Veg Manchurian Dry & Gravy Recipe

A super delicious Indo-Chinese dish that will cater to all your snack cravings and leave you wanting more! This quick and easy dish is ideal for a party at home as well. The term Manchuria refers to a region in North-East China and people from that region were known as Machus or Manchurians. This dish is made of deep-fried mixed vegetable dumplings tossed in chines sauces.

Since a wider population of Indians are vegetarians eventually Gobi Manchurian, Veg Manchurian, Paneer Manchurian, and Mushroom Manchurian were born.

This recipe of vegetable Manchurian yields crispy and delicious veg balls in Manchurian sauce. This recipe can be used to nake dry veg Manchurian and gravy as well.

Veg Manchurian is a very popular recipe across India. It can be found in many Indian restaurants and is commonly served in parties. It is also very popular street food and spicier versions of the dish are available on many roadside stalls.

Most commonly Veg Manchurian dumplings are made of cabbage, carrots, & spring onion. You can add other vegetables like beans, onions, capsicums, cauliflower, etc. as per your choice.

More details in the step by step instructions below. If you are making this for a party, then add them to the Manchurian gravy just before serving. This way they remain crisp for longer. It can be enjoyed as a snack/ appetizer or can be served on the side of noodles and fried rice dishes like Veg Hakka Noodles, Veg Fried Rice, or Schezwan Fried Rice.

Prep Time

Cook Time

Total Time

20 Minutes

25 Minutes

45 Minutes

Author: Creative Baby
Recipe Type: Starter, Main Course
Cuisine: Indo Chinese
Serving: 4 Persons

Ingredients 

How To Make Veg Manchurian Balls

• 1/2 cup grated carrot
• 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped capsicum 
• 1/4 cup finely chopped spring onion
• 3 tbsp cornflour or corn starch
• 2 tbsp all-purpose flour (maida)
• 1 tbsp Ginger
• 1 tbsp Garlic
• Salt to taste
• 2 tbsp black pepper
• 1 tbsp soy sauce
• 1 tbsp water

How To Make Manchurian Sauce

• oil
• 2 tbsp crushed ginger
• 1 tbsp finely chopped garlic
• 2 tbsp finely chopped spring onion
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• salt to taste
• 2 tbsp chili sauce
• 1 tbsp finely chopped green chili
• 1 tbsp black paper
• 3 tbsp cornflour
• 1 cup of water

For Garnishing

• Finely chopped spring onions
• Finely chopped coriander leaves

How To Make Veg Manchurian Balls:

Step 1

Take all the finely chopped or grated vegetables in a bowl. You can add finely chopped or grated cabbage, carrot, onion, capsicum & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise, the top much water will make it difficult to make Manchurian balls.

Step 2

Then add the dry ingredients - 3 tbsp corns starch, 2 tbsp all-purpose flour(maida), 1 tbsp black paper, and salt as required. Take care not to add too much salt because soy sauce already has some in it.

Step 3

Add ginger-garlic paste and soya sauce. 

Step 4

Mix all the ingredients well. If the mixture looks too wet, you can add some more all-purpose flour absorb the excess water.

Step 5

Mix everything well knead like you would knead a dough. Then make lemon sized balls. The balls must bind well without breaking. Make all veggies balls this way and keep aside.

Step 6

Heat oil in a deep pan for deep frying. Check if the oil is hot enough by dropping a small portion of the dough in hot oil. The dough has to come up without browsing. This is the right temperature. Gently slide the balls in hot oil & fry on a medium flame.

Step 7

Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy. Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Step 8

Dry Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onions and coriander leaves.

How To Make Veg Manchurian Sauce

Step 1

Heat oil in a pan, then add ginger garlic, green chili and saute for a min.

Step 2

Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning till they turn golden brown.

Step 3

While this fry dissolves cornflour in water.

Step 4

Then add soya sauce, tomato Ketchup, green chili sauce, salt, and black pepper.

Step 5

Next, stir gently and pour water. Stir and taste the mixture. The sauce should taste slightly sour and hot. Keep stirring and cook on a medium flame until the sauce thickens. Do not cook until very thick. The sauce will thicken further after cooling. 

