Mumbai ki popular Sardar Pav Bhaji, is the most famous pav bhaji joint
in the city. People queue here for over an hour just to order one plate
pav bhaji. I have tried to recreate that taste in my kitchen.
Ingredients:
1 Cup Very Finely Chopped Cauliflower or grated
4 Medium Potatoes boiled and mashed
1 Green capsicum finely chopped
2 Onions Finely Chopped
1 Carrots finely chopped
4 Tomatoes finely chopped
4 Tbsp Vegetable Oil
1 Tbsp Finely chopped Ginger
2 Tbsp Finely Chopped Garlic
1 Tsp Jeera
1/2 Tsp Hing
1 Tsp Turmeric powder
2 Tsp Kadipatta
2 Tsp Saunf (not powdered)
Salt to Taste
3-4 Tbsp Everest Pav Bhaji masala
4 Tbsp Amul Butter
1 Tsp Garam Masala
1 tsp Amul butter + pinch of chili powder for pav
2 Cups hot water (1 cup = 200ml)
Directions:
Take
Kadipatta, Ginger, Garlic and Saunf in a blender add a little water,
just enough to blend smoothly. Blend to a smooth paste and keep aside
Heat
oil, add Jeera, hing and the blended paste. Saute and add onions,
tomatoes, turmeric powder, a little salt and continue to saute till the
tomatoes soften completely
Add in the
carrots and capsicum saute for about 5 minutes. Add cauliflower,
potatoes, pav bhaji masala, salt to taste and let the vegetables cook on
a low flame for 10 minutes
With a
potato masher, mash all the vegetables add 2 cups hot water adjust
seasoning accordingly and continue cooking for another 5 minutes.
Add garam masala mix and let it cook for another minute. Turn off the heat and add butter.
To
serve, slit the pav in center half way. On a tawa or pan, heat 1 tsp
Amul butter, add a pinch of chili powder and place the slit side down
and toast the pav for about half a minute on both sides
Serve hot with more butter, chopped onion and lemon wedge as garnish.
Footnotes:
You may add chili powder for a spicy bhaji
For cheese Pav bhaji, grate and add Amul cheese cubes on top of the bhaji just before serving
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