PAV BHAJI MUMBAI STYLE

Mumbai Style Pav Bhaji is all time favorite snack.... Here we go with its recipe...

INGREDIENTS: (3-4 servings)

·         Potato diced (katte huye aaloo)- 3 medium size

·         Cauliflower florets (phoolgobhi) – one small

·         Bottle gourd (lauki/ghiya) – 1 medium size

·         Onion diced (katte huye pyaaz)- 1 big size

·         Green peas half boiled (kum ubaale huye harre matar)- half cup

·         Red tomato paste (lal tamatar peese huye)- 3 medium size

·         Garlic cloves (lehsun ki kaliyaan)- 6-10

·         Whole dry red chilies (sabut lal mirch sookhi huyi)- 2-3

·         Pav Bhaji masala – 3 tablespoon

·         Turmeric powder (haldi powder)- 1 teaspoon

·         Dry mango powder (aamchoor )- 2 teaspoon

·         Red chili powder (degi lal mirch)- 1 teaspoon

·         Salt to taste

·         Refined oil- 2 tablespoon

·         Pav Buns- 16 or more

·         Butter(amul)- to heat pav

FOR GARNISHING :

·         Cabbage/Lettuce leaves  to serve

·         Chopped onion (bareek katta pyaaz)- half cup

·         Lemon wedges (nimbu ke tukde)- 4

HOW TO MAKE:

• Soak whole dry red chilies in water for an hour till it becomes tender. And grind red chilies and garlic clove into paste and keep aside.
• In pressure cooker put potato, cauliflower, ghiya, onion, turmeric powder and salt to taste and pressure cook on medium flame for 5-10 minutes and mash it with help of blender into paste.
• Heat oil in deep frying pan/kadhai and add green peas for few seconds till it turns tender.
• Add red chili garlic paste and sauté for 5-10 seconds stirring it continuously and add tomato paste and sauté it for 1-2 minutes and add boiled mashed vegetables to it.
• Add degi lal mirch, aamchoor and pav bhaji masala and mix well. Let it be on flame for few minutes till bhaji’s consistency turns thick.
• Slit pav into two parts and roast it with butter on hot tava.

Serve hot pav bhaji with chopped onion and lemon wedges..