Pav Bhaji

For Pav:

AP Flour - 1 cup

Instant Yeast - 1 tsp

Sugar - 1/2 tbsp.

Butter - 2 tsp.

Milk - 1/2 cup

Oil

In a large bowl, add AP Flour, Yeast, Sugar, Butter, and Milk. Knead the mixture into a sticky, soft Dough.

Smear the Dough with Oil and set aside for 1 hour. The Dough will double in size.

Punch the Dough and knead again. Make small balls with the Dough and place them in a baking tray. Rest the Dough until it doubles in size.

Preheat oven to 300 F. Brush the Dough with Egg Whites and bake for about 20 min.

For Bhaji:

Potato – 2, diced

Plantain - 1, cubed

Cauliflower – 1 cup, chopped

Green Peas – 1/2 cup

Carrot – ½ cup, diced

Turmeric – ¼ tsp

Salt

Oil – 1 Tbsp.

Butter – 1 Tbsp.

Cumin Seeds – ½ tsp

Asafetida – 1/4 tsp

Chili Powder – 1/2 tsp

Garam Masala - 1/2 tsp

Onion – 1, chopped

Ginger Garlic Paste – 1 tbsp.

Ginger – 2 tsp, minced

Tomato – 2, chopped

Tomato Sauce – ½ cup (1/2 of 8 oz. can)

Pav Bhaji Masala – 2 tsp

Coriander Powder – 1 tsp

Lemon Juice

Cilantro – 5 sprigs, chopped (for garnishing)

Pav Buns - 6

In a pressure cooker, add Potatoes, Plantain, Cauliflower, Green Peas, Carrot, Turmeric, required Salt, and Water. Mix well and pressure cook for 1 whistle. Allow the pressure to come down naturally.

Heat Oil and Butter in a skillet.

Add Cumin and allow it to sputter.

Add Asafetida, Chili Powder, and Garam Masala.

Sauté Onion until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook covered until soft and Oil oozes out from this masala.

Season the mixture with Pav Bhaji Masala and Coriander Powder.

Stir in cooked Vegetables; mash them and cook covered for 5 min.

Turn off heat and garnish with Cilantro, Onion, Green Chilli, and Lemon Juice.

Serve with toasted Pav buns.