Pav Bhaji

Pav bhaji is the best chat foods after Gol gappe (Pani poori). This is actually very popular among Mumbai street foods. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. It is normally served with heavy dose of butter, so this is not gonna be a healthy dish. Having this dish during winter/rainy days is just amazing. 

Ingredients Required:

• 1 Potato
• 1/2 cup cauliflower florets
• 1/2 cup carrots and frozen peas
• 1 small white onion, chopped
• 2 teaspoons ginger garlic paste
• 2 Tomatoes, chopped finely
• 2 green chillies, chopped finely
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 2 tablespoon pav bhaji masala
• 1/2 teaspoon cumin seeds
• a small pinch of asafoetida (heeng)
• 2 Lemons sliced
• 1 teaspoon of dry mango powder (Amchur powder)
• Oil
• Butter
• salt to taste
• fresh cilantro leaves, chopped
• Pav/buns for serving

Steps to Prepare:

• Boil cauliflower, carrots, potatoes, french beans, green peas. Keep aside.
• Heat oil in a large skillet, add chopped onions, ginger garlic paste and green chillies and cook for 2-3 minutes. (you can add capsicum too if you wish, But I don't like capsicum in pav bhaji)
• Now add finely chopped tomatoes, pav bhaji masala, chilli powder,coriander powder,gram masala, and little salt.
• Simmer for 5-6 mins . Now add all the veggies and cover the pan and cook until the veggies are tender.
• Mash all the veggies with potatoes masher as fine as you can and add some water and cover the pan, simmer and cook for 4-5 minutes more. 
• Again mash the veggie and add 1 tablespoon of butter to it and simmer the gas and cook until the oil separates from the masala.
• You need a thick, mashed gravy with the veggies. So, you have to mash it at least 3-4 times and cook covering it with water. In the end add few drops of lemon juice.
• Once the Bhaji is done, heat another pan with big dollop of butter, slit the pav horizontally and toast slightly brown.
• Sprinkle fresh coriander leaves into the masala.
• Serve with some chopped red onion, green chillies, lemon wedges on side and top the masala with butter and serve hot.