Pav bhaji

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 18, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Pav bhaji
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    4 medium sized potatoes (boiled and grated)
    ¼ cup green peas (shelled)
    3 tbsp oil
    2 medium sized onions (finely chopped)
    3 - 4 green chillies (finely chopped)
    2 tsp ginger paste
    2 tsp garlic paste
    4 medium sized tomatoes (finely chopped)
    1 medium sized capsicum (finely chopped)
    ¼ small sized cauliflower (grated)
    1½ tbsp pav bhaji masala
    Salt to taste
    3 tbsp butter
    8 pav
    ¼ medium bunch fresh coriander leaves (finely chopped)
    2 lemons (cut into wedges)

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    </td> </tr> </tbody></table> Boil the green peas in salted water till soft, drain and mash lightly and keep aside. Heat oil in a pan and add ¾th the quantity of chopped onions. Sauté till light brown. Add chopped green chillies, ginger paste and garlic paste. Stir-fry for half a minute.

    Add half the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly mashed peas, grated cauliflower, grated boiled potatoes and one and half cups of water.

    Bring it to a boil, lower the heat and simmer for 10 minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhaji masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring continuously.

    Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

    Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

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