Khada Pav Bhaji, Restaurant Style Pav Bhaji by Tarla Dalal
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Khada’ mean whole and not mashed, which explains the difference between this and the regular pav bhaji. Although it has the same tongue-tickling and invigorating taste, the veggies are not mashed to a pulp in this variant.
This gives a different consistency and mouth-feel to the dish, while also letting you enjoy the singular taste of each veggie that goes into the bhaji.
Recipe Description for Khada Pav Bhaji, Restaurant Style Pav Bhaji
- Heat the butter in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
- Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cauliflower, green peas, potatoes, chilli powder, pav bhaji masala, turmeric powder, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it lightly with a masher. Do not mash it too much as we need whole vegetables.
- Switch off the flame, add the coriander and lemon juice and mix well. Keep aside.
- Slit all the ladi pavs.
- Heat 1 tbsp of butter in a non-stick tava (griddle) , put ½ tsp pav bhaji masala, place 2 slit ladi pavs on it and cook on a medium flame till it turns golden brown in colour from both the sides.
- Repeat step 2 to cook 6 more ladi pavs in 3 more batches.
- Just before serving, re-heat the khada bhaji and serve with pavs, onions and lemon wedges.
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