Ingredients

For the pav

8 ladipavs

4 tbsp butter

1 tsp pavbhaji masala (optional)

For the bhaji

1 1/2 cups potatoes, boiled and mashed

1 cup cauliflower, finely chopped

1/2 cup green peas

1/2 cup carrots, chopped

1 cup onion, chopped

1/2 cup capsicum, finely chopped

2 1/2 cups chopped tomatoes

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 1/2 tbsp pavbhaji masala

1/2 tsp black salt (sanchal)

4 tbsp butter

To be ground into a chilli-garlic paste

3 to 4 whole dry kashmiri red chillies , soaked in warm water

4 to 6 cloves garlic (lehsun)

For serving

1 large sized onion, chopped

4 lemon wedges

1 tbsp chopped coriander (dhania)

Method

For the bhaji

1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.

2. 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.

3. Add the tomatoes and simmer till the oil separates.

4. Add the turmeric powder, chilli powder, pavbhaji masala, black salt and salt and cook for 2 to 3

minutes.

5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of

water if required.

For the pav

1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pavbhaji

masala, if desired.

2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

2. Serve with the hot pav and lemon wedges.

Tips

1. Pavbhaji masala is a spice blend which is readily available at most grocery stores.

Ingredients

• Potatoes,boiled and mashed 4 medium

• Tomatoes,chopped 4 medium

• Onions,chopped 2 medium

• Green capsicum,chopped

deseeded

1 medium

• Cauliflower,grated 1/4 small

• Green peas,shelled 1/4 cup

• Ginger,chopped 1 inch piece

• Garlic 8-10 cloves

• Oil 3 tablespoons

• Green chillies,chopped 3-4

• Pavbhaji masala 1 1/2 tablespoons

• Salt to taste

• Butter 3 tablespoons

• Pav 8

• Fresh coriander leaves,chopped 1/4 cup

• Lemons,cut into wedges 2

Method

Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine

paste. 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.