Chatpata Masala Pav

Preparing the potato masala Mash the boiled and peeled potatoes well and keep aside. Heat the oil and butter in a deep saucepan. Once the oil is hot, add the onions, green chillies and grated garlic.

Sauté on medium high heat for about 2 to 3 minutes till the onions are soft and raw smell of the garlic is gone. Once the onions are translucent and soft, add the chopped tomatoes and a little bit of salt and fry until they are cooked slightly.

Now, add the dry masala powders; pav bhaji masala powder, chili powder and hing; give it a good stir. Fry again on medium low heat till the mixture is well fried and you can see oil/butter separating on the sides.

Stir in the mashed potatoes, chopped bell pepper and salt to taste; mix well. Add about ½ t o ¾ cup of water and mix again. Cook on medium high heat till the mixture is well incorporated and most of the moisture is gone.

Do not make it too dry; you need a moist (not watery) potato masala mixure. Remove from flame, add coriander leaves and stir well.

Assembling the masala pav Heat a griddle or tawa. Add 2 tablespoons of butter. Add about 1 teaspoon of pav bhaji masala powder and a few coriander leaves.

Once the butter has melted, slit the pav/dinner rolls and place it on the melted butter; fry both the halves for a few seconds till the pav buns are coated with the masala and butter!! Repeat with all the pav buns to be served.

Once the pav buns are roasted, start layering the masala pav. Place the bottom half of the roasted pav on a serving plate. Place about 2 to 3 tablespoons of potato masala on the bottom half (depending upon how much each person prefers).

Now, top with the peanuts, finely chopped onions and sev, close with the other half the pav and serve immediately!! Enjoy with a cup of chai or coffee or even a glass of juice!!!