Pav BhajiNilesh Khemchandani
- Manbhari Pav Bhaji Pav
- 3 medium sizes potatoes or 250 grams potatoes, peeled and chopped
- 1 to 1.25 cups chopped cauliflower
- 1 cup chopped carrot
- 1 cup green peas, fresh or frozen
- ⅓cup chopped french beans, chopped – optional
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 or 2 green chilies, chopped
- 1 medium sized capsicum (green bell pepper), finely chopped
- 2 to 3 large tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- 2 to 3 tablespoons pav bhaji masala, add as required
- 5 to 2 cups water or the stock in which the veggies were cooked or add as required
- salt as required
- Fresh Coriander (for garnish)
Cooking veggies for Bhaji
- Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. You can also add veggies of your choice.
- Add all the above chopped veggies in a pressure cooker. Also add 1 cup green peas (fresh or frozen).
- Add 2.25 to 2.5 cups water.
- Cook the veggies in pressure cooker for 5 to 6 whistles or for about 12 minutes on medium flame.
- When the pressure settles down, open the cooker and check if the veggies are cooked well. The vegetables have be to cooked completely.
Making bhaji for pav bhaji
- Heat a pan or kadai. Add 2 to 3 tablespoons butter.
- As soon as the butter melts, add 1 teaspoon cumin seeds. Let the cumin seeds crackle and change their color.
- Then add ½ cup finely chopped onions.
- Mix onions with the butter and sauté on a low to medium flame till the onions turn translucent.
- Then add 2 teaspoons ginger-garlic paste.
- Mix and sauté till the raw aroma of both ginger and garlic goes away. Then add chopped green chilies and mix well.
- Now add 2 cups finely chopped tomatoes.
- Then begin to sauté tomatoes on a low to medium flame till the tomatoes become soft and mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame.
- When the tomatoes have softened, then add ½ cup finely chopped capsicum and sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don’t need to cook the capsicum till very soft. A little crunch is alright.
- Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.
- Then add 2 to 3 tablespoons Pav Bhaji Masala.
- Add the cooked veggies. Add all of the stock or water from the pressure cooker in which the veggies were cooked.
- Then season with salt as per taste.
- With a potato masher, begin to mash the veggies directly in the pan.
- You can mash the veggies less or more according to the consistency you want. For a smooth mixture mash more. For a chunky pav bhaji, mash less. Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.
- If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
- Do stir often so that the bhaji does not stick to the pan. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
Pan frying pav for pav bhaji
- Heat a tawa or a shallow frying pan. Keep the flame to a low and then add butter.
- When the butter begins to melt, add a bit of pav bhaji masala.
- Then place Manbhari Pav Bhaji Pav on the butter.
- Rotate the pav all over the melted butter so that the pav absorbs the butter.
- Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
Serving pav bhaji
Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.