Name: Mumbai style Pav Bhaji recipe by Amrita Roy at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Cauliflower- 1 cup, blanched and later boiled; Potatoes - 1 and 1/2 cup, peeled and mashed; Green Peas - 1/2 cup, boiled and lightly mashed; Coriander leaves- 2 tablespoon, chopped; Capsicum - 1/2 cup, chopped; Onion - 3/4 cup, finely chopped; Garlic - 10 pods, finely chopped; Cumin seeds - 2 teaspoon; Refined Oil - 2 tablespoon; Butter - 1 tablespoon; Tomatoes - 1 and 1/2 cup, finely chopped; Pav Bhaji Masala - 2 tablespoon; Red chilli powder - 1 teaspoon; Food Color (Red) - a pinch; Salt to taste; Ladi pav - 6 to 8; Butter - 3 tablespoon; Onion - chopped 1/2 cup; Lemon - 2, cut into 4 pieces

Ingredients Serving: 4

Cauliflower- 1 cup, blanched and later boiled
Potatoes - 1 and 1/2 cup, peeled and mashed
Green Peas - 1/2 cup, boiled and lightly mashed
Coriander leaves- 2 tablespoon, chopped
Capsicum - 1/2 cup, chopped
Onion - 3/4 cup, finely chopped
Garlic - 10 pods, finely chopped
Cumin seeds - 2 teaspoon
Refined Oil - 2 tablespoon
Butter - 1 tablespoon
Tomatoes - 1 and 1/2 cup, finely chopped
Pav Bhaji Masala - 2 tablespoon
Red chilli powder - 1 teaspoon
Food Color (Red) - a pinch
Salt to taste
Ladi pav - 6 to 8
Butter - 3 tablespoon
Onion - chopped 1/2 cup
Lemon - 2, cut into 4 pieces

Instructions

Heat the butter and refined oil together in a pan and add the cumin seeds.
Next add the chopped onion and garlic. Stir till they are translucent in colour.
After that add the capsicum and stir for a few minutes. Then add the chopped tomatoes and cook until the raw smell disappears.
Next add the dry spices, including the salt, pav bhaji masala powder, red chilli powder, food color and cook it for a few more minutes.
Now add the boiled vegetables (cauliflower, potato, green peas) along with a little water and cook it for sometime.
Take a masher and mash all the vegetables along with the masala. Adjust the salt as per taste.
Finally, add the chopped coriander leaves and it is ready to be served with the pav.
Slit 2 pavs vertically and keep aside.
Heat a large skillet or pan, add 2 tsp of butter and slit open the pavs and place on it. Cook until they turn light brown and crisp on both the sides.
In a plate, keep the bhaji masala, 2 pavs and serve it along with chopped onion and lemon wedges. Top the bhaji masala with a little butter (optional).

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