Ingredients Jump to Instructions ↓

  1. 500 Boiled potatoes - peeled and diced

  2. 1 cup 110g / 3.9oz Small cooked mixed vegetables - (carrots - beans, peas, cauliflower)

  3. 1/2 cup 31g / 1.1oz Chopped onions

  4. 1/2 cup 118ml Ghee

  5. 4 Green chiles - slit and chopped

  6. 1/2 Ginger - sliced finely

  7. 250 Tomatoes - chopped

  8. 1 teaspoon 5ml Red chile powder

  9. 1 teaspoon 5ml Ginger garlic paste Salt - to taste

  10. 5 tablespoons 75ml Butter

  11. 1 teaspoon 5ml Garam masala

  12. 1 Fresh coriander leaves - chopped

  13. 2 tablespoons 30ml Lemon juice Lemon wedges - for garnish

  14. 4 Pao buns - halved

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 saute 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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