"Indian food blog :- Mumbai style pav bhaji "
( How to make delicious, mouth watering pav bhaji )!!

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“Indian food blog:-About Pav Bhaji”

Indian food has become renowned all over the planet for its complicated flavor profiles and surfaces. It’s particularly well known among vegans since it typically has almost no meat in it.

Pav bhaji is a sort of curry that has acquired ubiquity as a road food all over India. It’s famous in cafés as well and many individuals are figuring out how to make pav bhaji at home. Here are a few realities about pav bhaji.

 It’s from Mumbai The Indian food state of Maharashtra is on the west side of the country and is home to the major city of Mumbai. Mumbai has a rich cultural history that includes both spicy and mild foods. Foods  developed in Mumbai tend to get local variations all over the state and country and many snacks from India draw some influence from this city.

 It’s More Than 151 Years Old Pav bhaji, also sometimes called bhaji pav, first emerged in the mid-1800s to feed textile mill workers during their shifts. It was a convenient and inexpensive way to eat in the middle of the day and had enough carbs to keep workers going until dinner.

 It’s Considered a Snack Food or in Mumbai usually for breakfast Most people think of curry as something you eat as part of a main meal, especially when paired with rice or naan. However, pav bhaji is very popular as a street snack. Street vendors sell it because it’s thicker than most curries, making it easier for customers to eat on-the-go.

 It’s Vegetarian Dish Pav bhaji is made from potatoes and other diced and mashed vegetables stewed in a thick gravy-like mixture. The vegetables vary but may include carrots, green peppers, cauliflower, green peas, and more. The gravy or broth is often mostly made up of tomato juice, and many recipes call for just throwing some diced tomatoes in and letting the resulting juices cook the other vegetables. Meat products, including meat broths and fish oils, are not usually included in pav bhaji.

 If you’re strictly vegetarian, you may want to double-check with the restaurant or vendor serving it to make sure. Indian food has become renowned all over the planet for its complicated flavor profiles and surfaces. It’s particularly well known among vegans since it typically has almost no meat in it.

 Pav bhaji is a sort of curry that has acquired ubiquity as a road food all over India. It’s famous in cafés as well and many individuals are figuring out how to make pav bhaji at home. Here are a few realities about pav bhaji.

 

Street-Style Pav Bhaji Is very Unique Most cafés in India and the U.S. serve pav bhaji with a full, rich mix of vegetables, including cauliflower. Nonetheless, cauliflower is more costly than potatoes, so road sellers generally discard cauliflower and incorporate more potatoes. 

This doesn’t imply that road style isn’t quite so great as eatery style, obviously. Many individuals observe that they like the potato-weighty extravagance of road style pav bhaji similarly as much as café style. Everything relies upon what’s accessible and what you’re in the temperament for.

 

 It’s Usually Spicy Like many curries, pav bhaji is generally spicy and includes multiple chiles or chili powder. The heat intensity varies depending on the exact pav bhaji masala blend used, but it’s always delicious! If you’re sensitive to spicy foods, ask the street vendor or restaurant how spicy they usually make it. India is famous for curry and other spicy food, so pav bhaji’s spicy side should be no surprise to Indian food enthusiasts. You can also try other spicy snacks from India to compare flavor profiles and spice levels.

It’s Usually Served with Soft Bread Many curries are presented with naan or rice. Nonetheless, pav bhaji is frequently presented with delicate slices of bread like supper rolls. Some pav bhaji plans even pair well with earthy colored bread. Sometimes, you’ll observe somebody who sells pav bhaji with roti or another West Indian bread, so keep a receptive outlook when requesting.

It’s Made on a Hot Griddle Instead of using a pot or shallow pan, most pav bhaji street vendors make it on a flat hot griddle. The chef moves the pav bhaji mixtures around the griddle, letting the gravy it’s cooked in slowly thicken. This takes some serious skill and practice to do without accidentally spilling or overcooking it.

 

 It’s Buttery because its make with butter Pav bhaji almost always comes with a chunk of butter on top. This finishing touch gives pav bhaji a rich creaminess that helps it pair perfectly with bread. Even if you don’t normally like curry, try pav bhaji with extra butter and a large slice of bread. The butter also helps tone down the spiciness.

 You Can Add Garlic if u want then its up to you Garlic lovers, rejoice! Pav bhaji is perfect for adding ample amounts of garlic. The combination of potatoes, tomatoes, butter, and garlic is heavenly, especially on cold fall or winter nights

 You Can Make Your Customized Pav
Bhaji at Home 
The excellence of pav bhaji is that it doesn’t need to follow an exact formula to cook accurately. Very much like different curries, pav bhaji utilizes various proportions of vegetables relying upon the gourmet specialist’s inclinations.

 Excluding or adding an alternate vegetable won’t wreck the formula, as long as you make a point to cook the blend long enough so every one of the vegetables are cooked through.

 Making pav bhaji is simple enough that even children can make it, as long as they have a little oversight. Start with a basic pav bhaji formula, then, at that point, work on tweaking the formula or attempting different varieties until you can make pav bhaji from memory. You can even utilize a strain cooker to make your pav bhaji at home.

