This Mumbai style pav bhaji is super delicious to taste and similar to the pav bhaji one gets in Mumbai.
How to bake hara bhara kabab ?
2. Brush some oil on top of each kabab.
3. Place kababs in a tray which has been sprayed or greased with some oil.
4. Place the kebabs on a tray or wired rack in the center of the oven.
5. Bake hara bhara kabab at 180 degrees celsius for 20 to 25 minutes or till the kabab get browned from the top. You can even change the sides after 10 to 15 minutes of baking. Better to bake both the sides of hara bhara kebab.
For Cooking Veggies For Bhaji
▢ 3 medium sizes potatoes or 250 grams potatoes, peeled and chopped
▢ 1 to 1.25 cups chopped cauliflower or 120 to 130 grams cauliflower
▢ 1 cup chopped carrot
▢ 1 cup green peas – fresh or frozen
▢ ⅓ cup chopped french beans – 12 to 14 french beans, chopped – optional
▢ 2.25 to 2.5 cups water – for pressure cooking
▢ 3 tablespoons amul butter – butter is also added later while serving, you can add upto 5 to 6 tablespoons of butter too for a richer version
▢ 1 teaspoon cumin seeds
▢ 1 large onion – finely chopped or ½ cup finely chopped onion
▢ 2 teaspoons Ginger-Garlic Paste or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle.
▢ 1 or 2 green chilies, chopped
▢ ½ cup finely chopped capsicum or 1 medium sized capsicum (green bell pepper), finely chopped
▢ 2 cups tightly packed finely chopped tomatoes, or about 2 to 3 large tomatoes, finely chopped
▢ 1 teaspoon turmeric powder
▢ 1 teaspoon kashmiri chilli powder or freshly ground 1 to 2 soaked dry kashmiri red chilies – the latter works much better and imparts a beautiful orange color to the bhaji
▢ 2 to 3 tablespoons Pav Bhaji Masala add as required
▢ 1.5 to 2 cups water or the stock in which the veggies were cooked or add as required
▢ salt as required Accompaniments
For Pav Bhaji
▢ 12 pavs for serving with the bhaji
▢ 1 medium to large onion, finely chopped
▢ 1 lemon or lime, chopped in wedges
▢ 3 to 4 tablespoons chopped coriander leaves, for garnish
Add all the above chopped veggies in a 2 litre pressure cooker. Also add 1 cup green peas (fresh or frozen).
Add 2.25 to 2.5 cups water.
Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. You can even steam or cook the veggies in a pan or pot. The vegetables have be to cooked completely. Keep the vegetables along with the cooked water (stock) in the cooker itself.
Making the Bhaji
Heat a pan or kadai. You can also use a large tawa. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. Butter can be salted or unsalted.
Let the butter melt.
As soon as the butter melts, add 1 teaspoon cumin seeds (jeera).
Let the cumin seeds crackle and change their color.
Then add ½ cup chopped onions.
. Mix onions with the butter and saute on a low to medium flame till translucent.
Saute till the onions turn translucent.
Then add 2 teaspoons ginger-garlic paste. You can also crush or 1.5 inch ginger and 5 to 6 medium garlic cloves, crushed in a mortar-pestle.
Mix and saute till the raw aroma of both ginger and garlic goes away.
Then add 1 to 2 green chilies (chopped).
. Mix well.
Now add 2 cups finely chopped tomatoes.
Mix very well.
Then begin to saute tomatoes on a low to medium flame.
When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). Sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don’t need to cook the capsicum till very soft. A little crunch is alright.
Add 1 teaspoon turmeric powder and 1 teaspoon Kashmiri red chilli powder.
Then add 2 to 3 tablespoons Pav bhaji Masala Powder. Depending on how strong is the aroma and flavor of pav bhaji masala, you can add it less or more in the pav bhaji. Add 2 tablespoons if the pav bhaji masala is strong, intense and flavorful. For a less aromatic pav bhaji masala you can add 3 tablespoons of it.
Mix very well.
Add the cooked veggies.
Add all of the stock or water from the pressure cooker in which the veggies were cooked.
Mix very well.
Then season with salt as per taste.
With a potato masher, begin to mash the veggies directly in the pan.
You can mash the veggies less or more according to the consistency you want in the pav bhaji. For a smooth mixture mash more. For a chunky pav bhaji, mash less. Now you can add more water if the bhaji looks thick.
Keep on stirring occasionally and let the pav bhaji simmer for 8 to 10 minutes on a low flame.
If the pav bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
Do stir often so that the bhaji does not stick to the pan. when the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
. when the bhaji is simmering, you can fry the pav so that you serve the pav with steaming hot bhaji. Slice the pavs from the center
Heat a tawa or a shallow frying pan. Keep the flame to a low and then add butter.
When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.
Mix the pav bhaji masala very well with a spoon or spatula.
Then place the pav on the butter.
Rotate the pav all over the melted butter so that the pav absorbs the butter.
Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required. You can turn over and toast them more if required. Then remove it in a plate and keep aside. This way you can fry pav in two to three batches
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