Ingredients: (for 5 people)
- Potato : 2 medium size
- Carrot : 3 medium size
- Capsicum : 1 medium size
- Cabbage : 150 grams
- Bottle guard (gheeya) : 150 grams
- Peas : 50 grams
- Tomato : 5 medium size
- Onion : 3 medium size for paste, 2 for serving
- Salt : 2 tea spoon (add more if required)
- Butter : 2 table spoon for bhaji, more for cooking paav
- Paav Bhaji masala : 2 tea spoon (add more if required)
- Jeera (Cumin seed) : 1/2 tea spoon
- Red chilly powder as per taste
- Green chilly : 2 medium size
- Paav
- Coriander leaves for garnishing
- Lemon to enhance taste
Method:
- Wash and chop vegetables (carrot, capsicum, cabbage, potato, beans, bottle guard) in small pieces. (Some of these or more vegetables can be used)
- Add peas to them.
- Place the chopped vegetables in a pressure cooker.
- Add salt to it. No need to add water for boiling.
- Boil them in the pressure cook on high flame.
- 2-3 whistles are good enough for indicating boiling.
- Keep the boiled vegetables aside for cooling.
- Once cooled, mash them properly using masher. (Avoid grinding)
- Chop onion and tomatoes into smaller pieces. (Optional: Garlic can also be added to enhance the taste)
- Grind the chopped onion and tomatoes in the mixer to get a paste.
- Heat two spoon butter in a fry pan on medium flame.
- Add jeera to it and wait for 30 sec until it get reddish.
- Add the tomato-onion paste and chopped green chilly to it.
- Cook them on medium flame for 15-20 minutes.
- Add mashed vegetable to the fry and mix them well with the tomato-onion paste.
- Add pav-bhaji masala, red chilly powder and salt as per taste.
- Cook the bhaji for 10 minutes on medium flame.
- Garnish the bhaji with coriander leaves.
Serve:
- Apply butter on the paav and heat it over tawa on medium flame.
- Serve the hot bhaji, with paav, chopped onion and lemon.
yum yum !!!! ..
nw i have a request for snack section …. all time fav “Poha” …i know its simple … i tired making that … screwed it big time 😛