October 19, 2016

Pav Bhaaji

"Pav Bhaaji-A very popular Indian street food from Mumbai, almost liked & served all over India. Bhaaji means vegetables and Pav is an Indian bread. This recipe has goodness of boiled, mashed mixed vegetable cooked with special blend of spices known as Pav Bhaaji Masala & served with lightly roasted butter Pav. This recipe is almost everyone favorite and is kids friendly too. Give your kid a healthy, nutritious and mouthwatering recipe and make them eat variety of vegetable without any hassle. Enjoy!!"

Cuisine: Indian | Recipe Category:  Lunch & Dinner
Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 4-5 Person


For Bhaaji

Mixed vegetable, roughly chopped
(I used cauliflower, cabbage, carrot, beans, bottle guard)
4 cup
Potato, boiled
1 cup or 2 Medium
Pea, fresh or frozen
½ cup
Bell pepper, chopped
½ cup or 1 Medium
Onion, chopped
1 cup or 1 Large
Tomato, blanched & pureed
1½  cup or 2 large
Scallion, white & green parts separated, chopped
½ cup
Coriander leaves, chopped
¼ cup
Ginger-garlic paste
2 Tbsp.
Green chilies, finely chopped
2-3 pc
4 Tbsp.
Cumin seeds
½ Tsp.
Kashmiri red chili powder
1 Tsp.
Turmeric powder
1 Tsp.
Pav Bhaaji masala
2-3 Tbsp.
To taste
Lemon juice
3-4 Tbsp. or to taste

For Serving & Garnishing

8-10 pc
To roast Pav and for serving
Onion & Coriander, finely chopped
For serving
Lemon juice
As required
As required for serving

Step By Step Instruction: [Hide Images]

For Bhaaji

  1. Wash, rinse and roughly chop all the mix vegetable into bite size pieces. Pressure cook with ½ to 1 cup of water and ½ Tsp. of salt. Let it cool down till  all the pressure releases.
  2. Boil potato and peas. You can boil everything all together also. Once all the veggies are boiled,  mash lightly with potato masher until chunky texture along with water and keep aside.
  3. Chop onion, capsicum, scallion, green chilies and coriander leaves. Blanch tomato and puree. Keep aside.
  4. Heat butter/oil in a pan and add cumin seeds. Once cumin starts crackle add chopped onion and scallion white; sauté till translucent. Add ginger-garlic paste and sauté till raw smell disappears.
  5. Next add in chopped chilies, pureed tomato and sauté till fat releases on sides around 6-7 minutes.
  6. Add chopped capsicum and sauté couple of minutes till slightly soft.
  7. Now add in turmeric powder, chili powder, Pav Bhaaji masala, salt, stir and sauté for a minute. Add scallion green and sauté for few seconds.
  8. Add mixed boiled vegetable & mash again using potato masher if required and mix well with masala. Add water if required.
  9. Simmer the Bhaaji on low flame, stirring occasionally for 10-15 minutes. The consistency should be neither too thick nor too thin.
  10. Turn off the flame and add chopped coriander and 2 Tbsp. of lemon juice; mix well. Bhaaji is ready to serve.

For Serving & Garnishing

  1. Slice the Pav horizontally into halves. Heat griddle/tawa on medium flame.
  2. Add a Tbsp. of butter and place halves Pav over the butter; shallow fry from both sides to turn light brown.
  3. Transfer a portion of Bhaaji into serving bowl; garnish with chopped onion-coriander and cube of butter. Serve hot with butter roasted Pav, chopped onion, lemon wedges and Fresh Garlic Chutney on the side. 

Quick Tips

  1. Add veggies of your choice as per your preference for variation in taste, texture and availability. You can use raw papaya, broccoli, beet root etc.
  2. You can prepare Bhaaji in advance and believe me its taste best a day after.
  3. You can always adjust the quantity of spices as per your spice level.

Recipe Notes/Related recipes

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