chili pd 1/4 tsp
Salt to taste
Oil 2 tbsp
Butter 2 tbsp or more
Lemon juice 2 tsp or more
Chopped coriander 1 tbsp
Pressure cook cauliflower, carrot, peas and zuchhini.
Mash them lightly once done.
Heat oil in a deep pan.
Add garlic and onions.
Saute till onions turn pinkish.
Puree the tomatoes , ginger, and green chili.
Pour the puree in the pan.
After a couple of minutes tip in capsicum.
Cook the puree till oil floats on top.
Now add mashed potatoes and other veggies.
Add water to bring everything together.
Mash them while they are cooking.
Add pav bhaji masala, salt and red chili powder.
Cook for few minutes so that all the flavors blend together.
Add more water if needed.
We are looking for a thick consistency.
Add lemon juice.
Now taste and adjust seasoning.
To serve :
Heat a small fry pan.
Toss in some butter . Now pour some bhaji over it.
Fry for a minute.
Serve hot garnished with chopped coriander.
You can butter the pav and toast them on another pan, simultaneously.