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.
Prep time : 15 minutes Cooking time : 20 minutes Total time : 35 minutes
Servings : 4
Category : Fast food Cuisine : Indian, Mumbai
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
- 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.
- 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.
- 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.