A quick and easy but delicious recipe served in a different way.
- Whole wheat pav – 8 no
- Butter + for shallow-frying – 3 tablespoons
- Oil – 2 tablespoons
- Onions, chopped – 2 medium
- Green chilli, chopped – 1 no
- Ginger-garlic paste – 1 tablespoon
- Tomatoes, chopped – 3 medium
- Green capsicum, chopped – 1 medium
- Shelled green peas, blanched and mashed – ¼ cup
- Potatoes, boiled and grated – 4 medium
- Pav bhaji masala – 1½ tablespoons
- Salt – to taste
- Chopped fresh coriander – 1 tablespoon
- Lemon juice – 1 tablespoon
- Heat two tablespoons of butter and the oil in a non-stick pan; add three-fourth of the onions and sauté till light golden brown. Add the green chilli and ginger-garlic paste, and sauté for half a minute.
- Add half the tomatoes and cook on medium heat, stirring continuously, for three to four minutes, or till the oil separates from the masala.
- Add the capsicum, green peas, potatoes and one cup of water. Bring to a boil and simmer for ten minutes, pressing down with the back of the spoon a few times, till all the vegetables are completely mashed.
- Add the pav bhaji masala, salt and the remaining tomatoes. Cook on medium heat, stirring continuously, for two minutes or till the mixture is thick and of spreading consistency. Add the chopped coriander, lemon juice and one tablespoon of butter and remove from heat. Allow to cool slightly.
- Slit the pav without cutting through. Spread some of the vegetable mixture on the lower half. Spread some butter on both the outer surfaces of the pav.
- Heat a flat non-stick tawa and cook the pav on low heat till golden and crisp on the outside. Serve hot.