Back to 4 servings 10 whole dry Kashmiri red chilli 1 tbsp oil 2 tbsp butter 1 tbsp cumin seeds, jeera 0.5 cup finely chopped capsicum 2 cup finely chopped tomato 2 tsp red chilli powder 1.5 tbsp pav bhaji masala, refer handy tip salt to taste, namak 0.75 cup boiled cauliflower florets 0.333 cup hara vatana, dried green peas, soaked , boiled and mashed 0.75 cup boiled green peas 2 tbsp finely chopped dhaniya, coriander 8 ladi pav 8 tsp butter for cooking 1 tsp pav bhaji masala 1 tbsp chopped coriander, dhania 4 tsp butter roasted pappadam lemon wedge tomato slices
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1 Step 1: Remove the stalk and seeds from the whole dry Kashmiri red chillies.2 Step 2: Transfer them to a small bowl.3 Step 3: Pour 1/3rd cup of warm water over them.4 Step 4: Cover with a plate and soak for at least 1 hour.5 Step 5: After an hour, the chillies will soften.6 Step 6: Drain the excess water using a strainer.7 Step 7: Grind them to a smooth paste, adding around 3 tbsp of water while blending. Keep aside. This makes around 3 tbsp of chilli paste.8 Step 8: Heat the oil and butter in a deep non-stick pan or large tava (griddle).9 Step 9: Once the butter melts, add the cumin seeds.10 Step 10: When the seeds crackle, add 2 tbsp of red chilli paste and sauté on a medium flame for one minute.11 Step 11: Add the capsicum and sauté on a medium flame for a minute.12 Step 12: Add the tomatoes.13 Step 13: Add the chilli powder.14 Step 14: Add the pav bhaji masala and salt.15 Step 15: Add 1/2 cup of water.16 Step 16: Mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates, while mashing continuously with a potato masher.17 Step 17: Add the cauliflower.18 Step 18: Add the mashed hara vatana and the green peas.19 Step 19: Add the coriander and 1/3 cup of water.20 Step 20: Mash well using a potato masher.21 Step 21: Cook on a medium flame for 5 to 7 minutes, while stirring continuously. The Jain Bhaji is ready.22 Step 22: Slit 2 pavs vertically with a sharp or serrated knife.23 Step 23: Heat a large tava, add 2 tsp of butter.24 Step 24: Add 1/4 tsp of pav bhaji masala.25 Step 25: Mix well with a flat spoon.26 Step 26: Place the slit open pavs on it.27 Step 27: Cook on a medium flame till they soak all the butter and masala nicely.28 Step 28: Invert them and cook till they turn light brown and crisp.29 Step 29: Place 1/4th of the bhaji, 2 pavs, a few tomato slices, a lemon wedge and a papad on a plate. Top the bhaji with 1 tsp of butter and serve immediately garnished with coriander.30 Step 30: Repeat with the remaining ingredients to make 3 more plates.getsaucepan.com/r/ccdb6902-8ed5-41a6-b5f2-6fe314dc75e1 · Original: https://www.tarladalal.com/jain-pav-bhaji/
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