Ingredients
Yield: approx 4-6 servings
TIme:about 1 hour
2 large potatoes, diced
1 large carrot, diced
1/2 a head of cauliflower, chopped
1 ½ sticks + 1 Tbs unsalted butter, divided
1 ½ cups red onion, diced
Spicewalla Sicilian Sea Salt, to taste
1 heaping tsp Spicewalla Fennel Seeds
3/4 cup bell pepper, chopped
2 Tbsp ginger garlic paste
1 small green chilli, finely chopped
1 Tbsp cilantro stems, optional
2 tsp Spicewalla Dhana Jeera
1/2 tsp (heaping) Spicewalla Diaspora Turmeric
1 tsp Spicewalla Kashmiri Chilli Powder
1 ½ cups crushed tomatoes OR whole tomatoes, diced
3/4 lime, juiced
1 tsp Spicewalla Chaat Masala
Pav or Hawaiian sweet roll
1 Tbsp cilantro leaves, for garnish
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Preparation
- Boil the potatoes, carrot and cauliflower until soft. Strain them and use a potato masher to create a thick mash, set aside.
- In a saute pan over medium-high heat melt 1 stick of butter. Add the red onions and a pinch of salt. Cook for a few minutes to soften onion.
- Add the fennel seeds and bell peppers, stir to incorporate and cook until bell pepper begins to soften. Add in ginger-garlic paste and a pinch more of salt. Saute for another 5-10 minutes, stirring often until everything is caramelized.
- Stir in diced green chilli and cilantro stems, continue to simmer for about another 5 minutes, stirring often. Add the Kashmiri chili powder, Dhana Jeera and Turmeric, stir to combine.
- Add crushed or fresh tomatoes and simmer until thickened and the oil starts to separate around the edges, about 10 minutes.
- Stir in the lime juice and add the veggie mash to the pan. Mix together then add chaat masala and stir to incorporate.
- In a separate small saute pan over medium-high heat, add 1 Tbs butter and toast your pav, cut side down until golden-brown, about 2 mins.
- Add the remaining half stick of butter to the bhaji at the very end, stir until melted and fully incorporated.
- Assemble bhaji on toasted and buttered pav and garnish with fresh cilantro. Enjoy!
Shop the Recipe

$8.04

$7.56

$11.09

$7.08

$11.99

$9.67