Step 6

Switch off the stove and allow the veg Manchurian sauce to cool for a minute. Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.

How To Serve Veg Manchurian Gravy

Step 1

When you are making Manchurian with gravy than you have to add 1 or 1.5 cup of water at the time of making the Manchurian sauce. Boil it for a minute.

Step 2

Continue to stir and mix when the veg Manchurian gravy is cooking. simmer till the sauce thickens and you see a glaze in it. 

Step 3

Then add the fried veg Manchurian balls. Gently stir and coat the veg Manchurian ball in the gravy. Switch off the flame.

Step 4

Serve veg Manchurian hot and garnished with some spring onions greens. Veg Manchurian gravy goes with veg fried rice, plain rice, and even bread or chapati or Rotis.

Note

• The best part of any Chinese dish is you can change the consistency as per your liking. If you want a thin consistency, add some veg broth or water. If you want a thick consistency, add few tablespoons of cornflour paste. This dish thickens after it cools down. So when reheating you may have to add some water.
• If you like the sweet-sour taste of Indo Chinese food you can add sugar to the recipe.

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Chapdi Undhiyu | Rajkot Famouse Food Recipe

Chapdi undhiyu is originated from Rajkot. Undhiyu is a very famous Gujarati dish in the whole world. This undhiyu is different than regular undhiyu. Chapdi undhiyu is s traditional kathiawadi dish. 

Chapdi is nothing but thick fried/ backed bhakhri and undhiyu is a mix vegetable gravy full of Indian spices. Chapdi is made from whole wheat flour, carom seeds, cumin seeds, and a good amount of oil. In the original recipe, chapdi is made with bhakhari flour (coarse whole wheat flour). But I used normal chapati flour to make the chapdi. I didn't feel any difference. After kneading the dough, roll chapdi like Baati and deep fry it.

Chapdi Undhiyu is a Rajkot street food recipe consists of crunchy chapdi and the traditional Gujrati Undhiyu recipe. Chapdi Undhiyu is spicy preparation and especially enjoyed during winter. It should be consumed like Daal Bati. First, you should crush the chapdi with your hands then pour in Undhiyu, mix it up and enjoy it with slices of onion, buttermilk, papad, and some lemon wedges. 

This Gujarati Chapdi Undhiyu is popular in the street of Rajkot and is enjoyed by everyone. So do try out this different  Undhiyu recipe and enjoy it on the occasion of Uttrayan.

                                      

Prep Time

Cook Time

Total Time

20 Minutes

35 Minutes

55 Minutes

Author: Creative Baby
Recipe Type: Dinner
Cuisine: Gujarati (Indian)
Serving: 6 Persons

Ingredients For Chapdi

• 3 cups Whole wheat flour
• 1 tbsp Carom seeds (Ajavain)
• 1 tbsp Sesame seeds (Til)
• 1/4 Semolina (Suji/Rava)
• Salt to taste
• 3/4 cup warm water
• 1/3 cup Oil, 
• 1 cup Cream (Malai)
• 2 tbsp Cumin Seeds (Jeera)

Ingredients For Undhiyu

• 1 cup Surti papdi
• 1 cup Brinjal cut into small pieces
• 1 cup Cauliflower chopped into small pieces.
• 1 cup Green peas
• 1 cup Chopped Potatoes
• 1 cup Chopped  Tindora
• Salt to Taste
• A paste of 2 Onions
• Puree of 2 Tomatoes
• 2 tbsp Ginger Garlic Paste
• 4-5 Black Peppercorns (Sabut Kali Mirch)
• 2 Bay Leaves (Tej Patta)
• 4-5 cloves (Laung)
• 1 tbsp muster seeds(rai)
• 1 tbsp cumin seeds(Jeera)
• 2 Dried Red Chillies( Sukhi Lal Mirch)
• 1/2 tbsp Turmeric Powder (Haldi)
• 2 tbsp Cumin Coriander Powder(Dhana Jeera Powder)
• 2 tbsp Red Chilli (Lal Mirch) Powder
• 1 tbsp Garam Masala
• Juice of 1/2 Lemon
• Coriander Leaves (Dhania)
• Water
• Oil
• 1/2 Asafoetida (Hing)

Ingredients For Tadka

• 1 tbsp Red Chilli (Lal Mirch)Powder
• Oil

How To Make Chapdi                

Step 1

For the chapdi in a mixing bowl take some karkara wheat flour, semolina, cumin seeds, sesame seeds, oil, malai, carom seeds, salt, warm water. 

