Mumbai Special Pav Bhaji Recipe At Home

Maharastra Pav Bhaji is one of the famous street food and testly to have,specially in Mumbai.Learn to make mumbai style best delicious and tasty pav bhaji recipe at home.Yummmyyyyyy i love pav bhaji very much.Hope you enjoy this recipe.

Thank You... :)

Ingredients For Pav Bhaji:

Pav Bhaji Recipe

• Potatoes 4 medium
• Tomatoes 4 medium
• Cauliflower 1/4 small
• Onions 2 medium
• Ginger 1 inch piece
• Garlic 8-10 cloves
• Green capsicum 1 medium
• Green chillies 3-4
• Fresh coriander leaves 1/4 cup
• Green peas shelled1/4 cup
• Lemons 2
• Oil 3 tablespoons
• Salt to taste
• Pav bhaji masala 1 1/2 tablespoons
• Butter 3 tablespoons
• Pav 8

How To Prepare Pav Bhaji:

• Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate cauliflower. Peel, wash and finely chop onion. Peel and wash ginger, garlic and grind to a fine paste.
• Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and finely chop green chillies.
• Clean, wash and finely chop fresh coriander leaves. Wash and boil the green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into wedges.
• Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light brown. Add chopped green chillies and ginger 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
• Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring
• 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 bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.  
  
  

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