Cheese Bhaji served with butter toasted Pav
We love to have Pavbhaji at any chat corner or north indian restaurant. It is always served with lots of butter, chopped onions for extra crunchiness and lemon wedges. My husband loves it to the core, so I thought let me try making it at home this time. My mom has made it a few times and turned out good, so I took her recipe as the base. Here we go...
Ingredients:
Potato - 2
Carrot - 2
Green Peas - 1/2 cup
Cauliflower florets - 1/2 cup (optional)
Green Capsicum - 1 small
Tomato chopped - 2
Onions finely chopped - 2
Ginger garlic paste - 1 tbsp
Pavbhaji masala - 1 1/2 tsp
Chilli powder - 1/2 tsp
Turmeric - 1 pinch
Jeera - 1/2 tsp
Oil - 2 tbsp
Butter - 2 tbsp
Pav - 8
Salt
Chopped Coriander leaves to garnish
Lemon wedges on the side
Ingredients:
Potato - 2
Carrot - 2
Green Peas - 1/2 cup
Cauliflower florets - 1/2 cup (optional)
Green Capsicum - 1 small
Tomato chopped - 2
Onions finely chopped - 2
Ginger garlic paste - 1 tbsp
Pavbhaji masala - 1 1/2 tsp
Chilli powder - 1/2 tsp
Turmeric - 1 pinch
Jeera - 1/2 tsp
Oil - 2 tbsp
Butter - 2 tbsp
Pav - 8
Salt
Chopped Coriander leaves to garnish
Lemon wedges on the side
Method:
1. Dice all the vegetables (Potato, carrot, cauliflower, capsicum) other than the tomato and onions. Add a pinch of turmeric and boil them along with the green peas, in a pressure cooker for 2 whistles.
2. Heat oil in a kadai/pan, add jeera. When it splutters, add 3/4th of the chopped onions and saute well. Add ginger garlic paste and saute till onions become transparent.
3. Add the chopped tomatoes now. Let it cook until mushy.
4. Add the pavbhaji masala, chilly powder and salt. Saute well
5. Add the boiled vegetables to this masala now. Add 1 cup water if the boiled veggies does not have enough water. Mash the bhaji mixture until all the veggies are mashed up. Or you can mash the veggies with a laddle(Matthu) or potato masher after boiling and then add it to the masala.
6. Cook for 2-3 minutes on medium flame with continuos stirring. Squeeze some lemon juice on top of it and switch off. Garnish with corriander leaves.
7. Heat an iron skillet or dosa tawa. Add 1 tbsp of butter. Slice the pavs horizontally and toast the pav on the butter for half a minute, pressing the pav on both the sides, until you see golden brown spots on the pav.
8. Serve the pav with a dollop of butter on top, with bhaji, chopped onions and lemon wedges. Grate some cheese on the bhaji for cheese pavbhaji.
# For extra flavor and taste, put the cooked bhaji on the same tawa/iron skillet used to toast pavs. Mash it with a laddle and mix well with the butter. It gets nicely cooked on the tawa, just like the restaurant fellow does. See below picture. Yummy.
# You can use Everest or MDH Pavbhaji Masala powders. Pav bhaji masala typically comprises of spices like dry mango, red chillies, coriander seeds, fennel seeds, cardamon, black pepper, black salt, cloves etc. all of which are ground into a fine powder. If you dont have pav bhaji masala you can substitute it with garam masala and a little corriander powder.
# You can sprinkle some pav bhaji masala on the tawa with the butter, to toast your Pavs with a zing of flavour.
1. Dice all the vegetables (Potato, carrot, cauliflower, capsicum) other than the tomato and onions. Add a pinch of turmeric and boil them along with the green peas, in a pressure cooker for 2 whistles.
2. Heat oil in a kadai/pan, add jeera. When it splutters, add 3/4th of the chopped onions and saute well. Add ginger garlic paste and saute till onions become transparent.
3. Add the chopped tomatoes now. Let it cook until mushy.
4. Add the pavbhaji masala, chilly powder and salt. Saute well
5. Add the boiled vegetables to this masala now. Add 1 cup water if the boiled veggies does not have enough water. Mash the bhaji mixture until all the veggies are mashed up. Or you can mash the veggies with a laddle(Matthu) or potato masher after boiling and then add it to the masala.
6. Cook for 2-3 minutes on medium flame with continuos stirring. Squeeze some lemon juice on top of it and switch off. Garnish with corriander leaves.
7. Heat an iron skillet or dosa tawa. Add 1 tbsp of butter. Slice the pavs horizontally and toast the pav on the butter for half a minute, pressing the pav on both the sides, until you see golden brown spots on the pav.
8. Serve the pav with a dollop of butter on top, with bhaji, chopped onions and lemon wedges. Grate some cheese on the bhaji for cheese pavbhaji.
# For extra flavor and taste, put the cooked bhaji on the same tawa/iron skillet used to toast pavs. Mash it with a laddle and mix well with the butter. It gets nicely cooked on the tawa, just like the restaurant fellow does. See below picture. Yummy.
# You can use Everest or MDH Pavbhaji Masala powders. Pav bhaji masala typically comprises of spices like dry mango, red chillies, coriander seeds, fennel seeds, cardamon, black pepper, black salt, cloves etc. all of which are ground into a fine powder. If you dont have pav bhaji masala you can substitute it with garam masala and a little corriander powder.
# You can sprinkle some pav bhaji masala on the tawa with the butter, to toast your Pavs with a zing of flavour.
Pavbhaji made on the tawa in a restaurant
Ta Da!! Home made Hot Cheese PavBhaji!!
Happy Cooking!
Did you like this recipe? Let us know below.
Happy Cooking!
Did you like this recipe? Let us know below.
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