Pav bhaaji is one of my favourite street food and since the lockdown has been increased in India till may 3, I tried cooking it at home (of course with the help of my mother!).
Pav bhaji is basically a type of spicy vegetable curry served with soft bread which is called pav. I could not find pav anywhere (lockdown!), so I used white bread instead.
A hell lot of vegetables are boiled and cooked with blend of spices (it is called pav bhaji masala, it is easily available in the market, I have written the recipe of making pav bhaji masala also.). Commonly added veggies are cauliflower, green peas, carrots and green pepper, potatoes, etc (basically whatever vegetables you have at home, just add them.)
Ingredients for making Pav bhaaji masala -
4 tbsp coriander seeds (20 grams)
2 tbsp cumin seeds (18 grams)
5 dried red chilies (3-4 grams), adjust to taste
8 cloves
1 tbsp fennel seeds (9 grams)
3 black cardamom
1 cinnamon stick, around 2 inches
1.5 tsp turmeric powder (6 grams)
2 tsp ground black pepper (6 grams)
Dry roast the above ingredients. After that
Grind it in a grinder. Stir turmeric powder, ground black pepper, amchur, ground ginger and black salt to taste
Ingredients -
2 large potatoes (boiled)
1/2 head of a small cauliflower (boiled)
1/2 of a large green pepper (boiled)
1 tablespoon vegetable oil/butter
1 teaspoon cumin seeds
2 finely chopped onion,
2 inch finely chopped ginger,
7 cloves finely chopped garlic,
2 green chilies, finely chopped, adjust to taste
3 finely chopped tomatoes.
Pav bhaji masala to taste
Salt to taste
Red chili powder to taste
Method-
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Boil the vegetables in a pressure cooker till two whistles.
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Heat 1 tablespoon of butter or oil in a large pot/pan on medium heat. Once it is hot, add the cumin seeds and let them sizzle.
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Add the finely chopped onions and mix.
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Cook the onions they turn until golden brown in color. Add the finely chopped ginger, garlic and green chili, cook it for 1 minute.
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Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes, then add 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.
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Add the pav bhaji masala, red chili powder and salt to taste.
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Stir in the boiled veggies and mix, using a potato masher, mash the veggies until they are completely mixed with the masala.
Cover the pot and let it cook for 15 minutes at low flame.
Serve it with toasted pav/bread.
.
Skill.
