Rinse the potatoes and scrape to remove the mud sticking on the skin. Cut them in to half and pressure cook till it is soft and mushy.

Chop the tomatoes and capsicum to very fine pieces. Keep the potatoes ready by peeling the skin off and mashing it well.

Heat ghee in a pan and add cumin seeds. As they splutter include fine capsicum pieces. Saute for 2 minutes. Then include green peas and saute. Next include tomatoes and stir. Let it cook for about 5 minutes.

When the tomatoes turn soft and pulpy combining with all veggies, add turmeric powder, pav bhaji powder and salt. Mix well. Next include mashed potatoes and a cup of water. Let it cook till the thick gravy consistency is reached. Garnish with coriander leaves.

Heat a non-stick pan and roast the pav with some butter. Serve pav bhaji as tea time snack with a piece of lemon.

Pav bhaji masala is the one that gives taste and flavor to this recipe. So use some good branded masala or home made one.

You can add some red chilly powder, if the spiciness from your chosen pav bhaji powder is not enough.

According to the desired consistency preferred, you can add water to the pava bhaji.

Potato, tomato and capsicum are the recommended vegetables. As we are not using onion-garlic in the recipe, capsicum gives nice crunch.