Butter Pav Bhaji
For The Chilli Garlic Paste
Whole dry Kashmiri red chilies, deseeded - 5 to 6
Garlic, roughly chopped - 8 to 10 clove
For The Bhaji
Butter - 2 tbsp
Oil - 1 tbsp
Cumin seeds - 1 tbsp
Onions - 3/4 cup finely chopped
Tomatoes - 1 1/2 cups finely chopped
Pav bhaji masala - 1 1/2 tbsp
Chilli powder 1 - tsp
Salt to taste
Vegetables - 2 cups (Peas, Carrot, Beans, Potatoes, boiled and mashed)
Chopped coriander - 2 tbsp
For The Pav
Pav Buns - 8
Butter for cooking
Pav bhaji masala - 1 tsp
I used the No-Knead Bread slices.
For The Garnish
Butter and chopped coriander
How to make Pav Bhaji
For the chili Garlic paste
Soak the red chilies in enough warm water for a while.
Drain the chilies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside. This gives you about 1/2 cup or so.
For the bhaji
Heat the butter, oil in a nonstick pan add the cumin seeds.
When the seeds crackle, add the chili garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher. Add salt for the tomatoes to turn mushy.
Next add pav bhaji masala, chili powder and cook for another 2 minutes.
Once the masala gets cooked well, add the boiled vegetables and cook along with 1/3 cup of water for 2 minutes, while mashing it with the help of a masher.
Add the coriander, mix well, and cook for 1 minute.
For the pav
Slit 2 pavs vertically and keep aside.
Heat a large tava, add 2 tsp of butter and slit open the pavs, and place on it. Turn on the other side, now quickly spread the pav bhaji masala on top and then remove.
Cook on a medium flame till they turn light brown and crisp on both sides.
Serve the pav with bhaji.
For serving you can accompany it with chopped onions, lemon wedges, roasted papad, and more butter if you want.