Black Pav Bhaji

Ingredients 

• 8 pavs slit
• Lemon wedges to serve

Black Spice Mix

• 30 grams dried coconut (khopra)
• 2 bay leaves
• ½ cup dried coconut (khopra), sliced
• 1½ tablespoons coriander seeds
• 1 teaspoon fennel seeds (saunf)
• 4-5 cloves
• ½ inch stick cinnamon
• 6-8 black peppercorns
• 1 black cardamom
• 1 piece stone flower (dagad phool)

Bhaji

• 3 medium potatoes boiled, peeled and grated
• 1 medium green capsicum chopped
• ½ cup fresh green peas boiled
• 1½ tablespoons pav bhaji masala
• Butter as required 
• 2 medium onions chopped
• 1 tablespoon ginger-garlic paste
• 1 large tomato chopped
• Salt to taste 
• 2 tablespoons coriander leaves chopped

Method

1. To make the black spice mixture, dry roast the dried coconut piece on direct flame till charred well from all sides. Set aside to cool.
2. Heat a non-stick pan, add bay leaves, dried coconut slices, coriander seeds, fennel seeds, cloves, cinnamon stick, black peppercorns, black cardamom and stone flower, and dry roast on low heat till fragrant and well browned. Set aside to cool slightly.
3. Transfer the roasted spices into a blender jar. Cut the charred coconut into small pieces add to the spice mixture and blend into a fine powder.
4. To make the bhaji, heat butter in a kadai. When it melts, add onions and sauté till golden brown. Add ginger-garlic paste, mix and sauté for 1-2 minutes.
5. Add tomato and salt, mix well and sauté till tomato is pulpy. Add potatoes, capsicum and green peas and mix well.
6. Add pav bhaji masala powder and 2½ tbsps roasted spice powder and mix well. Add 2 cups water, mix well and let the mixture come to a boil. Cook for 4-6 minutes or till it thickens. Add coriander leaves and mix well. Take the pan off the heat.
7. Heat a little butter on a non-stick tawa, slit the pavs and place them on it and toast on both sides till golden brown.
8. Transfer bhaji into a serving plate, garnish it with butter and coriander leaves and serve hot with pavs, chopped onion and lemon wedges.