Pav Bhaji / Mumbai Pav Bhaji Recipe / Street Food Pavbhaji

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Ingredients :

• 2-3 finely chopped onions
• 2 tbsp ginger-garlic paste
• 3-4 Red Chilili
• 2 tsp Red kashmiri chilli powder
• 3-4 tbsp pav bhaji masala (Everest /Suhana)
• 1/2 Tbsp Sugar
• salt to taste
• 2 tbsp Amul butter 
• 3-4 tbsp oil

Vegetables required :

• 5 Potatoes
• 1 Cup cauliflower
• 1/2 cup chopped capsicum
• 3-4 finely chopped tomatoes
• 1/2 cup green peas

For Serving Required :

• 1 cup finely chopped onions
• 1 Cup chopped Corindor leaves
• 4 lemon wedges
• Amul butter 

Methods :

Soak Red chilli paste Procedure :
1) Soak the red chillies in enough warm water for atleast an hour.
2) After hour drain the chilies,separate all bees inside chillies and then blend in a mixer till smooth, adding little water. Keep aside.


For Bhaji Cooking vegetables procedure :
1) Take Pressure cooker ,add 1/2 glass water at bottom  and transfer chopped capsicum,green peas,cauliflower in one cooker vessle and potato in cooker vessle.keep these vessle in cooker
   close the pressure cooker with a lid and cook over medium flame for 2-3 whistles. 
2) Turn off the flame ,and wait for pressure realeases naturally.it will take around 7-8 minutes.
3) Mash the boiled vegetables with pototo masher.

For making Pavbhaji :
1) Heat the 2-3 Tbsp oil and 1 tbsp butter in a kadhai.
2) Add Ginger -garlic paste & chopped Onion saute on a medium flame for  2-3 minuts.then add 1/2 tbsp sugar for pavbhaji gets better colour
3) Add the tomatoes and cook for 3 to 4 minutes, while stirring occasionally.
4) Now Add Red chilli paste saute on medium flame for 2 to 3 minutes.
5) Now add 2-3 Tbsp Pavbhaji masala and salt as per taste .stir well  and cover the kadhai for 2-3 minuts and cook well.
6) Remove Cover from kadhai and add all mashed vegetables.mix well and cook for  3 to 4 minutes, while stirring occasionally.
7) Again cover kadhai and cook pavbhaji for 3-4 minutes.
8) turnoff the flame .Pavbhaji is ready for serving.

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For the pav/bread
1) Slit 2 pavs vertically and keep aside.
2) Heat a tava, add 1 tsp of butter and slit open the pavs and place on it.
shallow fry on a medium flame till they turn light brown and crisp on both the sides.It takes 30 seconds for each sideto turn light brown transfer to the palte.

Serving Procedure :

Transfer prepred pavbhaji  to the serving bowl and garnish with a 1 tbsp butter/ghee and chopped coriander leaves.
Serve rosted hot with butter rosted pav with sliced onion and lemon wedges.

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