Pav Bhaji Martini

Ingredients 

• 4-6 pavs (brown)
• 6 medium potatoes boiled, peeled and mashed
• 1 bread loaf
• 2 tablespoons oil  + as required
• 2 medium onions chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon pav bhaji masala
• 3 medium tomatoes, chopped
• Papdis as required
• 4 tablespoons cauliflower, grated
• Salt to taste
• 2 teaspoons red chilli paste
• 2-3 tablespoons tomato puree
• 2 teaspoons green capsicum chopped
• 9 teaspoons butter
• 1 lemon
• Fresh coriander leaves for garnish

Method

1. Heat two tablespoons of oil in a non-stick pan. Add the onions and sauté till soft.
2. Cut the pav into fingers.
3. Add the ginger paste and garlic paste to the pan and mix well.
4. Add the pav bhaji masala, mix well and sauté for a minute.
5. Add the chopped tomatoes, mix and sauté for four to five minutes.
6. Cover the sides of the papdis with a little of the mashed potatoes along the circumference.
7. Add the grated cauliflower to the pan. Mix well and add the remaining potatoes. Mix well and cook for two minutes.
8. Add one-fourth cup of water, stir to mix and add salt and red chilli paste. Mix well.
9. Add the tomato puree. Mix well and add one-fourth cup of water. Stir to mix, cover and cook for four to five minutes.
10. Heat a non-stick tawa. Place the pav fingers, drizzle a little oil on top and cook on medium heat till crisp.
11. Melt the butter in a Microwave oven for ten seconds.
12. Add two teaspoons each of melted butter to individual martini glasses. Place the prepared papdis in them, suspended over the butter.
13. Reserve half a lemon and cut roundels from the remaining. Make slits on one side.
14. Add chopped green capsicum to the vegetables. Mix well and cook for three to four more minutes.
15. Add the melted butter at the base of a martini glass. Place a papdi on top and spread some pav bhaji. Serve with lemon, coriander and bread.

Nutrition Info