Producer: Mehak Pal Editor: Manuj Yadav
Mash boiled potatoes and mix with chopped green chillies and spices. Now, make patties of this batter and crisp fry until golden brown. Serve it with a medley of tangy tamarind chutney, creamy yoghurt, and a sprinkle of chaat masala.
Heat butter in a pan and add chopped onions, ginger-garlic paste, and chopped tomatoes. Add mashed boiled potatoes and mixed vegetables. Sprinkle pav bhaji masala, red chilli powder, and salt. Mix well and cook till all blend into a thick gravy. Toast the pav buns with butter on a griddle and serve with bhaji.
Cook moong dal, dhuli moong, arhar ki daal, dhuli urad dal, and chane ki daal along with salt, and turmeric. Prepare tempering with ghee, cumin seeds, asafoetida, fenugreek seeds, onion seeds, and fennel seeds. Pour it into the cooked dal. For the baati, knead a dough with atta, sooji, ghee, salt, and milk. Make the filling with ghee, jeera, hing, ginger, peas, dhania, garam masala, chilli powder, salt, and amchoor. Shape dough into flat rounds, add the stuffing and cover. Bake these roundels till brown and crusty.