One of the most popular street foods, I love making 'Pav Bhaji' for dinner. With all the veggies that go into the making of the dish, it is quite nutritious and loaded with natural fiber. Though a little high on calories as ghee/butter is integral to enhancing its flavor, I do like to indulge my taste-buds once in a while.
Read on for the recipe -
Preparation Time - 35 mins (includes standby time)
Ingredients -
Preparation - Take the cauliflower, green peas, french beans, capsicum, green chillis and poatoes in a pressure cooker. Add 1 1/2 cups water and close the lid. Cook for 2-3 whistles on medium flame.
Remove and keep aside till steam escapes. Drain the water and keep aside. Peel the potatoes and lightly break/mash them.
Finely chop the onions and tomatoes.
Cooking - Heat the oil and ghee in a wok. Add the chopped onions and fry till it just turns translucent. Add the tomatoes, GG paste, garlic paste, kashmiri chili powder and pav bhaj powder. Fry for 4-5 minutes till the tomatoes are mushy and the raw smells of the masalas have gone off.
Add the boiled veggies and potatoes. Adjust the salt. Mash them with a traditional hand masher or use a hand blender if you have one. Add the drained water and allow to simmer for 12-15 mins. Sprinkle 2 tbsp coriander leaves and add more water if it looks too dry.
Fry the pav bhaji with butter in a separate tawa/pan.
Serve hot with onion rings, coriander leaves, some butter and a dash of lemon juice.
Read on for the recipe -
Preparation Time - 35 mins (includes standby time)
Ingredients -
- 1 cup cauliflower florets
- 1 cup cubed carrots
- 1/2 cup green peas
- 1/2 cup chopped french beans
- 1 medium sized capsicum
- 2 medium sized potatoes
- 2 medium sized tomatoes
- 2 medium sized onions
- 2 tsp GG paste
- 1 tsp garlic paste
- 1 heaped tsp Kashmiri chili powder
- 3 level tsp Pav Bhaji masala
- 1-2 green chilis
- 4-5 tbsp coriander leaves
- 1 tbsp ghee
- 1 tsp oil
- pav buns (store bought)
- additional butter as required
- lemon juice/wedges
Preparation - Take the cauliflower, green peas, french beans, capsicum, green chillis and poatoes in a pressure cooker. Add 1 1/2 cups water and close the lid. Cook for 2-3 whistles on medium flame.
Remove and keep aside till steam escapes. Drain the water and keep aside. Peel the potatoes and lightly break/mash them.
Finely chop the onions and tomatoes.
Cooking - Heat the oil and ghee in a wok. Add the chopped onions and fry till it just turns translucent. Add the tomatoes, GG paste, garlic paste, kashmiri chili powder and pav bhaj powder. Fry for 4-5 minutes till the tomatoes are mushy and the raw smells of the masalas have gone off.
Add the boiled veggies and potatoes. Adjust the salt. Mash them with a traditional hand masher or use a hand blender if you have one. Add the drained water and allow to simmer for 12-15 mins. Sprinkle 2 tbsp coriander leaves and add more water if it looks too dry.
Fry the pav bhaji with butter in a separate tawa/pan.
Serve hot with onion rings, coriander leaves, some butter and a dash of lemon juice.
