Wednesday, 4 November 2015

Bhaji for Pav Bhaji

In my previous post, I wrote about Pav - click here to view that post.

Now I write about the dish used to eat Pav with - which is called Bhaji in Marathi, which essentially means dish of fried vegetables.

Ingredients to make Bhaji

Potatoes - 4nos
Tomatoes - 4 nos
Cauliflower - 1/4 th
Onion - 2 nos
Pav bhaji masala - 1 1/2 tbsn (we used Everest Pav Bhaji masala)
Butter - 3 tbsn
Garlic - 10 cloves
Ginger - 1 inch piece
Green chllies - 4 nos
Green peas - 1/4 cup
Lemon - 2 nos
Coriander leaves-1/4 cup

Process to make Bhaji

Clean the potatoes and cut it into half and keep it aside.

Wash the Cauliflower with a bit of turmeric powder and salt in hot water (it helps to remove all the germs/worms if any inside it). 

In a pressure cooker, add these 2 vegetables, add enought water for it to cook and close the pressure cooker. Allow 1 whistle in high flame followed by 2 whistles in low flame. 

Keep aside.

Meanwhile, make the ginger -garlic paste by grinding in mixie. You can buy ready-made paste too but making these @ home is always better to avoid consuming unnecessary preservatives. 

Chopped the onions and tomatoes keep it aside.

Once the pressure in the cooker is down, open the lid and add peas. Here I used fresh peas, so I put it after the potatoes and cauliflower are cooked. If you are using the dry peas, you need to cook that separately in the cooker first. 

Heat oil in a pan and add 2 nos. of chopped onions. 
Saute them till they turn light brown. 

Add chopped green chillies and ginger garlic paste. Stir fry for half a minute. 

Add the chopped tomatoes and cook on medium heat for 5 minutes stirring continously or till oil  separates from the masala. 

Add the cooked potatoes and cauliflower and peas .

Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon/ladle. 

Add pav bhaji masala into this, add salt to taste and mix it well. Cook it for 5-10 minutes.

Garnish the Bhaji with chopped coriander leaves, butter and serve hot with Pav.

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