Pav Bhaji

Yes, you are correct. I am preparing pav bhaji for the second time with a little twist in it. Last time I prepared ‘pav bhaji ‘ using ‘pav bhaji masala’, but today I am planning to experiment with ‘bhaji’ ,where I have used a small combination of ingredients from my masala dabba, which actually turned out very well.

Feel free to add your own flavorful ingredients, which will make the dish more delicious.

IMG_0629
Pav Bhaji
Prep time           : 15 minutes
Cooking time    : 20 minutes
Total time          : 35 minutes
Servings    : 4
Category  : Fast food
Cuisine     : Indian, Mumbai
Ingredients: 
Pav - as required
2 Onions finely chopped
3 Tomatoes chopped
3 Small potatoes boiled and mashed
1 Cup chopped carrots and beans 
1/2 Cup cauliflower, green peas
1/2 Cup capsicum finely chopped
2 Green chillies chopped
1 Tablespoon ginger-garlic paste
1 Teaspoon red chili powder
0.5 Teaspoon turmeric powder
1 Tablespoon coriander powder
0.5 Teaspoon garam masala (optional)
0.5 Teaspoon mango powder/ Amchoor powder
1 Teaspoon kasuri methi
1 Teaspoon cumin seeds
Butter
Lemon
Cilantro
Salt to taste

Preparation:

  • Pressure cook potatoes, peel the skin, mash it slightly and keep it aside.
  • Chop all the vegetables into small pieces and boil.
  • Grind ginger and garlic to a fine paste.

Method:

  • Heat butter on a flat pan and splutter cumin seeds.
  • Add chopped onions, ginger – garlic paste, green chilies and salt. Cook till the onions are translucent.
  • Add chopped tomatoes and capsicum.mix well.
  • Now, add all the dry spices given in ingredients. Cook the tomatoes well, till it becomes mushy.
  • Add the boiled vegetables once the tomatoes are nicely cooked. Use a masher to mash the mixture.
  • Add salt if needed, little water if you find the mixture thick. Add cilantro and mix it well again. Cook on low flame covered for 5-10 minutes.
  • Now, slit the buns, apply butter and warm them on the same pan.
  • Put some butter on the top of pav bhaji.
  • Serve with hot bhaji topped with chopped raw onions and few drops of lemon juice.

Tip:

  • Do not let the mixture dry, while preparing the masala because it will make the taste bitter.
  • Bhaji should neither be thick nor thin, add water accordingly.
  • The spice powders can be easily adjusted to suit your taste.
  • If you don’t have Pav Bhaji Masala, then add Garam Masala adjusting with amchoor powder.

 

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