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*How to make Bombay Pav Bhaji - Classic Mumbai style street food – spicy mashed mixed vegetables served with Pav bread.
This is a Sanjeev Kapoor exclusive recipe.
One of Mumbai’s most popular street food Pav bhaji is a delectable mashed mixed vegetable curry served with pan fried Pav bread. The consistency of the bhaji is totally your choice - can leave the veggies roughly mashed and serve it as a khada pav bhaji or mash them totally like the original recipe. You could also grate some cheese over the bhaji, but do not forget to top it up with a generous dollop of butter before serving.
For more recipes related to Bombay Pav bhaji checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Dudhi Kadamb, Chilgoza Paneer, Spicy Cheese Crackers, Chicken Fiesta Roll.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bombay Pav bhaji Recipe
Potatoes boiled and mashed 4 medium
Tomatoes chopped 4 medium
Onions chopped 2 medium
Green capsicum chopped deseeded 1 medium
Cauliflower grated 1/4 small
Green peas shelled 1/4 cup
Ginger chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Fresh coriander leaves chopped 1/4 cup
Lemons cut into wedges 2
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste.
Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa.
Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
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