Butter Pav Bhaji
Quick Details
Serves: 4
Time: about 40 minutes
Diet: Vegetarian
Serves: 4
Time: about 40 minutes
Diet: Vegetarian
Ingredients
For the bhaji
- 3 potatoes medium, pressure cooked
- 1 1/2 tablespoons unsalted butter 1 to start, 1/2 to finish
- 1 teaspoon jeera
- 1 bay leaf
- 2 inch ginger diced
- 2 green chillies slit
- 2 onions finely chopped
- 3 tomatoes diced
- 2 teaspoons salt plus more to taste
- 1 teaspoon hing
- 1/4 teaspoon turmeric
- 2 1/2 cups water 1 cup, then 1 1/2 cups
- 1 teaspoon red chilli powder
- 4 teaspoons pav bhaji masala I used Tata Sampann
- 2 carrots diced
- 250 g beans chopped
- 1/2 cup peas
- 1/2 tablespoon raw mango powder
- coriander chopped
To serve
- pav I used Britannia
- butter for toasting
- onion chopped
- lemon wedges
Instructions
- Cook the potatoes. Pressure cook the potatoes and keep aside.
- Temper. Heat 1 tablespoon of butter in a pressure pan. Add the jeera, bay leaf, ginger and green chillies, then the onions and 1 teaspoon of salt.
- Cook the tomatoes. Add the tomatoes, 1 teaspoon of salt, hing and turmeric. Add 1 cup of water and mash.
- Add the masala and vegetables. Add the chilli powder and pav bhaji masala. Add the carrots, beans and 1 1/2 cups of water. Pressure cook for 1 whistle.
- Mash. Mash, then add the cooked potatoes and mash again. Add the coriander, peas, more salt if needed and the raw mango powder. Finish with 1/2 tablespoon of butter.
- Serve. Toast the pav with butter and serve with the bhaji, chopped onion, coriander and lemon wedges.