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Preparation Time : 10
Cook Time : 20
Total Time : 30
cubed potatoes 5 nos
green peas 1/2 cups
gobi 1 cups
capsicum chopped 1 cups
oil 2 tbsp
medium onions 2 nos
green chili optional 1 nos
red chili powder 1 tsp
turmeric / haldi 1/4 tsp
Everest paav bhaji masala powder (use more if your potatoes are large) 1 tbsp
ginger garlic paste 1 tsp
tomato (optional)Additional 1 nos
butter for pavPav (buns) 4-6 nos
for garnish (optional) : Lemon wedges 2 nos
chopped onions 1 piece
Coriander leaves 1 sprig
butter 1 tbsp
Prep of bhaji : pressure cook cabbage potatoes and peas capsicum until cooked fully.
Mash up well when the pressure comes down. You can also cook these in a pot.
Add oil to a pan and heat up.
Add onions puriand fry till they turn translucent, add ginger garlic paste and chili. Fry till it gets fragrant.
Add tomatoes puri
Fry till tomatoes turn soft and mushy.
Add chili powder and pav bhaji masala powder.
Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
Add boiled & mashed veggies.
Pour water just enough to bring to a consistency.
Cook for 3 to 5 mins until the bhaji get thick
Making pav bhaji : Slit the pav buns horizontally leaving one edge intact.
Heat butter on a pan. Open the buns and sprinkle some masala on butter.
Place the pav & toast it for a min or two.
Garnish pav bhaji with onions, butter and serve it hot or warm.
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