Pav Bhaji

For Chilli Garlic chutney

1. Deseed the soaked red chillies & transfer them to a mixer jar along with garlic cloves, salt & red chilli pd.
2. Grind to make a smooth paste. Adjust the consistency using water if required. Store in a jar for later use as well.

For The Veggie Mixture

1. Heat oil in a pressure cooker, add cumin seeds, hing & once it starts crackling add cauliflower, green peas & potatoes.
2. Season with salt followed by turmeric, red chilli & coriander pd.
3. Mix all together & add enough water to cover vegetables.
4. Give 4-5 whistles.
5. Once the pressure releases. Open the lid & mash the mixture well.

For The Final Bhaji:

1. In a kadhai, heat butter & oil. Add the prepared chutney & sauté till it’s fragrant.
2. Add the onions & sauté (bhunjo) till they are mushy, then add capsicum & again bhunjo till they soften.
3. Now add the tomato pureé & give everything a good mix
4. Add mashed veggies & mix all together.
5. Add garam masala & ala namak. Mix well.
6. Add about 1 cup water & give a gentle stir. cover & let it simmer on low flame for 5-6mins.
7. Check the seasoning & adjust the consistency by adding water.
8. Add a dollop of butter & lemon juice, mix well
9. Garnish with freshly chopped coriander leaves.
10. Serve hot with butter-toasted ladi pav & finely chopped onions.