Step 2

Knead a firm dough for the chapdis.

Step 3

Now with the help of your palm make flat chapdis.

Step 4

Deep fry them in oil till they become nicely golden brown.

How To Make Undhiyu

Step 1

Heat oil in a pressure cooker and all the tempering items onion and saute for a minute, add garlic, ginger, green chili paste and pinch of salt.

Step 2

Cook until the raw flavor of ginger-garlic reduces and onion becomes translucent.

Step 3

Add turmeric, red chili, coriander and cumin powder, salt, and all the vegetables.

Step 4

 Stir well. Add 3-4 cups water, add garam masala. Mix them very well. close the lid and pressure cook it for 2 whistles.

Step 5

 

When the pressure cooker cools down, open the lid Stir well.

For Tempering

Step 1

Heat oil in the pan. Add carom seeds and chili powder. Add Tomato puree and add 1 cup of water. Let it boil.

Step 2

Add this tempering into prepared Undhiyu. Mix them very well.

Step 3

Switch on the stove and let it simmer for 5 minutes over medium heat. Add water if needed. (remember the consistency should be like dal).

Step 4

Chapdi Undhiyu is ready.  Garnish it with coriander leaves.  Serve Chapdi Undhiyu with onion, papad and lemon wedges.

You can also watch this recipe on YouTube ..

Note

•  Adjust the amount of oil and red chili powder according to your choice.

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Misal Pav | Maharashtrian Misal Pav Recipe

Misal pav is a popular dish from Maharashtra, India. It consists of misal, spicy gravy usually made by sprouted matki and served along with buns and topped with farsaan, chopped onions, tomatoes, and lemon wedges. It is usually served as a snack or street food. It is a complete meal. 

Misal from Maharastra, West India is known for its high spice content and is particularly known as "Misal Pav". There are different versions of Misal Pav such as Kolhapuri Misal, Nashik Misal, Khandesh Misal, Nagpuri Misal, and Puneri Misal, the first part indicating the regional-origin on the misal. Other types are Shev-Misal and Dahi Misal.

To serve Maharashtrian misal pav recipe traditionally is the first place the smooth in the plate after that pour the spicey red colored gravy on the top and garnish with farsaan, onion, coriander, and lemon wedges. I love this curry... 

Here is a tasty and spicy Misal Pav Recipe .......

Prep Time

Cook Time

Total Time

20 Minutes

20 Minutes

40 Minutes

Author: Creative Baby
Recipe Type: Breakfast, Dinner
Cuisine: Maharashtrian (India)
Serving:  4 People

Ingredients

For Misal Masala

• 1 tbsp oil
• 1/4 cup thinly sliced onions
• 1/4 cup grated dry coconut (copra)
• 2 tbsp coriander leaves (Dhania)
• 1 tbsp Cumin seeds (Jeera)
• 3 cloves (Laung)
• 3 peppercorns (kalimirch)
• 25 mm stick cinnamon (Dalchini)
• 2 whole dry Kashmiri red chilies
• 3 garlic cloves (Lehsun)
• 2 small-sized Tomatoes diced
• 1/4 cup water
• 1 tbsp garam masala
• 2 tbsp red chili powder
• 1/2 tbsp turmeric powder

For The Misal

• 3 tbsp oil
• 1 tbsp cumin seeds (Jeera)
• 1/4 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 1/4 tbsp turmeric powder(Haldi)
• 1 cup sprouted matki 
• 1 tbsp red chili powder
• 2 tbsp finely chopped coriander leaves (Dhania)
• salt to taste

For Serving With Misal Pav

• 1/2 cup mixed farsaan
• 1/2 cup finely chopped onions
• 4 tbsp finely chopped coriander leaves (Dhania)
• 8 laddi pavs
• 4 Lemon wedges

How To Make Misal Masala

Step 1

Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.

Step 2

Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes.

Step 3

Remove from the flame and allow it to cool completely.

