Pav bhaji is one of the most popular snacks in India. Though I have tasted it in many other places, the pav bhajis from Belgaum were best. I still remember those days when my friend and I would go to different restaurants which served this heavenly dish. It was spicy, semi dry and perfect in taste and texture. When I went to Bangalore, I tried it in many different restaurants. But I always felt there was something missing. So finally I learnt to make perfect pav bhaji at home. It was liked by all my friends and relatives.
2 cups cooked and chopped potatoes
1/2 cup fresh/frozen green peas(optional)
1/2 cup cauliflower (optional)
1/2 cup bellpepper/capsicum (optional)
1/2 cup finely chopped onions
1 cup chopped tomatoes
1/2 tea spn chili powder
2 tea spn pav bhaji masala
1 tea spn ginger-garlic paste
4-5 strands coriander leaves
2 tbl spn butter
Fry the onions in ghee or butter till onions turn slightly brownish. Add ginger garlic paste. Grind tomatoes into a paste. Add that to onions and fry till tomatoes are tender. Add potato, cooked peas, cauliflower, bellpepper mixture. Add chilli powder, salt and pav bhaji masala. Garnish with coriander leaves.
Slit the pav into half and apply butter. Fry until little reddish. Serve with bhaji, lemon juice, sev and onion pieces.
Serves : 3-4
Preparation time : 30min
PS: You chop the bellpepper(capsicum) into small pieces and fry with onion for a good taste.