Pau-bhaji
What you need
- Pau (bread)
: 1 eight-pack of colonial round sandwich buns
- Potatoes
: 4 large ones
- Green peas
: ¾ cup
- Chopped Tomatoes
: 2 cups
- Chopped Onion
: 2.5 cups
- Chopped Ginger
: 1 tablespoon
- Chopped Garlic
: 1 tablespoon
- Green chili
: 2 or 3 (chopped)
- Coriander leaves
: 1 tablespoon (plucked and washed)
- Lemon
: 1 (cut into quarters)
- Cumin seeds
: 1 teaspoon
- Cooking oil
: 4 tablespoons
- Pau-bhaji Masala
: 1.5 teaspoon (substitute with Garam masala or
Chana masala if you do not have Pau-bhaji masala)
- Turmeric (Haldi)
: 0.5 teaspoon
- Salt (add to taste)
: 1.5 teaspoon
Now get to work
- Skin the potatoes; Dice
them; boil the potatoes in 1 cup of water until soft (you can also do
this in a pressure cooker if you have one); mash the potatoes into a
homogenous pulp (like you will do for preparing mashed potatoes)
- Heat 4 tablespoons of oil
in a deep dish pan; add cumin seeds, 1.5 cups of chopped onion, chopped
garlic, chopped ginger, chopped green chili; sauteing until the onions
turn golden yellow
- Add chopped tomato; add
turmeric and pau-bhaji masala; continue sauteing until the tomatoes
have blended into the rest of the mix and the whole thing has become
a homogenous mix
- Add green peas and continue
stirring the mix in medium heat
- Pour the mashed potatoes
into the deep dish pan; add salt
- Let the whole thing cook
in low flame for about 10 minutes
- Add coriander leaves and
let it cook for another 2 minutes
- Bhaji is ready!
- On a flat pan, slightly
saute buns applying butter on each side
How to eat:
- Spread about 3 tablespoons of the bhaji on an open
bun half
- Sprinkle one teaspoon of chopped
onion on top of the bhaji spread
- Squeeze 6-7 drops of lemon
on top
Bon
appetite!