Tuesday, January 26, 2010
Pav Bhaji (Bombay Style)
Pav bhaji is one of my fabourite bambiya foods. I am always surprised when I see people making pav bhaji with as many vegetables as they can. I have also seen some people using frozen mix veggies (green beans, carrots, corn, peas etc) for making bhaji. In Bombay, pav bhaji is made using very few veggies..not a whole lot of them:)
Here is the recipe for perfect Bombay style Pav Bhaji
3 Medium Size Potatoes, Boiled
3-4 Medium Juicy Tomatoes, Finley Chopped
1/2 Cup Green Peas, Boiled
1/4 Cup Cauliflower, Boiled, Optional (Gives nice texture to the bhaji)
1 Medium Capsicum (Green Bell Pepper), Finley Chopped
1 Large Onion, Finley Chopped
2 Cloves Garlic, Finley Chopped
2 Tablespoon Salted Butter
1 Teaspoon Ginger, Grated
2 Teaspoon Chili Powder (or per Taste)
2 Teaspoon Pav Bhjai Masala (I used Everest brand)
1 Teaspoon Chaat Masala
2 Teaspoons Lemon Juice (or per taste)
Salt Per Taste
Water, As required
Chili Powder..A Pinch
Topping (or on side)
1/4 Cup Chooped Onion
1 Teaspoon Oil
Salt to taste
1/4th Teaspoon Chili Powder
1/4th Teaspoon Dhaniya Jeera Powder (Cumin-Coriander Powder), Optional
Lemon Juice to Taste
Heat the butter in a pan. When it is hot, add the onion and garlic. Cook on low flame until the onion turns transparent. Then add bell pepper and ginger. Cook on medium flame for 7-8 minutes. While the bell pepper is getting cooked, combine and mash the boiled potatoes, peas and cauliflower in another pan and keep aside. Make sure to mash the potatoes and cauliflower completely.
Now add the chopped tomatoes to the bell pepper (capsicum). Cook until the tomatoes start melting. With the help of the potato masher, mash the tomatoes in the pan, while it is on the stove. Add the pav bhaji masala, salt, chili powder, and chaat masala. Combine and cook for 1-2 minutes. Add 2 cups of water. Cover and bring it to a boil. Now add the potato mixture. Turn the heat to low, otherwise you will see the tomato gravy splattering everywhere. After adding the potato mixture, stir and combine it well with the liquid. Cover with a splatter proof mesh and turn the heat to medium high. Let it cook for 5-7 minutes, stirring once or twice. Turn off the heat and add the lemon juice. Mix well.
Bread: Combine the salt and pepper powder in a small bowl. Make a horizontal slit 3/4th ways down on the dinner rolls, and keep aside. Heat the griddle. When its hot, spread some butter on the griddle. Now open up the dinner rolls and arrange on the griddle, cut side down. Apply butter on the top side of the breads. Cook for a minute and flip. Now sprinkle the salt and pepper powder on the bread and cook for a minute.
Side/Topping: Combine all the ingredients just before serving. Taste for salt and lemon.
Top the bhaji with a teaspoon of butter in individual plates. You can either add the onions as a topping or serve it on side. (I serve it on side.) Put hot dinner rolls on the plate and serve with freshly cut lemon piece.
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