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Ingredients
Pavs brown - 8
Nutralite 3 tablespoons + for shallow-frying Oil - 2 tablespoons
Onions chopped - medium
Green chilli chopped - 1
Ginger-garlic paste - 1 tablespoon
Tomatoes chopped - 3 medium
Green capsicum - 1 medium
Green peas blanched and mashed - 1/4 cup
Potatoes boiled and grated - 4 medium
Pav bhaji masala - 1 1/2 tablespoons
Salt - to taste
Fresh coriander chopped - 1 tablespoon
Lemon juice - 1 tablespoon
Method
Heat 2 tablespoons Nutralite and oil in a non-stick pan and add three fourth of the onions and sauté till light golden. Add the green chilli and ginger-garlic paste. Stir-fry for half a minute. Add half the tomatoes and cook on medium heat for 3-4 minutes, stirring continuously or till the oil separates from the masala.
Add the capsicum, green peas, potatoes and 1 cup of water. Bring it to a boil and simmer for 10 minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add the pav bhaji masala, salt and the remaining tomatoes. Cook on medium heat, stirring continuously, for 2 minutes or till the mixture is thick and of spreading consistency. Add the fresh coriander, lemon juice and 1 tablespoon Nutralite and remove from heat. Allow to cool slightly
Slit the pavs without cutting through. Spread some of the pav bhaji on the lower half. Apply some Nutralite on the both the outer surfaces of the pav. Heat a flat non-stick tawa, place the pavs on them and roast on low heat till golden and crisp on the outside. Serve hot.
Pavs brown - 8
Nutralite 3 tablespoons + for shallow-frying Oil - 2 tablespoons
Onions chopped - medium
Green chilli chopped - 1
Ginger-garlic paste - 1 tablespoon
Tomatoes chopped - 3 medium
Green capsicum - 1 medium
Green peas blanched and mashed - 1/4 cup
Potatoes boiled and grated - 4 medium
Pav bhaji masala - 1 1/2 tablespoons
Salt - to taste
Fresh coriander chopped - 1 tablespoon
Lemon juice - 1 tablespoon
Method
Heat 2 tablespoons Nutralite and oil in a non-stick pan and add three fourth of the onions and sauté till light golden. Add the green chilli and ginger-garlic paste. Stir-fry for half a minute. Add half the tomatoes and cook on medium heat for 3-4 minutes, stirring continuously or till the oil separates from the masala.
Add the capsicum, green peas, potatoes and 1 cup of water. Bring it to a boil and simmer for 10 minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add the pav bhaji masala, salt and the remaining tomatoes. Cook on medium heat, stirring continuously, for 2 minutes or till the mixture is thick and of spreading consistency. Add the fresh coriander, lemon juice and 1 tablespoon Nutralite and remove from heat. Allow to cool slightly
Slit the pavs without cutting through. Spread some of the pav bhaji on the lower half. Apply some Nutralite on the both the outer surfaces of the pav. Heat a flat non-stick tawa, place the pavs on them and roast on low heat till golden and crisp on the outside. Serve hot.
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