An alltime favorite streetfood, with humble origins in the Cloth Mills of Maharashtra and now enjoyed by people all over the world. This bhaji can be served with soft and pillowy Pao buns or even Paranthas and Chapatis.Perfect for kids lunchboxes and also as an evening snack for the family.I hope you like this Low Cal recipe and please do share your experiences with me whenever you make something from Wifey’s Cookbook.
1 Onion (I used a yellow one, you can use a red onion)
1 Cup Green Peas
2 Green Chillies (or 1 Jalapeno pepper) (optional)
1 inch Piece of Ginger
2 Cloves of Garlic
1 Large Boiled Potato
1 Capsicum (Green Bell Pepper)SPICES:
1 Teaspoon salt (Adjust acc. to taste)
1 Teaspoon Kashmiri Red Chilli Powder (for the color)
2 Teaspoon Paobhaji Masala
1 Teaspoon Garam Masala
Dash of Crushed Black Pepper
Pinch of Hing (Asafoetida/Asafetida)
1/2 Lemon, Cilantro (Coriander), Grated Cabbage.1. Finely Chop Tomatoes, Onion, Ginger, Garlic and Green Chillies. (You can skip the green chillies if making this for your kids.)
2. Heat 2 tablespoons of oil in a pan.
3. Add ginger, garlic and green chillies.4. When the raw smell of ginger and garlic goes away (in a minute or so), add chopped onion, followed by salt.5. Let the onion become a little translucent (light pink in color) and then add the chopped tomatoes along with the remaining spices.Stir well.6. When the mixture becomes mushy, add chopped capsicum (green bell pepper) and half a cup of water (For the capsicum to cook).7. Stir well and cover with a lid.8. After 3-4 minutes, remove the lid and add peas and potatoes.
9. Continue stirring it well and keep mashing it with the spatula. I used the spatula sideways and from the back to break down the veggies. Continue this till you feel your veggies are nicely cooked. (Total of 15-20 minutes from start to finish.)10. Add a tablespoon of salted vegan butter in a heated pan and transfer your prepared veggies to it. Stir to combine and turn off the heat.Your bhaji is ready to be served:)
Garnish it with lemon, coriander leaves, grated cabbage and chat masala!