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Bombay Pav Bhaji Recipe by Sanjeev Kapoor

Bombay Pav Bhaji Recipe by Sanjeev Kapoor  
   
 

Here you will find how to make Bombay Pav Bhaji Recipe by Sanjeev Kapoor. Please give us your feedback or review about the recipe and whether you or your guests liked this recipe or not.

Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.

 
Rating
30 mins
 
 
     
 
Ingredients for Bombay Pav Bhaji Recipe by Sanjeev Kapoor
Following are the ingredients to make Bombay Pav Bhaji Recipe by Sanjeev Kapoor
.

Potatoes, boiled and mashed 4 medium
 
Tomatoes, chopped 4 medium
 
Onions, chopped 2 medium
 
Green capsicum, chopped deseeded 1 medium
 
Cauliflower, grated 1/4 small
 
Green peas, shelled 1/4 cup
 
Ginger, chopped 1 inch piece
 
Garlic 8-10 cloves
 
Oil 3 tablespoons
 
Green chillies, chopped 3-4
 
Pav bhaji masala 1 1/2 tablespoons
 
Salt to taste
 
Butter 3 tablespoons
 
Pav 8
 
Fresh coriander leaves, chopped 1/4 cup
 
Lemons, cut into wedges 2
 


Ingredients may vary according to the number of guests you are preparing for and their personal tastes and habits like less salt or spices.
Method of Cooking Bombay Pav Bhaji Recipe by Sanjeev Kapoor
Following is the method to make Bombay Pav Bhaji Recipe by Sanjeev Kapoor.

Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

 
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