Pav Bhaji originated in Mumbai. Pav Bhaji is a quick snack available on every street corner.Recipe link : http://www.tarladalal.com/Pav-Bhaji-%28-Mumbai-Roadside-Recipes-%29-33423rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Pav BhajiPav bhaji is more than a mere snack! it's a quick meal that can be grabbed on the go -- since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!Soaking Time: 1 HourPreparation Time: 20 minsCooking Time: 30 minsMakes 4 platesFor The Chilli-garlic Paste(makes approx. 1/2 cup)5 to 6 whole dry kashmiri red chillies , deseeded8 to 10 clove (lehsun) , roughly choppedFor The Bhaji2 tbsp butter1 tbsp oil1 tbsp cumin seeds (jeera)3/4 cup finely chopped onions1/2 cup chopped capsicum1 1/2 cups finely chopped tomatoes1 1/2 tbsp pav bhaji masala2 tsp chilli powdersalt to taste1/2 cup boiled and lightly mashed green peas1 1/2 cups boiled , peeled and mashed potatoes2 tbsp finely chopped coriander (dhania)For The Pav8 laddi ladi pav8 tsp butter for cooking1 tsp pav bhaji masalaFor Serving1 cup finely chopped onions4 lemon wedges4 roasted papad4 tsp butterFor The Garnish4 tbsp chopped coriander (dhania)Method For the chilli-garlic paste1. Soak the red chillies in enough warm water for atleast an hour.2. Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.For the bhaji1. Heat the butter and oil in a kadhai and add the cumin seeds.2. When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.4. Add the capsicum and sauté for 1 more minute.5. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.6. Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.7. Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.8. Add the coriander, mix well and cook for 1 minute.For the pav1. Slit 2 pavs vertically and keep aside.2. Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).How to serve1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.2. Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.3. Repeat with the remaining ingredients to make 3 more plates.Handy tip:1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.