Pav-Bhaji – Mumbai-Roadside Recipes

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pic courtesy: myself 🙂

Ingredients

For The Chilli-garlic Paste (makes Approx. 1/2 Cup)

5 to 6 whole dry kashmiri red chillies , deseeded

8 to 10 clove garlic(lehsun), roughly chopped

For The Bhaji

2 tbsp butter

1 tbsp oil

1 tbsp cumin seeds (jeera)

3/4 cup finely chopped onions

1/2 cup chopped capsicum

1 1/2 cups finely chopped tomatoes

1 1/2 tbsp pav bhaji masala

2 tsp chilli powder

salt to taste

1/2 cup boiled and lightly mashed green peas

1 1/2 cups boiled , peeled and mashed potatoes

2 tbsp finely chopped coriander (dhania)

For The Pav

8 ladi pav

8 tsp butter for cooking

1 tsp pav bhaji masala

For Serving

1 cup finely chopped onions

4 lemon wedges

4 roasted papad

4 tsp butter

For The Garnish

4 tbsp chopped coriander (dhania)

Method
For the chilli-garlic paste

  1. Soak the red chillies in enough warm water for atleast an hour.
  2. Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.


For the bhaji

  1. Heat the butter and oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
  3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
  4. Add the capsicum and sauté for 1 more minute.
  5. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
  6. Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
  7. Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
  8. Add the coriander, mix well and cook for 1 minute.


For the pav

  1. Slit 2 pavs vertically and keep aside.
  2. Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
  3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).


How to serve

  1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
  2. Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
  3. Repeat with the remaining ingredients to make 3 more plates.


Handy tip:

  1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.

Content Courtesy: www.tarladalal.com

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