PAV BHAJI

FOR BHAJI:

• 1 TBSP + 1 TBSP BUTTER

• TOMATO, FINELY CHOPPED

• CAULIFLOWER, FINELY CHOPPED

• PEAS / MATAR

• CARROT, FINELY CHOPPED

• CAPSICUM, FINELY CHOPPED

• POTATO, BOILED & MASHED

• SALT

• KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

• TURMERIC / HALDI

• PAV BHAJI MASALA

• CORIANDER LEAVES, FINELY CHOP PED

• GINGER GARLIC PASTE

• ONION, FINELY CHOPPED

• LEMON JUICE

• WATER TO ADJUST CONSISTENCY

TO TOAST PAV:

• PAV / BREAD ROLL

• 4 TSP BUTTER

• KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

• PAV BHAJI MASALA

• CORIANDER LEAVES, FINELY CHOPPED

INSTRUCTIONS

• FIRSTLY, IN A LARGE KADAI HEAT 1 TBSP BUTTER AND ADD VEGETABLES. COOK AND MASH WELL.

• NOW ADD CHILLI POWDER, TURMERIC, PAV BHAJI MASALA AND CORIANDER LEAVES.

• HEAT A TBSP OF BUTTER AND ADD CHILLI POWDER, PAV BHAJI MASALA.

• ALSO ADD CORIANDER LEAVES, GINGER GARLIC PASTE, ONION AND ½ LEMON JUICE. SAUTE WELL

• BOIL AND MASH FOR 5 MINUTES ADJUSTING CONSISTENCY.

• FINALLY, SERVE PAV AND BHAJI AS PAV BHAJI.

Note:

• THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING.

• THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.