FOR BHAJI: Heat a cast iron tawa/pan. Add capsicum and stir fry for a minute on high heat.
Add little water and cook further till it starts sweating and becomes soft and at the same time, mash it.
Add 2 tbsp butter and let it melt. Add tomatoes and little water and cook till it softens and turns mushy. While sautéing, mash it.
Add teaspoon of butter along with ginger-garlic paste, little chopped coriander leaves, and onions and cook till onions are softened and raw flavor of ginger-garlic disappear. Keep adding little water and stirring.
Add green peas and mash them too.
Add tomato paste, red chili powder, Pav Bhaji masala, Sambal Olek, salt to taste, and orange color water and mix thoroughly.
Add mashed potatoes along with a cup of water and mash the entire mixture with a strong masher till it almost looks like puree.
Keep adding water to keep the consistency thin but not watery.
Adjust salt accordingly.
Add chopped coriander leaves and lemon juice. Sauté. Switch off gas.
Adjust any seasonings according to taste.
Adjust spice according to preference.
Finally add tablespoon of butter again.
Serve with toasted and buttered ladi pav with chopped onions on the side and a slice of lime.
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FOR LADI PAV: Measure out the flour accurately in a large mixing bowl or stand mixer. Over fill the measuring cup with flour with a spoon. Tap down the cup and cut the flour with a flat side of knife or steel ruler (clean). Add salt and give it a whisk.
Heat water and milk separately and cool them down to 100-110 Deg F (just warm when finger is dipped in them).
Combine yeast, sugar, oil, and butter in the water. Stir till yeast is dissolved. Leave it aside for 10 minutes till the yeast blooms. (If you don't seem any frothiness, then the yeast is pretty old. Start a fresh batch with fresh yeast). Make a well in the flour, add the yeast mixture and mix well with spatula or run the stand mixer with dough hook.
Slowly start adding the warm milk to the dough mixing it thoroughly. Once the dough comes together, appearing tacky (should not be sticky to touch but finger comes clean when dough is handled) transfer to a lightly floured surface and knead it well with palms of your hand, pull and stretch, fold with your finger and knead again. Continue kneading for at least 20 minutes (or longer). This ensures softness as well as fluffiness to the buns.
Bring the dough together in a round shape, oil it well and transfer it to an oiled/greased large bowl. Cover it with either a cling film or wet kitchen napkin. Keep the dough in a warm place to rise double in size for 90 minutes.
Once it's doubled in size, punch it down gently. Gather it to form a round shape again.
Cut the dough with a knife (not with hands) in approximately equal sizes. (I got about 16).
Bring the edges of the small piece of dough together and form a round shape. Tuck the ends to seal it. If required pinch to seal. With sealed side facing down, roll the dough between your palms to form a uniform round shape. Repeat procedure for other dough balls. (Make sure the seal end hasn't opened).
Line a baking tray with parchment paper. Keep the balls on tray with little gaps between them.
Cover with Kitchen towel and leave them to rise for the second time for at least 30 minutes.
While it's resting, preheat oven to 400 Deg F/200 Deg C.
Brush milk over the buns and place the tray in the center rack of oven.
Bake for 6 minutes and then rotate the tray 180 Deg and bake for further 6-8 minutes till the tops are golden in color.
Remove the tray from oven. Cool them for 5-10 minutes and transfer to wire rack to cool thoroughly.
Serve with pav bhaji.
