Pav Bhaji

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For pav
8 ladi pavs (rounded bread)
4 tablespoon of butter
1 tablespoon of pav bhaji masala (maybe optional)
For grounding into a chilli-garlic paste
3 to 4 whole dry kashmiri red chillies which are soaked in warm water
4 to 6 cloves of garlic
For bhaji
1 and ½ cups of boiled and mashed potatoes,
½ cup of finely chopped capsicum
2 ½ cups chopped tomatoes
½ tablespoon of chilli powder
1 cup cauliflower, finely chopped
½ cup of chopped carrots,
½ cup green peas
1 cup of chopped onion
½ tsp black salt (sanchal)
4 tablespoon of butter
½ tsp turmeric powder (aka haldi)
1 and ½ tablespoon of pav bhaji masala
To serve
1 chopped large sized onion
1 tablespoon chopped coriander
4 lemon wedges
1. For Bhaji
2. Boil the carrots , peas and cauliflower until they become soft. Drain out the excess water.
3. In a large pan heat the butter , add onion and capsicum and then sauté for next 2 minutes. After that add the prepared chilli-garlic paste and sauté till the onion softens.
4. Add tomatoes and simmer till the oil separates.
5. Add turmeric powder, black salt, salt chilli powder and pav bhaji masala and then cook for 2 to 3 minutes.
6. Add boiled vegetables and potatoes and then mash thoroughly using a potato masher, aslo adding ½ cup of water if needed.
7. For the pav
8. HorizontallySlice each pav into two pavs . To each side, apply a little butter and sprinkle with a little pav bhaji masala.
9. Heat a large tpan and cook the pav on both sides until the pieces are lightly browned.
10. Serving
11. Serve the hot bhaji on 4 plates and top it with onion and coriander.
12. Serve with the hot pav and lemon wedges.
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