How to make Pav Bhaji Martini -
A delicious Mumbai style buttery pav bhaji with a Manhattan style presentation.A quick and easy but delicious recipe served in a different way. Go ahead and try this tasty delicacy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pavs (पाव), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Pav Bhaji Martini checkout Dabeli, Dabeli, Pav Bhaji Buns with Cheese, Masala Pav . You can also find more Snacks and Starters recipes like Lobia Tikki Tandoori Chicken Crescent Rings Chicken 65 Quick Rawa And Vegetable Dhokla
Pav Bhaji Martini 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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pav Bhaji Martini Recipe
Pavs (brown) 4-6
Potatoes boiled, peeled and mashed 6 medium
Bread loaf 1
Oil 2 tablespoons + as required
Onions chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Pav bhaji masala 1 tablespoon
Tomatoes chopped 3 medium
Papdis as required
Cauliflower grated 4 tablespoons
Salt to taste
Red chilli paste 2 teaspoons
Tomato puree 2-3 tablespoons
Green capsicum chopped 2 teaspoons
Butter 9 teaspoons
Lemon 1
Fresh coriander leaves for garnish
Method
Step 1
Heat two tablespoons oil in a non-stick pan. Add the onions and sauté till soft.
Step 2
Cut the pavs into fingers.
Step 3
Add the ginger paste and garlic paste to the pan and mix well.
Step 4
Add the pav bhaji masala, mix well and sauté for a minute.
Step 5
Add the chopped tomatoes, mix and sauté for four to five minutes.
Step 6
Cover the sides of papdis with little of the mashed potatoes along the circumference.
Step 7
Add the grated cauliflower in the pan. Mix well and add remaining potatoes. Mix well and cook for two minutes.
Step 8
Add one-fourth cup water, stir to mix and add salt and red chilli paste. Mix well.
Step 9
Add the tomato puree. Mix well and add one-fourth cup of water. Stir to mix, cover and cook for four to five minutes.
Step 10
Heat a non-stick tawa. Place the pav fingers, drizzle a little oil on top and cook on medium heat till crisp.
Step 11
Melt the butter in a Microwave oven for ten seconds.
Step 12
Add two teaspoons each of melted butter in individual martini glasses. Place the prepared papdis in them suspended over the butter.
Step 13
Reserve half a lemon and cut roundels from the remaining. Make slits on one side.
Step 14
Add chopped green capsicum to the vegetables. Mix well and cook for three to four more minutes.
Step 15
Add the melted butter at the base of martini glass. Place a papdi on top and spread some pav bhaji . Serve with lemon, coriander and bread.
Nutrition Info
Calories : 2017 Kcal
Carbohydrates : 301.3 gm
Protein : 35.5 gm
Fat : 74.9 gm
Other : Fiber- 23.5gm
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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.
