I generally keep them in as I love a decent chilli hit in my bhajis. Chop some coriander, you want about a tablespoon to add to the bhaji mix and you can use the stalks and leaves for this recipe.

3. Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and chilli powder and continue cooking and mashing vegetables while stirring, till fat separates.

chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes. Make sure the tomatoes are properly broken down before adding the green peppers and pav bhaji ...

Saute for 2 minutes. 3. Add in the chopped capsicum, grated/ pureed tomatoes, chilli powder and pav bhaji masala. Saute for a few seconds. 4. Next, add grated potatoes, chopped coriander and mix well.

This recipe for Batatyachi Sukhi Bhaji, a local favourite in Maharashtra, comes from Sujay S Mungikar, Head Chef at Hyatt Place Aurangabad Airport.

To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 ...

Make 3-4 vertical slits on the jalapeno chillis, then stuff a little of the boiled potato mix in each chilli. Evenly coat the chillies with batter and deep-fry them in oil till golden brown.