To make the gravy,
heat 2 tbsps oil in a non-stick pan, add half the onions, 1 tsp garlic paste, 1 tsp ginger paste, mix and saute till fragrant.
Add 1 tsp coriander
powder, ½ tsp cumin powder, tomatoes and tomato puree and mix it well. Cook for 5-6 minutes. Add 2 tsps coriander leaves, 2 tsps mint leaves, vinegar and sugar and mix well.
Take potatoes in a
bowl, add green peas, remaining onions, remaining ginger paste, remaining garlic paste, garam masala powder, remaining coriander powder, salt, red chilli powder, pav bhaji masala and remaining coriander leaves and remaining mint leaves and mix well.
Trim the edges the
bread slices, cut into small pieces, soak in water, squeeze out excess water by pressing between your palms and add to the mashed potato mixture and mix well.
Take cornflour in
another bowl. Divide potato mixture into equal portions and shape them into cutlets.
Heat sufficient oil in
another non-stick pan. Roll the cutlets in cornflour and shallow-fry, turning sides, till evenly cooked all around.
Add these cutlets to
the gravy, mix gently and cook for a couple of minutes.
Transfer into a serving
bowl, garnish it with yellow and green capsicum strips. Drizzle a little yogurt over them and place a mint sprig on top and serve.