1.1 In a bowl add yeast, sugar and 100ml of luke warm water, mix and leave for 10 minutes.

1.2 In the second bowl sieve the flour, add margarine/butter, 1tblsp olive oil, salt and mix.

1.3 Add the yeast mixture after 10 minutes and mix well (the yeast mixture should have doubled in volume).

1.4 Add the remaining 225ml of luke warm water to the above and knead to a dough.

1.5 Once your dough is made knead it with 1 tsp of olive oil for 2 minutes.

1.6 Leave to rest for 5 minutes.

1.7 Using your palms roll the dough into a length of rolling pin, then using a knife cut 10-11 equal pieces.

1.8 Again using your palms roll each piece of dough into a ball then flatten and place on a greased tray.

1.9 Let the dough rise for ½ to 1 hour in a warm place. (Quick hint: warm your oven on a low heat for 10 minutes and turn the heat off and place the dough to rise.)

1.10 Bake in a preheated oven at Gas Mark 4-5 for 10-15 minutes until golden brown.

1.11 Take your rolls out of the oven and glaze the buns with milk. Leave to cool on a cooling rack.

Method for Bhaji

2.1 Using a chopping board finely cut the green and red peppers, dice the potatoes and cut the cauliflower into medium sized pieces.

2.2 Cut the tomatoes into quarters and (chillies to preference) and blend using a food blender.

2.3 In a saucepan add water and ½ teaspoon of salt, bring to the boil and add the peas and sweet corn, once boiled remove into a drainer and roughly mash.

2.4 In a pressure cooker or steamer cook the cauliflower and potato pieces. Once cooked remove on to a tray leave to cool for 5 minutes and then mash it quite thoroughly.

2.5 Heat a saucepan on a medium heat. Once hot add butter and let it melt. To the melted butter add ½ teaspoon of fenugreek seeds (jeeru).

2.6 When the fenugreek seeds (jeeru) start to sizzle add the finely chopped peppers and stir for 1 minute.

2.7 To that add the peas and sweet corn along with the mandvi masala, pau bhaji masala, salt and sugar. Let it cook for 4-5 minutes.

2.8 Add the tomatoes and water and let it boil for 5 minutes. (Till it starts to thicken a bit.)

2.9 At this stage you need to add the mashed potato and cauliflower and cook it for a further 5-7 minutes.

2.10 To finish the dish, garnish with finely chopped coriander.

Preparing the Pau Bhaji

3.1 Slice the rolls in half and spread with butter/margarine.

3.2 Heat your non-stick pan on medium heat, once hot place the rolls on to the pan (buttered side down).

3.3 Let the buttered side of the rolls get toasted till they become golden brown in colour. Remove from the pan.

3.4 To Serve the dish place the rolls on a plate with the bhaji mix in a bowl and enjoy!