 

 

 

PAV BHAJI RECIPE

  • Preparation time 10 minutes
  •  Cooking time 20-25 minutes
  •  Ingredients For Bhaji
  • 1 medium size Cauliflower, florets, फूलगोभी
  • 1 Capsicum, roughly chopped, शिमला मिर्च
  • inch Ginger, slice, अदरक 2-3 Garlic,
  • chopped, लहसुन
  • Waterपानी
  •  5 medium Potato, cubed, आलू 
  • 1 Carrots, palled, 
  • roughly chopped, गाजर
  •  ⅓ cup Green peas, हरी मटर 
  • Salt to taste, नमक स्वादानुसार
  •  2-3 tbsp Butter, मक्खन For Tempering 
  • 1 cup Onion, chopped, प्याज 
  • 1 ½ cup Tomato, chopped, टमाटर
  •  2-3 Green chilli, chopped, हरी मिर्च
  •  2-3 tbsp Butter, मक्खन 
  • ¼ cup Oil, तेल
  •  ½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
  •  Salt to taste, नमक स्वादानुसार
  •  ¼ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी 1 medium Capsicum, chopped, शिमला मिर्च 
  • 1 tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर 
  • 2 tbsp Butter, मक्खन 
  • 1 tbsp pav bhaji masala,  पाव भाजी मसाला Boiled & mashed vegetables, उबली सब्जियाँ 
  • 1 tbsp Butter, मक्खन 
  • 2 tbsp pav bhaji masala,  पाव भाजी मसाला 
  • Water, पानी
  •  ¼ tsp Sugar, चीनी
  •  1 tbsp Coriander leaves, chopped, धनिया पत्ता ! 

Process For Bhaji

  •  IN A LARGE POT or pressure cooker add cauliflower, capsicum, ginger, garlic, water, potato, carrot, green peas, salt, butter then cover and cook until soft.
  •  Now mash everything properly with a masher and set aside.
  •  For Tempering In a large tava or a shallow pan heat butter, oil then add onion and saute until translucent.
  •  Now add tomatoes, green chillies, ginger garlic paste, salt and saute until they are soft.
  •  Add fresh tomato puree and continue cooking for 6-8 minutes. Then add capsicum and continue cooking for another 2 minutes. 
  • Once done remove 2-3 tbsp masala aside for further use. 
  • Now, add degi red chilli powder, butter, pav bhaji masala and saute for a minute. 
  • Now, add boiled & mashed vegetables, butter, pav bhaji masala, water, sugar and continue cooking for another 2-3 minutes. 
  • Finish the pav bhaji with fresh coriander leaves and switch off the flames. 
  • Serve hot with toasted pav, onion, lemon wedges, coriander leaves. 
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Process:- IN HINDI

एक बर्तन में गेहूं का आटा एवं नमक मिक्स कर लेंगे और थोड़ा थोड़ा पानी डाल कर आटा गूँथ लेंगे। • सॉफ्ट आटा गूथेंगे और थोड़ी देर तक हाथ से मथेंगे । 1/2 छोटी चम्मच तेल चारों तरफ लगा लेंगे ताकि आटा सूखे नहीं । • कपडे से ढक कर 15 मिनट के लिए रख लेंगे, और फिर से थोड़ा मथ लेंगे। • अब आटे की एक बड़ी लोई लेंगे और उस पर थोड़ा सूखा आटा लगा कर अच्छे से बड़ी रोटी बेल लेंगे। • अब पूरी रोटी पर 1 से 1.5 छोटी चम्मच घी wala mixture लगा लगा लेंगे। (घी थोड़ा जमा हुआ लेना है एकदम पिघला हुआ नहीं) • इस पर थोड़ा (एक छोटी चम्मच जितना) सूखा आटा लगा लेंगे और अच्छे से पूरी रोटी पर फैला लेंगे। • इस रोटी की छोटी छोटी परतें वीडियो में दिखाए अनुसार बना लेंगे। सारी परतों को हल्के हाथ से दबाएंगे।

• अब इस लम्बे परतों वाले आटे को किनारी से पकड़ कर थोड़ा लंम्बा कर लें ताकि लच्छे अच्छे से बनें। • अब एक तरफ से पकड़ कर इसको अच्छे से पूरा गोल कर के लोई बना लें और फिर से हल्के हाथ से थोड़ा सा दबाएं। इसी तरह सारी लोई बना लेंगे। • सारी लोई को एक कपडे में ढककर 5 – 10 मिनट के लिए रख देंगे । • अब एक लोई पर थोड़ा सा सूखा आटा लगाकर हल्के हाथ से बेलना शुरू करेंगे और गरम तवे पर सेकने के लिए रख देंगे। थोड़ा पक जाने पर पराठा पलट देंगे। • दोनों तरफ एक – एक छोटी चम्मच घी डाल देंगे और और अच्छे से सेक देंगे। • ढेर सारी परतों के साथ स्वादिष्ट लच्छा पराठा खाने को तैयार हैं, परोस दें aalo jeera or curry ke sath !!!!

 
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