Pav Bhaji By dgadgil
by dgadgil
06 Jul 2001
This recipe has been viewed 5927 times
You can replace oil with butter and make the whole bhaji in butter.
try Everest pav bhaji masala or roopak masala.
Pav Bhaji By dgadgil recipe - How to make Pav Bhaji By dgadgil
Preparation Time: 30 Minutes Cooking Time: Total Time:
2 to 3 carrots
2 capsicums
5 to 6 medium sized potatoes
1 1/2 onion
4 to 5 medium sized tomatoes
8 to 10 small cauliflower florets
small packet green peas
1/2 " ginger (adrak)
everest pav bhaji masala
amul butter
2 dozen pav/bread
coriander (dhania) leaves
Method
- Boil potatoes and peel them off.
- Cut onions finely and leave it aside.
- Cut tomatoes finely and leave them aside.
- Cut capsicum, cauliflower,carrots.
- Take capsicum, carrots, peas and cauliflower and steam them
- Nicely in pressure cooker.
- Grate a piece of ginger and leave it aside.
- Keep a kadai on stove with some oil.
- Heat the oil
- Add the grated ginger
- After the oil is hot add
- Onions and fry them till they turn pinkish in color.
- Add tomatoes and fry them.
- Then add add all the boiled vegetables and stir
- Then finally add peel and crushed potatoes to it.
- Stir it nicely and add the everest pav bhaji masala.
- Put around 3-4tablespoons of pav bhaji masala.
- Add a little red chilli powder.
- Then add a turmeric(pinch)
- Then add salt according to taste and stir.
- Stir it for around 15-20 minutes and use a masher to mash the bhaji.
- Add some lemon juice.
- Bhaji is ready and add some butter from top and add cut corriander.
- Heat pav with butter on tava
- And serve hot.
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