Pav Bhaji

Pav Bhaji is a classic Indian street food dish. This spicy curry is a blend of spices and vegetables, and is best eaten with some pav (buttered buns).  However, this is more than just any fast food snack- it’s truly a meal on its own! It’s rich, buttery and extremely delicious!

This dish is worth a try (and the calories), so dive right in and give yourself a treat !

Ingredients:

1.   3 large Potatoes, boiled, peeled
2.   1/2 small cup Green Peas (fresh or frozen)
3.   1/4 head of cauliflower
4.   1/2 big carrot (chopped)
5.   1 small size capsicum (chopped)
6.   1 medium Onion, finely chopped
7.   3-4green chillies , 8-10 garlic cloves, 1″ ginger (grind to paste with little water)
8.   5 Tomatoes, chopped in the hand mixer)
9.   1/2 tsp Red Chilli Powder 1tsp Kashmiri Chilli powder
10.  3tsp freshly dry roasted Cumin powder
11.  2 tsp Readymade Pav Bhaji Masala Powder I used (Everest )
12.  2 tsp lime Juice
13.  Salt to taste
14.  200 gms butter
15.  Butter for serving
16.  2 tablespoons finely chopped Coriander Leaves/ onions
17.  Pav (dinner roll) for serving

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Instructions :

Boil the potatoes (with skin) in a pressure cooker for atleast 3 whistles. While the potatoes are boiling, wash and cut the veggies (cauliflower, carrot and green peas). Boil without water ( in container) in the cooker for only 1 -2 whistles. (Parboiled)

In a heavy bottomed large pan, heat 2 tablespoons butter over medium flame. Add chopped onions. Sauté until onions turn translucent.

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Then, add the ginger chilli garlic paste. Add 2tsp of freshly roasted cumin powder.

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Sauté for 2-3 mins, then add the chopped tomatoes and let it cook for 8-10mins.

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Add the boiled vegetables in the pan  and mash with a potato masher as smooth or as chunky as you like. The texture of your bhaji would depend on how you mash the vegetables.

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Add boiled potatoes mash until little chunky texture.  Add 2tsp Pav Bhaji masala , half tsp of Chilli powder and 1tsp of Kashmiri Chilli powder. You can adjust Chilli powder as per your spice preferences . Add salt to taste. Add 2-3 cups of water and let it cook for 10-15 mins on slow flame.

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Stir the Bhaji. Add the 1tbs butter and 1tsp cumin powder and cook for 4-5 minutes and turn off the flame.

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The dish is finished with splash of lime juice. Bhaji is ready for serving.

Cut the pavs  in the centre and apply butter on both the sides and a dash of Chilli and cumin powder. Heat fry pan over medium flame. Shallow fry both sides.

Transfer the bhaji to a serving bowl and garnish with a cube of butter. Serve hot with butter roasted  pavs chopped onion and lemon and garnish with coriander leaves.

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For more information, please visit my page: What’s my plate all about? or my instagram: @sanikaskitchen

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