- 8 ladi pavs
- 4 tbsp butter
- 1 tsp pavbhaji masala (optional)
- 1 1/2 cups potatoes Peeled and Chopped
- 1 cup cauliflower, finely chopped
- 1/2 cup green peas
- 1/2 cup carrots, chopped
- 1 cup onion, chopped
- 1/2 cup capsicum, finely chopped
- 2 1/2 cups chopped tomatoes
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp chilli powder
- 1 1/2 tbsp pavbhaji masala
- 1/2 tsp black salt (sanchal)
- 4 tbsp butter
To be ground into a chilli-garlic paste
- 3 to 4 whole dry kashmiri red chillies, soaked in warm water
- 4 to 6 cloves garlic (lehsun)
- 1 large sized onion, chopped
- 4 lemon wedges
- 1 tbsp chopped coriander (dhania)
- Boil the Potato, cauliflower, peas and carrots in pressure cooker on a high flame till 3 -4 whistles. Allow the steam to escape using natural release method (as given below), before opening the lid.
- Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
- Add the tomatoes and simmer till the oil separates.
- Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
- Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
- Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pavbhaji masala, if desired.
- Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
How to proceed
- Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
- Serve with the hot pav and lemon wedges.
Natural release method: To use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick – releasing the pressure can cause the beans to split apart.