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PrintPAV BHAJJI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil and a teaspoon of the butter in a non-stick frying pan and fry the onion for about 5-7 minutes or until golden.
- Add the ginger, garlic and chilli, and cook for half minute. Stir in the spices and cook for few more seconds.
- Add the tomatoes and tomato puree, cook for few minutes, then stir in the pepper. Cook, stirring for 3-5 minutes, add little hot water if needed.
- Add the mashed vegetables and the water, bring to the boil and simmer for 8-10 minutes, mash the vegetables with the back of a spoon.
- Add the peas and the remaining butter and cook for a minute or two.
- Taste and adjust the seasoning. Stir in the lemon juice, garam masala and fresh coriander, cook for 1 more minute.
- Halve the rolls and lightly toast the cut sides. Spread with more butter and spoon the vegetables along the side.
INGREDIENTS
- 150 grams potatoes, cooked and roughly mashed
- 150 grams cauliflower florets, cooked and roughly mashed
- 225 ml hot water
- 2 tablespoon butter
- 90 grams fresh shelled green peas
- 1 tablespoon Cooking oil
- 2 onion, finely chopped
- 2 teaspoon ginger-garlic paste
- 1 tablespoon readymade, pav bhajji masala
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- Green chilli, to taste, seeded and sliced
- Red chilli powder and salt to taste
- 2 tomatoes, chopped
- 2 tablespoon tomato puree
- ½ red or green pepper, seeded and finely chopped
- Lemon juice to taste
- ½ teaspoon garam masala
- A handful of chopped fresh coriander leaves and stalks
- 3-4 soft bread rolls or hamburger rolls, to serve
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