Masala Pav

For the pav: In a bowl activate the yeast by combining 1 cup of milk, sugar, and dry yeast.

Now add the maida and ½ tsp salt & knead until the dough turns soft.

Add 2 Tbsp butter and continue kneading the dough.

Cover the dough with a cloth and rest for a couple of hours in a warm place.

Now uncover & punch the dough and knead it slightly to remove the air/gas incorporated.

Take some dough in a palm roll to make uniform size balls (makes 12 pavs) & place the balls into a greased tray, spacing them with equal space in between.

Brush the dough a little with milk.

Cover it with cling wrap and allow it to rest for a few minutes(until the dough rises to the brim of the tray).

Now preheat the oven. Unwrap the dough & bake at 175 degrees celsius for 20-25 minutes, or until the pavs turn golden brown from the top.

Once the pav is out of the oven brush them with butter. And let them cool completely.

To make bhaji masala: Keep the chopped cabbage, carrot, beans, bottled gourd & beetroot to boil in a pressure cooker with 1/2 cup water & 1/2 tsp salt for 2-3 minutes after the first whistle.

Heat 2 Tbsps butter in a kadai, add the chopped onion and keep frying on medium flame till pink, then add ginger- garlic paste to it.

When the onion turns brown, add the tomatoes & 1/2 tsp salt & fry well until the tomatoes are very soft.

Add the pav bhaji masala & the mashed potatoes & mix thoroughly.

Add all the boiled vegetables along with water, if any. Mix thoroughly & fry till it is of the required consistency.

To make masala pav: Melt some butter on a frying pan or tawa.

Cut the pav in halves & place the pav slices on the butter & toast them lightly on both sides or dice the pav into small cubes (cut one pav into 6 cubes) & then toast them in butter.

Now place the bhaji masala mixture on the pav evenly with the spoon.

Drizzle the lemon juice.

Garnish masala pav with finely chopped onions, coriander leaves, shredded paneer, and lemon wedges.