Recipe by Noni Sachdeva
Ingredients
- Green capsicum – ¼ cup
- Chopped tomato – 1 cup
- Mashed boiled potato – 1 ½ cup
- Green peas – ½ cup
- Red chilli powder – 1tsp / to taste
- Ginger garlic paste – 1tbsp
- Turmeric powder – ½ tsp
- Butter – ½ cup
- Pav Bhaji Masala powder – 1 ½tbsp
- Salt – ½ tbsp or to taste
- Chopped fresh coriander- ¼ cup
- Chopped red onion – ½ cup
- Dry fenugreek leaves – 1tbsp
- Pinch of hing (asafoetida)
- Oil – 2tbsp
- Amchur powder (dry mango powder) – 1tbsp
- Pinch of red food colour (optional)
- Water – as needed
- Pav buns – 4 nos. sliced
For Seasoning the Pav
- Butter – 1tbsp
- Fresh chopped coriander – ½ tbsp
- Pinch of chilli powder (optional)
- Pav bhaji masala – ¼ tsp
For Garnishing
- Chopped coriander leaves
- Finely chopped red onion
- Butter
- Lemon wedge
Method
Take a pan.
Add oil.
Once the oil is hot, add onion, tomato, ginger garlic paste, green capsicum, hing.
Mix and cook for about 5-7 mins.
Add chilli powder, turmeric powder, amchur powder, salt, pav bhaji masala powder, fenugreek leaves, butter , red food colour (optional) and peas.
Mix and mash. Cook for about4-5 mins.
Add water if needed.
Add the mashed boiled potato and mix with the sabji.
Add water for your desired consistency.
Add coriander leaves.
The bhaji is ready.
Now to season the pav take a pan.
Add butter, red chilli and pav bhaji masala powder.
Mix and toast the pav in this mixture for about half min each side till crusty.
