Unlike other street-food fare such as, say sev puri or gol guppay,pav bhaji is more of a meal than a snack. The dish`s name, which literally translates to bread and vegetable, is deceptive it sounds like something which belongs on a food pyramid rather than the chatpata [spicy] affair it really is. Who knew that something as humdrum as boiled vegetables can be elevated with a little bit of desi flair and spices? Nothing beats tucking into a plate of sizzling pav bhaji on a cool night at a dhaba [roadside eatery] or food street but, unlike the je ne sais quoi of other chatpata favourites such as chaat, some of the pizzazz and comforting nostalgia of pav bhaji can be recreated at home.

PAV BHAJI While store-bought pav bhaji masala is an option, using a spice blend made from scratch elevates the dish. I usually make a big batch of masala ahead of time (just double or triple the quantity given for the spice recipe), so there is always some on hand.

This is the ideal dish to make if you need something in a jiffy and the spice mix is on hand just throw all the ingredients in a pressure cooker and go about your day.

INGREDIENTS For the pav bhajimasala l tablespoon saunf [fennel seeds] 2 tablespoon sabut dhania [coriander seeds] 2 tablespoon zeera [cumin seeds] l tablespoon javitri [mace] 8-10 laung [cloves] l tablespoon black peppercorns 2 barri elaichi [black card amom] 4 elaichi [green cardamom] l jaiphal [nutmeg] 1-2 daar chini [cinnamon sticks], about two inch each 2-3 chakriphool [star anise] 5-6 Kashmiri dry red chillies 2 tablespoon amchur [dry mango powder] (optional) FOR THE BHAJI l onion, finely chopped 3 medium potatoes, diced 1 cauliflower floret, chopped 1carrot, diced 2-3 tomatoes, chopped ½ cup green peas ½ capsicum/bell pepper, dicedl tablespoon ginger-garlic paste 1tablespoon zeera [cumin seeds] 2 teaspoon or to-taste salt 1teaspoon haldi[turmeric] powder 1teaspoon red chilli powder 2-3 tablespoons pav bhajimasala powder 1-2 tablespoons, unsalted butter 1tablespoon of oil FOR THE PAV 6-8 pav or burger buns Unsalted butter, as needed Pav bhajimasala, as needed METHOD 1. Make the pavbhajimasala. Dry roast all the whole spices on a tawa or griddle. Add the spices in a grinder and blend into a powder.

Fold in the amchur powder (if using) into the spice mix. Set aside in an airtight glass jar.

2. Chop the vegetables and set aside. In a big pot, add two to three cups of water and one teaspoon or to-taste salt. Add the chopped potatoes, carrots and cauliflower. Bring to a boil. Add the peas. Cover the pot and cook on medium heat for 10-15 minutes or until the vegetables can be mashed with a fork. Set aside.

3. In a separate pot, melt one tablespoon of butter and heat the oil. Add the zeera and ginger-garlic paste and stir. Then sauté the onions. Add the tomatoes, and one teaspoon or to-taste salt and a tablespoon of the pav bhaji masala. Stir well. Cook for five to 10 minutes.

4. Add the bell peppers. Cook for five to 10 minutes more. Add the mashed vegetables boiled earlier. Add a tablespoon or more of the pav bhaji powder and the rest of the spices.

Stir well. Add around half to one cup of water until it covers the vegetables. Add another tablespoon of butter. Put on lid and cook on medium heat.

3. Continue cooking, stirring and mashing occasionally, until the vegetables resemble a thick paste. Taste seasoning and add any more salt, chilli powder or pavbhajimasala if needed. When paste forms, the pavbhaji is ready. Sprinkle with chopped coriander.

4. Heat a tawa or griddle pan. Melt butter on it and sprinkle with pav bhajimasala. Toast the cut side of the pav/buns. Press down on the buns so that the butter and spices are absorbed. You can toast the other side in the same manner if desired.

5. Serve the hot bhaji in a bowl along with the freshly-toasted pav/buns and lemon wedges.