Pav bhaji
Pav bhaji is a famous street side food originally from Mumbai cuisine. And I must say this is the simplest wholesome meal , as the bhaji consists of all the mixed veggies. I make sure to add wide variety of veggies to make the dish nutritious.
This is my cousin's (keerthi) favourite dish and of course she comes here to visit her nieces whom she is even more fond of. When ever keerthi visits us( Can count the no of visits though " Dr " keerthi !!) I make sure to cook this dish for her and every time it has turned out well.
Here goes the recipe
Recipe source Vah chef with some alterations.
Ingredients :
Veggies:
Potatoes- 2 med peeled and cut into half
Cauliflower -1 small
Carrots- 2
beetroot-1/2 piece of a small beetroot grated ( read the foot note)
green peas- 1/2 cup
beans - 5 to 6 finely chopped
For masala:
tomatoes - 2 nos finely chopped
Onion - 1 big finely chopped
Capsicum- 1 finely chopped
Oil/ butter- 2 tbsp
Jeera - 1tsp
Pav bhaji masala- 2 tsp
Amchur pwd- 1/2 tsp
Chilli pwd- 1/2 tsp
Pav buns
Butter for toasting the pav
Procedure:
Cook the vegetables
Wash the cauliflower florets and let them stand in boiling salted water with a pinch of turmeric for few mins . Pressure cook all the veggies except capsicum, tomatoes and onions with water until cooked , for about 5 whistles.
Masala preparation
Heat oil/ butter in a wok add jeera once it splutters add onions , cook until onions are well browned , add ginger garlic paste, fry for few mins, add tomatoes and cook until mushy and oil gets separated. Add capsicum and fry until it is cooked well.Add pav bhaji masala, amchur pwd and chilli pwd.
Add the cooked veggies along with water to the cooked masala and mash them using a masher . The veggies and the masala should be mashed really well.Add salt and more water if required to adjust the consistency.A dollop of butter can be added now for that extra oomph. Salt and the masalas can be adjusted acc to taste.Garnish with finely chopped coriander leaves and switch off the stove.
Heat the girdle and once its hot add butter and toast the pav buns on both sides . Serve the toasted pav buns with prepared bhaji , chopped onions and a slice of lemon.
Note:
Do not skip beetroot as it gives natural colour to the bhaji. Add just a small piece as the bhaji will get overpowered by beetroot flavour.
Pav bhaji is a famous street side food originally from Mumbai cuisine. And I must say this is the simplest wholesome meal , as the bhaji consists of all the mixed veggies. I make sure to add wide variety of veggies to make the dish nutritious.
This is my cousin's (keerthi) favourite dish and of course she comes here to visit her nieces whom she is even more fond of. When ever keerthi visits us( Can count the no of visits though " Dr " keerthi !!) I make sure to cook this dish for her and every time it has turned out well.
Here goes the recipe
Recipe source Vah chef with some alterations.
Ingredients :
Veggies:
Potatoes- 2 med peeled and cut into half
Cauliflower -1 small
Carrots- 2
beetroot-1/2 piece of a small beetroot grated ( read the foot note)
green peas- 1/2 cup
beans - 5 to 6 finely chopped
For masala:
tomatoes - 2 nos finely chopped
Onion - 1 big finely chopped
Capsicum- 1 finely chopped
Oil/ butter- 2 tbsp
Jeera - 1tsp
Pav bhaji masala- 2 tsp
Amchur pwd- 1/2 tsp
Chilli pwd- 1/2 tsp
Pav buns
Butter for toasting the pav
Procedure:
Cook the vegetables
Wash the cauliflower florets and let them stand in boiling salted water with a pinch of turmeric for few mins . Pressure cook all the veggies except capsicum, tomatoes and onions with water until cooked , for about 5 whistles.
Masala preparation
Heat oil/ butter in a wok add jeera once it splutters add onions , cook until onions are well browned , add ginger garlic paste, fry for few mins, add tomatoes and cook until mushy and oil gets separated. Add capsicum and fry until it is cooked well.Add pav bhaji masala, amchur pwd and chilli pwd.
Add the cooked veggies along with water to the cooked masala and mash them using a masher . The veggies and the masala should be mashed really well.Add salt and more water if required to adjust the consistency.A dollop of butter can be added now for that extra oomph. Salt and the masalas can be adjusted acc to taste.Garnish with finely chopped coriander leaves and switch off the stove.
Heat the girdle and once its hot add butter and toast the pav buns on both sides . Serve the toasted pav buns with prepared bhaji , chopped onions and a slice of lemon.
Note:
Do not skip beetroot as it gives natural colour to the bhaji. Add just a small piece as the bhaji will get overpowered by beetroot flavour.
No comments:
Post a Comment