Pav Bhaji By yomikaa


Added to 18 cookbooks   This recipe has been viewed 3275 times

An unique main course recipe, Lal bhaat(rice) is basically rice cooked with onion and tomato puree. The whole spices like cinnamon and cloves add aroma to the chawal dish and adds color on your dinner table.

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Pav Bhaji By yomikaa recipe - How to make Pav Bhaji By yomikaa


Preparation Time:    Cooking Time:    Total Time:    


For the pav
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 teaspoon pav bhaji masala
For the bhaji
1 1/2 cups potatoes , boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
½ cup carrots, chopped
1 cup onion, chopped
½ cup capsicum, finely chopped
2½ cups tomatoes, chopped
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1½ tablespoons pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter
salt to taste
To be ground into a chilli-garlic paste
3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic (lehsun)
Foe serving
1 large sized onion, chopped
4 lemon wedges
1 tablespoon chopped coriande

  1. For the bhaji
  2. 1. boil the cauliflower, peas and carrots till they are soft. drain out
  3. The excess water.
  4. 2. heat the butter in a large pan, add the onion and capsicum and sauté
  5. For 2 minutes. then, add the prepared chilli-garlic paste and sauté till
  6. The onion softens.
  7. 3. add the tomatoes and simmer till the oil separates.
  8. 4. add the turmeric powder, chilli powder, pav bhaji masala, black salt
  9. And salt and cook for 2 to 3 minutes.
  10. 5. add the boiled vegetables and potatoes and mash thoroughly using a
  11. Potato masher, adding ½ cup of water if required.
  12. For the pav
  13. 1. slice each pav into 2 horizontally. apply a little butter to each
  14. Side and sprinkle with a little pav bhaji masala.
  15. 2. heat a large tava and cook the pav on both sides till the pieces are
  16. Lightly browned.
  17. How to proceed
  18. 1. serve the hot bhaji on 4 individual plates and top with the onion
  19. And coriander.
  20. 2. serve with the hot pav and lemon wedges.

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This recipe was contributed by yomikaa on 10 Jan 2001

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