Skip to main content

Pav Bhaji

Ingredients:

  • 11/2 cup chopped cauliflower
  • 11/2 cup chopped cabbage
  • 2 chopped potato
  • 1/2capsicum chopped
  • 1/2 cup green peas
  • 1large onion finely chopped
  • 1 big tomato finely chopped
  • 1 tbsp red chilli powder
  • 1 green chilli
  • 11/2tbsp Pav bhaji masala
  • 1/2 tsp garam masala (mixture of spices)
  • Salt to taste
  • 11/2tbsp lemon juice
  • 10-12 garlic cloves
  • 1/2 inch ginger 
  • Oil 4 tbsp
  • Butter 1 tbsp
  • Coriander leaves for garnishing
  • For pav use butter as per your choice
Procedure:

First of all boil potato, cabbage, cauliflower then mash them by using masher.
In a pan, add oil and butter.
When the butter melted, add cumin seeds. When it sizzle, add ginger, garlic, green chilli paste properly stir, add the chopped onions, capsicum and peas, stir it.
When onion become translucent add pavbhaji masala and garam masala after 2 minute add tomato, when tomato become softer then add red chili powder, turmeric powder, salt, lemon juice.
Now add all vegetable. I use the same  water which is remaining after boil the vegetable  approximate 11/2 cup. 
After 5-7 minutes turn off the gas. Add coriander leaves for garnishing.
For pav
Slice pav into horizontally, apply butter on the griddle and pav and roasting pav till it become light brown.
Now you can enjoy delicious pavbhaji
You can add only pavbhaji masala but I like more spicy so I add little garam masala.


Popular posts from this blog

Undhiyu Recipe

Recipe Servings:  3 Cook Time:  30 Minutes Total Cook Time:  30 Minutes Difficulty Level:  Medium Explore the flavours of this authentic Gujarati vegetable curry. Fried vegetables and chickpea dumplings bathed in simmering, spicy masalas. Ingredients Of Undhiyu 100 gms yam- peeled and diced 100 gms potato- peeled and diced 100 gms beans- diced 100 gms raw banana- diced 1/2 tsp asafoetida 1/2 tsp whole cumin Oil to fry For the muthiya: 2 cups chickpea flour 1 tsp kastoori methi 1 tsp red chilli 1 tsp sathri or lemon flower 1 tsp sugar 2 tsp oil for binding Salt to taste 1/4 tsp cumin 1/2 tsp turmeric For the masala: 1 Tbsp grated coconut 3 tsp coriander powder 1/2 tsp cumin 1 Tbsp fresh coriander- chopped 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp oil Salt to taste How to Make Undhiyu 1. Lightly fry all the vegetables and keep aside. 2. To prepare muthiya, mix all the ingredients in a bowl. 3. Ma...
Read more

Zunka Bhakri

Recipe Servings:   2 Prep Time:   10 Minutes Cook Time:   25 Minutes Total Cook Time:   35 Minutes Difficulty Level:   Easy A traditional Maharashtrian dish, Zunka Bhakri has a chickpea flour base and a tempering of fried onions, mustard seeds, ginger-garlic. This side dish is eaten with jowar or bajra rotis. Ingredients Of Zunka Bhakri For the ghol: 1 glass water 2 onions, chopped fine 1/2 tsp red chilli powder 1/2 tsp turmeric 6-7 curry leaves 7-8 coriander leaves 1 cup besan or gram flour For the sabzi: 4 tsp refined oil 1/2 tsp rai or mustard seeds 1/2 tsp zeera or cumin seeds 1/2 tsp garlic paste 1/2 tsp ginger paste 1 small onion, chopped fine 1/2 tsp green chillies 1/2 tsp salt to taste How to Make Zunka Bhakri 1. First you need to prepare the ghol. 2. Add water in bowl. Mix in the onions, red chilly powder, turmeric, curry leaves, coriander leaves, besan. 3. Stir all well. The consistency should b...
Read more

Gujarati Samosa

Recipe Servings:  4 Prep Time:  10 Minutes Cook Time:  40 Minutes Total Cook Time:  50 Minutes Difficulty Level:  Easy Ingredients Of Gujarati Samosa 1/2 kg flour dough (Samosa dough) For filling: 2 tsp oil 1/2 cup green peas-grounded 1/2 tsp sugar 1/2 tsp lemon juice 1 tsp chopped coriander Salt to taste How to Make Gujarati Samosa 1. Make thin roundels from the flour dough using rolling pin and keep aside. To prepare the filling: 1. Heat oil in a pan and saute green peas. 2. Add sugar, lemon juice, salt and coriander. Cook for few minutes. 3. Now fold the roundels in the shape of a cone. 4. Fill them with the green peas filling and seal them with little water. 5. Fry the samosa cones till they turn color and serve with chutney.
Read more