Pav/Pau Bhaji - the soul of Bombay street food !
Pav Bhaji - one dish to get all your mood up and relish some Bombay style home flavors !
Quantity - for 2 people
Ingredients-
For Bhaji -
Potatoes - 4/5 small size
Onion - 1 big finely chopped
Cauliflower - 1/2 of medium sized
Green Pepper - 1 medium size
Tomatoes - 5/6 vine tomatoes
Green peas - 1/2 cup
Ginger - 2 inch finely grated
Garlic - 5/6 pods finely grated
Green chillies - 2/3 spicy
Red Chilli powder - 1 tsp
Kashmiri red chilli powder - 2 tsp - just for color
Everest Pav Bhaji Masala - 6/7 tsp or as per taste
Butter - 1 slab (be very generous with butter)
Lemon - 1/2 lemon squeezed + remaining half to garnish
Onion - 1/2 small to garnish
Fresh coriander leaves - 6/7 strands finely chopped to garnish
Salt - for taste
Peanut oil - little to add with butter
For Pav:
Ladi Pav - 12
Butter - Amul or any local variety (generous)
Procedure:
1. Little bit of prep before we actually start making the bhaji . Pressure cook potatoes in instant pot in one vessel . In the same batch , in another vessel , you can cook cauliflower florets and green peas. Add bit of salt to cauliflower and peas . Cook both vessels in manual mode 20 mins high pressure . Let it cool completely . Then remove skin of potatoes and mash cauliflower + peas with a masher to a porridge type paste .
2. Next step in prep is chopping - finely chop onions for cooking and for garnishing . Also , finely grate ginger, garlic and green chillies . Deseed the tomatoes and finely chop them - can also make puree .
3. Now that all ingredients are ready , we are all set to make the bhaji .
4. In a big kadai, add around 3 tbsp of butter and little bit of oil - to avoid butter to burn . Let it heat well . Then add ginger garlic and green chillies and let it all fry nicely till garlic raw smell goes away.
5. After that , add the finely chopped onions and bit of salt and let them fry nicely . Stir well and ensure they don't become very brown in color . Onions should be cooked well and get a light brown color .
6 . Next add green pepper and mix well and let it cook by keeping lid on kadai and gas on medium to avoid burning . In 5/6 mins , add tomato puree or finely chopped tomatoes and mix well . Add 1 more tsp of butter at this point and let it cook covered for atleast 6/7 mins.
7. After tomatoes are cooked nicely , make some space in middle of kadai and add 1 tsp of butter . Once the butter melts ,add red chilli powder and half of pav bhaji masala . You can also add bit of haldi - i avoid as pav bhaji masala also has that . Fry spices nicely in butter and then mix it with rest of the bhaji well .Let this cook for 2 mins covered.
8 . Now is the time to add mashed potatoes and cauliflower + peas mashed . Mix them well with rest of the bhaji and adjust remaining salt . Cover and let it cook for 7/8 mins .
9 . Now using a masher , mash the cooked sabji together and add little water if it seems very thick . Once mashed well , again make some space in center and put the remaining butter and pav bhaji masala - fry for some time in center and them mix with rest of bhaji . Mix everything well and ensure it is mashed enough - not too much to become baby food , but just right amount to get a good consistency . Also , bhaji should not be too thick or too watery - again consistency is important
10 . Squeeze half lemon and mix well and let the bhaji cook with all the spices on low to medium flame for 8/10 mins atleast .
11. Finally , if you want to give extra effect , give a tadka of butter and some more pav bhaji masala from top just before serving .
12. While the bhaji is almost ready and is on simmer , time to get pav ready . Apply generous amount of butter on inside part of pav and then on hot tawa , roast the pav nicely so that the inside becomes toasted and outside appears shiny .
Serve hot bhaji topped with finely chopped onion , fresh coriander chopped and a quarter of lemon on the side . Also , don't forget to top it with a spoonful of butter in the end :) Enjoy bombay style in slotted steel dish !