Step 4

Once cooled, blend in a mixer to a smooth powder without using any water. Keep aside.

How To Make Misal

Step 1

Heat the oil in a pressure cooker and add the cumin seeds.

Step 2

When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes.

Step 3

Add the prepared misal masala and saute on a medium flame for 1 minute.

Step 4

Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Step 5

When Misal masala releases the oil, add matki with 2 cups of water, salt, and cook for 15 minutes on a medium flame. Mix it well. pressure cook for 3 whistles.

Step 6

Allow the steam to escape before opening the lid.

Step 7

Add the chili powder and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.

How To Serve Misal Pav

Step 1

Just before serving pour 1/4 of the misal in a serving bowl, sprinkle  2 tbsp mixed farsaan, 2 tbsp of onions, and 1 tbsp coriander over it.

Step 2

Repeat with the remaining ingredients to make 3 more servings of misal.

Step 3

Serve Misal immediately with laddi pavs and lemon wedges.

Note

You can use readymade misal masala if you want to make this dish fast.

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Cheese Garlic Bread On Tawa Recipe

A delicious Italian classic bread recipe perfect with soups, pasta, etc. Cheese garlic bread recipe for those folks who want a quick breakfast or brunch. on occasions, nothing beats a cheese garlic bread that you can have as a snack or serves with any soup for lunch or dinner. These can be served as a starter snack to a get-together or parties. All you need is a set of basic ingredients like garlic, butter, a loaf of bread and cheese and this super delicious appetizer is ready in absolutely on time.

You can make cheese garlic bread in the oven. if you don't have an oven you can also make it on Tawa. Here I m sharing cheese garlic bread super easier recipe making on tawa or frying pan and without oven. The taste of this garlic bread is similar to the once we gen in pizza joints.

          

Author: Creative Baby

Recipe Type: Snack

Cuisine: Italian (World)

Serving: 3 Persons

Ingredients

• 8 Slices of bread(Any bread of your choice)
• 2 tbsp butter
• 3 to 4 medium-sized garlic cloves (Lahsun) (Minced or grated)
• Red chili flakes as required
• dry oregano as required
• black pepper (Optional)
• Salt as required, to be added if using unsalted butter
• 1 cup Mozzarella cheese, grated

For Garnishing

• chopped Coriander leaves

How To Make Cheese Garlic Bread

Step 1

Heat Tawa on a high flame.

Step 2

In a small bowl combine butter garlic oregano and you can add boiled sweet corn if you like it mix it well.

Step 3

When the tawa becomes hot reduce the flame to a low or medium. Then place the bread slices. Cover the bread slices with a lid.

Step 4

Keeping the slices covered, roast till light golden and a bit toasted at the edges. If you want a crisper toasted texture, then you can toast the bread slices for some more minutes.

Step 5

Once the garlic bread has got lightly toasted from the edges, sprinkle all ingredients which we mixed in a bowl and sprinkle your favourite herbs or spice from the top.  I added red chili flakes and some dried oregano.

Step 6

Now Sprinkle the grated mozzarella cheese over the bread slices. place cheesy garlic bread on Tawa until cheese is melted and bread is crisp from the side.

Step 7

Once done, remove from tawa and garnish with chopped coriander leaves. Serve Cheese Garlic Bread hot or warm.

Note

• You can add capsicum, boiled sweet corn, or your choice of ingredients.

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Farsi Puri Recipe (Gujarati Snack For Diwali)

For Gujarati, Diwali is incomplete without Farsi Puri. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. The best Farsi puri recipe! It is a crispy, flaky with a melt-in-your-mouth textured snack that tastes best when served a hot cup of tea.

"Farsi" in Gujarati(kathiawadi) means "crispy" and thus the name. This recipe is usually made during the Diwali festival. Normally Gujjus celebrate their New year on the next day of Diwali and during this day we have many guests at home. This puri is served as a snack. Along with Farsi puri, we also make tikha gathiya, sev, chakli, and makai poha chevado

Like any other snacks recipe, this Farsi puri can be prepared in advance and store in an airtight container for around 15-20 days. Avoid exposing them to air and they will remain crisp for a long time.

Let me share today a recipe that I usually make during Diwali. They are very easy to make and they are too much testy and go really well with tea or coffee.

