PAV BHAJI

FOR BHAJI:


  • 1 TBSP + 1 TBSP BUTTER

  • TOMATO, FINELY CHOPPED



  • CAULIFLOWER, FINELY CHOPPED

  • PEAS / MATAR

  • CARROT, FINELY CHOPPED

  • CAPSICUM, FINELY CHOPPED

  • POTATO, BOILED & MASHED



  • SALT

  • KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

  • TURMERIC / HALDI

  • PAV BHAJI MASALA

  • CORIANDER LEAVES, FINELY CHOP PED



  • GINGER GARLIC PASTE

  • ONION, FINELY CHOPPED

  • LEMON JUICE

  • WATER TO ADJUST CONSISTENCY

TO TOAST PAV:


  • PAV / BREAD ROLL

  • 4 TSP BUTTER

  • KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

  • PAV BHAJI MASALA

  • CORIANDER LEAVES, FINELY CHOPPED


INSTRUCTIONS

  • FIRSTLY, IN A LARGE KADAI HEAT 1 TBSP BUTTER AND ADD VEGETABLES. COOK AND MASH WELL.

  • NOW ADD CHILLI POWDER, TURMERIC, PAV BHAJI MASALA AND CORIANDER LEAVES.

  • HEAT A TBSP OF BUTTER AND ADD CHILLI POWDER, PAV BHAJI MASALA.

  • ALSO ADD CORIANDER LEAVES, GINGER GARLIC PASTE, ONION AND ½ LEMON JUICE. SAUTE WELL



  • BOIL AND MASH FOR 5 MINUTES ADJUSTING CONSISTENCY.

  • FINALLY, SERVE PAV AND BHAJI AS PAV BHAJI.

Note:

  • THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING.



  • THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.


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