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PAV BHAJI
INGREDIENTS
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Carrot (big) |
2 |
Ginger |
1" |
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Potato (boiled) |
250 gm |
Garlic and sabut red chilly paste |
1 tbsp. |
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Capsicum and Onion (finely chopped) |
2 each |
Butter |
100 gm |
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French beans |
100 gm |
Paav bhaji masala |
3 tbsp. |
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Tomato (finely chopped) |
3 |
Amchur |
1 tbsp. |
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Cabbage (small) |
1 |
Lemon |
2 |
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Cauliflower (small) |
1 |
Salt |
1 tsp. |
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Paav |
10-12 |
Coriander leaves (chopped) |
A few. |
METHOD
Peel and mash the boiled potatoes. Finely chop the vegetables. Take all the vegetables except cauliflower and capsicum and cook in a pressure cooker along with a cup of water. Wait for one whistle and turn off the gas. Heat half of the butter in a kadahi. Add onions and fry for 2 minutes. Put chopped capsicum and fry for 2 minutes. Add tomatoes and garlic and red chilly paste. Then add chopped cauliflower. Mash the vegetables and add to the above. Mix well. Then add mashed potatoes. Add water, salt, Paav bhaji masala, amchur, and lemon juice. Mix well and cook for 10-15 minutes. Consistency should not be either too thick or too thin. Switch off the gas. Garnish with chopped coriander and a little butter.
Cut the paav horizontally through the center. Slightly grease with butter and roast on tava. Serve hot with bhaji and finely chopped onions.
Serves: 5-6 adults.
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