Pav bhagi recepi

1. Ingredients
For the pav
8 ladipavs
4 tbsp butter
1 tsp pavbhaji masala (optional)
For the bhaji
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pavbhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter
To be ground into a chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic (lehsun)
For serving
1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander (dhania)
Method
For the bhaji
1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
2. Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the
prepared chilli-garlic paste and sauté till the onion softens.
3. Add the tomatoes and simmer till the oil separates.
4. Add the turmeric powder, chilli powder, pavbhaji masala, black salt and salt and cook for 2 to 3
minutes.
5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of
water if required.
For the pav

2. 1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pavbhaji
masala, if desired.
2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
How to proceed
1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
2. Serve with the hot pav and lemon wedges.
Tips
1. Pavbhaji masala is a spice blend which is readily available at most grocery stores.

3. Ingredients
• Potatoes,boiled and mashed 4 medium
• Tomatoes,chopped 4 medium
• Onions,chopped 2 medium
Green capsicum,chopped 1 medium
•
deseeded
• Cauliflower,grated 1/4 small
• Green peas,shelled 1/4 cup
• Ginger,chopped 1 inch piece
• Garlic 8-10 cloves
• Oil 3 tablespoons
• Green chillies,chopped 3-4
• Pavbhaji masala 1 1/2 tablespoons
• Salt to taste
• Butter 3 tablespoons
• Pav 8
• Fresh coriander leaves,chopped 1/4 cup
• Lemons,cut into wedges 2
Method
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine
paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies
and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium
heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum,
mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten
minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add
Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring
continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and
pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish
the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with
remaining chopped onion and lemon wedges.