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.
5-6 slices of white bread or brown bread or multi grain bread
2 medium sized Potatoes, boiled, peeled and mashed
½ tsp dry Mango Powder
½ tsp crushed Black Pepper
¼ tsp red Chilli Powder
1 chopped Green Chilli
¼ tsp Garam Masala powder
¼ tsp Cumin Powder
½ tsp Chaat Masala
2 to 3 tsp chopped Coriander Leaves
salt as required
Add the mashed and boiled Potatoes, dry Mango Powder, crushed Black Pepper, Red Chili Powder, chopped Green Chilies, Coriander leaves, Garam Masala Powder, Cumin Powder and Chaat Masala Powder and Salt. Mix well.
Make small to medium rolls of the filling depending on the size of the bread.
Take a slice of Bread and dampen it with water, squeeze the water from the bread.
Place the filling in the centre of the bread, roll the bread and close the edges to get an even outer covering.
Make all Bread Rolls this way and keep inside refrigerator for 25-30 minutes.
Heat oil in a wok and fry bread rolls until golden brown and crisp, drain excess oil on kitchen paper tissue. OR YOU CAN BAKE IT
For baking place on a baking tray. Lightly brush some Oil on the rolls. don’t brush too much oil as the bread absorbs a lot of oil. Bake in a preheated oven at 200 degrees celsius for 10 to 12 minutes or till the bread rolls become golden and crisp.
Serve hot with Tomato Sauce or Green Chutney.
If making for children, then skip the green chilies and red chili powder.
Make rolls with light hands because soaked bread breaks easily.