Pav Bhaji

Time

30 Minutes

SERVINGS

1

NUTRITION

600 Calories

Category:  Bread & Vegetable Stew (Gravy)


Cuisine: North Indian Cuisine


Fun Fact: ‘Pav’ is a Portuguese term implying to bread. The word ‘Bhaji’ is a Maharashtrian term referring to any vegetable dish. This yummy dish is said to have originated from the metropolitan city of Mumbai in the 1850. It was served as a lunchtime dish for the workers in the textile mills as it was pretty quick to make and reasonably priced.

The street vendors discovered this as a mid-night dish since the leftover vegetables from the day are used to prepare the Bhaji. The vegetables perfectly mashed together with many spices and topped up with a dollop of butter makes it much more delicious. 

This tasty Indian food is served with a roll of bread, also referred to as ‘Pav’ which is slightly fried in butter before consuming. With time, this dish has become a real fast food favorite among people and is even being prepared and served overseas. This healthy Indian vegetarian dish attracts Foodies from around the world!

₹ 115.00

Qty

 
Ingredients


Seasonal Vegetables (Carrots, Beans, Potatoes, Capsicum and Cauliflower / Cabbage)

Cooking Mix (contains Eating Soda and Salt)

Onion

Oil  

Pav Bhaji masala (Onion Powder, Garlic Powder, Ginger Powder, Pav Bhaji Masala and Chili Powder)

Tomato puree

Butter

Coriander Leaves

Lemon

Pav

Cooking Utensils

Pressure Cooker

Pan

Tawa (to roast Pav)

Cutting Board

Knife

Smasher

Instructions

Preparation

1. Wash and cut all Vegetables into small pieces.  

2. Finely chop onion, keep aside

3. Wash Coriander Leaves in water, drain, chop finely, keep aside. 

4. Cut Lemon into 4 halves, de-seed them, keep aside.

5. Cut all the Pav into 2 flat pieces.

Cooking

1. Add all the cut Vegetables, Cooking Mix, Water (level above the vegetables) in the pressure cooker and cook for 3 whistles on medium flame and 5 minutes on low flame

2. Add Oil in pan, once the Oil is hot, add finely chopped onion and saute until soft. 

3. Add Pav Bhaji Masala, Tomato Puree. If the masala is very dry, add 2-3 spoons of water and sauté on low flame until the oil leaves the sides of the pan or for 3-4 minutes.

4. Add cooked vegetables on top of roasted Masala, smash the vegetables well and mix it thoroughly with the masala.

5. Cover the pan with a lid and allow to cook for 4-5 minutes on low flame.

6. Apply butter in all the sides of Pav and toast in a Tawa until it becomes golden brown.

Ready to Serve

1. Add the butter and garnish with finely chopped Coriander Leaves and Lemon Juice.

2. Serve hot with Roasted Pav.