Pav Bhaji Cheesy Pull-Apart Buns

Method

1. Cut the potatoes into 2 cm cubes and put them in a 18 cm pot with the frozen vegetables and the water. Boil on high heat for 12 min, until the potato crumbles easily with a fork, then drain and mash well.

   Add in this stepPotatoes 200 gFrozen peas and carrots 100 gWater (for boiling) 600 ml

   high heat

2. Melt half the butter in a 22 cm pan on medium heat, add the chopped onion, then the chopped tomato, masala, chilli powder and salt, and cook for 6 min until the tomato has collapsed. Stir in the mash and cook for 5 min more, stirring, until thick enough to sit in a mound on a spoon.

   Add in this stepButter 23 gOnion ½Tomato 1Pav bhaji masala 2 tspKashmiri chilli powder ½ tspSalt ½ tsp

   medium heat

3. Preheat the oven to 200 °C. Melt the remaining butter and mix it with the finely grated garlic and half the coriander.

   Add in this stepButter 23 gGarlic cloves 2Fresh coriander (cilantro), chopped 2 tbsp

4. Pack the rolls snugly around the edge of a 20 cm ovenproof pan or dish, fill the space in the middle with the bhaji and cover it generously with mozzarella. Brush the tops of the rolls with the garlic butter.

   Add in this stepSoft bread rolls (pav) 6Mozzarella, grated 80 g

5. Bake on the middle shelf (oven) for 12 min, until the cheese bubbles and browns in spots and the rolls are golden. The dish will be very hot, so always use oven gloves.

   oven

6. Scatter with chopped red onion and the rest of the coriander and squeeze over a little lemon. Pull off a roll and scoop up the cheesy bhaji.

   Add in this stepRed onion, finely chopped ½Fresh coriander (cilantro), chopped 2 tbspLemon ½