Pav Bhaji :- It is an Indian fast food meal made up of a thick vegetable curry (bhaji) and a soft bread bun (pav). Its origins can be traced back to Maharashtra, India.

INGREDIENTS

toast pav:

  • 8 pav
  • 4 tsp of butter
  • ½ tsp of lal mirch powder
  • ½ tsp of pav bhaji masala
  • 4 tsp of finely chopped coriander leaves

for bhaji:

  • 2 tbsp butter
  • 3 tomato (finely chopped)
  • ¼ cup of peas
  • ½ capsicum (finely chopped)
  • 2 potato (boiled & mashed)
  • 1 tsp of salt
  • 1 and ¼ tsp of lal mirch powder
  • ¼ tsp of turmeric
  • 1 and ½ tsp of pav bhaji masala
  • 2 tsp of kasuri methi
  • 3 tbsp of finely chopped coriander leaves
  • 1 tsp of ginger garlic paste
  • 1 finely chopped onion
  • ½ lemon juice
  • 3 drops of red food colour (optional)
  • water

INSTRUCTIONS

  • To begin, melt 1 tablespoon butter in a big kadai and add 3 tomatoes, 1/4 cup peas, 1/2 capsicum, 2 boiled potatoes, and 1/2 teaspoon salt. 2 minutes of sauteing
  • Add 1/2 cup water and mix
  • Boil for 10 minutes with the lid on.
  • Make a smooth mash of the veggies, making sure there are no lumps
  • 2 tbsp coriander leaves, 1 tsp chilli powder, 1/4 tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi
  • Sauté for a minute, checking to see if the spices are fully cooked.
  • Stick the prepared vegetable mixture to the pan’s sides to make room in the centre.
  • 1/4 tsp chilli powder, 1/2 tsp pav bhaji masala, and 1 tsp kasuri methi in a tbsp butter
  • 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion, and 1/2 lemon juice are also good additions.
  • Sauté until the onions are soft and translucent.
  • Add 3 drops of red food colouring and mix thoroughly.
  • Lastly, add 1/2 cup of water or as needed to achieve the desired consistency.
  • Cook and mash for 5 minutes, or until the pav bhaji is smooth and silky.
  • Heat 1/2 tsp butter in a pan and add a teaspoon of chilli powder, pav bhaji masala, and 1 tsp coriander leaves to make the pav. Mix thoroughly.
  • Slit two pavlovas in the middle and cook with seasoned butter.
  • Both sides of the pav are roasted until they are slightly heated.
  • Finally, top pav and bhaji with chopped onions, coriander, lemon, and a dollop of butter to make it.

NOTES

  • To begin, make with butter for a more authentic street flavour.
  • To make it more nutritious, add vegetables of your choosing.
  • Moreover, mash the baji well to achieve a silky smooth consistency.
  • Finally, when served hot and spicy, It tastes fantastic.

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