Tiffin Varieties‎ > ‎

Pav Bhaaji


Ingredients:

Pav (Buns) – quantity as required.

For bhaaji:

Potato – 2 (cut into halves)

Carrot – 2 (chopped)

Cauliflower – ¼ of a flower

Green peas – a handful

Beans – 100 grams (chopped)

Pav bhaaji masala powder – 3 teaspoons (readily available in stores)

Garam masala powder – ½ teaspoon

Kasoori methi – 2 teaspoons (crushed)

Coriander leaves – 3 teaspoons (finely chopped)

Onions – 2 (chopped finely)

Tomatoes – 3 (chopped finely)

Oil – 2 teaspoons

Cumin seeds – 1 teaspoon

Ginger garlic paste – 1 teaspoon


Method:

For bhaaji:

  1. Cook the vegetables in a pressure cooker for 3 to 4 whistles with water level just immersing the vegetables.
  2. Mash the vegetables coarsely.
  3. Heat oil in a kadai, add cumin seeds.
  4. Add ginger garlic paste sauté for a minute.
  5. Add onions & sauté for 2 minutes.
  6. Add tomatoes, salt, pav bhaaji masala powder.
  7. Sauté till the tomato piece melt & raw smell vanishes. (Approx 7 to 10 mins)
  8. Add the mashed vegetables.
  9. Allow boiling till all ingredients blend well. (Approx 5 to 7 mins)
  10. Switch off gas & squeeze ½ a lemon & mix well. (optional)
  11. Garnish with coriander leaves & kasoori methi.

For Pav:

  1. Cut pav into halves.
  2. Apply butter on each side.
  3. Toast on tawa till buttered sides turn golden brown.

Suggestion:

Add finely chopped raw onions on top & serve bhaaji.








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