Mumbai x Italy
Pav bhaji lasagne
Juhu beach in layers. The pav finally gets a crunchy crown instead of a side seat.
100 minTime
23 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original576kcalsame
23 gproteinsame
8 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the potato, cauliflower and peas with 1 cup water on high heat for 2 whistles. Let the pressure release naturally, then mash.
- 2Melt 30 g butter in a wide pan on medium heat. Cook onion and capsicum 6 minutes, add ginger garlic paste for 1 minute, then tomatoes, pav bhaji masala and chilli. Add the mash and simmer 10 minutes.
- 3Melt 30 g butter in a saucepan on medium heat. Stir in 3 tbsp maida for 1 minute. Add the 2 cups milk in 4 parts, whisking well after each. Simmer gently for 5 minutes with the nutmeg and a pinch of salt.
- 4Boil the lasagne sheets, a few at a time, in salted water at a rolling boil for 6 minutes. Lay them flat on an oiled tray.
- 5In a 22 x 30 cm dish, layer white sauce, sheets, bhaji, white sauce and mozzarella, three times over. Toss the pav crumbs with the last 15 g butter, melted, and scatter on top. Bake in the oven at 200°C for 25 minutes.
- 6Rest 10 minutes before cutting. Finish with lemon juice and coriander.
Serve it like this
Cut a neat square and stand it on a warm plate so the layers show. Spoon a little extra bhaji beside it, add chopped onion, coriander and a lemon wedge.
