Thursday, 14 February 2013

Pav Bhaji (Without store-bought Pav Bhaji Masala)

Pav Bhaji is a regular in parties hosted at home for kids. I never use the store-bought pav-bhaji masala. I use a combination of home ground spices and get the desired flavour. Everyone loves the bhaji so much, that we have loads of leftover pav-bun, but run out of Bhaji easily. This recipe makes ample bhaji for 6 pav buns and just enough for 10 pav buns.


Potatoes - 1 large or 2 medium
Cauliflower - 4-5 tiny flowerettes
Green peas - 1/4 cup
Carrots - 2 small
Onion - 1 medium
Tomato - 1 medium
Water - 1/4 cup

Chili powder - 1 tsp
Cumin - 1/2 tsp
Thyme - 1/4 tsp
Garlic - 1 tsp
Ginger - 1 tsp
Salt - to taste
Turmeric powder - 1 pinch
 Butter - 1 tbsp

Dice the vegetables and drop them into the cooker. Add the spices and shake the cooker thoroughly to distribute them. Do not add the butter at this time. Soft cook the vegetables with the spices. Once the cooker has cooled down. Heat a kadai or saucepan, and drop the vegetables in the saucepan. When it comes a boil again, start mashing the vegetables with a pestle. When the vegetables are completely mashed with very tiny bits, add the butter and mix it thoroughly. You will see the Bhaji coming together at this stage. Turn off the flame when the bhaji is of a consistency that does not spread when placed in the plate. It should not be too dry either.
Serve hot with toasted pav buns. Pav-buns are usually cut in half and toasted with butter.
Verdict: Enjoy home-made pav-bhaji, and eat to your heart's content. Pav-buns can be made at home too if you are used to baking breads.I did not have a good experience with Pav-buns, as I had bad yeast. But I plan to try it sometime with good quality yeast.

priya's signature image at photobucket

1 comment:

Swathi Iyer said...

Pav Bhaji looks delicious with home made masala.