Pav Bhaji Sizzler

Ingredients

• Bhaji
• 2 medium potatoes, boiled, peeled and grated
• 2 tablespoons pav bhaji masala
• 2 tablespoons butter
• 1 tablespoon oil
• 2 medium onions, finely chopped
• 1½ tablespoons ginger-garlic paste
• 1 cup fresh tomato puree
• ½ cup ready-made tomato puree
• 1 tablespoon red chilli paste
• 1 teaspoon Kashmiri red chilli powder
• 100 grams grated cauliflower
• ½ medium green capsicum, finely chopped
• Tawa pulao
• 2 cups cooked Basmati rice
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• ¾ cup ready-made tomato puree
• 1½ tablespoons red chilli paste
• 1½ tablespoons pav bhaji masala
• ¾ teaspoon Kashmiri red chilli powder
• Salt to taste
• ½ medium green capsicum, chopped
• 1 medium tomato, cut into ½ inch squared
• ¼ cup boiled green peas
• 2 tablespoons chopped fresh coriander leaves
• 1½ teaspoons lemon juice 
• Sautéed veggies
• 12-15 medium cauliflower florets, blanched with turmeric powder
• 1 medium carrot, cut into diamonds and blanched
• ¼ cup blanched green peas
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• Salt to taste
• 2 teaspoons pav bhaji masala
• 1 tablespoon chopped fresh coriander leaves
• Crispy pav
• 2 brun pavs, cut into 1 inch cubes
• 1 teaspoon butter
• 1½ teaspoons pav bhaji masala
• ½ teaspoon red chilli powder
• Salt to taste
• 1 teaspoon chopped fresh coriander leaves
• Drizzling
• ¼ cup melted butter
• Salt to taste
• To serve
• Blanched cabbage leaves as required
• French fries as required

Method

1. Heat the sizzler plate on direct flame till it becomes very hot. 
2. Meanwhile, heat butter and oil in a non-stick pan. Add onions and sauté till golden brown.
3. Add ginger-garlic paste, mix well and saute for 1-2 minutes. 
4. Add fresh tomato puree, ready-made tomato puree, red chilli paste and salt, mix well and saute till the fat separates. 
5. Add pav bhaji masala and Kashmiri red chilli powder, mix well and saute for 1 minute.
6. Add potatoes, cauliflower and green capsicum and mix well. Stir in 2½ cups water, mix, cover and cook for 6-8 minutes. 
7. Meanwhile, to make the tawa pulao, heat oil in another non-stick pan. Add cumin seeds and let them change colour.
8. Add onion, mix and cook till golden brown. Add ginger-garlic paste and sauté for 1 minute.
9. Add tomato puree and red chilli paste, mix well and saute till oil separates. 
10. Add pav bhaji masala, Kashmiri red chilli powder and salt and mix well.
11. Add capsicum, tomato and green peas and sauté for 1-2 minutes. Stir in ¼ cup water and mix. Cook for 1-2 minutes.
12. Sprinkle the coriander leaves and lemon juice and mix well. Add cooked rice, mix gently and sauté for 1 minute.
13. Sprinkle 2 tablespoons water, mix, cover and cook till the rice is heated through. 
14. To make sautéed veggies, heat butter in a non-stick shallow pan. Add cumin seeds and let them change colour. Add cauliflower, carrot and green peas and toss well.
15. Add salt, pav bhaji masala and coriander leaves and mix till well combined. Cook for 1 minute. Take the pan off the heat. 
16. To make the crispy pav, heat butter on low heat. Add pav bhaji masala, red chilli powder, salt and coriander leaves and sauté for a few seconds. Add the brun pav pieces and sauté on low heat till crisp. 
17. Mix together melted butter, salt and ¼ cup water in a bowl. 
18. To assemble, carefully place the hot sizzler plate over the wooden base. Arrange blanched cabbage leaves, add a portion of the tawa pulao, a portion of the bhaji, arrange the sautéed veggies, place the crispy pav pieces, and arrange the French fries. Drizzle the butter-water mixture on the sides and serve immediately.