Does anyone have the recipe of delicious pav bhaji?!
Answers: Somehow i do not get the 'real' taste at home when we make the bhaji. Does anyone know the correct recipe?
u need
3/4th cup chana daal
roughly cut veggies:
2potato
250gms french beans
250 grms carrots
100 gms capsicum
100 gms peas
200 gms cauliflowr
500 gms gheeya (doodhi)
finely chopped
onion
tomato
ginger garlic paste
hing water 5 drops
pao bhaji masala 4 tsp
butter
to get started, boil the veggies (except onion tomato) along with the daal
heat some butter n oil in a frying pan
add ginger garlic paste
add some chopped green ghilly
add hing water
add onion and tomato
saute them
then add that boiled veggies
add salte to taste
turmeric powder
red chilli powder
pao bhaji masala
then on serving time.
put butter on the tava, add some of the baji on it and mix and smash it with the smasher for about 5 mints,add butter
then heat the pao on the tava by applying butter
put some lemon juice in the bhaji and decorate with coriender
serve hot
its the correct reciepy
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.
Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)
The best paubhaji i have ever eaten use to be served i sarder paubhaji i tardeo in mumbai, i am not sure if the place is still there, the recipe in the first answer seems fine ,,but restaurants and stalls selling paubhaji always have there own unique mix of spices
Hi Dia, Tarla dalal is one of the best cook in India. I have got lot of recipes from her. here is her pav bhaji recipe.
http://www.tarladalal.com/recipe.asp?id=...
hope you like it.
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