Quantity - for 2 people
Ingredients-
For Bhaji -
Potatoes - 4/5 small size
Onion - 1 big finely chopped
Cauliflower - 1/2 of medium sized
Green Pepper - 1 medium size
Tomatoes - 5/6 vine tomatoes
Green peas - 1/2 cup
Ginger - 2 inch finely grated
Garlic - 5/6 pods finely grated
Green chillies - 2/3 spicy
Red Chilli powder - 1 tsp
Kashmiri red chilli powder - 2 tsp - just for color
Everest Pav Bhaji Masala - 6/7 tsp or as per taste
Butter - 1 slab (be very generous with butter)
Lemon - 1/2 lemon squeezed + remaining half to garnish
Onion - 1/2 small to garnish
Fresh coriander leaves - 6/7 strands finely chopped to garnish
Salt - for taste
Peanut oil - little to add with butter
For Pav:
Ladi Pav - 12
Butter - Amul or any local variety (generous)
Procedure:
1. Little bit of prep before we actually start making the bhaji . Pressure cook potatoes in instant pot in one vessel . In the same batch , in another vessel , you can cook cauliflower florets and green peas. Add bit of salt to cauliflower and peas . Cook both vessels in manual mode 20 mins high pressure . Let it cool completely . Then remove skin of potatoes and mash cauliflower + peas with a masher to a porridge type paste .
2. Next step in prep is chopping - finely chop onions for cooking and for garnishing . Also , finely grate ginger, garlic and green chillies . Deseed the tomatoes and finely chop them - can also make puree .
3. Now that all ingredients are ready , we are all set to make the bhaji .
4. In a big kadai, add around 3 tbsp of butter and little bit of oil - to avoid butter to burn . Let it heat well . Then add ginger garlic and green chillies and let it all fry nicely till garlic raw smell goes away.
5. After that , add the finely chopped onions and bit of salt and let them fry nicely . Stir well and ensure they don't become very brown in color . Onions should be cooked well and get a light brown color .
6 . Next add green pepper and mix well and let it cook by keeping lid on kadai and gas on medium to avoid burning . In 5/6 mins , add tomato puree or finely chopped tomatoes and mix well . Add 1 more tsp of butter at this point and let it cook covered for atleast 6/7 mins.
7. After tomatoes are cooked nicely , make some space in middle of kadai and add 1 tsp of butter . Once the butter melts ,add red chilli powder and half of pav bhaji masala . You can also add bit of haldi - i avoid as pav bhaji masala also has that . Fry spices nicely in butter and then mix it with rest of the bhaji well .Let this cook for 2 mins covered.
8 . Now is the time to add mashed potatoes and cauliflower + peas mashed . Mix them well with rest of the bhaji and adjust remaining salt . Cover and let it cook for 7/8 mins .
9 . Now using a masher , mash the cooked sabji together and add little water if it seems very thick . Once mashed well , again make some space in center and put the remaining butter and pav bhaji masala - fry for some time in center and them mix with rest of bhaji . Mix everything well and ensure it is mashed enough - not too much to become baby food , but just right amount to get a good consistency . Also , bhaji should not be too thick or too watery - again consistency is important
10 . Squeeze half lemon and mix well and let the bhaji cook with all the spices on low to medium flame for 8/10 mins atleast .
11. Finally , if you want to give extra effect , give a tadka of butter and some more pav bhaji masala from top just before serving .
12. While the bhaji is almost ready and is on simmer , time to get pav ready . Apply generous amount of butter on inside part of pav and then on hot tawa , roast the pav nicely so that the inside becomes toasted and outside appears shiny .
Serve hot bhaji topped with finely chopped onion , fresh coriander chopped and a quarter of lemon on the side . Also , don't forget to top it with a spoonful of butter in the end :) Enjoy bombay style in slotted steel dish !
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