This mouth watering pav bhaji is no doubt all time favorite food with special blends of spices and mixed vegetables with soft buttered pav. Its chunky texture is quite irresistible, the blend of pav bhaji masala gives additional revised of flavor. I bet you can’t stop having one more plate once you have this delicious and spicy pav bhaji. Anytime anywhere, whether organizing party or if you are in the mood of pleasing someone, just go for this pav bhaji without giving second thought.
So let’s know the pav bhaji recipe:
Pav Bhaji Recipe
Table of Contents
10 minutes | 25 minutes | Serves: 2
Ingredients (Required For Pav Bhaji Recipe)
- 3 medium size potatoes
- 1 cup chopped cauliflower
- 1 cup green peas (fresh, frozen or soaked dried white or green peas)
- 1/3 cup chopped carrot
- 1 large finely chopped onion
- 3 large finely chopped tomatoes
- 1 medium sized finely chopped capsicum (green bell pepper)
- 2 teaspoon ginger-garlic paste
- 2 finely chopped green chilies
- 3 tablespoon pav bhaji masala
- 1 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 cup of water or as per requirement
- 2 tablespoon of butter or oil
- Salt to taste
- 3 tablespoons of finely chopped coriander leaves (for garnishing)
- 1 lemon (chopped in wedges)
PROCESS OF MAKING
#01 Rinse all the vegetable and boil them in a pressure cooker except onion, tomatoes and capsicum on medium flame for 2 whistles. Turn off the flame it is advisable to open the lid after pressure releases naturally.
#02 Mashed the boiled vegetables gently with the help of potato masher (Don’t make puree by over mashing)
#03 Heat butter in a pan on medium flame. Add cumin seeds wait until sizzle, add chopped onions sauté until it gates translucent add ginger-garlic paste sauté well, now add chopped green chillies fry for few seconds now add tomatoes and sauté until it gets soft and mushy. Add capsicum and sauté well for few minutes.
#04 Now add chili powder, turmeric powder and pav bhaji masala. Fry for few minutes.
#05 Now add mashed vegetables and mix well with masala.
#06 Add water and mix well and again give a little mash with potato mashed directly in pan, Season with salt.
#07 Now let the bhaji simmer for 7 to 8 minutes on a low flame, keep stirring occasionally. You can add water accordingly so that it could be neither very thick nor thane.
#08 Check whether the bhaji is simmering to desired consistency. Add salt (if required), pav bhaji masala and red chili powder. Cover and keep it aside.
#09 Now slice the pavs (bread rolls)
#10 Heat some butter in a flat pan or you can use tava.
#11 Keep the pavs on the butter so that it absorbs the butter and fry for few minutes. Remove the pave on serving plate, pour the hot bhaji in bowls and garnish with coriander leaves.
#12 Now serve with chopped onion and lemon.
