11/12/2022
~~~~~~~~~~ Street Style Pav Bhaji~~~~~~~~~~~
Ingredients:
- 1 tsp jeera
- 3 tsp pav bhaji masala
- 1 tsp red mirch powder
- Salt
- 500 gm Cauliflower
- 2-3 peeled potatoes (cut in cubes)
- 2-3 tomatoes
- 1-2 onions finely chopped
- 1-2 Capsicum finely chopped
- Ginger garlic paste
- Butter
Let's move to our cooking:
We use a pressure cooker to boil vegetables quickly. Add 1-2 tsp oil in pressure cooker.
Once oil is hot enough add 1 tsp jeera. Add 1 tsp pav bhaji masala in oil and stir for 7-8 seconds and add tomatoes (cut in cubes). Then add peeled potatoes, cauliflower. You can add carrots. Add some salt ½ tsp. Mix all the vegetables. Add 2 cups of water (keep the level of vegetables ).
Cover the lid, cook for 2-3 whistles on high flame and then turn the flame to low and cook for another 2-3 mins and and then off the flame.
Take the pan on flame. Add 2-3 tsp butter and 1 tsp oil. Once butter melts add 1 big finely chopped and cook for 2 - 3 mins or until onions are soft, make it brownish, add capsicum finely chopped and cook for 2-3 mins. Then add ginger garlic paste, turn the flame low and now add 1/2 tsp red mirch powder, 2 tsp pav bhaji masala and ½ tsp salt mix well. Cook it for 1-2 mins. Once our mixture cooks well, add 1-2 cups of water. Mix and cook the spices well. Turn the flame to low while our base is getting cooked.
Lets the pressure cooker. Vegetables should be properly boiled. Mash the vegetables with the help of a masher.
Add boiled and mashed vegetables in the base, mix everything well and cook it for 5-6 mins. You can mash in this step if your vegetables are not mashed properly.
You can see that Bhaji will be a little thicker, then add some water and mix. Cook for 2-3 mins.
Your Bhaji is ready now. In this stage you can add butter and coriander for garnishing
Let's move to our Pav:
Take tawa on medium flame. Spread oil and butter , take 1 tsp our bhaji on it and finely chopped coriander and mix it. Now place the slitted pav. Roast the pav and then flip the pav and roast the other side.
