Pav bhaji is the staple street food of Maharashtra, India, consisting of a vegetable curry served with a soft bread roll.
|Preparation Time:||45 minutes|
|Potatoes (aloo)||3 medium|
|Red onion||1 cup chopped|
|Freshly blended tomatoes||2 cups|
|Phoolgobhi (cauliflower)||4 small florets|
|Shimla Mirch or Capsicum or Bell Pepper||1|
|Matar (shelled peas)||1/2 cup|
|Pav bhaji masala (available in Indian stores)||2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Salt||1 1/4 tsp|
|Dinner rolls (not the sweet ones)||12|
|Fresh coriander leaves||1/4 cup|
- Peel, wash and chop potatoes and carrot coarsely. Chop capsicum and cauliflower coarsely.
- Put the chopped vegetables and peas in a pressure cooker with about 2 cups of water. Boil until very soft (about 10 minutes after first whistle). Let it cool
- Mash the vegetables in cooker only.
- Heat 1 tbsp of butter in a pan and fry chopped onions until they are translucent.
- Add pav bhaji masala, chilli powder, chopped green chillies and stir for a minute.
- Add freshly blended tomatoes and cook till oil starts separating.
- Now add mashed vegetables and mix.
- Cook for ten minutes on slow heat. The mixture should be soft but not too loose. Garnish it with chopped onions mixed with salt and lime juice, coriander leaves & butter. Keep aside.
- Heat a griddle. Slice each dinner roll in half. Butter them and fry on both sides till they are light brown.
- Pav Bhaji is ready to serve.
- Except potatoes, you can replace other vegetables with any other vegetables of your choice. Very often I add frozen vegetables like green beans, carrots and peas.
- You can also squeeze a lemon on the bhaji to make it more chaat like.
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