Pav Bhaji

Preparation :20 mins
Cook :25 mins
Total Time :1051 hours 45 minutes
Servings :Makes 4 servings

Ingredients :

For The Chilli-garlic Paste (makes Approx. 1/2 Cup)
10 whole dry kashmiri red chillies
2 tbsp roughly chopped garlic (lehsun)

For The Bhaji
1 tbsp oil
2 tbsp butter
1 tsp cumin seeds (jeera)
1 tbsp chilli-garlic paste , recipe above
3/4 cup finely chopped onions
1/2 cup finely chopped capsicum
1 1/2 cups chopped tomatoes
1 tsp chilli powder
1 1/2 tbsp pav bhaji masala
salt to taste
1 cup boiled , peeled and chopped potatoes
3/4 cup boiled and lightly mashed moong sprouts
1/2 cup boiled and lightly mashed green peas
2 tbsp finely chopped coriander (dhania)

For The Pav
8 ladi pav
butter for brushing

Method :

For the chilli-garlic paste

Soak the red chillies in enough warm water in a bowl for atleast an hour.
Drain the chillies, add the garlic and blend in a mixer till smooth, adding 2 tbsp of water. Keep aside.

For the bhaji

Heat the oil and 1 tbsp of butter in a non-stick kadhai and add the cumin seeds.When the seeds crackle, add 2 tbsp of chilli-garlic paste and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 3 to 4 minutes.
Add the capsicum and sauté on a medium flame for 1 minute.
Add the tomatoes, chilli powder, pav bhaji masala and salt, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it with the back of the spoon.
Add the potatoes, moong sprouts, green peas, coriander, ½ cup of water and remaining 1 tbsp of butter, mix well and cook the ladi pavs on a medium flame for 5 to 7 minutes and mash well using a potato masher, while stirring continuously. Keep aside.

For the pav

Slit all the ladi pavs and apply a little butter evenly on them.Heat a non-stick tava (griddle) and cook on a medium flame till they turn light brown and crisp on both the sides.

How to pack

Allow the pav and the bhaji to cool completely, and pack them in separate air-tight tiffin boxes.