How to make Hariyali Pav Bhaji -
This is a green-twist to the regular Pav Bhaji. Go green with this famous Mumbai snack – spinach, methi, green peas, capsicum, green tomatoes, all in one!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium green tomatoes, Spinach puree (पालक की प्यूरी )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Hariyali Pav Bhaji checkout Hariyali Pav Bhaji-SK Khazana. You can also find more Snacks and Starters recipes like Sukha Bhel - SK Khazana Maune Stuffed Mushrooms Banana Honey Toast
Hariyali Pav Bhaji Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Hariyali Pav Bhaji Recipe
Medium green tomatoes finely chopped 2
Spinach puree 1 1/2 cups
Small green capsicum finely chopped 1
Green peas blanched 3/4 cup
Pav bhaji masala 2 tablespoons
Cauliflower grated 1 cup
Medium potatoes boiled, peeled and grated 2
Oil 1 tablespoon
Butter 3-4 tables
Green chillies finely chopped 2-3
Medium onion finely chopped 1
Salt to taste
Turmeric powder 1/4 teaspoon
Pavs 4
Fresh coriander leaves finely chopped for garnishing
Onions finely chopped 1/2 cup to serve
Lemon wedges to serve
Method
Step 1
Heat oil and butter in a non-stick pan till butter melts. Add green chillies and onions, mix and sauté till translucent.
Step 2
Add green tomatoes and salt, mix and sauté till tomatoes turn pulpy.
Step 3
Add cauliflower, mix well, cover and cook for 2-3 minutes.
Step 4
Add potatoes and mix. Add turmeric powder, pav bhaji masala and spinach puree and mix well.
Step 5
Add some water and mix well. Add capsicum, green peas, salt and some water. Mash everything with a masher. Cover and cook for 5-6 minutes.
Step 6
Heat some butter on a non-stick tawa. Slit the pavs without cutting through, place them on the tawa and toast till golden and crisp.
Step 7
For each portion, put some green bhaji on a serving plate, garnish with coriander leaves and serve hot with onions and lemon wedges.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
