The Ultimate Guide to Making Delicious Pav Bhaji at Home
Pav bhaji is a most delicious food and many indian family like this food! They also like the items very well and many people use this food in the weddings for the starter purpose! it is indian food and it is very delicius!
The Ultimate Guide to Making Delicious Pav Bhaji at Home – First we will see home made pav bhaji masala receipe then we will see how to perfectly prepare all the veggies and masala for the pav bhaji, then we will make delicius street style pav bhaji and yes the bhaji will be bright red in colour without the use of artificial colours and then we will make garlic chutney which is served with pav bhaji!
How to make pav bhaji masala
1.Dhaniya (coriander seeds) – 5tbsp
2. Jeera ( cumin seeds) – 3 tbsp
3. Dry roast on low flame for 1- 2 minutes
3.Laung ( cloves) – 20-22 nos.
4.Chakri phool ( star anise) – 4-5 nos
5. Badi elaichi ( black cardamom) – 5-6 nos
6.Dalchini (cinnamon) – 3-4 sticks
6.Tej patta (bay leaf) – 4-5 nos
7. Kashmiri lal mirch ( kashmiri red chillies) – 20-25 nos
8.saunf ( fennel seeds)- 3 Tbsp
Dry roast on low flame until fragent
kasuri methi – 2 Tbsp
After you add the kasuri methi, transfer to a plate to cool down and then cool down to room temperature and then transfer into a grinding jar
9. Turmeric powder ( haldi) – 1/2 Tsp
10.Saunth ( Dry ginger) Powder – 1/2 Tsp
11. Amchur ( Dry mango) Powder – 1 Tbsp
12. Kaala namak ( Black salt) – 1 Tsp
13.Hing ( Asafoetida) – 1 Tsp
14.Namak ( salt ) – 1 Tbsp
The Ultimate Guide to Making Delicious Pav Bhaji at Home – Use pulse mode and grind to make a fine powder and you can also choose to pass the masala thruogh a sieve after grinding it and yes home made pav bhaji masala is ready!
Store it in an air-tight container refrigerated for upto 2-3 months and yes finally our homemade pav bhaji masala is ready which turns out amazing!
Kashmiri lal mirchi (red chillies) -15-20 nos
Add into a grinding jar and add water as required to make a fine and smooth paste and the consistency of the paste should be a little runny and yes the kashmiri red chilli paste is ready!
The Ultimate Guide to Making Delicious Pav Bhaji at Home – Lehsun (garlic cloves) – 3/4 cup and then add water as required and grind to make a fine and watery garlic paste and the consistency of the paste should be watery and yes garlic paste is ready!
Method of making pav bhaji
Firstly i have boiled four vegetables over here that is potato , cabbage,green peas and then beetroot, i have pressure cooked the potatoes and beetroot separately the reason for doing that is they take a lot of time to cook so i have pressure cooked them and then i have boiled the cauliflower and green peas separately!
The Ultimate Guide to Making Delicious Pav Bhaji at Home – The reason for not cooking the cauliflower in a pressure cooker is that its relates a foul smell if you pressure cook it and the potatoes catch hold of that smell and then when you cook the pav bhaji at home it usally smells a little off because of this is the big reason that home style pav bhaji does nor turn out like the street style one so boil the veggies separately!
While boiling the cauliflower remember to add some salt and turmeric in the water boil the veggies like i have mentioned next i have some chopped veggies like onion,capsicum,tamatoes,fresh coriander.
The Ultimate Guide to Making Delicious Pav Bhaji at Home – These four veggies are the only veggies to be chopped, these veggies should be chopped raw and used these veggies should not be boiled at all! usually i have seen a lot of people who boil all vegetables together and prepare pav bhaji that method dont give nice results!
How to make bhaji
1.Butter – 50 grams
2.Oil – 2 Tbsp
3. Jeera ( cumin seeds ) – 2 Tsp
4.onions , 2-3 medium sized ( chopped)
5.stir and cook on medium high flame until the onions turn pinkish on colour
6. Shimla mirchi ( Capsicum ) – 2 Medium sized
7. Cook the capsicum for 2-3 minutes on high flame
8.Potatoes = 7 -8 medium sized
9.Tomatoes = 7-8 medium sized
10.Cauliflower – 1 medium sized
11. Green peas – 3/4 cup
12. Beetroot – 1 medium sized
A handful of freshly chopped coriander leaves and add salt to taste and then you have to add prepared pav bhaji masala – 2 tbsp and then kashmiri lal mirch powder – 1 TSP and add coriander powder – 1 TBSP and turmeric powder – 1/2 Tsp and then kasuri methi – 1Tsp and green chilli paste and then mix it very well!
The Ultimate Guide to Making Delicious Pav Bhaji at Home – Try to break down the vegetable chunks with the spatula and then add 7-8 TBSP of garlic paste and then add 7-8 TBSP of red chilli paste and then mix well and then add 1-2 cups of hot water!
Start mashing the bhaji with the pav bhaji masher and keep the flame low and mash the bhaji really well.
The Ultimate Guide to Making Delicious Pav Bhaji at Home – Mash until the vegetables in the bhaji have almost been crushed, now i have mashed the complete bhaji once and now you have to add some more water to mash the bhaji nicely and i like the consistency of my bhaji to be towards the semi thick to thin side to make street style like pav bhaji dont keep the consistency of the bhaji really thick, continue to add hot water and mash until the desired consistency of the bhaji is achieved!
The Ultimate Guide to Making Delicious Pav Bhaji at Home – This complete process of cooking would take about 15-20 minutes, this step of adding water and continuing to mash is really important to get the perfect consistency!This is the perfect consistency for the bhaji, now lets prepare the tadka..
How to make tadka
1.Butter – 50 grams
2. A pinch of jeera ( cumin seeds)
3. Prepared red chilli paste – 4-5 TBSP
4Garlic paste/ water – 2-3 TBSP
5. Pav bhaji masala – 1 TSP
6.A pinch of garam masala
7.Cook on medium high flame for 1-2 minutes or until the oil is released
8. Add the tadka into the bhaji and mix well
9. Freshly chopped coriander leaves
10. Lemon juice – 1 Tsp
11. mix well and then cook for 2-3 minutes
12. Pav bhaji is ready!