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.