Pao Bhaji (vegetables On Rolls)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 potatoes
• 1/2 head cauliflower
• 2 carrots
• 1 cup green peas
• 1/4 cup channa dal
• 2 onions, chopped
• 4 tomatoes, sliced
• 12 bread rolls (or buns)
• 2 tablespoons oil
• oil, to pan-fry the rolls
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 2 whole red chilies
• 1/2 teaspoon red chili powder
• 2 teaspoons pao bhaji masala (available at indian grocery stores)

Recipe

• 1 wash, peel, and cut the potatoes.
• 2 wash, trim, and chop (or grate) the cauliflower and carrots in small pieces.
• 3 rinse and drain dal and put in a 2-quart pot to boil in 2 cups water.
• 4 when little cooked (after 10 minutes), add the potatoes and salt.
• 5 cook until the potatoes are done; mash them along with dal.
• 6 add the chopped (or grated) cauliflower, carrots, and green peas to the dal mix.
• 7 cook for another 15 minutes until the carrots are tender.
• 8 add water, as needed.
• 9 heat 2 tablespoons oil on medium heat in a skillet.
• 10 sauté the mustard seeds in hot oil.
• 11 add the whole red chilies (can be removed before serving).
• 12 add the onions; stir until translucent.
• 13 add the cooked mixture.
• 14 cook for about 5 minutes; it should be like a wet mixture.
• 15 stir in red chili powder and pao bhaji masala, to taste.
• 16 separate the rolls.
• 17 toast them in a hot skillet, using little bit of oil for each roll.
• 18 put the prepared filling and a slice of tomato between two halves.
• 19 serve hot.