Bombay Pav Bhaji

Pav bhaji has many variations relative to ingredients and garnishing, but it is essentially a spiced mixture of mashed vegetables in thick gravy cooked in flat griddle and served with soft white buttered bread. This is a fast food fare from the Indian state of Maharashtra. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad. Everyone in my family loves Pav bhaji. I hope you like my
recipe and enjoy the dish.

Prep time: 20 minutes
Cooking time: 30 minutes
Serving: 4

Ingredients for the Bhaji:

• 3 Idaho potatoes (boiled, peeled and mashed)
• 1/4 cup boiled and mashed green peas
• 1 medium onion (diced)
• 1/2 small green capsicum (diced)
• 6 plum tomatoes (diced)
• 2 tablespoons pav bhaji masala
• 2 tablespoons oil
• 2 tablespoons butter
• salt to taste
• 8 pieces of pav bhaji bread (buns)
• 8 teaspoons butter (for the bread)

Chili-garlic paste:

• 10 to 12 cloves garlic
• 2 green chillies
• 4 teaspoons red chili powder
• 1/2 teaspoon dhanajeera powder/cumin and coriander powder
• 2 tablespoons green coriander leaves
• salt to taste

For the garnishing:

• 1/2 cup chopped onion
• 1/4 cup chopped green coriander leaves
• 4 lemon wedges 
• Butter (four small squares)

Directions:

1. First, to make the chili paste, add every thing in a food processor and blend. Then, add a little water and keep aside.
2. Heat the butter and oil in a large pan or kadai.
3. Add the onions, a little salt and saute for a five minutes while stirring occasionally. Once the onions are translucent, add the green capsicum and mashed green peas. Saute for 2 minutes.
4. Add the tomatoes and cook for 4 to 5 minutes. Mash well using a potato masher
5. Add boiled potatoes, mix well and cook for 3 minutes. Then, add 1/2 cup of water and cook for 2 more minutes, while mashing it with the help of a masher.
6. Add the red garlic chili paste, pav bhaji masala and salt (add a little salt as there is already salt in the garlic paste.). Cook for 2 to 3 minutes (add less paste if you don't want it too spicy).
7. The bhaji is now ready to serve. Garnish it with green coriander leaves 
8. Slit the bread vertically while heating a large tava/pan/griddle. Add butter and the bread, cut in half, on the pan. Cook on medium heat until they turn light brown and crisp on both sides.
9. Serve the bhaji with bread, onion and a lemon wedge.
10. Top the bhaji with butter (optional).

Chili-Garlic paste

Bhaji