Pav bhaji is an all time favourite street food and is very easy to prepare at home.
11 reviews, 3.37/5
|Butter||2 one inch cubes|
|Ginger||1 tb sp|
|Garlic||1 tb sp|
|Green bell pepper||1small|
|Green peas||1 150ml cup|
|Salt||enough to taste|
|Pepper powder||¼ tea spoon|
|Water||3 150ml cups|
|Chilli powder||1 tea spoon|
|Pav bhaji masala powder||1 tb sp|
|Corriander leaves||½ 150ml cup|
|Lime juice||2 tb spoon|
|Square shaped soft bun||6 nos|
|Butter||enough to brush in the buns|
Heat a pressure cooker and add one one-inch cube of butter. Before it melts add to it, ginger and garlic. Fry it until the raw smell goes and then add onion and sauté it until it turns pink. Season it with pepper powder (optional). To it add bell pepper and sauté very well. To it add tomatoes and let it turn a bit mushy. Now add green peas and potato. Mix them all very well. Add 2 cups of water, salt and turmeric. Pressure cook for 1 high flame and 3 low flame whistles. Turn off the stove keep it aside.
Release the lid when pressure has come down and then turn on the stove and mash it thoroughly. Heat it again until it boils. Add chilly powder, pav bhaji masala powder stir it for 5 minutes adding water little by little in between. Turn off the stove once row smell of masala is gone and add coriander leaves, lime juice and remaining one-inch cube of butter
Bhaji is ready
Heat up a tava or fry pan in low flame and to it add a bit butter and immediately place a slited bun with its open (white) side on to the butter. Flip it over once or twice and roast gently until the white side is golden brown.
On a serving plate, place 2 pav and in a bowl take the bhaji and top it with a sprinkle of onion, coriander leaves and place 1 half of a lemon (squeeze it out as required by the consumer)
That’s a nice snack with a milked ginger tea