Paw Bhaji

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Serves: 4 Servings

Level: Intermediate

Paw Baji is famous in Mumbai. It is a street food. when you don't have mood to cook and want to eat something tasty in dinner or breakfast then paw baji is best choice. Here you just have to make Bhaji and and just roast paw and you can serve and all your family member also like and your kids like most.

Ingredients:

1. 4 medium mashed, boiled potato
2. 2 medium chopped onion
3. 1/2 cup chopped cauliflower
4. 1 cup shelled, blanched peas
5. 3 tablespoon refined oil
6. salt as required
7. 8 pav
8. 2 teaspoon garlic paste
9. 1/4 cup green beans

For Garnishing

1. 1 handful chopped coriander leaves
2. 4 medium chopped tomato
3. 1 choppedde seeded capsicum ( green pepper)
4. 1/4 cup chopped carrot
5. 1/2 tablespoon ginger paste
6. 2 chopped green chilli
7. 25 gm melted butter
8. 1 medium lemon wedges
9. 2 teaspoon pav bhaji masala

Preparation

Step 1:

Prepare the masala for Pav Bhaji :-

Blanch the peas, cauliflower florets, carrots and beans. Alternately, you can also boil them with a little water in the pressure cooker. Drain and mash coarsely. Heat oil in a pan and add three fourth quantity of onions. Sauté till light golden in colour. Add green chillies and ginger-garlic paste. Stir-fry for half a minute and then add pav bhaji masala along with chopped capsicum, and stir fry for a minute.

Step 2:

Add all the veggies and once cooked, mash them, Ensure that you have finely chopped the tomatoes. If they have tough skin, chop them after removing the skin or grate them. Add tomatoes, salt and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add mashed peas, cauliflower, potatoes and 2 cups of water. Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed and blended together.

Step 3:

Roast the pav and serve with bhaji and butter:-

 Heat half of the butter in a thick-bottomed pan or a Tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges. You can add finely chopped green chillies to the bhaji to make it spicier. You can also add an extra teaspoon of red chilli powder while cooking the bhaji for that extra color or spice.

Tips:

• You can give your own fusion twist to this delectable vegetarian recipe by garnishing it with some grated cheese and sprinkle some red chilli flakes.
• You can also garnish Pav Bhaji with chopped onions and green chilies.
• If you prefer a darker Pav Bhaji, add Kashmiri red chilli powder while cooking.