A famous street food of Mumbai. Pav bhaji is more
than just a snack! It’s a one dish tasty meal that can be eaten at lunch
or dinner. Loved by one and all.
Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.
Ingredients: (Serves 3)
1/2kg Cauliflower florets
4nos. medium sized Potatoes cut in cubes
1/2 cup Green peas
2 Onions (Finely Chopped)
2 Tomatoes (Finely Chopped)
2 Capsicum (Finely Chopped)
5/6 Garlic cloves
3 tbsp Pav bhaji masala
1 tbsp Red chilly powder
5 tbsp Butter
1 tsp Oil
Ladi Pav as per requirement
Lemon Wedges
Salt to taste
Method:
For Bhaji:
Pressure cook cauliflower, potatoes and green peas using water till 5 whistle.
When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..
In a kadhai, add 1tsp oil & butter. Add roughly crushed garlic cloves and saute till raw smell of garlic fades away (Do not brown the garlic). Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixute well.
Now add red chilly powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency.
Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally
Bhaji is ready.
For Pav:
Slit pav's vertically and keep aside.
Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.
Cook on a medium flame till they turn light brown and crisp on both the sides.
Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.
By: Anjali Purandare
Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.
Ingredients: (Serves 3)
1/2kg Cauliflower florets
4nos. medium sized Potatoes cut in cubes
1/2 cup Green peas
2 Onions (Finely Chopped)
2 Tomatoes (Finely Chopped)
2 Capsicum (Finely Chopped)
5/6 Garlic cloves
3 tbsp Pav bhaji masala
1 tbsp Red chilly powder
5 tbsp Butter
1 tsp Oil
Ladi Pav as per requirement
Lemon Wedges
Salt to taste
Method:
For Bhaji:
Pressure cook cauliflower, potatoes and green peas using water till 5 whistle.
When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..
In a kadhai, add 1tsp oil & butter. Add roughly crushed garlic cloves and saute till raw smell of garlic fades away (Do not brown the garlic). Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixute well.
Now add red chilly powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency.
Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally
Bhaji is ready.
For Pav:
Slit pav's vertically and keep aside.
Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.
Cook on a medium flame till they turn light brown and crisp on both the sides.
Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.
By: Anjali Purandare
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