Step 1: Prepare Vegetables

Chop potatoes, green peas, tomatoes, capsicum, and onions as shown in the video.

Step 2: Boil Vegetables

In a large pan, add 500 gms peeled and chopped potatoes, 100 gms green peas, 500 gms chopped tomatoes, water as required to cover the vegetables, and salt as per taste. Cover the pan and cook for 15-20 minutes until all the vegetables are nicely cooked and tender.

Step 3: Mash Vegetables

Once the vegetables are boiled, remove the lid and mash them thoroughly using a potato masher until they become soft and mushy. Add a little more water if needed to achieve the desired consistency during mashing.

Step 4: Transfer Mashed Vegetables

Transfer the mashed vegetable mixture into a separate container and set aside.

Step 5: Prepare Masala Base

In the same pan, melt 200 gms butter. Add 200 gms chopped onion, ½ tsp cumin seeds, 1 tbsp garlic paste, and 4 tbsp red chili powder. Mix well and sauté until the onions are translucent and the spices are well incorporated, forming a fragrant base.

Step 6: Reserve Onion Chutney (Optional)

At this stage, you can remove a few spoonfuls of the prepared onion-chili mixture. This can be served separately as a spicy onion chutney with the pav bhaji.

Step 7: Add Capsicum and Spices

Add 1 chopped capsicum, ½ tsp turmeric powder, and 1 tbsp garam masala powder to the pan. Mix well and sauté for a few minutes until the capsicum softens slightly and the spices are fragrant.

Step 8: Combine Bhaji and Masala

Add the previously mashed potato, peas, and tomato mixture to the pan with the masala base. Mix everything thoroughly, ensuring the masala is evenly distributed throughout the vegetable mash.

Step 9: Add Food Colour (Optional)

Add edible red food color as required to give the pav bhaji a vibrant, street-like appearance. Mix it in well until the color is uniform.

Step 10: Adjust Consistency and Simmer

Check for salt and add more if necessary. Add water as required to adjust the consistency of the bhaji to your liking. Continue to mash and stir the bhaji while it bubbles and simmers for a few more minutes, allowing all the flavors to meld together.

Step 11: Toast Pav

Slice the ladi pav horizontally. Apply butter generously on the inside of the pav. Place the buttered pav on a hot griddle (tava) and toast them on both sides until they are nicely golden brown and slightly crispy.

Step 12: Serve Pav Bhaji

Serve the hot pav bhaji in a plate. Garnish with a generous dollop of butter, fresh chopped coriander leaves, chopped onions, a lemon wedge, and the prepared onion chutney on the side. Enjoy immediately.

• You can pressure cook the vegetables for 2-3 whistles to speed up the cooking process.

• Adjust the amount of red chili powder and edible food color to your preference for spice and appearance.

• Generously apply butter to the pav while toasting for a richer flavor.

• Add other vegetables like carrots, cauliflower, or beetroot to the bhaji for added nutrition and flavor.

• For a spicier kick, add finely chopped green chilies along with the garlic paste.