Friday, March 19, 2010
One of the most popular street food of Mumbai ... there was a restaurant opposite Shoppers' Stop 'Waikiki' which served delicious Pav Bhaji ... this is a very close version ..
RECIPE SERVES 3-4
2 potatoes, 1 onion, 1 capsicum, 4 tomatoes, 1 cup of cauliflower florets, 1 cup fresh or frozen peas
1 cup fresh cut cilantro (dhania), whole green chillies, fresh cut onion & lemon wedges for garnishing
Oil, jeera, pinch of hing, 1/2 tablespoon each of garlic, ginger & green chilli paste, salt to taste, 1/8 teaspoon haldi, 1 tablespoon Red Chilli powder, 2 tablespoons Everest Pav Bhaji Masala
1. Boil potatoes to 4 whistles - after they cool down, peel skin & mash
2. Boil to 1 whistle with 1/4 cup water OR steam cauliflower till cooked - mash
3. Blend to paste or chop - 1 onion, 1 capsicum, 4 tomatoes separately.
If you blend pav bhaji will have a paste like consistency.
If you chop in fine pieces, pav bhaji will have some texture, so depending on how you'll like - blended/chopped
4. Add about 4 cups water to a pan, add fresh/frozen peas, 1 teaspoon salt & let it boil for 7-10 mins till peas are cooked. Place a sieve, drain all the water out & let peas cool down.
1. Keep 4 tablespoons oil for vaghaar, once its hot, add jeera, pinch of hing
2. Add 1/2 tablespoon each of garlic, ginger & green chilli paste
3. Add onion paste/chopped onions, 1 teaspoon salt, mix & switch gas to medium heat, cook till onions are transparent 5-7 mins
4. Add capsicum paste/chopped capsicum, 1 teaspoon salt, mix & let this cook for 2-3 mins
5. Add tomato paste/chopped tomatoes, 1 teaspoon salt, mix & let this cook till tomatoes are completely cooked 5-7 mins & you see some oil floating on top of the gravy
6. Add mashed potatoes, cauliflower, 3 cups water, 2-3 teaspoons salt (to taste), 1/8 teaspoon haldi, 1 tablespoon Red Chilli Powder, 2 tablespoons Everest Pav Bhaji.
Mix well, switch gas to less than medium heat & let Pav Bhaji cook till oil floats on top. This is when its completely cooked - takes 10-15 mins.
Add peas in the end, give one good stir & bhaji is ready.
STREET STYLE SERVING
In an open pan, add 1 tablespoon butter, heat & let it melt completely.
Add 1/4 teaspoon garlic chutney (crush fresh garlic cloves with salt to taste + red chilli powder as spicy as you want)
once garlic chutney blends well in the butter, add about 2 cups of bhaji in this & mix it well. This makes the bhaji buttery & spicy.
Serve hot with pan fried butter pav.
Garnish with fresh cut cilantro. Serve with fresh cut onion, lemon wedges, whole green chillies & a chilled cold drink.
Prepare & enjoy !!!
Posted by falguni at 1:48 PM