Altym fav Pav Bhaji :
Ingredients:
2 tbsp oil
2 tbsp butter ( as per individual taste)
8 to 10 pods of garlic, a small piece of ginger, 1 green chilly, 2 sprigs of coriander leaves
Red chilli powder ( as per individual taste.kashmiri or byadgi chilli powder gives a nice colour)
1/4 tsp turmeric powder
4 tsp Pav bhaji masala (Adjust as per taste)
Salt to taste
4 potatoes boiled nd mashed smoothly
1/4 cup green peas ( blanched and ground to paste without adding water)
1/4cup veryfinely chopped capsicum
1/2 cup very finely chopped tomatoes
1 cup very finely chopped onions
1/2 tsp to 1 tsp dry mango powder (adjust to taste as to how tangy you want it)
Finely chopped coriander leaves
Other ing
4 tsp butter
4 pav
Lemon wedges
Coriander leaves to garnish
Finely chopped onions while serving
Method
Heat a nonstick pan add oil , add onions saute til onions turn transluscent. Add ginger garlic green chilly coriander leaves paste saute well, and finely chopped capsicum then add turmeric and red chilli powder and pav bhaji masala. .
Stir continuously add tomatoes , saute well add green peas paste, stir, finally add mashed potatoes. Mix well and then add butter and salt and again red chilli powder,pav bhaji masala and dry mango powder and water to get the desired consistency.
Simmer for about 8 to 10 min, add butter as per choice and add finely chopped coriander leaves. Keep aside.
Heat a nonstick tava , add 1 tsp butter and slit a pav open and place it on the tawa. Spread the butter evenly over the pav till its evenly coated. Serve the pav with hot bhaji ,butter, very finely chopped onions and lemon wedge and serve immediately garnished with coriander leaves.
NOTE:
For a richer taste top it with cheese , tastes gr8 too.
Pav Bhaji has to be served hot .
Add capsicum after onions are sauted so that the strong flavour of capsicum is nullified.
Adding red chilli powder, pav bhaji masala and butter in stages gives colour as well as added flavour to the pav bhaji
Friends in Thane check out the local brand Wanage Pav Bhaji Masala for perfect taste.
Ingredients:
2 tbsp oil
2 tbsp butter ( as per individual taste)
8 to 10 pods of garlic, a small piece of ginger, 1 green chilly, 2 sprigs of coriander leaves
Red chilli powder ( as per individual taste.kashmiri or byadgi chilli powder gives a nice colour)
1/4 tsp turmeric powder
4 tsp Pav bhaji masala (Adjust as per taste)
Salt to taste
4 potatoes boiled nd mashed smoothly
1/4 cup green peas ( blanched and ground to paste without adding water)
1/4cup veryfinely chopped capsicum
1/2 cup very finely chopped tomatoes
1 cup very finely chopped onions
1/2 tsp to 1 tsp dry mango powder (adjust to taste as to how tangy you want it)
Finely chopped coriander leaves
Other ing
4 tsp butter
4 pav
Lemon wedges
Coriander leaves to garnish
Finely chopped onions while serving
Method
Heat a nonstick pan add oil , add onions saute til onions turn transluscent. Add ginger garlic green chilly coriander leaves paste saute well, and finely chopped capsicum then add turmeric and red chilli powder and pav bhaji masala. .
Stir continuously add tomatoes , saute well add green peas paste, stir, finally add mashed potatoes. Mix well and then add butter and salt and again red chilli powder,pav bhaji masala and dry mango powder and water to get the desired consistency.
Simmer for about 8 to 10 min, add butter as per choice and add finely chopped coriander leaves. Keep aside.
Heat a nonstick tava , add 1 tsp butter and slit a pav open and place it on the tawa. Spread the butter evenly over the pav till its evenly coated. Serve the pav with hot bhaji ,butter, very finely chopped onions and lemon wedge and serve immediately garnished with coriander leaves.
NOTE:
For a richer taste top it with cheese , tastes gr8 too.
Pav Bhaji has to be served hot .
Add capsicum after onions are sauted so that the strong flavour of capsicum is nullified.
Adding red chilli powder, pav bhaji masala and butter in stages gives colour as well as added flavour to the pav bhaji
Friends in Thane check out the local brand Wanage Pav Bhaji Masala for perfect taste.
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