Chilli Bajji Pav
Roasted chilli bajji peppers (banana peppers), spicy garlic chutney, and flavourful aloo masala – this chilli bajji pav is a delightful melange of flavours.
Servings Prep Time
6portions 20minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
6portions 20minutes
Cook Time Passive Time
30minutes 20minutes
Ingredients
For aloo masala
For garlic-coconut chutney
Instructions
  1. Heat some oil in a pan and fry the garlic on a low flame.
  2. Transfer to a blender once they start turning brown.
  3. Add sesame seeds to the same pan and fry till they pop. Do not add any more oil.
  4. They might not pop if you have too much oil in the pan.
  5. Now add the coriander seeds followed by the Kashmiri chillies.
  6. Combine well and continue roasting for a couple of minutes.
  7. Add the grated coconut and roast till they turn golden brown.
  8. Transfer to the blender.
  9. Add roasted peanuts, tamarind, and salt.
  10. Once the roasted coconut mixture has cooled down, blend to a coarse, dry chutney. Do not add water.
  11. Cook the potatoes in a pressure cooker.
  12. Cook the potatoes in a pressure cooker.
  13. Peel them and smash to small pieces.
  14. Heat a little oil in the pan, and shallow fry the finely chopped onions.
  15. Once they turn translucent, added the mashed potatoes.
  16. Add turmeric powder, chopped green chillies, coriander leaves, and salt.
  17. Combine well and switch off.
  18. On a naked flame roast the banana peppers on by one. Roast till the skin is evenly charred.
  19. Place them on a chopping board and scrape off all the charred skin with a knife or a spoon. Slice them open, deseed and cut to finger size slices.
  20. Toast the pav (buns) with some butter.
  21. Now start making the sandwich.
  22. Place a slice of roasted chilli, followed by a slice of cheese, then a generous dusting of the coconut chutney, and finally a dollop of the mashed potato.
  23. Put the crown (the top bun) on the top and you are ready to go.

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