pav bhaji -recipe

Serves 10 – 50 minutes to prepare

Ingredients

24 dinner rolls (2 packets)

Butter for rolls

Pav bhaji

1.5 cups boiled and mashed potato

half cup chopped cauliflower

half cup frozen or fresh peas

half cup green capsicum

1 cup finely chopped onions

2 cups finely chopped tomatoes

3 tbsp ginger & garlic mince

Salt to taste

4 tbsp butter

2 tbsp oil

3 tsp pavbahji masala *

1 tsp red chilli powder (optional)

1 tsp cumin powder

1 tsp rock salt, Himalayan or black salt

Juice of half a lemon

 For Garnish :  1 tsp  finely chopped coriander, 1tbsp raw onion and  wedges of lemon.

*Pavbahji masala can be sourced from any Indian store.  It is a blend of spices such as coriander, cumin, fennel, dry mango powder, dried red chillies, turmeric, pepper, cloves and cinnamon.

  (To make vegan Pav bhaji, substitute butter with  vegan butter.)

Method

Pav (buns)

Place the slit and buttered buns into a fry pan.  Press to toast them, until golden brown both sides.

Bhaji ( Vegetable)

  1. Boil and mash potatoes.
  2. Steam cauliflower and peas until soft.
  3. Heat 2 tbsp butter with 2 tbsp oil in a large pot on medium heat.
  4. Add ginger/garlic mince and sauté a few seconds.
  5. Add chopped onions and sauté until translucent.
  6. Add chopped capsicum and sauté for 1-2 minutes.
  7. Add chopped tomatoes and sauté until soft and gravy like
  8. Add all the spices ( pav bhaji masala, salt, cumin, chilli powder  rocksalt)
  9. Mix well and simmer for another 2 minutes
  10. Add cauliflower, peas and mashed potato.
  11. Using a potato masher, mash and mix well.
  12. Add ½ cup water .
  13. Mix, cover and cook on a slow heat for  5  mins.
  14. Open the pot and add the remaining 2 tbsp butter and juice of half a lemon. (2 tsp)
  15. Remove from heat.
  16. Garnish with chopped coriander.
  17. Serve  it hot with freshly toasted pav, chopped  onions and  lemon wedges on the side
  18. Enjoy it with a carbonated drink or lassi*

      *Lassi is a blend of yoghurt, water, spices and sometimes fruit.

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