Pressure cook 4-5 potatoes, mash them coarse
In a pan add 5 tablespoons of oil
Add 1 teaspoon Jeera or Cumin
Add 1 teaspoon hing or asafoetida
Add 2 finely cut onions and stir fry till transparent
Add 1 teaspoon Saunt or ginger powder
Add salt per taste and mix
Add 4 tablespoons of tomato purée
Add three medium sized tomatoes cut fine
Cook till it turns mushy
One by one start adding each masala
Add 1/4 teaspoon turmeric
Add 1 teaspoon chunky chat masala
Add 1 teaspoon chilli powder
Add 1 tablespoon Pav Baji Masala, I used Everest
Add 1/2 a cup of water and mix
Add the mashed potatoes and mix
Coat the spices evenly for 5 minutes
Add freshly cut coriander, 1/4 cup water and some more salt
Mix well
Add 2 teaspoons Aamchoor or Raw Mango Powder and mix
Add 1 tablespoon Kasuri Methi or dried Fenugreek leaves
Add 3 sprigs spring onion greens
Add some more fresh coriander
Simmer for 5 minutes
Toast the pav on a pan with butter, I have used Brittania’s Pav
Serve the hot Pav Baji
Garnish with onion, fresh coriander and lemon
