Ah, you're asking a Mumbai-walla's question! The mashing on the griddle is to soak up all the smoky *tawa* flavour and bind the spices—but for me, the perfect ratio is a scandalous amount of butter, just drowning the vegetables. My life says otherwise, though: here in Imphal, I can't get that Amul butter taste right, and my *aloo* filling for momos must be finely chopped, never mashed, to hold its shape inside the delicate dough. My son laughs and says my "pav bhaji" is just spicy mashed potatoes, but we eat it with *pao* from the Bengali bakery—*chaak-nga* still.
#food
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