Home Food and Recipe Pav Bhaji Recipe

Pav Bhaji Recipe

Pav Bhaji Recipe

Planning Time: 10 mins                     Cook Time:30 mins

Complete Time:40 mins                     Course: snacks

Cuisine: street food                           Servings:4 Servings

Integrations For Pav Bhaji Recipe:

1 tbsp + 1 tbsp spread

3 tomato (finely hacked)

¼ cup peas/matar

½ capsicum (finely hacked)

2 potato (bubbled and crushed)

1 tsp salt

1 tsp + ¼ tsp Kashmiri red bean stew powder/lal mirch powder

¼ tsp turmeric/Haldi

1 tsp + ½ tsp pav bhaji masala

1 tsp + 1 tsp Kasuri methi/dry fenugreek leaves

2 tbsp + 1 tbsp coriander leaves (finely hack ped)

1 tsp ginger garlic glue

1 onion (finely hacked)

½ lemon juice

3 drops red food tone (discretionary)

water to change the consistency

To Toast Pav:

8 pav/bread roll

4 tsp spread

½ tsp Kashmiri red stew powder/lal mirch powder

½ tsp pav bhaji masala

4 tsp coriander leaves (finely slashed)

Guidelines For Pav Bhaji Recipe

 

  • Initially, in a  kadhai heat 1 tbsp butter and add vegetables. cook and squash well.
  • presently add 1 tsp stew powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp Kasuri methi, and 2 tbsp coriander leaves.
  • heat a tbsp of margarine and add ¼ tsp bean stew powder, ½ tsp pav bhaji masala, 1 tsp Kasuri methi.
  • likewise add 1 tbsp coriander leaves, 1 tsp ginger garlic glue, 1 onion, and ½ lemon juice. saute well.
  • presently add 3 drops of red food tone and blend well.
  • bubble and pound for 5 minutes changing consistency.
  • at long last, serve pav and bhaji as pav bhaji.
  • The most effective method to make pav bhaji formula with bit by bit
  • right off the bat, in a huge kadhai heat 1 tbsp margarine and add 3 tomato, ¼ cup peas,½ capsicum, 2 bubbled potato and ½ tsp salt. saute for 2 minutes.
  • additionally, add ½ cup water and blend well.
  • cover and bubble for 10 minutes
  • crush the vegetables easily ensuring there are no protuberances
  • presently add 1 tsp stew powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp Kasuri methi, and 2 tbsp coriander leaves.
  • saute briefly ensuring the flavors are cooked well.
  • stick the readied vegetable blend to the sides of the skillet and make space at the focal point of Kadai. Heat a tbsp of spread and add ¼ tsp bean stew powder, ½ tsp pav bhaji masala, 1 tsp Kasuri methi.
  • Additionally, add 1 tbsp coriander leaves, 1 tsp ginger garlic glue, 1 onion, and ½ lemon juice
  • saute well ensuring the onions are cooked well.
  • presently add 3 drops of red food tone and blend well.
  • further, add ½ cup of water or as required changing consistency
  • bubble and crush for 5 minutes or till pav bhaji turns smooth and sleek on the surface.
  • presently set up the pav by warming ½ tsp spread and add a spot of bean stew powder, pav bhaji masala, and 1 tsp coriander leaves. blend well
  • presently cut 2 pavs in center and roast with the spiced spread.
  • cook both the  sides of the pav till they turn somewhat warm.
  • at last, serve pav and bhaji as pav bhaji for certain slashed onions, coriander, lemon, and a dab of butter.
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