Mumbai Pav Bhaji

1 tbsp + 1 tbsp butter

3 to mato (finely chopped)

¼ cup peas / matar

½ capsicum (finely chopped)

2 potato (boiled & mashed)

1 tsp salt

1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder

¼ tsp turmeric / haldi

1 tsp + ½ tsp Masala Tokri Mumbai pav bhaji masala

1 tsp + 1 tsp kasuri methi / dry fenugreek leaves

2 tbsp + 1 tbsp coriander leaves (finely chop ped)

1 tsp ginger garlic paste

1 onion (finely chopped)

½ lemon juice

3 drops red food colour (optional)

water to adjust consistency

to toast pav:

8 pav / bread roll

4 tsp butter

½ tsp kashmiri red chilli powder / lal mirch powder

½ tsp Masala Tokri Mumbai pav bhaji masala

4 tsp coriander leaves (finely chopped)

INSTRUCTIONS

Firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.

Now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp Masala Tokri Mumbai pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.

Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.

Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.

Now add 3 drops of red food colour and mix well.

Boil and mash for 5 minutes adjusting consistency.

Finally, serve pav and bhaji as pav bhaji.