Pav bhaji is an Indian street food mostly found in the western part of the country. Street food and healthy usually don't go together, but this recipe is an exception! It has five different vegetables along with onion, garlic and ginger.
I agree, this recipe does have a little lengthier cooking time, but I usually prepare it in big quantities and refrigerate it and I am done cooking for the next few days!
Servings: 6
Ingredients:
2 big potatoes, I usually use russet potatoes, but even white potatoes are good
2 medium sized green bell peppers
2 medium sized tomatoes
1 small head of cauliflower, separated into florets (around 12-15 florets)
1 cup of green peas
1 large onion finely chopped
4-5 big cloves of garlic, crushed
1 tsp of crushed ginger
1 cup of cooking oil
Red chili powder or paprika to taste
2 tbsp of pav bhaji masala, you can find it in the Indian aisles or Indian stores
Cilantro for garnishing
Salt to taste
Salted butter or Amul butter for toasting pav
You can find the typical pav in the Indian stores. I usually substitute with Francisco dinner rolls found in most of the grocery stores
Preparation:
Boil potatoes, tomatoes, bell peppers, cauliflower and green peas until tender. I prefer to pressure cook the potatoes for one whistle, since it is faster. Also, I boil the cauliflower separately and discard the water in order to get rid of the pungent smell.
Method:
1. Heat oil in a wok
2. Add onion to the wok and fry for 2 min on medium flame
3. Add garlic and ginger and fry until onion is translucent
4. Meanwhile, peel the potatoes and gently mash all the boiled vegetables and keep them aside. Take care that they are not mushy
5. Once the onion is translucent, add red chili powder or paprika, salt and pav bhaji masala and mix
6. Now add the mashed vegetables and 2 cups of water and mix thoroughly. Make sure the mixture is not too runny
7. Cover and cook for around 10 min on a low flame, stirring occasionally as it tends to stick to the bottom of the wok
You can adjust the salt, paprika as per your need
8. Turn off the heat and squeeze half a lemon and garnish with chopped cilantro
Your bhaji is ready.
Pav:
For pav (dinner rolls), heat a tawa or griddle. Meanwhile, make horizontal slits in the roll without completely separating the two halves.
Add some salted butter to the griddle and toast the pav one side at a time until golden brown.
You can also eat this bhaji with roti or rice.
I agree, this recipe does have a little lengthier cooking time, but I usually prepare it in big quantities and refrigerate it and I am done cooking for the next few days!
Servings: 6
Ingredients:
2 big potatoes, I usually use russet potatoes, but even white potatoes are good
2 medium sized green bell peppers
2 medium sized tomatoes
1 small head of cauliflower, separated into florets (around 12-15 florets)
1 cup of green peas
1 large onion finely chopped
4-5 big cloves of garlic, crushed
1 tsp of crushed ginger
1 cup of cooking oil
Red chili powder or paprika to taste
2 tbsp of pav bhaji masala, you can find it in the Indian aisles or Indian stores
Cilantro for garnishing
Salt to taste
Salted butter or Amul butter for toasting pav
You can find the typical pav in the Indian stores. I usually substitute with Francisco dinner rolls found in most of the grocery stores
Preparation:
Boil potatoes, tomatoes, bell peppers, cauliflower and green peas until tender. I prefer to pressure cook the potatoes for one whistle, since it is faster. Also, I boil the cauliflower separately and discard the water in order to get rid of the pungent smell.
 |
| Boiled, peeled potatoes |
 |
| Boiled cauliflower |
 |
| Boiled peas, tomatoes, green bell peppers |
1. Heat oil in a wok
2. Add onion to the wok and fry for 2 min on medium flame
3. Add garlic and ginger and fry until onion is translucent
4. Meanwhile, peel the potatoes and gently mash all the boiled vegetables and keep them aside. Take care that they are not mushy
5. Once the onion is translucent, add red chili powder or paprika, salt and pav bhaji masala and mix
7. Cover and cook for around 10 min on a low flame, stirring occasionally as it tends to stick to the bottom of the wok
You can adjust the salt, paprika as per your need
8. Turn off the heat and squeeze half a lemon and garnish with chopped cilantro
Pav:
For pav (dinner rolls), heat a tawa or griddle. Meanwhile, make horizontal slits in the roll without completely separating the two halves.
Add some salted butter to the griddle and toast the pav one side at a time until golden brown.
You can also eat this bhaji with roti or rice.
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