Monday, May 6, 2013

PAV BHAJI

Pav bhaji is a Maharashtrian fast food spicy dish that originated in Mumbai cuisine.It is native to Mumbai and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states such as Gujarat and Karnataka.Pav origninates from the Portuguese Pao,which means bread. Bhaji in Marathi means vegetable dish.Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav.The pav is usually buttered on all sides.



INGREDIENTS:-

Potatoes-3 large
Cauliflower florets-1 cup
Carrot-1/4 cup
Boiled Green peas-1 cup
Finely chopped Capsicum-1/2 cup
Finely chopped Tomatoes-1 cup
Finely chopped Onion-2 cups
Ginger-garlic paste-4 tsp
Turmeric powder-2 pinch
Pav bhaji Masala-3 tsp
Red chili powder-3 tsp
Dry Fenugreek leaves-2 tsp
Chopped coriander leaves-2 tbsp
Asafetida-1/4 tsp
Lemon juice-2 tbsp
Butter-6 tbsp
Red colour-a pinch
Salt to taste.
Pav-6-8

METHOD:-

1-Pressure cook cauliflowers,carrot and potatoes together for 3-4 whistles.Mash all the veggies with the help of potato masher.Keep aside.
2-Heat 2 tbsp butter in a big pan,add half of the chopped onion and saute till it turns golden brown,Add 2 tsp ginger-garlic paste and Saute till raw flavor disappears.
3-Add tomatoes and cook it for 2 minutes stirring constantly.Now add capsicum and let it get cooked for a minute.
4-Then add boiled peas,mashed veggies,a pinch of turmeric powder,1 tsp chili powder and some water and mix it properly.Cook it on low flame for another 5 minutes.
5-Mash it with potato masher or back of the spoon till all the vegetables are completely mashed.Then add 1 tsp pav bhaji masala,1 tbsp chopped coriander leaves and salt.
6-Add little water and mix well.Keep mashing and stirring still the bhaji thicken and oil separates.Remove from heat and keep aside.
7-In the same pan heat 2 tbsp butter,add remaining chopped onion and saute till it turns brown,add remaining 2 tsp of ginger-garlic paste and saute till raw flavor disappears.
8-Add 1 tsp red chili powder,pav bhaji masala,remaining coriander leaves,dry fenugreek leaves,asafetida,lemon juice and pinch of red colour,mix well.Adjust the salt.
9-Then add potato mixture and keep mashing and stirring till the oil separates.Now bhaji is ready,remove from heat and keep aside.


10-Slice the pavs.again heat remaining 2 tbsp butter in a tawa,add chili powder and pav bhaji masala,mix well.Roast the slice pavs on the same tawa that they soak the  masala and becomes soft.


11-Before serving,add finely chopped raw onions on bhaji.Serve with roasted pav buns and a wedge of lime.Enjoy.

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