Saturday, 29 March 2014

PAV BHAJI (NO POTATO)


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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