Pav Bhaji Makhanwali

Pav  Bhaji   Makhanwali

Ingredients

 For The Chilli-garlic Paste  (makes Approx. 1/4 Cup)
 5 to 6 whole dry kashmiri red chillies , deseeded
 8 to 10 clove garlic(lehsun) , roughly chopped

 For The Bhaji

 2 tbsp butter
 1 tbsp oil
 1 tbsp cumin seeds (jeera)
1 tsp ginger paste
 3/4 cup finely chopped onions
 2 cup chopped capsicum - green / red / yellow
 1 1/2 cups finely chopped tomatoes
 1 1/2 tbsp pav bhaji masala
 2 tsp chilli powder
 salt to taste
 1/2 cup boiled and lightly mashed green peas
 1 1/2 cups boiled , peeled and mashed potatoes
 2 tbsp finely chopped coriander (dhania)

 For The Pav

 8 ladi pav
 8 tsp butter for cooking
 1 tsp pav bhaji masala
For Serving
 1 cup finely chopped onions
 4 lemon wedges
 4 roasted papad
 4 tsp butter

For The Garnish

 4 tbsp chopped coriander (dhania)

 Method

 For the fresh red chilli-garlic -
  
 1. Soak the red chillies in enough warm water for atleast an hour.
 2. Drain the chillies, add the garlic and blend in a mixer till smooth,
     adding little   water. Keep aside.

For the bhaji

 1. Heat the butter and oil in a kadhai and add the cumin seeds.
 2. When the seeds crackle, add the chilli-garlic and  ginger  paste and sauté on
      a medium   flame for 1 to 2 minutes.
 3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
 4. Add the capsicum and sauté for 1 more minute in another kadai.
 5. Add the tomatoes and cook for 3 to 4 minutes, mash well using
    a potato masher.
   Add saute three color capsicums to above onion and tomato .
 6. Add the salt, pav bhaji masala, chilli powder  and cook for another 2 minutes.
 7. Add the green peas, potatoes, mix well and cook along with 1/3 cup
    of water for 1 to 2 minutes, while mashing it with the help of a  masher.
 8. Add the coriander, mix well and cook for 1  minute.

For the pav

 1. Slit 2 pavs vertically and keep aside.
 2. Heat a large tava, add 2 tsp of butter and pav bhaji masala
 slit open the pavs and place on it.
 3. Cook on a medium flame till they turn light  brown and crisp on both
    the sides. (add more butter if required).

 How to serve

 1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of
 onions, a lemon wedge and a papad on a plate.
 2. Top the bhaji with 1 tsp of butter and serve
 immediately garnished with 1 tsp of coriander.