Beetroot Pav Bhaji Recipe (Beetroot Mumbai Bhaji)

Ingredients

• 3/4 cup grated beetroot
• 1 tbsp butter
• 1 tbsp oil
• 1 tsp garlic (lehsun) paste
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped capsicum
• 1 cup finely chopped tomato
• 2 cups boiled and boiled and mashed potatoes
• 1 1/2 tsp red chilli powder
• 2 tbsp pav bhaji masala
• 1/4 cup finely chopped coriander (dhania)
• 1 tbsp lemon juice
• salt (namak) to taste
• 8 ladi pav
• 4 tbsp butter
• 1 tsp pav bhaji masala
• 1/2 cup finely chopped onion
• lemon wedge

Steps

1. Heat the butter and oil in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
2. Add the capsicum an sauté on a medium flame for 2 minutes.
3. Add the tomatoes, beetroot and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the potatoes, chilli powder, pav bhaji masala, coriander, lemon juice, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it occasionally. Keep aside.
5. Slit 2 pavs vertically and keep aside.
6. Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it.
7. Cook on a medium flame till they turn light brown and crisp on both the sides.
8. Repeat steps 1 to 3 to cook more pavs. Keep aside.
9. Serve the bhaji hot with pavs, onions and lemon wedges.