Pav Bhaji, India's popular street food

Von Swasthi's Recipes · 45 Min.

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Zubereitung

1. Put the cauliflower, potatoes, carrots and peas in a pot or pressure cooker with water and cook until tender. Use more water if cooking in a pot.
2. If pressure cooking on medium heat, cook until you hear 2 whistles, then open once the pressure drops and mash the vegetables well.
3. Heat the butter and oil in a pan over medium heat. Cook the onions until translucent.
4. Stir in the ginger garlic paste and green chili and cook until fragrant.
5. Add the capsicum and cook for 3 to 4 minutes. Add the tomato and salt and cook until soft and mushy.
6. Stir in the chili powder, turmeric and pav bhaji masala and cook for about 2 more minutes, until the raw smell is gone.
7. Add the mashed vegetables and pour in ½ to ¾ cup water, just enough to make a thick consistency. Cook for 3 to 5 minutes until thickened.
8. Taste and add more salt if needed. For more heat, add ½ teaspoon more chili powder and cook for 3 to 4 minutes.
9. Add the crushed kasuri methi and cook until thick yet pourable.
10. Slit the pav horizontally, leaving one edge intact. Heat 1 tablespoon butter on low to medium, sprinkle pav bhaji masala on it, and toast the pav cut side down for a minute or two.
11. Serve the bhaji in bowls topped with onions, butter and coriander, squeeze lemon juice over, and serve with the toasted pav.

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