Indian Pao Bhaji

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Indian Pao Bhaji

 

2 cups boiled potatoes, peeled and diced

1 cup small cooked mixed vegetables, carrots, beans,

peas, cauliflower

1/2 cup chopped onions

1/2 cup ghee

4 green chiles, slit and chopped

1/2 inch ginger, sliced finely

1 cup tomatoes, chopped

1 teaspoon red chile powder

1 teaspoon ginger garlic paste

salt to taste

5 tablespoons butter

1 teaspoon garam masala

1 bunch fresh coriander leaves, chopped

2 tablespoons lemon juice

lemon wedges for garnish

4 pao buns, halved

 

Heat ghee in a pan. Reserve 3 tsp. chopped onions for

garnish and fry the remaining until light brown. Add

green chiles, ginger and tomatoes and sauté over

medium heat for 2-3 minutes. Reduce heat, then add the

red chile powder, mixed vegetables and potatoes.

With a metal spatula, simultaneously mash and stir for

5 minutes. While stirring, keep sprinkling the ginger

garlic paste, dissolved in 6 tablespoons water. Add

salt and two thirds of butter. Increase the heat and

stir well.

Sprinkle garam masala, coriander leaves, lemon juice

and remove from heat.

Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place

them on a pre-heated frying pan. Fry until golden

brown on both sides. Serve with the bhaji and a lemon wedge.

 

 

 

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