Ingredients

• 500g potatoes, boiled, peeled and diced

• 1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower

• 1/2 c chopped onions

• 1/2 c ghee

• 4 green chilies, slit and chopped

• 1/2 inch ginger, sliced finely

• 250g tomato, chopped

• 1 tsp red chili powder

• 1 tsp ginger garlic paste

• salt to taste

• 5 tbsp butter

• 1 tsp pao bhaji masala

• one bunch of fresh coriander leaves, chopped

• 2 tbsp lemon juice

• lemon wedges for garnish

• 4 pao or buns, halved

Method

1. Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chilies, ginger and tomatoes and sauté over medium heat for 2-3 minutes. Reduce heat, then add the red chili powder, mixed vegetables and potatoes.

2. With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.

3. Sprinkle pao bhaji masala, coriander leaves, lemon juice and remove from heat.

4. Garnish with remaining chopped onions.

5. Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.

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