After making the 20 min Pav bhaji, I decided to make the labor intensive version of this most loved street food and up the ante by adding some cheese.
You shall need: [Feeds 2]
2… medium size potatoes
1/2 cup… peas
3-4 Cauliflower florets
1… medium size carrot
1… Large onion [finely chopped]
2… medium size tomatoes [Finely chopped]
1… green chilly [Finely chopped]
2 tbsp… Oil
1/2 tbsp… Jeera
1 tbsp… Pav bhaji masala [More if you want]
1/2 tsp… Red chilly powder
1/2 tsp… Turmeric powder
1 tbsp… dhaniya powder
Juice of 1 lemon
Some lemon wedges
grated cheese [ I used processed cheese]
- Cut and wash the potatoes, peas, cauliflower and carrots. Cut them in almost equal pieces so that they boil well.
- Now put them in a cooker and add just enough water that covers them. Dont add too much water.
- Put them on a gas on a high flame and let the cooker sound 3 whistles.
- Let the steam escape. Keep the cooker aside.
- In the meantime, in a wok, heat oil.
- Add the jeers and green chilly.
- Now add the chopped onions.
- Let them turn translucent.
- Add tomatoes.
- Cook them until they are mashed well.
- Add the salt, turmeric, red chilly powder, pac bhaji masala and dhaniya powder.
- Cook until the fat comes on the top of the masala.
- To this, add the boiled and slightly mashed vegetables. [Make sure the veggies are not overly watered. If that is the case, take out some water and reserve for use.]
- Now cover this with a lid and let it cook away for good 15 min on medium heat.
- Stir occasionally.
- Using a masher, mash the mix well.
- Remove the lid and taste the bhaji to adjust the seasoning.
- Let the excess water from the bhaji escape.
- Take a blob of butter and drop it in the bhaji. Mix it well. Add lemon juice too.
- To serve, put some bhaji in the serving dish. Add cheese on it.
- Serve with lemon wedges, onion and buttered pav’s.