Step-by-Step RecipePreparing the VegetablesTo begin making Pav Bhaji, we need an assortment of fresh and flavorful vegetables. The classic combination includes potatoes, cauliflower, green peas, capsicum (bell peppers), and tomatoes. Start by washing and chopping these vegetables finely. Cooking the BhajiIn a large flat pan or tava, heat some butter or oil and add cumin seeds. Once they splutter, add finely chopped onions and sauté until they turn golden brown. Next, add ginger-garlic paste and cook until the raw smell disappears.Now, toss in the tomatoes and cook until they become soft and mushy. Add the chopped vegetables and let them cook on medium heat until they are tender. It's time to add the spice mix – Pav Bhaji masala, red chili powder, turmeric powder, and salt. Mash the vegetables with a masher or the back of a ladle until they are well blended. Buttering and Toasting the PavSlice the pav horizontally and generously butter them. Heat a griddle and place the buttered pav on it. Toast them until they turn crispy and light brown on the surface. Serving and GarnishingTransfer the piping hot Bhaji onto a serving plate, garnish it with a dollop of butter, and a sprinkle of chopped coriander leaves. Serve the Bhaji with the buttered pav, finely chopped onions, and a slice of lemon. Tips for the Best Pav BhajiTo enhance the taste, add a little lemon juice while mashing the vegetables. Adjust the spice level according to your preference by increasing or reducing the quantity of red chili powder. Use ripe and juicy tomatoes to achieve the perfect consistency of the Bhaji. For a smoky flavor, you can add a piece of charcoal on top of the Bhaji while serving.
