Pav Bhaji

How to Prepare

1. Boil the potatoes, peas, and cauliflower in a large pot until soft (about 15 minutes). Drain and set aside.
2. Heat 4 tablespoons of butter on a large flat griddle (tawa) over medium heat.
3. Add cumin seeds and let them splutter for 30 seconds.
4. Add chopped onions and sauté until golden brown (about 5 minutes).
5. Add ginger-garlic paste and green chilies, sauté for 1 minute.
6. Add chopped tomatoes and cook until mushy (about 5 minutes).
7. Add pav bhaji masala, red chili powder, and salt. Mix well.
8. Add the boiled vegetables and mash them coarsely using a potato masher directly on the griddle.
9. Add 1 cup of water to adjust consistency and mash further to a semi-smooth texture.
10. Add chopped coriander leaves and mix well. Cook for 2-3 minutes.
11. In a separate pan, heat 2 tablespoons of butter and lightly toast the pav buns until golden on both sides.
12. For chaat assembly, place a ladle of bhaji in a serving bowl, top with chopped onions, sev, coriander leaves, and a squeeze of lemon juice.
13. Serve hot with toasted pav buns on the side.