How to make Pav Bhaji Recipe - SK Khazana -
This All-time favourite street food is popular all across India, but with this recipe you can make it at home fuss-free.
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 Recipe - SK Khazana checkout Dabeli, Dabeli, Pav Bhaji Buns with Cheese, Masala Pav . You can also find more Snacks and Starters recipes like Kuzhi Uppu Paniyaram Baked Chicken Burger Bread Dosa Paneer Moongdal Samosa
Pav Bhaji Recipe - SK Khazana 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 : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pav Bhaji Recipe - SK Khazana Recipe
Pavs 8
Potatoes boiled, peeled and quartered 2 large
Cauliflower florets boiled 8-10
Green capsicum finely chopped 1 medium
Fresh green peas boiled 1/2 cup
Pav bhaji masala 1 1/2 tablespoons
Oil 2 tablespoons
Butter + for toasting + for serving 2 tablespoons
Onions finely chopped + for serving 2 medium
Ginger-garlic paste 1 tablespoon
Red chilli paste 2 tablespoons
Red chilli powder 2 tablespoons
Tomatoes finely chopped 2
Fresh coriander leaves chopped 1 1/2 tablespoons
Lemon wedges for serving
Method
Step 1
Heat oil in a non-stick pan, add 1 tbsp butter and let it melt. Add onions and sauté till translucent.
Step 2
Add ginger-garlic paste and sauté till raw smells disappear. Add red chilli paste and red chilli powder,mix well and saute for 1-2 minutes.
Step 3
Add tomatoes, mix well and saute till they turn pulpy. Add salt and mix well.
Step 4
Add potatoes, and cauliflower and mash the mixture well with a masher.
Step 5
Add pav bhaji masala and mix well. Add ¼ cup water and mix, cover and cook for 4-5 minutes.
Step 6
Add capsicum and green peas and mix well. Add remaining butter and mix well. Add coriander leaves and mix well. Take the pan off the heat.
Step 7
Heat a little butter in a non-stick tawa, place two slit pavs on it and toast for 1 minute, fold the pavs and apply a little more butter on the sides and toast for 1 minute. Take them off the tawa. Toast the remaining pavs similarly.
Step 8
Place 2 pavs on each serving plate, keep a portion of bhaji on the side, put a a little butter on top of the bhaji and serve immediately with chopped onion and a lemon wedge.
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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.
