Pav Bhaji

Once in winter, Pav Bhaji is a MUST....ok...I must confess...atleast ONCE!!!! Amma's Pav Bhaji is so delicious that you just cannot stop having them! But...mind does win over such urges! During winters, since the Cauliflower is so fresh and sweet and crisp and YUM...we tend to make Pav Bhaji to our hearts desire! We have a wonderful store called FoodSpot which has a great range of Whole Wheat | Multigrain Bread | Pav | Burger Buns....and so to make this even more a healthy treat, we relish the Pav Bhaji with whole wheat pavs.

Amma uses bare minimum fats in any preparation...and if any recipe calls for dollops of Ghee | Oil | Butter, she tries her best to be creative and substitute it with healthier alternatives...else we eat responsibly...controlled portion size!

This weekend, as per plan, is Pav Bhaji session! So on my way back I got freshly baked Whole Wheat Pavs and fresh cauliflower. Amma Appa had got the rest of the items in advance. A great fun way to cook is involving Appa in the tasting session...is masala ok? salt? is it too spicy?? He is the perfect Taster and anything that is approved by him has to be the BEST!

INGREDIENTS

8 Whole Wheat Pavs
For Bhaji:
3 Tomatoes, nice red, finely chopped

2 Onion, finely chopped

3 Potatoes, boiled, peeled and mashed

1 Shimla Mirch | Capsicum, finely chopped

100 gm Gobi | Cauliflower, finely chopped

100 gm Fresh Mattar | Peas

2 cloves Lahsun | Garlic, finely chopped

1 tsp Haldi | Turmeric Powder

1 tsp Red Chilli Powder

2 1/2 tblsp + 1/2 tblsp Pav Bhaji Masala 

1 Lemon Juice

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

To taste Salt
1/2 tblsp Homemade Butter

1 tblsp Oil

For Garnish

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

2 Lemons, sliced

1 Onion, finely chopped

1/2 tblsp Homemade Butter

METHOD

• For Bhaji:
• In a vessel add grated cauliflower, peas, and chopped shimla mirch. Sprinkle about 1/2 tsp of Pav Bhaji Masala and haldi. Pressure cook for 3 whistles. After the pressure is released, remove the cooked vegetables and while hot, gently mash them up.
• In a kadhai, heat oil and saute garlic and onion. Add a pinch of salt so that the onion cooks well. 
• When the onion has become soft, add chopped tomatoes, red chilli powder, pav bhaji masala and mix well.
• As the tomato cooks, gently mash it up. 
• Once the tomatoes are cooked, add the remaining cooked vegetables, mashed potatoes and mix well.
• Adjust the flavour by adding additional Pav Bhaji Masala, salt and red chilli powder, as per taste.
• Mix well while gently combining the vegetables together.
• Add homemade butter and mix till it melts.
• To adjust the consistency of Bhaji, add warm water as required.
• Once this comes to a boil, keep the flame on low and cook for 5 minutes. Stir occasionally.
• After 5 minutes, switch off the gas.
• Add lemon juice and half of the chopped dhania leaves. Mix well.
• For Pav:
• Cut the Whole wheat Pavs from the middle so that they open up like a book.
• In a non stick tava, apply very little butter | oil and gently toast whole wheat pavs on both sides. You can apply butter | oil as per your liking. We toasted them without any oil | butter.
• For Serving:
• In a serving plate, place two toasted whole wheat pavs, bhaji garnished with finely chopped dhania and a dollop of butter, finely chopped onions and few lemon wedges.

For those who want to really indulge, you can also grate some cheese in the bhaji and enjoy this wonderful mouthwatering snack!

I love this the way Amma makes it at home as its bare minimum oil | butter, with exotic taste! Appa loves this and its fun to watch him enjoy this....he will place the bhaji inside the pav with a spoon, add some onion, a squeeze of lemon, close the pav, and then as a burger....munch on! I like to dunk in little bits of pav into the bhaji, and relish the same with a spoonful of bhaji! I guess, I have more bhaji than pav! Amma's way of enjoying is different! She will have the pav as roti ..break a piece...center some bhaji generously topped with finely chopped onions and gracefully eat it! So more pavs for the lady! Whatever way....just make this and relish it!

We have used:
1. Everest Pav Bhaji Masala
2. Everest Tikhalal - Red Chilli Powder
3. FoodSpot's Whole Wheat Pav
4. Borges Olive Oil - Light
5. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.