Authentic Bombay Pavbhaji
by Swapnil Thakkar
Added to 9 cookbooks
This recipe has been viewed 6544 times
A real bombay street side pav bhaji that everyone loves! For that we ll need a large pan with a flat bottom. To make it more tastier, i cook it in noon, when it cools down, put it in fridge and reheat it before dinner, trust me it tastes better this way!
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Authentic Bombay Pavbhaji recipe - How to make Authentic Bombay Pavbhaji
Preparation Time:    Cooking Time:    Total Time:
Makes 2 to 3 plates
- Take large flat bottom pan and heat it.
- Add the capsicum, add little water and let cook on medium high flame.
- Keep on adding little water at time if needed.
- When they softens, add the tomatoes and keep on mixing and pressing them with help of a masher.
- Keep adding little water time to time.
- When both gets combined and are cooked well, add the boiled and mashed potato, cauliflower and green peas, mix well and cook using potato masher, adding little water.
- Add a tbsp of butter, salt, turmeric, chilli powder and 1/2 to 1 tablespoon pavbhaji masala and mix well with crusher.
- In a different small pan heat 1 tbsp butter, add the onions and saute for a minute.
- Add the green chillies, ginger and garlic and saute them for one more minute.
- Add the asafoetida, kasoori methi, chilli powder, pavbhaji masala, a handful of coriander and little water and cook for 2 more minutes.
- Add this to the pan in which vegetables are cooking.
- Mix everything very well, add water if required and simmer the bhaji for 5 more minutes.
- Again add 1 tbsp butter, one tsp lemon juice, coriander and salt and mix well.
- Serve ho garnished with coriander and chopped onions.
This recipe was contributed by Swapnil Thakkar on 11 Dec 2014
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