PAV BHAJI

ABOUT

The dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad. We all have to agree that Pav Bhaji is one of the most popular vegetarian recipes of India. This Maharashtrian recipe can be prepared with veggies and spices, and is served with pav (bun bread) and mint chutney. This traditional  main course recipe can be prepared using some simple ingredients like mashed potatoes, blanched peas, cauliflower, green beans, onion and tomatoes along with garlic and ginger paste. This delicious dish is generally prepared on a tawa. However, you can make it in a frying pan as well, all you need to do is just stir fry these veggies and add spices in the right proportions. Once the bhaji is cooked, you need to mash the veggies and garnish the gravy with finely chopped coriander leaves. It is then topped up with butter cubes, which adds a fine creamy texture to this traditional dish. Besides, you can give your own fusion twist to this delectable vegetarian recipe by garnishing it with some grated cheese and sprinkle some red chilli flakes. Many people garnish Pav Bhaji with chopped onions and green chilies. You must not forget to add the juice of one lemon before serving your bhaji with buttered buns.You can make this amazing dish by using your own twist of ingredients. We bet your guests will love this easy recipe!

INGREDIENTS OF PAV BHAJI

  • 4 medium mashed,boiled potato
  • 2 medium chopped onion
  • 1/2 cup chopped cauliflower
  • 1 cup shelled,blanched peas
  • 3 tablespoon refined oil
  • 3 pinch salt
  • 8 pav
  • 2 teaspoon garlic paste
  • 1/4 cup green beans
  • 4 medium chopped tomato
  • 1 chopped,de seeded capsicum ( green pepper)
  • 1/4 cup chopped carrot
  • 1/2 tablespoon ginger paste
  • 2 chopped green chilli
  • 25 gm melted butter
  • 1 medium lemon wedges
  • 2 teaspoon pav bhaji masala

FOR GARNISHING

  • 1 handful chopped coriander leaves

HOW TO MAKE PA BHAJI

Step 1

Blanch the peas, cauliflower florets, carrots and beans. Alternately, you can also boil them with a little water in the pressure cooker. Drain and mash coarsely. Heat oil in a pan and add three fourth quantity of onions. Sauté till light golden in colour. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add pav bhaji masala and chopped capsicum and stir fry for a minute.

Step 2

Ensure that you have finely chopped the tomatoes. If they have tough skin, chop them after removing the skin or grate them. Add tomatoes, salt and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add mashed peas, cauliflower, potatoes and 2 cups of water. Bring it to boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed and blended together.

Step 3

Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges

Step 4

You can add finely chopped onions and green chillies to the bhaji. If you love to have your bhaji more spicy, add an extra teaspoon of red chilli powder while cooking the bhaji. You can also serve this bhaji with chapati or paratha or with plain bread.

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