Saturday, 1 December 2012

Pav Bhaji

The most simple recipe to make the full meals with packed nutrients. A famous North Indian street food which tickles our taste buds with the mouth watering ingredients.

For the Pav
12 pieces of Pav bread

For the Bhaji
Mixed vegetables (Potato. Cauliflower, Green pea, Carrot, capsicum etc) chopped – 4 – 5 cups
Onion – 1 large, chopped into small pieces
Tomatoes – 3 large chopped
Kaala namak (black salt) – ½ tsp
Pav Bhaji masala – 1 tbsp
Chilli powder – 1 tsp
Ginger garlic paste – 1 tsp
Butter – 2 tbsp
Oil – 2 tbsp


Boil all the vegetables till they are soft. Drain out and preserve the excess water.
Heat the oil in a large pan, add the onion and sauté for 2 minutes. Then, add the ginger-garlic paste and sauté till the onion softens.
Add the tomatoes and simmer till the oil separates.

Add the chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
Add the boiled vegetables

Mash them thoroughly using a masher and add ½ cup of water or the preserved vegetable stock and cook until the moisture is well absorbed.

For the pav

Slice each pav, apply a little butter to each side.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot bhaji on individual plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.

You can sprinkle the pav bhaji masala or any chat masala on top of the bread and then fry them till crisp. This  intensifies the flavour.

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