Pao Bhaji
Equipment
- Pan
- Bowl
- Heavy-based Frying Pan
- Skillet
Ingredients
- 1 kg Potatoes (7 medium), unpeeled
- 2 teaspoons Garlic paste
- 180 g Ghee or Vegetable oil (3/4 cup)
- 360 g Tomatoes (2 cups), chopped
- 160 g Onions (1 cup), chopped
- 6 Green chillies de-seeded and chopped
- 1 Ginger 1 x 4-cm /1 1/2-inch piece fresh, peeled and finely chopped
- 1 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powde
- 180 g Butter (3/4 cup / 1 1/2 sticks)
- 2 teaspoons Garam Masala
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 3 tablespoons Lemon juice
- 12 Pav (mini bread loaves)
- Salt
Instructions
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Put the garlic and ginger pastes in separate bowls and stir in 125ml / 4 1/2fl oz (1/2 cup) water. Set aside.
- Heat the ghee or oil in a heavy-based frying pan (skillet), add the tomatoes, onions, chillies, ginger and turmeric and stir-fry over medium heat for about 4-5 minutes.
- Reduce the heat, add the mashed potatoes, chilli powder and salt, mix thoroughly and continue to cook, mashing and stirring for about 5 minutes.
- Add the garlic and ginger paste mixtures, then increase the heat, add 4 tablespoons butter and mix well.
- Sprinkle the garam masala, chopped coriander and lemon juice over and stir well.
- Slice the pav in half.
- Heat the remaining butter in a pan and, when melted, add the pav halves and fry until light brown.
- Remove from the pan and serve with the mashed vegetables.
Nutrition
Serving: 6gCalories: 802kcalCarbohydrates: 67gProtein: 11gFat: 57gSaturated Fat: 35gTrans Fat: 1gCholesterol: 141mgSodium: 676mgPotassium: 1031mgFiber: 9gSugar: 9gVitamin A: 1363IUVitamin C: 52mgCalcium: 122mgIron: 4mg
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