Pav Bhaji For The Street Food Lovers Soul
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The best of Indian style fast food made with a spicy mash of mixed vegetables cooked in onion tomato masala and served with buttery pavs.
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Ingredients
- 1/2 head cabbage quartered
- 1/2 head cauliflower broken into big pieces
- 2 potatoes peeled and halved
- 2 carrots peeled and cut into 2-3 pieces
- 3/4 cup peas
- 1/2 beetroot peeled
- 1 onion finely chopped
- 1/2 capsicum diced small
- 1 green chili chopped
- 2 tablespoon Ginger garlic paste
- 4 tomatoes big, chopped
- 3 tablespoon butter plus more for pavs
- 1/2 teaspoon heeng
- 1 teaspoon cumin seeds
- 2 cloves
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon amchur powder
- 1/2 teaspoon garam masala powder
- 2-3 tablespoon pav bhaji masala
- 1-2 teaspoon Salt or to taste
- 1 tablespoon lime juice
- 12 piece bread pav
- 3 tablespoon coriander chopped
- 1-2 tsp Butter chopped onions, and lime wedges for garnishing
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Instructions
- Boil or pressure cook the vegetables listed under Bhaji with a cup of water and salt, until mushy.
- Mash with a potato masher (to a “mushiness†that you like, we like ours a little chunky). Set aside.
- Set a big non-stick (like this) or any other heavy bottomed skillet on medium high heat. Add butter and let it sizzle. Add asafoetida, cumin seeds and cloves.
- Add ginger garlic pastes, green chili (if using) and chopped onion with a pinch of salt.
- Stir around and once the onion turns pinkish-brown (about five minutes), add the chopped capsicum.
- Cook for 2-3 minutes and then add the tomatoes. Mix everything together, lower the heat to medium, and let the masala cook for 5 minutes.
- Raise the heat back to medium high, add the mashed vegetables and all the dry powders along with salt.
- Give a big mix, adjust seasonings, cover and let cook on medium low heat for 10 minutes.
- Uncover, add lime juice and give a final taste test to adjust pav bhaji masala and salt.
- Slice pavs or dinner rolls from the middle, slather with butter and toast on a skillet.
- To serve, add bhaji to a bowl, top with butter, sprinkle pomegranate seeds and chopped cilantro and serve in a plate with pavs, chopped onions and lime wedges on the side. Enjoy.
Notes
- Use whole wheat rolls to make it healthier.
- If vegan is your thing, skip butter and use olive oil.
- If beetroot is in season, I strongly recommend using it. It gives Bhaji a gorgeous color.
- Bhaji freezes really well. Freeze cooled bhaji in a freezer bag or container.
- When ready to use, thaw in the refrigerator or room temperature. Reheat with some butter and enjoy.
Recipe Nutrition
Calories: 366 kcal | Carbohydrates: 59 g | Protein: 12 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 17 mg | Sodium: 792 mg | Potassium: 1055 mg | Fiber: 11 g | Sugar: 13 g | Vitamin A: 4873 IU | Vitamin C: 101 mg | Calcium: 159 mg | Iron: 4 mg
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