Pav Bhaji:
Prep time: 15-20 mins
Cooking Time: 20 mins
Serveing 4-6 people
Ingredients for the Pav or Brown bread:
12 slice of Brown Bread or 10 pav
4 tbsp butter or Nonstick pan
1 tsp pav bhaji masala or garlic dry chutney to sprinkle on the bread or pav to make it more testy (optional)
Tip: Brown pav is also available in the market now a days.
Ingredients for the bhaji:
1 1/2 cups potatoes, boiled removed skin and mashed
1 cup cauliflower, finely chopped
1 cup Bottle guard Peeled and chopped
1/2 cup green peas
2 cups onion, chopped
1 cup capsicum, finely chopped
3 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal salt)
regular salt to taste
4 tbsp butter or 1 tbsp olive oil
2 to 4 whole dry kashmiri red chillies , soaked in warm water for the Red color
Tip: Kashmiri chilli is not spicy and that will give you nice red color for your food
4 to 6 cloves garlic
Method: For the bhaji
Boil the cauliflower, green peas(fresh green peas are good but if you don't get you can use forzen also) and Bottle guard in the pressure cooker for 2 vessels. Keep the excess water a side and use it in the bhaji to boil.
Heat the oil or butter in a large pan, add the onion and sauté for 2 minutes. Then, add capsicum and the prepared chilli-garlic paste and sauté till the onion softens.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 4 to 5 minutes.
Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, add the excess water which we boiled the vegetables.
Cook for 10 mins while cooking make sure you cover your bhaji with the lid because your bhaji will go on your kitchen wall.
Method: For the pav or Brown Bread
Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little garlic dry chutney or pav bhaji masala, if desired.
Heat a large tava and cook the pav or bread on both sides till the pieces are lightly browned.
For serving:
1 large sized onion chopped
4 lemon wedges or slices
1 tbsp chopped coriander (dhania)
Serve the hot bhaji in the plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.
Tips: Pav bhaji masala (ex: Everest, Bhadsha, MDH or homemade.....so on) is a spice blend which is readily available at most grocery stores. Pav Bhaji is the most healthy vegetable chaat dish. It has lots of nutritional value.
Prep time: 15-20 mins
Cooking Time: 20 mins
Serveing 4-6 people
Ingredients for the Pav or Brown bread:
12 slice of Brown Bread or 10 pav
4 tbsp butter or Nonstick pan
1 tsp pav bhaji masala or garlic dry chutney to sprinkle on the bread or pav to make it more testy (optional)
Tip: Brown pav is also available in the market now a days.
1 1/2 cups potatoes, boiled removed skin and mashed
1 cup cauliflower, finely chopped
1 cup Bottle guard Peeled and chopped
1/2 cup green peas
2 cups onion, chopped
1 cup capsicum, finely chopped
3 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal salt)
regular salt to taste
4 tbsp butter or 1 tbsp olive oil
2 to 4 whole dry kashmiri red chillies , soaked in warm water for the Red color
Tip: Kashmiri chilli is not spicy and that will give you nice red color for your food
4 to 6 cloves garlic
Method: For the bhaji
Boil the cauliflower, green peas(fresh green peas are good but if you don't get you can use forzen also) and Bottle guard in the pressure cooker for 2 vessels. Keep the excess water a side and use it in the bhaji to boil.
Heat the oil or butter in a large pan, add the onion and sauté for 2 minutes. Then, add capsicum and the prepared chilli-garlic paste and sauté till the onion softens.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 4 to 5 minutes.
Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, add the excess water which we boiled the vegetables.
Cook for 10 mins while cooking make sure you cover your bhaji with the lid because your bhaji will go on your kitchen wall.
Method: For the pav or Brown Bread
Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little garlic dry chutney or pav bhaji masala, if desired.
Heat a large tava and cook the pav or bread on both sides till the pieces are lightly browned.
For serving:
1 large sized onion chopped
4 lemon wedges or slices
1 tbsp chopped coriander (dhania)
Serve the hot bhaji in the plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.
Tips: Pav bhaji masala (ex: Everest, Bhadsha, MDH or homemade.....so on) is a spice blend which is readily available at most grocery stores. Pav Bhaji is the most healthy vegetable chaat dish. It has lots of nutritional value.
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