The 3B By Kanupriya Sharma
Beetroot Bhaji Burger No regular Pav Bhaji veggies in it, infact it has got all the veggies a kid would smirk at the sight of. But the dash of the spicy Pav bhaji masala, caramelized onions, slightly burnt garlic, good ol' ginger and traditional Indian spices takes it to the next level.Read More
- 2 small beetroots
- 2 small carrots
- 1/2 cup pumpkin grated- secret ingredient
- 1 large tomato pureed
- 2 small potato
- 1 tbspn ginger garlic paste
- 1 large onion chopped
- 2 tblspn Pav bhaji masala
- 1 tspn coriander, turmeric, cumin,red chilli powder
- Salt as per taste
- 1 tspn garam masala ( optiona1/2 cup coriander leaves chopped
- 2 tbspn butter
- 1 tspn cumin seeds
- 1 tspn lemon juice or as per taste.
- In a larger cooker, put butter.
- Add cumin seeds.
- Once cracked, add onions.
- Saute it untill slightly caramelized.Then add ginger garlic paste. Sauté until aromatic.
- Once the onions are cooked properly, add tomato puree.
- At this stage add the spices including the Pav bhaji masala. If you may, can add 1 tbspn tomato ketchup as well. No need to add sugar then.
- The spices should be cooked until oil separates.
- At this stage add all the grated vegetables.
- Add salt and mix well.
- Add little water Just enough for it to cook. Dont overdo it.
- Give 2-3 whistles and then cook in open lid to thicken the curry.
- Add coriander leaves.
- Seperately, add butter on all sides of a bun, pan roast it. Slit it in middle. Its easier to slit it once toasted on all sides.
- Spread coriander chutney on top side and the bhaji on other. Put onion rings, chopped green coriander leaves and serve with chutney or as it is.