Spicy Pav Bhaji Delight

1.In a large pot, boil the diced potatoes until fork-tender, about 15 minutes. Drain and set aside.

2.In a heavy-bottomed pan, heat 2 tablespoons of vegetable oil and 2 tablespoons of butter over medium heat.

3.Add the finely chopped onions and sauté until they turn translucent, about 3-4 minutes.

4.Stir in the ginger-garlic paste and sauté for another minute until fragrant.

5.Add the chopped tomatoes and green bell pepper, cooking until the tomatoes soften, about 5 minutes.

6.Mix in the pav bhaji masala, chaat masala, red chili powder, and salt. Cook for another 2 minutes to allow the spices to bloom.

7.Add the boiled potatoes and green peas to the pan. Using a potato masher, mash everything together until well combined and slightly chunky.

8.Pour in a little water (about 1/4 cup) to achieve your desired consistency. Simmer for 5-7 minutes, stirring occasionally.

9.Finish with a squeeze of lemon juice and garnish with chopped coriander leaves.

10.While the bhaji is simmering, heat a separate pan over medium heat. Add extra butter and toast the pav until golden brown on both sides.