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.
Samosa! this snack doesn’t need an introduction everyone’s favourite snack in any season or any occasion. Crispy fried pastry with potatoes and peas filling served with mint chutney and tamarind chutney.
For the dough:
1½ cups all Purpose Flour(Maida)
2 tablespoons Oil/Butter/Ghee
¼ teaspoon Carom Seeds(Ajwain)
For potato peas filling:
2 large boiled and mashed Potatoes
½ cup fresh Green Peas
1 long Green Chilli
1 tsp Ginger-Garlic Paste
½ tsp Garam Masala
½ tsp Coriander Powder
¼ tsp Turmeric Powder
⅛ tsp dry Mango Powder
¼ tsp Chaat Masala Powder
½ tsp Cumin Seeds
2 tsp oil
Oil for deep-frying Samosa.
Preparing the Stuffing
Heat oil in a non-stick pan and add Cumin seeds.
When seeds crackle, add the Asafoetida, Green Chilli and Ginger-Garlic paste and sauté for few seconds.
Add Potatoes and Green Peas, mix well and cook for 2-3 minutes.
Add Garam Masala, dry Mango Powder, Coriander Powder, Chat masala and Salt mix well and cook for 2-3 minutes, stirring continuously.
Preparing the Samosa
Knead dough well till smooth and elastic adding all ingredients mentioned above. Divide into equal portions.
Roll out a portion of dough into oval sheet. Cut the oval sheet into two equal portions.
Take one portion and make cone of it by joining edges. Fill the stuffing in the cone and apply little water on edges to seal it. Repeat with remaining dough and stuffing.
FRYING-Heat oil in a wok and deep fry Samosa till golden brown.
BAKING (Recommended)-Brush oil on samosa and bake at 180 degree celsius for 30-35 min or till golden brown in a pre-heated oven.
DOUBLE FRYING (Recommended)- Put samosa in hot oil on high flame and fry till it turns opaque and doesn’t breaks while taking them out. Again Put them in oil this time flame on low and fry till they turn golden brown.
Serve Hot with Green Chutney and Tamarind Chutney.
After preparing Samosa put them in refrigerator for 25-30 minutes before frying so that they soak less oil and become crisp.
If you are having a problem in making cone or if your cone doesn’t seal properly use a gujiya maker.
Go for double frying method because there are chances of tiny air bubble pockets in single frying procedure or if you want healthy samosa then go for baking method..
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.