Ingredients:
For the bhaji:
- 1 tablespoon butter
- 1 tablespoon oil
- 3 tomatoes, finely chopped
- ¼ cup peas
- ½ capsicum
- 2 potatoes, boiled
- 2 teaspoon red chili powder
- 2 ½ teaspoons pav bhaji masala
- 2 teaspoons coriander powder
- 1 onion, finely chopped
- 100 g California walnut halves
- Finely chopped onions, for garnish
- Salt
- Water
- Lemon, butter and green chili, for garnish
For the pav:
- 3 fresh pav
- 50 g butter for toasting
Preparation:
- In a pan, heat oil and butter, and then add the onions. Sauté well.
- Add all the dry masalas and cook by adding a little bit of water, if required, to ensure the mixture doesn’t burn.
- Add tomatoes and cook for another 10 minutes.
- Then add the peas and capsicum, and cook for another 10 minutes.
- Add boiled potatoes and mash well.
- Once it’s a homogenous mixture and all the veggies are cooked, taste for salt and spice. If you like it spicy, add more masala or salt accordingly. Add the walnuts and a little bit of water and let it cook. Add coriander before finishing the bhaji.
- Garnish with butter, onions, lemon slice and chili.
- For the pav, add butter in a pan and let it heat. Slice the pavs and toast on both sides. Serve hot with the bhaji.