Recipe:
Cuisine: Indian Vegetarian
Category: Street Food
Preparation time: 20 minutes
Cook Time: 20 minutes
Serving Size: 2-4 persons
Author: Bhumika Joshi
Ingredients:
- Ingredients to be pressure cooked:
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp pav bhaji masala
- 3 potatoes - diced
- 2 carrots - diced
- 3 tomatoes - diced
- 1/2 cup peas
- 500 ml water
- For the masala / gravy
- 1 tbsp vegetable oil
- 3 tbsp butter
- 3 medium onions - finely chopped
- 1 large capsicum (bell pepper)
- 2 tsp pav bhaji masala
- 1 tsp kashmiri red chili powder
- 1 tsp kasuri methi
- 1 tsp ginger garlic paste
- 2 tbsp fresh coriander - finely chopped
- 1 tsp lemon juice
- Salt as per taste
- For Pav
- 1 tbsp butter
- 1 tsp fresh coriander finely chopped
- 1 tbsp cooked bhaji
Method:
- Put 1 tbsp oil in a pressure cooker, add 1 tsp cumin seeds and 1 tsp pav bhaji masala. (I have used oil here instead of butter since cooking is better with oil and butter can be used for flavor)
- Now add 3 chopped medium size tomatoes, diced 3 medium size chopped potatoes, 2 carrots,half cup peas and salt.
- Now add 500 ml water and pressure cook for 2 whistles and simmer for 2-3 minutes. Meanwhile prepare for the tadka/masala.
- Take a broad pan / wok add 1 tbsp oil and 3 tbsp butter.
- Add 3 finely choped onions and 1 big or 2 small finely chopped capsicum. Stir for 2-3 minutes or till the onions turn pink.Add salt, 2 tsp pav bhaji masala, 1 tsp kashmiri red chili powder, 1 tsp kasuri methi, 2 tbsp finely chopped fresh coriander, 1 tsp ginger garlic paste.
- Fry on high flame and then add 1 tsp lemon juice and half 250 ml water. Add the pressure cooked vegetables. Boil for 3-4 minutes and then mash them with a masher. After 3-4 minutes the bhaji binds together.
- Take a pan/tava add butter, coriander and some ready pavbhaji. Slit the pav and place it on the tava. Flip and roast on both sides.
- Your super tasty Pav Bhaji is ready. You can serve it with sliced onions with lemon sprinkled on them 😋
Handy Tips:
- The consistency of Bhaji should be such that when pav is dipped, it should be able to absorb the flavors of bhaji.
- Adding diced half beetroot to the vegetables while boiling gives a nice red color to the bhaji. (I have not used them in this recipe, usually I do.)
- For more street style Pav Bhaji look you can even add some red food color. (I have not used in my bhaji)
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