Pav Bhaji

Pav Bhaji PM

 

Although this is filed under “starters and snacks”, we usually have it as a meal. It is a common Indian street food and is a simple one to make. The bhaji freezes well and so it’s a good idea to freeze a batch or leftovers when you want a quick snack another time or when you have guests coming over at short notice. With the bhaji ready, all you’ll need are the pav (buns) and the garnish. It’s a great dish to make with both children and adults and sharing the garnishes makes it interactive and a fun way to eat together.

There’s not always this many vegetables, so you can reduce 1 or two of these if you like. I also use less potato and more cauliflower than the traditional recipes as I prefer the texture that way. But you can make it as you prefer and adjust the seasoning accordingly. I like the taste of wholemeal pav, but you can use the traditional white flour buns if you prefer, or any other type.

 

This recipe serves about 4 – 5 people with approx 8 pav (buns)

 

What you need:

For The Bhaji

  • 1/2 cup boiled and lightly mashed green peas
  • 1 cup boiled , peeled and mashed potatoes
  • 3/4 cup finely chopped onions
  • 1/2 cup chopped green or red peppers/capsicum
  • 1 cup cauliflower, cut into very small florets and steamed/boiled
  • 1 1/2 cups finely chopped tomatoes
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tbsp cumin seeds
  • 1 tbsp Pav bhaji masala (or garam masala as an alternative)
  • 2 tsp red chilli powder
  • 1/2 tsp amchoor (dry mango powder)
  • salt to taste
  • 2 tbsp finely chopped coriander (dhania)

For garnishing:

  • 1 lemon/lime, cut into wedges
  • Finely chopped coriander leaves
  • Finely sliced/chopped onions
  • Finely chopped green chillies (if you like it spicy)
  • Sev (if you like a crunch!)

pav bhaji 2 PM

How to make it:

  1. Heat a large pan with butter,add onion and ginger garlic paste,fry till onion turns transparent and raw smell of the ginger garlic paste disappears.
  2. Then add the capsicum/peppers and fry for a minute,then add tomatoes,salt,masala, amchoor and red chilli powder.
  3. Sautee until the tomatoes turns soft and mushy and then add all the veggies and combine well.
  4. Simmer for 5 min and mash with a ladle so that all the veggies get mixed well, add butter at the end before serving (it really isn’t the same without it!)
  5. Toast the pav with butter.
  6. Serve the bhaji on one half of the Pav, add a squeeze of lemon and the rest of the garnish as you wish 🙂

I personally like to have this only on one pav half, but you can arrange it with the other half on top if you prefer to eat it like a pav sandwich 🙂 I love putting Sev on top for the crunch along with the other soft textures.

pav bhaji 3 PM

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