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Today we are making pav bhaji all the way replicated from a famous Mumbai pav bhaji stall. We are first going to make the vegetables and then give it an awesome tempering.
Here’s the detailed recipe.
Ingredients:
Basic as a whole:
Butter around 70 gm on a whole(from bhaji to roasting pav)
Oil 1 tbsp
Pav bhaji masala 2 tbsp
Mixture of 1n1/2 tsp salt and 1 tsp red chili powder
Dried fenugreek seeds(kasoori methi) 2 tbsp
Water 900 ml(or as needed)
Vegetables:
Capsicum 1 large finely chopped
Tomato 3 medium finely chopped
Potato 3 medium boiled peeled and mashed
Green peas around 40 gm boiled
Ginger garlic paste 2 tsp
Green chili paste 1 tsp
Coriander leaves 15 gm finely chopped
Lemon juice of a lemon
Lets begin!
Add to a heated kadhai(pan) all the capsicum. Add some water and let it cook for a minute. Stir. Add tomatoes, potatoes, green peas, some coriander leaves, ginger garlic paste and some butter(you may also add boiled carrots and cauliflower but make sure the ratio of these vegetables to potatoes must not be more than 1:1)
Add the pav bhaji masala(50% of what you are adding to your bhaji) and Salt red chili powder mixture (some of it). Add some water too. Cook for 5 minutes.
After 5 minutes, add some water again, stir in and let it cook for about 10 mins with a covered lid.
At this point, vegetables would be little mushy. After that take a potato masher. Start mashing the vegetables and you need to do it for about 10 minutes(it all depends to u how much you wanna mash it anyway)
We would be almost done by now(the half way)
For tempering: Heat some butter and oil. Add ginger garlic paste. Stir. Add green chili. Now, after the raw flavor vanishes, add onions and seasonings(salt chili mixture, pav bhaji masala(the remaining 50% for your bhaji), dried fenugreek leaves). Add some water and stir. Add some food color if want a red tinge(you may opt for replacing normal water with beetroot boiled water also instead of color). Cook in high flame for 1 minute.
Add the vegetables(bhaji).
Mash for some time.
Your bhaji is done!
For Pav:
Pav Masala:
half tsp of salt
half tsp of red chili powder
half tsp of pav bhaji masala
some dried fenugreek leaves
Type 1: Add butter in a heated pan. Add some of pav masala(only a pinch). Add the chopped pav. Add some more pav masala. Stir. Cook in low flame. Done!
Type 2: Add some butter in a flat pan(tava). Add the pav masala(some of it). Place the pav cut vertically but not completely. Move it a little. Flip. Some butter if you want. Done!
Enjoy the recipe. I hope you are going to try it on the weekend. Let me know in the comment section below about how did it turned out.
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Happy cooking 🙂
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