Pao Bhaji

Pao bhaji

Preparation time: 15-20 minutes
Cooking time - 20-25 minutes
Serving - 3-4 people

Ingredients:

1. Boiled potatoes – 6 – 7
2. Tomato-2 medium, , finely chopped
3. Onion – 2 medium, finely chopped
4. Butter – 30 gm (If you are health conscious one then you can use nutrilite or amul lite for a subtle flavor)
5. Peas – 1 katori
6. Capsicum – 1 medium, finely chopped
7. Green chili – 1 small finely chopped
8. Salt – to taste
9. Red chili powder – 1 tsp
10. Turmeric – 1 tsp
11. Coriander powder – 1 tbsp
12. Garam masala – 1 tsp
13. Pao bhaji masala – 1 tbsp
14. Oil to cook – 3 tbsp
15. Corainder leaves , finely chopped

Method for bhaji

1. Heat a kadhai or frying pan.
2. Add oil to kadhai.
3. When oil is heated, add onions.
4. When onions turn slightly pink add capsicum, cook till onions are slightly brown.
5. Add green chili, salt, turmeric, coriander powder, garam masala, ½ tbsp. pao bhaji masala.Cook for 3-4 minutes. Keep flame on medium now to avoid burning masala.
6. Now add peas and tomato, cook for 5-7 minutes to let the ingredients form a good masala mix.
7. Add butter/ nutrilite or amul lite and cook till its melted and mixed.
8. Mash boiled potatoes or use a grater to grate potatoes, add mashed potatoes to the mix in kadhai / frying pan.
9. Let the potatoes cook for 5-7 minutes so that they are well mixed with masala.
10. Now add ½ glass water to give bhaji the required texture, mix well and add some more water if required.
11. Let the bhaji get few boils on medium flame for next 5-7 minutes.
12. Add ½ tbsp. pao bhaji masala and mix well. Add water if required to make the mixture thick and flowing.
13. Take out in a serving bowl, add coriander leaves, butter and green chill to garnish J

Method to prepare Pao.

1. Take out pao, they are in pairs of two, can be separated by hand easily (My maid was once trying to cut those using knife, not needed J)
2. Now each pao will be cut by knife in 2 halfs horzontaly.
3. Heat a tawa, apply some oil / cooking butter / ghee and cook pao on tawa till they are golden brown on both sides. 

Serve hot with bhaji J