Black Pav Bhaji - SK Khazana The popular Mumbai street food pav bhaji gets a new identity – it is black and not red This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Jun 2020 in Recipes Veg New Update Main Ingredients Pavs, Lemon wedges Cuisine Indian,Mumbai Course Snacks and Starters Prep Time 26-30 minutes Cook time 31-40 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Black Pav Bhaji - SK Khazana 8 Pavs slit to serve Lemon wedges Black Spice Mix 30 grams Dried coconut ( khopra) 2 Bay leaves 1/2 cup Dried coconut ( khopra) sliced 1 1/2 tablespoons Coriander seeds 1 teaspoon Fennel seeds (saunf) 4-5 Cloves 1/2 inch stick Cinnamon 6-8 Black peppercorns 1 Black cardamom 1 piece Stone flower (dagad phool) Bhaji 3 medium Potatoes boiled, peeled and grated 1 medium Green capsicum chopped 1/2 cup Fresh green peas boiled 1 1/2 tablespoons Pav bhaji masala as required Butter 2 medium Onions chopped 1 tablespoon Ginger-garlic paste 1 large Tomato chopped to taste Salt 2 tablespoons coriander leaves chopped Method To make the black spice mixture, dry roast the dried coconut piece on direct flame till charred well from all sides. Set aside to cool. Heat a non-stick pan, add bay leaves, driedcoconut slices, coriander seeds, fennel seeds, cloves, cinnamon stick, black peppercorns, black cardamom and stone flower, and dry roast on low heat till fragrant and well browned. Set aside to cool slightly. Transfer the roasted spices into a blender jar. Cut the charred coconut into small pieces and add to the spice mixture and blend into a fine powder. To make the bhaji, heat butter in a kadai. When it melts, add onions and sauté till golden brown. Add ginger-garlic paste, mix and sauté for 1-2 minutes. Add tomato and salt, mix well and sauté till tomato is pulpy. Add potatoes, capsicum and green peas and mix well. Add pav bhaji masala powder and 2½ tbsps roasted spice powder and mix well. Add 2 cups water, mix well and let the mixture come to a boil. Cook for 4-6 minutes or till it thickens. Add coriander leaves and mix well. Take the pan off the heat. Heat a little butter on a non-stick tawa, slit the pavs and place them on it and toast on both sides till golden brown. Transfer bhaji into a serving plate, garnish it with butter and coriander leaves and serve hot with pavs, chopped onion and lemon wedges. #Bay leaves #Black cardamom #Black peppercorns #Butter #Cinnamon #Cloves #coriander leaves #Coriander seeds #Dried coconut ( khopra) #Fennel seeds (saunf) #Fresh green peas #Ginger-garlic paste #Green capsicum #Lemon wedges #Onions #Pav bhaji masala #Pavs #Potatoes #Salt #Stone flower (dagad phool) #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article