1. Wash, peel, and cut the potatoes. 2. Wash, trim, and chop (or grate) the cauliflower and carrots in small pieces. 3. Rinse and drain dal and put in a 2-quart pot to boil in 2 cups water. 4. When little cooked (after 10 minutes), add the potatoes and salt. 5. Cook until the potatoes are done; mash them along with dal. 6. Add the chopped (or grated) cauliflower, carrots, and green peas to the dal mix. 7. Cook for another 15 minutes until the carrots are tender. 8. Add water, as needed. 9. Heat 2 tablespoons oil on medium heat in a skillet. 10. Sauté the mustard seeds in hot oil. 11. Add the whole red chilies (can be removed before serving). 12. Add the onions; stir until translucent. 13. Add the cooked mixture. 14. Cook for about 5 minutes; it should be like a wet mixture. 15. Stir in red chili powder and pao bhaji masala, to taste. 16. Separate the rolls. 17. Toast them in a hot skillet, using little bit of oil for each roll. 18. Put the prepared filling and a slice of tomato between two halves. 19. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
