Kesar Badam Kulfi

Ingredients:

For the pav
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (optional)
For the bhaji:
1½ cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
½ green peas
½ cup green peas
½ cup carrots, chopped
1 cup onion, chopped
½ cup capsicum, finely chopped
2½ cup tomatoes, chopped
½ tsp haldi powder
½ chilli powder
1½ tbsp pav bhaji masala
½ tsp black salt (sanchal)
4 tbsp butter
salt to taste.
To be ground into a chilli-garlic paste:
3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic
For serving:
1 large onion, chopped
4 lemon wedges
1 tbsp chopped coriander

Method:

For the bhaji:
Boil the cauliflower, peas and carrots till they become soft. remove the excess
water.
Heat the butter in a pan, put the onion and capsicum and fry for at least 2
minutes.
Then, put the prepared chilli-garlic paste and fry till the onion become
soft.
Put the tomatoes and allow to simmer till the oil separates.
Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and
allow it to cook for 2 to 3 minutes.
Also mix the boiled vegetables and potatoes and mash thoroughly using a potato
masher.
If required add ½ cup of water.
For the pav:
Cut each pav into horizontally. Apply a little butter on each side of a pav.
If desired, sprinkle it with a pav bhaji masala.
Heat a tava and cook the pav on both sides till the pieces becomes light brown.
How to proceed:
Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.
Serve it with hot pav and lemon slice.