Pav bhaji is a famous street food in India, which is made of vegetables and served with toasted buttered bread, lemon, and onion. Let’s proceed to the recipe.
PREPARATION TIME: 45 MINUTES
COURSE: STREET FOOD
Potatoes: 4 medium sized (peeled and chopped)
Cauliflower: 100 grams (chopped)
Fresh green peas: 100 grams
Carrot: 2 medium sized (peeled and chopped)
Beetroot: 1 medium sized (peeled and chopped)
Capsicum: 2 medium sized (finely chopped)
Ginger-garlic paste: 2 teaspoon
Onion: 2 medium sized (finely chopped)
Green chilies: 4 (chopped)
Tomato: 2 large (finely chopped)
Butter: 2 tablespoons
Cumin seeds: 1/2 teaspoon
Asafoetida: 1 pinch
Turmeric powder: 1 teaspoon
Red chili powder: 1 teaspoon
Pav bhaji masala: 2 tablespoons
Garam masala powder: 1 teaspoon
Salt: According to your taste
Water: for boiling vegetables and cooking
Onion: 2 (finely chopped)
Lemon wedges: 7-8
Chopped coriander leaves
- In a strainer, take chopped potatoes, chopped cauliflower, fresh green peas, chopped carrot, and chopped beetroot. Rinse them with water.
- Add all the above vegetables in a pressure cooker, add 2.5 cups of water, and 1 teaspoon salt.
- Put that cooker on medium flame and cook till 7-8 whistles. Turn off the flame and let the steam released itself.
- Open the lid of cooker and check if the vegetables are cooked well or not. You can cook for some more time if required, and transfer all the boiled vegetables to a large bowl and let them cool down completely.
- Now put a large pan or karahi on medium flame and heat butter. Add cumin seeds, asafoetida, and let them splutter.
- Now add chopped green chilies and ginger-garlic paste. Saute them and add chopped onion. Saute till onions turn translucent.
- Add chopped capsicum and saute for 6-7 minutes on medium flame. Now add chopped tomatoes, turmeric powder, red chili powder, garam masala powder, pav bhaji masala, and 2 tablespoons of water.
- Cook till tomatoes turn mushy and oil has started coming out from sides.
- Now add boiled vegetables and mash them with the help of a potato masher. Add salt, 1/2 cup of water, and mix. Cover and cook for 10-12 minutes on simmer flame or until bhaji turn little thick and stir occasionally.
- Bhaji is neither too thick nor too watery.
- Bhaji is ready!
- Put a non stick tava on medium flame and heat butter. Place the pav on hot tava and toast it from both the sides.
- Place toasted buttered pav on a plate, bhaji in a bowl, garnish bhaji with chopped coriander leaves, add butter on top of the bhaji, and serve with lemon wedges and chopped onion.
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