INGREDIENTS FOR BHAJI
- 50–60 gms butter
- Oil
- Cumin seeds
- 2–3 onions, chopped
- 1–2 capsicums, chopped
- 3–4 tomatoes, chopped
- 5–6 potatoes, boiled and lightly mashed
- ½ cup boiled green peas
- 1 small cauliflower, boiled with turmeric and salt
- ½ small beetroot, boiled and grated
- 1 bunch coriander leaves, chopped
- ½ cup garlic cloves, ground with water into a paste
- 10–12 Kashmiri red chillies, deseeded, soaked and ground into a paste
- 2–3 tbsp Shilpa’s Masala Mill Pav Bhaji Masala
- 1 tsp Kasuri methi
- 1 tbsp coriander powder
- 1 tbsp green chilli paste
- ½–1 tsp lemon juice
INSTRUCTIONS
- Heat a tawa or flat-bottomed pan.
- Add oil and butter.
- Add cumin seeds and onions. Sauté until translucent.
- Add capsicum and cook on high flame for 1–2 minutes.
- Add the remaining vegetables, Pav Bhaji Masala, coriander powder, Kasuri methi, green chilli paste and salt.
- Mix well and mash the vegetables using a potato masher.
- Add the garlic paste and red chilli paste.
- Continue mashing and mixing until well combined.
- Add hot water.
- Continue smashing the bhaji with a potato masher.
- Keep the flame on low to medium.
- Adjust the consistency and seasoning as required.
- Add butter.
LET’S MAKE MUSHROOM TADKA
- 4–5 large mushrooms, diced
- Butter
- Pav Bhaji Masala
- Coriander leaves
- Salt
- Red chilli paste
- Garlic paste
INSTRUCTIONS
- Heat a pan.
- Add all the mushroom tadka ingredients.
- Sauté until the mushrooms are completely cooked.
LET’S MAKE RED CHILLI GARLIC CHUTNEY
- 2–3 tbsp oil
- 1 tsp cumin seeds
- ½ cup red chilli paste
- ½ cup garlic paste
- 1 tsp Pav Bhaji Masala
- Lemon juice
- Kala namak or salt
INSTRUCTIONS
- Heat oil in a pan and add cumin seeds.
- Add all the remaining ingredients.
- Cook over medium heat until oil separates on the surface.
- Your Red Chilli Garlic Chutney is ready.
LET’S PREPARE THE PAV
- Slit the pav in half, keeping one side attached.
- Heat a tawa with butter.
- Add the prepared Red Chilli Garlic Chutney and coriander leaves.
- Place the pav on the tawa so it absorbs the butter and chutney.
- Cook for a few minutes.
- Your pav is ready.
LET’S SERVE MUSHROOM PAV BHAJI
- Add the mushroom tadka to the prepared bhaji.
- Top with butter and fresh coriander leaves.
- Serve hot with buttered pav, chopped onions, lemon wedges and Red Chilli Garlic Chutney.
- Your special Mushroom Pav Bhaji is ready.
- Enjoy!
SPICE LEVEL
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