So, having made these amazing Pav Buns, lets hop over to a simple recipe for making Bhaji to complete the Pav Bhaji pairing. Like most of my dishes, this one is a quickie too. I try to incorporate shortcuts wherever possible, trying not to spoil the final product or taste in the process.
Ok, so before we begin, I have to confess this is the first time I am making Pav Bhaji at home. I have devoured this dish several times at Mum's place or at local eateries but never really got around to try this out by myself. I am glad I did click step wise pictures of this as I cooked it for the first time, as I get to share it with you all :) And oh, this is maks my 150th post too :)
After scouting around the net for a simple yet interesting recipe, I landed up with two posts one each from Tarla Dalal and Sanjeev Kapoor. I liked a bit from this and a bit from that and hence, created one which suited me just fine. I was apprehensive till he hubby had a mouthful. The reaction was priceless. His eyes lit up and his first question was 'YUM. Are there more Pav Buns??' There were already 3 on his plate and the fellow was already worried about refill :D After my assurance that there is more in the kitchen, he got lost in the world of Pav Bhajiness!! :D
It was a delight to watch and no words can explain the joy I felt. I need no more reason, I am definitely making this over and over again.
Enough said, lets go over to the recipe, shall we? :)
Serves - 4
Potatoes - 4 medium, boiled and mashed
Tomatoes - 2 medium, chopped
Onions - 2 medium, chopped
Capsicum - 1 medium, chopped
Cauliflower - 1/4 small (about 6-8 florets)
Carrot - 1 small, diced
Green peas, - 1/4 cup
Ginger - 1 inch piece, chopped
Garlic - 8-10 cloves OR Ginger-Garlic Paste - 2 tsp
Oil - 3 tbsp
Green chillies - 3-4, finely chopped
Pav Bhaji masala - 1 1/2 tbsp
Salt to taste
Butter - 3 tbsp
Pav Buns - 8
Coriander leaves - as needed
Lemons - cut into 4 quarter wedges
- Pressure cook Potatos, Green peas, Cauliflower and Carot for a couple of whistles until they turn soft. Allow to cool, mash and keep aside. You may keep aside the water used for pressure cooking these veggies. It will be used up later.
- Heat oil in a pan and add three fourth quantity of the onions. Saute till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
- Add half the quantity of tomatoes, Stir well and cook on medium heat for about 5 minutes.
- Add capsicum, mashed vegetables and one and half cups of water (Remember the water you kept aside? Now is the time to use it!).
- Bring it to a boil and then bring down the flame and allow to cook for ten minutes.
- Add Pav Bhaji Masala, salt and the remaining tomatoes. Cook on medium heat for five minutes, stirring continuously.
- Set aside for a few minutes and lets get on to toasting the Pav buns now.
- Slit the pav buns horizontally into two, while still keeping the two parts attached at one end.
- Heat some butter in a pan.
- Place them cut side down over the pan and pan fry in butter for half a minute until they tun light brown and crispy. Press the slices down into the pan enable even roasting.
- Turn over and lightly toast the other side as well.
Serve the hot bhaji with the toasted Pav buns, along with chopped onions, coriander leaves and lemon wedges as accompaniments.