Dive into the pool of delight and savor the sensation of lip-smacking pav bhaji from the Indian Cuisine...Enjoy this delectable street food on any day any time and have fun watching the preparation of pav bhaji by the food artisans with their own innate expertise which is really astounding to watch...
Wash the vegetables and peel off the skin from onion and finely chop them.
Finely chop the tomatoes too and peel off the skin from the potatoes after boiling and mash it well using a masher and keep it aside.
Boil the cauliflower florets and peas together for ten minutes approximately and keep it after straining the excess water from it.
Finally chop the bell pepper and keep it along with the onion and tomatoes to make pava bhaji masala.
Place a saucepan in the stove and turn on. Set the flame in medium mode and when it is heated up tip in three to four tablespoons of cooking oil along with two tablespoons of butter.
When it is melts down, add a teaspoon of cumin seeds and when it splutters squirt in a tablespoon of ginger garlic paste to it.
After a few seconds, throw in the finely chopped onions and stir in for a while. Then sprinkle the chopped bell pepper and stir well.
When the onion becomes translucent, belnd in the finely chopped tomatoes and mash it up well with the masher.
After it becomes mushy, add the boiled potatoes along with the cauliflower florets and peas.
Splash in a little water to mash it up well and sprinkle the required salt.
After a while, tip in two teaspoons of shimla mirch powder along with two teaspoons of pava bhaji masala.
Follow it up with a quarter teaspoon of turmeric powder along with a few pinches of kasuri methi and stir in.
Mix altogether with a little more water and keep mashing with the masher continuously for five minutes.
Lower the flame and pop the lid on and let it cook for a while.
Approximately after ten to fifteen minutes, just open the lid and mash it again using the masher to bring it to a smooth consistency.
Finally when it turns aromatic, just sprinkle one or two spoons of butter along with some chopped coriander leaves.
At last, squeeze a lemon all over and swirl it once again.
Heat a tawa and tip in a lavish spread of butter in it.
While it melts down, just tip in a teaspoon of kashmiri chili powder along with a few pinches of pav bhaji masala and spread it all over the tawa and let it get aromatic.
Sprinkle some coriander leaves and saute for a few seconds.
Now take two pav and slice it in the middle and place over the tawa and swirl around for a while. When it turns aromatic, just flip to the other side and roast well in butter similarly.
When it turns golden brown and crispy, take it out and place it over a serving plate and take two ladle full of pav bahaji masala and drop it in the side.
Toss over some chopped onion over the masala and squeeze a little more lemon.
Finally sprinkle in some coriander leaves along with a dash of butter.
Serve it hot along with a cup of masala chai. mint lime juice or Jaljira.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.