Pav Bhaji

1. Pressure cook potatoes for upto 5-6 whistles or till cooked. Peel and mash. Boil peas. Mash lightly.
2. Finely chop capsicum, onions. Grind or fine chop ginger-garlic-green chillies. Coarsely crush tomatoes in mixer or chop finely.
3. Melt butter in a wide shallow pan, season with jeera.
4. Add onions. Fry till they turn soft. Add ginger-garlic-green chillies.
5. Add the tomatoes and fry till it is mashed properly. Add the tomato puree/ paste if adding.
6. Add capsicum and fry for 2-3 mins.
7. Add the chilli powder, turmeric powder, dhania powder, pav bhaji masala. Mix well.
8. Add mashed potatoes and peas. Mix and add water, about 2 cups or as needed. Adjust the
9. water as per the consistency desired. Add salt.
10. Let cook. Mash the bhaji in between with a potato masher when the bhaji is getting
11. cooked. Cook till gravy becomes thick.
12. Sprinkle lime juice and mix. Garnish. Sprinkle chaat masala lightly if desired.

To serve

1. Cut the pav bun horizantally into two. Apply butter and heat on tava. Serve the pav with the prepared bhaji on its side. May dot the bhaji with a little butter if desired.
2. Serve hot bhaji with toasted pav and some chopped onion and lime wedges on the side.