Pav bhaji is a popular street food in India which is made with a lot of potatoes in it. Now a days since many prefer reducing the potato intake in their diet here is a potato less version of it.
PAV BHAJI (NO POTATO)
INGREDIENTS
Ladi pav / double roti / dinner rolls
|
4 ladi
|
Cauliflower (finely minced)
|
½ kg / 500 gms
|
Carrots (grated)
|
¼ kg / 250 gms
|
Green peas (shelled and boiled)
|
¼ kg / 250 gms
|
Capsicum (roughly chopped)
|
¼ kg / 250 gms
|
Onions (roughly chopped)
|
5 – 6 nos
|
Ginger garlic paste
|
2 tbsp
|
Ripe red tomatoes (pureed)
|
½ kg / 500 gms
|
Red chilli pdr
|
2 tbsp
|
Oil + butter
|
4 tbsp + 2 tbsp
|
Haldi / turmeric
|
1 tsp
|
Pav bhaji masala
|
2 – 2 ½ tbsp
|
Salt
|
T.T.
|
Chopped coriander leaves
|
4 – 5 sprigs
|
Lemon
|
2 nos
|
Butter
|
5 – 6 tbsp approx
|
ACCOMPANIMENTS
|
|
Lemon wedges
|
1 no
|
Minced onion
|
1 no
|
Roasted papad
|
1 no per person
|
METHOD:
1.
Heat oil and butter together. Add in and fry the
ginger garlic paste.
2.
Immediately add in the onions. Sauté till the
onions are almost browned.
3.
Now add in the carrots, sauté little. When they
start to become soft add in the capsicum and green peas.
4.
Sauté and allow to cook. Now add in the
cauliflower and again allow it to get a little soft.
5.
Now pour in the pureed tomatoes and allow it to
come to a boil.
6.
Add in around 1 litre of hot water. Bring to
boil and cover and simmer till all the vegetables are cooked.
7.
Use a hand blender with a chopping blade that
can be directly operated in the bubbling veggies and use it to lightly mash up
the veggies. But still some should leave a bite.
8.
Now add in the haldi, chilli pdr, pav bhaji masala and
salt.
9.
Check the consistency of the bhaji. When served
it should hold itself and not run about the plate. Also water should not split
out of the bhaji.
10.
Switch off the flame and add in lime juice
according to how sour you prefer.
11.
Cut the pav into two but don’t allow the two
halves to separate. Butter it from inside.
12.
Heat a griddle and lightly toast the pav till
the butter sizzles and it gets a light brown colour.
13.
Serve the pav along with bhaji garnished with
coriander leaves and served along with onion and lemon wedges.
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