Friday, 26 June 2015

Pav Bhaji Recipe-Mumbai style Pav Bhaji

Preparation time-40 minutes
  • Potato-2, Cauliflower-1/2, Carrot-1, fresh/frozen green peas-1/2 cup (Boil in pressure cooker for 2 whistle on medium flame)
  • Chopped green chilli-2
  • Grated garlic-10
  • Grated ginger-1 inch
  • Finely chopped green capsicum-1 (medium size)
  • Finely chopped onion-1 (large size)
  • Chopped tomato-3
  • Kashmiri red chilli powder- 2 tsp
  • Pav bhaji masala (any brand)-2 tsp
  • Chopped coriander leaves
  • Lemon slices for garnish
  • Salt to taste
  • Butter-2 tbsp
  • Cooking oil-2 tbsp
  • Pav (bread)
  • Mash all the boiled vegetables and keep it aside.
  • Turn on the flame and heat a pan, add 1 tbsp butter and 2 tbsp oil.
  • Add green chilli, ginger and garlic, fry it for a minute on medium flame.
  • Add chopped onion and fry the onion till it turns little soft.
  • Add chopped capsicum, green peas, chopped tomato and fry it on medium flame for a minute.
  • Add little salt to cook the tomato faster, cover the pan and cook it for a minute on medium flame.
  • Add kashmiri red chilli powder, pav bhaji masala and cook it for a minute.
  • Add the boiled mashed vegetables and 1/2 glass of vegetable stock or plain water, stir it.
  • Mash the vegetables with potato masher in the pan, check the consistency and add water if needed.
  • Add little salt, cover the pan and cook it for 2-3 minutes on low flame (keep stirring in between).
  • Turn off the flame, garnish with freshly chopped coriander leaves and butter.
  • Toast the pav with little butter on tava from both side.
  • Serve with finely chopped onion, lemon slice and pav.

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