Preparation time: 25 minutes.
Cooking time: 26 minutes.
Makes 4 bunny chows. 4 burger buns 2 tbsp oil 1 tsp cumin seeds (jeera) 1 tsp ginger-green chilli paste (adrak-mirchi paste) 1 tsp red chilli powder ¼ tsp turmeric powder (haldi) 1 tsp coriander (dhania) powder 1 tsp cumin seeds (jeera) powder ½ tsp asafoetida (hing) ½ tsp dried fenugreek leaves (kasuri methi) ¾ cup tomato pulp Salt to taste ½ cup boiled green peas ¼ cup boiled and chopped carrot ¼ cup chopped capsicum 2 cups boiled potato cubes ½ tsp garam masala 2 tbsp chopped coriander (dhania) For the garnish 4 tbsp grated processed cheese 4 tbsp shredded cabbage 1. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. 2. Add the ginger-green chilli paste and sauté on a medium flame for 30 seconds. 3. Add the red chilli powder, turmeric powder, coriander powder, cumin seeds powder, asafoetida, fenugreek leaves and 2 tbsp of water and cook for a few seconds, stirring continuously. 4. Now add the tomato pulp with ¼ cup water, cook for 5 to 7 minutes, while stirring occasionally. 5. Add the salt, green peas, carrots, potatoes, capsicum, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 6. Add 3 cups of water, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. 7. Lightly mash it using a potato masher or till it reaches a thick gravy consistency. 8. Switch off the flame, add the garam masala and mix well. 9. Finally add chopped coriander and mix well. Keep aside. 10. Place a burger bun on a clean dry surface and make a square slit on top using a sharp knife and scoop out some of the bread to create a depression to form a cavity. 11. Put ¼th of the prepared gravy into the bread bowls. 12. Garnish it with 1 tbsp cheese and 1 tbsp cabbage evenly over it. 13. Repeat steps 10 to 12 to make 3 more bunny chows. 14. Serve immediately.