Bhaji for Pav Bhaji

My husband is a chat lover, being in US he misses his Indian road side snacks. One morning he woke up and he was craving for Pav bhaji, and he tempted me as well. Good he did :) !!

I never thought bhaji would be so easy to prepare for its delicious taste until i made it myself:)

It is just the mixture of random veggies and spices cooked and mashed together.

Preparation time: 10 mins

Cooking time 20 mins

Serving size : 2

INGREDIENTS:

  • Assorted vegetables - around 3 cups (Vegetables of your choice. go to your fridge and pick any vegetable you have. I Used potato, carrot, capsicum, cauliflower and green peas.)
  • Tomatoes - 3 to 4 (Chop them)
  • Finely  chopped Onion - 1 cup
  • ginger garlic paste - 1tbsp
  • green chilli - 1 (Optional)
  • Salt to taste
  • Lemon Juice 
  • Butter - 3 -4 tbsp (Not recommended to be cooked in oil)

Spices:

  • Coriander powder - 1 tsp
  • cumin powder - 1tsp
  • red chilli powder - 1tsp (adjust to your taste)
  • crushed and dried methi (fenugreek) leaves - 1 tbsp
  • Powdered garam masala - a pinch
  • fennel seed powder - 1tbsp (Optional, but it gives a wonderful flavor)

 DIRECTION:

  • cut the assorted vegetables and cook them nicely until they will be easily mashed. While cooking add salt to the boiling water. You can even pressure cook all the vegetables.
  • Mean while melt the butter in the pan and add jeera to it.
  • Once the jeera splutters add onion and wait for it to change its color.
  • Then add tomato, ginger garlic paste and saute it for a minute.
  • cover it with a lid for 2 minutes until tomatoes become like a sauce.
  • Then add salt and rest of the spices and mix well.
  • Add water if necessary, don't let the water dry out in the mixture.
  • cook until the raw smells are gone.
  • Then add the cooked vegetables to the mixture and using a masher, mash all these together so they become a fine paste.
  • Cover it with a lid for 2 minutes.
  • Finally after switching off the stove add lemon juice and garnish with coriander leaves.