If it is winters ,It is time for the pav bhaji,the quintessential Mumbai street food.The reason being we get all the winter veggies that we need for this recipe.I am sharing today a very easy method of making this dish .It can also be made for a big number of people.It is due to this reason. Secondly this recipe calls for very little oil ,so this can be a very I have made it several times for birthday parties for my kids.nice way of feeding vegetables to the kids.
LIKE MY PAGE HERE FOR MORE UPDATES AND RECIPE
The pav bhaji shared here will be a little different from what you get outside.the ones outside are mashes a lot more ,but I prefer to keep little chunks since I feel that the bhaji tastes better with the distinct tastes of the veggies .
Peas Paratha
Sattu ka paratha
Methi Poori (Fenugreek Leaves Poori) recipe
Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake
Kanda Poha(Maharastrian style)(spiced beaten rice)
Ingredients
All the veggies mentioned below should be cut in big pieces,to be pressure cooked
1-capsicum-1
2-cauliflower-about 5 big florets
3-potatoes-2
4-carrots-2
5-bottle gourd -5 to 6 big pieces
6-beans-about 8 in number
All these veggies should be pressure cooked till one whistle.Water level should be enough just to cover the veggies in the pressure cooker.Wait till the pressure releases on its own ,then strain out the veggies ,but do not discard the water.
All the veggies mentioned here are essential to get the right taste of the bhaji
The other ingredients for the bhaji
1- peas-handful
2-onions-2 large(finely cut)
3-tomatoes-4 medium-finely cut
4-garlic pods-about 5 (crushed)
5-coriander leaves(dhania)-finely cut(handful)
6-Turmeric powder-1 teaspoon
7-pav phaji masala(available in stores0- 1tbs or more(as per taste)
8-cloves-about 5
9-green chillies-4 to 5(finely cut) ( you can add more if you want it spicier)
10-Wheat flour-1 teaspoon
11-Chilli powder-1 teaspoon(optional)
12- amchur powder(dry mango powder) -1 teaspoon (optional)
13-oil for cooking-1 tablespoon
14-pavs(Buns)-as required( i had taken 16 for four people
15-Butter-in good quantity for toasting the buns
Method
1-pressure cook the veggies and keep them ready
2- Strain out the water and reserve the water too
3-Heat oil in a pan and add the cloves
4-Once the garlic starts changing colour,add in the onions
5-saute the onions till they wilt and the raw smell is gone, then add the tomatoes
6-Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)
7- saute the masala and the tomatoes for some time,Then add the cooked veggies
8-Mash them well with the ladle and saute them for sometime.Then add the green peas and the chillies
9-Time to add the veg stock reserved after pressure cooking.
Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)
10- Simmer for 2 more minutes before switching off the flame
More recipes you might like
Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves
The Quick and Easy Sambar Recipe || Lentil Based Vegetable Stew
Lemon Rice Recipe (South Indian Lunch Box Menu) || Flavoured Rice with a tempering of spices
Step by step pictorial
The veggies are cut and ready to be pressure cooked
Pressure cooked for one whistle
Strain out the water and reserve the water too
Heat oil in a pan and add the cloves
Then add the cloves
Once the garlic starts changing colour, add in the onions
Saute the onions till they wilt and the raw smell is gone, then add the tomatoes
Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)(actually it tastes better with the chilli powder,but i avoid as I make it for my kids)
Saute the masala and the tomatoes for some time,Then add the cooked veggies
Mash them well with the ladle and saute them for sometime.Then add the green peas and the chilies
Time to add the veg stock reserved after pressure cooking
Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)
Simmer for 2 more minutes before switching off the flame
Cut the pav from the middle with a knife and roast them on a girdle(tava)
Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)
LIKE MY PAGE HERE FOR MORE UPDATES AND RECIPE
The pav bhaji shared here will be a little different from what you get outside.the ones outside are mashes a lot more ,but I prefer to keep little chunks since I feel that the bhaji tastes better with the distinct tastes of the veggies .
Related searches
Sattu ka paratha
Methi Poori (Fenugreek Leaves Poori) recipe
Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake
Kanda Poha(Maharastrian style)(spiced beaten rice)
Ingredients
All the veggies mentioned below should be cut in big pieces,to be pressure cooked
1-capsicum-1
2-cauliflower-about 5 big florets
3-potatoes-2
4-carrots-2
5-bottle gourd -5 to 6 big pieces
6-beans-about 8 in number
All these veggies should be pressure cooked till one whistle.Water level should be enough just to cover the veggies in the pressure cooker.Wait till the pressure releases on its own ,then strain out the veggies ,but do not discard the water.
All the veggies mentioned here are essential to get the right taste of the bhaji
The other ingredients for the bhaji
1- peas-handful
2-onions-2 large(finely cut)
3-tomatoes-4 medium-finely cut
4-garlic pods-about 5 (crushed)
5-coriander leaves(dhania)-finely cut(handful)
6-Turmeric powder-1 teaspoon
7-pav phaji masala(available in stores0- 1tbs or more(as per taste)
8-cloves-about 5
9-green chillies-4 to 5(finely cut) ( you can add more if you want it spicier)
10-Wheat flour-1 teaspoon
11-Chilli powder-1 teaspoon(optional)
12- amchur powder(dry mango powder) -1 teaspoon (optional)
13-oil for cooking-1 tablespoon
14-pavs(Buns)-as required( i had taken 16 for four people
15-Butter-in good quantity for toasting the buns
Method
1-pressure cook the veggies and keep them ready
2- Strain out the water and reserve the water too
3-Heat oil in a pan and add the cloves
4-Once the garlic starts changing colour,add in the onions
5-saute the onions till they wilt and the raw smell is gone, then add the tomatoes
6-Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)
7- saute the masala and the tomatoes for some time,Then add the cooked veggies
8-Mash them well with the ladle and saute them for sometime.Then add the green peas and the chillies
9-Time to add the veg stock reserved after pressure cooking.
Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)
10- Simmer for 2 more minutes before switching off the flame
11- Cut the pav from the middle with a knife and roast them on a girdle(tava)
12-Once roasted well and they start turning brown ,you can add butter
and roast them .We avoid butter ,so I have only dry roasted them( it
tastes a lot better when you roast them with butter)
13-Serve hot with onions and lemon wedges
You can add some fried paneer pieces towards the end to make it tastier and more nutritiousMore recipes you might like
Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves
The Quick and Easy Sambar Recipe || Lentil Based Vegetable Stew
Lemon Rice Recipe (South Indian Lunch Box Menu) || Flavoured Rice with a tempering of spices
Step by step pictorial
The veggies are cut and ready to be pressure cooked
Pressure cooked for one whistle
Strain out the water and reserve the water too
Heat oil in a pan and add the cloves
Then add the cloves
Once the garlic starts changing colour, add in the onions
Saute the onions till they wilt and the raw smell is gone, then add the tomatoes
Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)(actually it tastes better with the chilli powder,but i avoid as I make it for my kids)
Saute the masala and the tomatoes for some time,Then add the cooked veggies
Mash them well with the ladle and saute them for sometime.Then add the green peas and the chilies
Time to add the veg stock reserved after pressure cooking
Cut the pav from the middle with a knife and roast them on a girdle(tava)
Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)
Serve with onions and lemon wedges
