Pav Bhaji is a fast food dish from Maharashtra, consisting of a thick vegetable curry (bhaji) usually prepared in butter (I’ve used very less oil) and served with a soft bread roll (Pav). You can eat it in dinner, lunch or breakfast.
2 large Potato
200 gm French beans
100 gm Broccoli/Cauliflower
½ cup Peas
½ cup Pumpkin
2 large chopped Tomatoes
1 large chopped Onion
2 chopped Green Chillies
2 tsp Olive Oil
1/2 tsp Mustard Seeds (rai)
1 1/2 Tbsp Pav Bhaji Masala
1 Tbsp Coriander Powder
Salt as per taste
Red chilli powder as per taste
4-5 Whole Wheat Pav
Chop all the Vegetables and put them in a pressure cooker (except Onion, Tomato and Chilli aside to fry later). Add 1 cup water or whatever quantity is required to fully immerse the vegetables. Add salt, and pressure cook for about 10-12 minutes or till vegetables become soft.
Mash all the cooked vegetables using a masher.
In another pan heat Olive Oil in another pan, fry the Onion and then add Green Chillies and Tomatoes. Cook till soft. Add pav bhaji masala and Coriander powder, and sauté for 2-3 minutes.
Add the mashed vegetables to the pan and cook on high flame for a minute. If you want thick bhaji then reduce the flame and simmer until it gets thick.
Heat a nonstick tawa and put Pav on it without using oil or butter and dry roast for a minute.
Serve with hot whole wheat pav and garnished with chopped Onions and Lemon wedges.
If you don’t have Pav Bhaji masala then add 2 Tbsp garam masala with 1 tsp dry mango powder.
You can also grill Pav using butter.
You can substitute potato with pumpkin to increase nutrition.
Pani Puri or Golgappe or Puchka whatever you say it. This is one of the most favourite snack of Indians you would barely find anyone who says that they don’t like Pani Puri. This is the reason why we have 11 different names of this one recipe.
1 cup Sweet Tamarind chutney
boiled White Chickpeas or Potato or you can use a mixture of both(check tips for more combination of stuffing)
1 medium chopped Onion
1 Tbsp Chopped Coriander
Black salt as per taste
1 Tbsp Cumin Powder
1 Tbsp Chaat Masala
a pinch of Red Chilli Powder(optional)
1-2 Tbsp tiny Gram Flour balls(Boondi)
1-2 Tbsp Sev
½ cup chopped Mint leaves
½ cup chopped Coriander leaves
½ cup pulp of boiled Raw Mango
1-2 chopped Green Chilli
1 Tbsp Tamarind Paste
1 tsp Cumin Powder
1 tsp Chaat Masala
3 cups Water(add more or less water according to consistency you want)
Black Salt as per taste
2-3 Tbsp tiny Gram Flour balls(Boondi)
In a bowl add all the ingredients of stuffing except boondi. Mix well and kep aside.
Method to make Water
In a blender add all the ingredients and blend into a fine paste using very little water.
Take out the chutney in a large bowl add Water. Mix well. Adjust seasoning, you can add more or less water according to taste and thickness you like.
Add Boondi to Water.
Keep it in refrigerator for 2-3 hours to chill. Or you can add ice to it or use cold water in above step.
Crack the top of the puri making a hole in it.
Add 2-3 tsp of prepared Stuffing with Boondi and Sev.
Of course you can order it from any store but nothing can beat a homemade pizza. This is a full proof tried and tested recipe, just watch for ingredients and taste is guaranteed. you won’t order a pizza after making this one on your own.
1 cup dried White Peas(Yellow Matar or chaat wali matar)
Water as required
Salt to taste
¼ tsp dry Mango Powder
1 Tbsp Garam Masala
1 small chopped tomato
¼ cup chopped Tomato
¼ cup chopped Onion
Chat Masala as per taste
Cumin Powder as per taste
Fresh Coriander Leaves
½ cup whisk Yogurt
½ cup Green Chutney as per taste
½ cup Tamarind Chutney
Red Chili Powder
In a pressure cooker add oil, chopped Tomato, Garam masala, dried White Peas and satué for a minute.
Add water and salt close pressure cooker and cook for 10-12 minutes.
In a plate place one samosa above it pour three to four Tablespoon of prepared White peas and above it add Onion, Tomato, Chat Masala, Cumin powder, Cumin Powder, Yogurt, Sweet Tamarind Chutney, Green Chutney everything as per your taste.
Sprinkle little red chilli Powder and Coriander leaves serve hot.
When making for kids avoid using chilli powder.
If you are making this recipe for a party or for guest prepare everything but don’t plate it as Samosa will get soggy in gravy of white peas and yogurt.