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Recipe for Pav BhajiClick image to enlarge

Recipe for Pav Bhaji

Recipe for Pav Bhaji

(Ref: RCP158)

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Pav Bhaji is a famous chaat item in India typically served on the streets but also available in the Restaurants. Pav is nothing but soft Buns and Bhaji is spicy Vegetable Curry.

Serves:

4

Preparation Time:

15 mins

Cooking Time:

30 mins

Ingredients:

Potatoes peeled and cubed - 3
 
 Cauliflower chopped - 1 Cup
 
 Green Beans chopped - ½ Cup
 
 Green Peas fresh or frozen - ½ Cup
 
 Carrots chopped - ½ Cup
 
 Oil - 3 tbsp
 
 Butter - 3 tbsp 
 Green Chillies finely chopped - 2
 
 Ginger grated - 1 tbsp
 
 Garlic grated - 1 tbsp
 
 Onions finely chopped - 1
 
 Tomatoes chopped - 3
 Red Chilli Powder - 1 tsp
 
 Turmeric Powder - ½ tsp
 
 Salt - 2 tsp
 
 Pav Bhaji Masala - 1 tbsp
 
 Lemon Juice - 1tbsp
 
 Coriander Leaves (Cilantro) for garnishing
 
 White soft buns or Pav - 6
 

Method:

• Place all the Vegetables in a pan and add just enough Water to cover the Vegetables and cook(around 2 Cups).

• After all the Vegetables are tender, drain the excess Water and slightly mash the Vegetables and keep it aside.

• Heat Oil in a pan, add Green Chillies, Ginger, Garlic and fry for few seconds.

• Then add Onions and saute for about a min

• Add Tomatoes, Red Chilli Powder, Pav Bhaji Masala and Turmeric. Mix well.

• Add the mashed Vegetables, Salt and mix well. Add some Water to adjust the consistency.

• Garnish with Coriander Leaves (Cilantro) and Lemon Juice. Bhaji is ready.

• Next cut the Buns into half and toast them with some Butter on a hot skillet till they are golden brown.

• Serve these toasted Buns with hot Bhaji. Generally Bhaji is topped with some finely chopped raw Onions and a piece of Lemon.
Testimonial:

"Dear Spices of India, SUPERB !! Delivery to SW France, very carefully packed arrived in perfect condition, including bunches of coriander and very fresh bhindi. The delivery cost was incredibly reasonable, and it's so nice to know we can now get all the ingredients for both curries and also gumbo which we have been unable to make since moving here. WELL DONE and THANKS!"

- Anne Dales