I like to add more vegetables apart from the Potatoes and so I add a tiny carrot, few finely chopped pieces of cauliflower, peas, and capsicum. I also like to add a puree of tomato instead of chopped tomato.

So when the demand at home is to make something special yet simple I mostly opt for Pav Bhaji.

While you are here please do check out my other recipes like Pakode wali Dal, Semolina Cheese balls, Dahi Pohe, Pineapple rasam, Chinese paratha, and more…

Here is the recipe of Pav Bhaji for you-

Potatoes 4 medium boiled and mashed

Tomatoes 2 large(pureed) used the local variety(desi) if available

Onion 1 large finely chopped

Green chillies 3 finely chopped

Cauliflower 3 florets finely chopped

Carrot 1 medium finely chopped

Capsicum 1 medium finely chopped

Green peas 1/2 cup ( I have not used here as could not find fresh ones)

Ginger -garlic paste 1/2  tsp

Cumin seeds 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp(or more if you prefer)

Coriander powder 1 tsp

Fennel powder 1 tsp

Amchur powder 1 tsp

Salt as required

Garam masala powder 1/2 tsp

Oil for sauteeing

Butter for toasting the pav and a dollop for the bhaji

Directions:

Boil the potatoes and mash them. Puree the tomatoes in a blender. In a karahi/pan take 1 tbsp oil and heat. Add the cumin seeds and as they crackle add the green chillies and saute for 30 seconds. Now add the onions and saute for a minute. Add the turmeric powder and continue to saute for 30 seconds, now add the ginger-garlic paste and saute until the onions start turning light brown. Now add in the capsicum and saute for a 1 minute. Remember that all sauteeing to be done on high flame. Now add the cauliflower and carrot and saute for 2 minutes. Now add the tomato puree, followed by red chilli powder, coriander powder, fennel powder, and salt and stir nicely. Cook for a minute. Now add the mashed potato and using a masher keep mashing and mixing all the veggies in the pan. Repeat the process until all are well combined. Now add 1 cup(can add up to 1.5 cups) of water and cook for 2 minutes on low flame. Now add Garam masala powder and turn off the flame. Garnish with finely chopped coriander leaves, finely chopped onions and a dollop of butter. Toast the fresh Pav with a liberal amount of butter and serve hot with the Bhaji. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Boil and mash Potatoes, puree the tomatoes. Chop onions and green chillies.

 

2. In a pan take 1 tbsp oil and heat. Add in the cumin seeds and as they crackle add the green chillies and saute for 30 seconds.

 

3. Now add the onions and saute on high flame for 30 seconds followed by turmeric powder, ginger-garlic paste and saute for 1 minute. Now add in the capsicum and saute for a minute. Add in the cauliflower and carrots and green peas(if using), add salt and continue to saute for 2 minutes.

 

4. Now pour the tomato puree, followed by red chilli powder, coriander powder, fennel powder, amchur powder and stir nicely. Cook for 1 minute and add in the mashed potatoes and mix well. Using a masher mash the potato-veggie mixture in the pan until all are well combined. Now add about 1 cup water and continue to cook for 2 minutes. Check for salt and spice and if less add at this stage.

 

5. Finally, add the garam masala powder and turn off the flame. The bhaji should not be lumpy nor should it be runny. The spicy and tangy Pav Bhaji is ready to feast on. Toast some fresh Pav with a liberal amount of butter and serve the bhaji topped with finely chopped onion, coriander and a dollop of butter.

 

1. I recommend you use some green peas. As I could not find any on that said day I have made my Bhaji without it. If using boil them ahead.

2. Be liberal with the butter it really enhances the taste.

3. one can also sprinkle some grated cheese over the Bhaji, to make Cheese pav bhaji.

4. If you don’t want to add other vegetables it is fine and the dish will still taste the same.

This recipe is very simple, flavourful( this word is used many times across this blog if you notice, as I believe the flavour is a very important entity to any food.) and healthy. This snack has a strong resemblance to Gujarath’s Muthias( will blog this soon).

Traditionally this snack is deep-fried, but now one can shallow fry or saute in a small amount of oil too. This dish is cooked twice as it is steamed first and then shallow fried. It is soft and moist when steamed and develops a nice crunch when fried. It goes very well with the sweet chutney and garlic chutney and makes for a great tea time snack. Made to bite-size pieces can be served as a starter in get-togethers. I have really wanted to try this recipe for a long while and I’m happy I did. Everyone at home was pleased by this dish????.

While you are here please view other recipes by Rajjos kitchen like

Semolina Cheese balls, Dahi Pohe, Stuffed Kuzhi Paniyarams,

Moong dal Kachoris, and more…

here is the recipe of Kothimbir Vadi for you–

 

Ingredients:

Fresh Coriander finely chopped 2 cups

Besan/Gram flour 1 cup

Green chillies 2-3

Ginger 1 inch piece

Garlic(optional)

Salt as per taste

Turmeric powder 1/2 tsp

Red Chilli powder 1 tsp( or as per taste)

Jaggery 1 tsp

Tamarind pulp 1 tsp

Curd 1/2 cup

Water as required

cooking soda 1/2 tsp

Mustard seeds 1 tsp

Jeera/cumin seeds 1tsp

Asafoetida 1 tsp

Grated coconut 1 tbsp

sesame seeds(white) 1 tsp

Directions:

Get the steamer/ pressure cooker ready for steaming. By the time the batter gets ready, the water would have heated and the batter can be steamed immediately, after mixing.

Make a coarse paste of green chillies, ginger, and garlic(if using).In a dish take the Gram flour/besan, add the ginger-green chilli paste, followed by salt, turmeric powder, red chilli powder, jaggery, tamarind pulp. Mix nicely. Now add the curd and stir with a spatula. It will be a semi-wet mixture. Add in the chopped coriander leaves followed by a little water( around 1/2 cup) and make a thick batter. The batter should not be runny, so add water little at a time. Grease a plate or flat vessel with oil and before pouring the batter into the greased plate/ vessel add the cooking soda and stir nicely so that the soda combines well with the batter. Immediately pour the batter into the greased plates, tap the plate lightly, so that the batter settles evenly and place it into the steamer. Steam for 15 minutes. After steaming, remove and cool completely. Cut them into squared or diamonds and keep aside. Heat sufficient oil in a flat pan and put in the tempering of mustard and cumin seeds. As they splutter, add asafoetida and place the cut vadi pieces and fry until they turn brown. Keep turning sides for equal cooking. Remove when all sides are lightly brown and crisp. In the same pan drop the grated coconut and seame and roast until they turn light brown. Now scatter this on the fried Kothimbir Vadi for nice flavour.  Kothimbir Vadi is ready to serve with garam chai…Enjoy. Bon Appetit.