If you love Indian street food, then you must try this easy pav bhaji recipe. A delicious mixture of spices, butter, and mashed vegetables, you will love it. The best part is that this pav bhaji recipe can be made in just one hour. So, even if you have less time, you can easily make it. With this easy recipe, there is no need to order pav bhaji online as you will be able to make restaurant-style pav bhaji at home. It is best served with butter-toasted pav (bun bread) and mint chutney. You must add the juice of one lemon before serving the bhaji with butter buns. Come, let's know how to make the bhaji recipe-
Ingredients for making Vegetables-
4 medium mashed, boiled potatoes
2 medium chopped onions
1/2 cup chopped cauliflower
1 cup peeled peas
3 tbsp refined oil
salt as required
8 loaf
2 tsp garlic paste
1/4 cup green beans
4 medium chopped tomatoes
1 chopped, seedless capsicum (green chili)
1/4 cup chopped carrots
1/2 tbsp ginger paste
2 chopped green chilies
25 grams melted butter
1 medium lemon wedges
2 tsp pav bhaji masala
Method of making bhaji-
Blanch the peas, cauliflower florets, carrots, and beans. If you want, you can also boil them in a pressure cooker with some water. Filter and mash it coarsely. Heat oil in a pan and add three-fourths of the onion to it. Fry till light golden. Add green chilies and ginger-garlic paste. Fry for half a minute and then add pav bhaji masala and chopped capsicum and fry for a minute. Remember that you have finely chopped the tomatoes. Add the tomatoes, and salt and cook on a medium flame for three to four minutes, while stirring continuously or till the oil separates from the spices. Add mashed peas, cauliflower, potatoes, and 2 cups of water. Bring to a boil and simmer for ten minutes, pressing a few times with the back of the spoon, until all the vegetables are completely mashed and mixed together. Heat half the butter in a thick-bottomed pan or Tawa. Cut the pav into two parts and fry in butter for half a minute by pressing two or three times or till the pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, and remaining butter, and serve hot with the pav with the remaining chopped onions and lemon wedges. You can add finely chopped green chilies to make the bhaji spicy. You can also add an extra teaspoon of red chili powder while cooking the bhaji for that extra color or spice.
