Pav Bhaji

Pav Bhaji is Street Food from Mumbai and it’s available all over India. It is a popular spicy vegetarian street food loved by all! It’s also made and cooked with different ingredients but I like the simple one. Try this easy and tasty recipe at home!

Preparation Time: 15 mins

Cooking Time: 40 mins

Serves: 4

Type: Street Food

Ingredients:

• 1 cup of  Green Peas
• 2 fine chopped Onions.
• 2 boiled Potatoes.
• 1 fine chopped Carrot.
• 2 Medium size fine chopped Tomatoes.
• 1 fine chopped Capsicum.
• 1 cup of Cauliflower and 1 cup of fine chopped Cabbage.
• Ginger garlic paste, Cumin seeds. Red chilli powder, Turmeric power, Garam masala, Pav Bhaji masala, 2 tbsp Oil, Butter, Lemon juice, Salt to taste and Water as required. (Coriander for garnishing).

Method of Preparation:

• Boil veggies in vessel (green peas, carrots, cauliflower and cabbage) for 20 minutes.
• Once veggies get boiled completely, take out veggies in bowl.
• Add boiled Potatoes and mash the veggies with a masher.
• Heat the pan, add 2 tbsp oil and butter in it.
• Now add cumin seeds, chopped Onions, ginger garlic paste, 4 tsp red chili powder, pinch of turmeric powder, 1 tsp garam masala, 1 tsp Pav Bhaji masala.
• Mix it all together and let them cook for 2 mins on a medium flame.
• Add fine chopped capsicum and tomatoes. Saute until turn soft.
• After that add all the boiled veggies, 1 tsp of lemon juice and mix it well.
• Add water as required, butter and salt to taste.
• Cover with a lid and let them cook nicely for 10 mins. Keep stirring in between.
• Add chopped coriander leaves and mix well. Bhaji is ready for serving.

Preparation of Pav:

• Cut the Pav buns horizontally into halves.
• Heat Pan over medium flame. Add a tbsp of butter and place halved Pav buns over it.
• Shallow fry both sides until light brown and transfer to the plate.

Transfer prepared Bhaji to a serving bowl and garnish with a cube of butter. Serve hot with butter roasted Pav, sliced onion and lemon wedges.

Eat Healthy, Stay Healthy!!
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Rating: 5 out of 5.