Pav Bhaji

Pav Bhaji is a popular Indian fast food dish which is enjoyed by both adults and kids. I enjoy cooking this dish at home as my kitchen has a lingering aroma of the Pav bhaji masala. This recipe is from my mom’s collection. The original recipe is by Usha Bail.

I made Pav bhaji masala from scratch inspired by the following recipe : https://purevegetarianbites.wordpress.com/2013/02/27/homemade-pav-bhaji-masala-powder-step-by-step/

Serves: 8

Spice level : Medium

Preparation time: 40-50 minutes

Ingredients

  • For Pav Bhaji Masala
    • 3-4 whole red dry chili
    • 4 tbsp coriander seeds
    • 2 tbsp cumin seeds
    • 1/4 tbsp black pepper
    • 1/2 tsp cinnamon powder
    • 3 cloves
    • 4-5 black cardamom
    • 2 tbsp dry mango powder or amchoor powder
    • 1 tbsp fennel seeds
    • 1 tsp pomegranate seeds
  • Medium sized tomatoes – 6
  • Large potatoes – 2
  • Beans – 1 cup
  • Cauliflower – 1 cup
  • Green peas – 2 cups
  • Carrot – 1 cup
  • Onion, medium size – 2
  • Capsicum – 2
  • Ginger – 1 cm
  • Garlic – A few flakes
  • Green chillies – 2-3
  • Salt, to taste
  • Sugar – 1 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Pav Bhaji Masala Powder – 1 heaped tbsp
  • Cumin seeds – 2 tsp
  • Tomato sauce – 1 tbsp
  • Water – 1 cup
  • For garnishing
    • 1 or 2 onions, finely chopped
    • Buns, or pavs halved
    • Butter – 1-2 tbsp
    • Coriander leaves, finely chopped
    • Wedges of lime

Method

  • For Pav Bhaji Masala
    • In a pan, dry roast all the ingredients for the pav bhaji masala, except cinnamon powder, and dry mango powder
    • Once you get a nice aroma, switch off the flame and allow to cool for a few minutes
    • Grind the roasted ingredients along with dry mango powder and cinnamon powder to make a fine powder
    • Keep 1 heaped tbsp aside and store the rest of the masala in an air tight container
  •  Basic Preparation
    • Boil, peel and mash the potatoes
    • Chop the tomatoes fine
    • Chop and cook beans, carrot, cauliflower and peas
    • Chop onions and capsicums into small pieces
    • Grind ginger, garlic and green chillies into a fine paste
  • For the Bhaji
    • Heat two tablespoons of ghee in a pan, add onion and capsicum and fry until brown
    • Add the ground ginger garlic chilly paste and fry till the raw smell disappears
    • Add tomatoes and cook until the tomatoes are mushy and dissolved
    • Add salt, cooked vegetables, mashed potatoes
    • Fry well, mashing the entire mixture. Keep aside
  • The Tadka 
    • Heat two tablespoons of ghee in another pan and add the cumin seeds
    • When cumin seeds splutter, add the chilli powder, pav bhaji masala powder and sugar. Stir well
    • Add the tomato sauce and fry for a minute
    • Add one cup of water, and let it come to a boil
  • The Final Touch
    • Pour the tadka into the cooked vegetable mixture
    • Simmer the mixture for at least 10-12 minutes until you get a semi thick consistency. Add more water if required, at this stage
  • To Serve
    • Cut buns or pavs into halves
    • Toast both sides of the buns or pavs in butter in a pan until golden brown in color
    • Serve hot with baaji and garnish with chopped onions, coriander leaves and wedges of lime

Enjoy 🙂

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2 thoughts on “Pav Bhaji

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