Bhatura Recipe
Pav Bhaji
Pav Bhaji the popular food from Maharashtra is everyone’s favourite. It is also the most popular street food. Everyone has their favourite outlet for this yummy street food variety. Mine is Elco Arcade in Mumbai and Gangotree in Chennai. If you visit these places please try them out.
The bread also called the Pav has to be fresh and the Bhaji the Maharashtrian word for Subji, tangy and spicy. Pav is a term that fills me with warmth because I have many childhood memories associated with it. When in Mumbai my aunt would decide to make us her yummy Pav Bhaji, we kids would be sent to these narrow bylanes in Bandra where the Pav was made fresh. here was this whole colony of Pav(bread) bakers and the whole area would smell so good. Just for this fact we kids would never refuse to go. This place was very close to my aunt’s house and we would take a morning walk to this place and would be handed over a fresh and hot batch of Pav for our evening Pav Bhaji. I just cannot forget the aroma of fresh bread just out of the oven.
In this dish, mashed potatoes are the main ingredient along with a tomato base. Onions and spices are also added which gives it the iconic taste. Topped with a dollop of butter a squeeze of some lime, this is could the best food ever.
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-
PREP TIME: 20 Mins COOK TIME: 20 Mins
TOTAL TIME: 40 Mins COURSE: SNACK
CUISINE: MAHARASHTRIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Pav- Store-bought
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.
NOTES:
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.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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Veg Kothu Parotta
This is a south Indian street food recipe, made form Parathas(called Parotta in the South) and sauteed vegetables in a spicy tomato base. The Parottas are shredded(minced)and added to the gravy and further stir-fried to a crispy flaky dish. There are many variations to this dish, but I am keeping it simple. This dish can be served with sauce or raita. Usually, leftover parathas or chapatis can be used for making this dish. Store-bought Parathas can be used too. Let’s get to the recipe.
PREP TIME: 20 Mins COOK TIME: 25Mins
TOTAL TIME: 45 Mins COURSE: MAIN
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Parathas 5
Onion 2 medium diced and petals separated
Carrot 1 grated coarse
Capsicum 1 diced to cubes
Tomato 1 diced
Tomato puree 1 cup
Cashewnuts 10
Cloves 4
Cinnamon 1 small stick
Green chillies 3 split lengthwise
ginger-garlic paste 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Biriyani masala(powder) 1.5 tsp
Garam masala 1/2 tsp
Salt as per taste
Oil for stir fry
Directions:
If the Parathas are store-bought, heat them on the tava/girdle with a little oil, cooking both sides. Cool them and using kitchen scissors tear them to pieces or use your fingers to tear them into 1 inch long pieces. keep this aside. In a pan/ Karahi take 4 tsp oil, heat and add the cumin seeds. Put in the turmeric powder and drop the green chillies and curry leaves into the oil, followed by the onions and fry at high heat for 1 minute. Now add the capsicum and continue to fry on high heat. Add the carrot, reduce heat and fry for 30 seconds. Now add the tomatoes, fry for another 30 seconds and pour the tomato puree and give a good stir. Now add the masalas- coriander powder, red chilli powder, Biriyani masala and salt. Stir well and cook for a few minutes, grind the cashew nuts to a loose paste and add it to the gravy. Continue to cook until the gravy thickens and starts getting dry, add the garam masala powder and put off the heat and let the mixture cool a bit. After 5 minutes add in the minced paratha pieces, switch on the stove and mix the parathas well with the gravy. The gravy should coat all the pieces and not turn them soggy. While mixing keep mashing the paratha will a flat spatula so that the parathas can further get minced. Stop once you have a dry mixture. The Kothu Parotta is ready to serve. Tastes best when served immediately. Any variety of Raita is a good accompaniment for this. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients and cook the parathas ahead if store bough, as they have to cool.
2. Tear the parathas into 1-inch pieces.
3. In a pan/karahi take 4 tsp oil and heat. Put in the cumin seeds and allow to splutter. Add in the green chillies and curry leaves. Also add 3 Cloves and 1 small stick Cinnamon.
4. Add in the onions and saute at high heat. Add the ginger-garlic paste, put in the capsicum and continue to stir fry, follow up with carrots. Reduce heat.
5. Add the chopped tomatoes, fry for 30 seconds and the tomato puree. Stir and cook for a few minutes.
6. Add all the masalas(dry spice powders), add 2 tbsp water and continue to cook.
7. Powder the cashew nuts then add 2 tbsp water and grind them to a loose paste. Add this to the tomato gravy. Cook until the mixture thickens. the consistency should be like tomato sauce. Put off at this stage. Add chopped coriander and garam masala powder.
8. Let this cool for 5 minutes. Now add the paratha pieces and switch on the stove and mix the contents well. while mixing keep mashing the parathas with a flipper, so that they get minced further. When the paratha resembles a mince and the mixture is dry, put off the stove. the Kothu Paratha is now ready to serve.
NOTES:
1. The consistency of the gravy should neither be too thick nor too thin. It should resemble tomato sauce in consistency.
2. ou can other vegetables too if you like.
3. If you have ready-made biriyani mix paste you can use that too, but add a lesser quantity.
4. This recipe should be served immediately or else the paratha will turn chewy.
5. If you want to make it ahead, you can make the gravy ahead and add the paratha pieces just before you serve.
If you tried this recipe and liked it please do comment below. I would love to hear from you.