Prep time	Cook Time	Total Time
10 Minutes	30 Minutes	40 Minutes

Author: Creative Baby

Recipe Type: Snacks

Cuisine: Gujarati (Indian)

Serving: 4 persons

Ingredients

• 2 cups plain flour (maida)
• 2 tbsp semolina (Rava/sooji) (optional)
• 2 tbsp coarsely crushed black pepper(kalimirch)
• 3 tbsp melted ghee
• salt to taste
• oil for deep-frying
• 1 tbsp cumin seeds (Jeera)
• 1/3 cup water

How To Make Farsi Puri

Step 1

Add the flour in a bowl and add cumin seeds, coarsely ground black pepper, and salt to taste.

Step 2

Make a weel in the flour and pour ghee in the flour. Mix all the ingredients very well.

Step 3

Mix well and knead into a stiff dough using a little water.

Step 4

Divide the dough into 24 equal portions and roll each portion into a 50 mm. diameter thin circle. you can roll it as per your choice size.

Step 5

Prick the puris all over using a fork or knife.

Step 6

Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both sides. Drain on an absorbent paper.

Step 7

Cool completely, Your Gujarati Farsi puri is ready now. Store them in an air-tight container.

 

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Gajar Halwa (Carrot Halwa) Recipe

Gajar ka Halwa or Carrot Halwa is a traditional  Indian sweet or dessert made with fresh red carrots, milk, and sugar. It's a winter delicacy and is made using juicy red carrots. Carrot halwa is popularly known as Gajar ka halwa. It makes its presence on most special occasions like festivals, celebrations, and parties. Gajar ka Halwa is one of the classic Indian Sweets. that would not fail to impress anyone.

Most Indian households make this gajar halwa during winter as carrots are in full seasons. It is flavored with cardamom powder & garnished with chopped nuts.

Prep Time	Cook Time	Total Time
10 Minutes	50 Minutes	60 Minutes

Author: Creative Baby
Recipe Type:  Desserts, Sweets
Cuisine: North Indian, Panjabi
Serving: 6 Persons

Ingredients

• 1 kg (750 grams) Carrot or (prefer juicy carrot)
• 4 cups full fat organic milk
• 4 tbsp ghee
• 10 to 12 tbsp regular sugar(add as required)
• 5 to 6 green cardamom-powdered 
• 10 to 12 whole cashews (chopped)
• 10 to 12 almonds- sliced or chopped
• 2 tbsp raisins(optional)
• 1 pinch saffron strands(optional)

How To Make Gajar Halwa

Step 1

Wash carrots under running water & peel them. Greate them in a food processor or with a hand grater.

Step 2

Add the carrots and milk in a heavy bottom pan and cook on low flame heat until all the milk is absorbed.

Step 3

On a low to medium flame, bring the whole mixture to boil and then simmer. while the mixture is simmering on a low flame, keep on stirring in between. The grated carrots will cook on the milk and the milk will start to reduce and evaporate.

Step 4

When the milk has 75% reduced, Add ghee, sugar in the pan along with cardamom powder to the mixture. Sugar will release a lot of moisture and will make the entire carrot halwa gooey.

Step 5

Stir well and continue to simmer and cook on a low flame. Do keep on stirring the halwa in between. Saute the carrot halwa well in ghee until the moisture evaporated completely.

Step 6

Towards the end, add the cashews, almonds, saffron, and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.

Step 7

Serve Gajar halwa hot, warm or you can also serve it cold. Garnish with some chopped dry fruits while serving.

Note

• Use fresh, juicy, and tender carrots.
• Use full-fat milk or whole milk.
• Add nuts and dry fruits of your choice.
• The halwa stays good in the fridge for almost about a week.
• Do not fry the grated carrot before adding milk otherwise, it will turn dark in color.

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Mataki Bhel- Maharashtrian Special Sprouts Bhel

Matki bhel, a marvelous creation to spice up your day. Sprouts are very healthy if you eat them in the morning, they are good sources of vitamins and proteins, good for every age of the person. 

Enjoy this delicious and healthy chat item. This Matki Bhel/ Sprouts Bhel is very easy to male and very very healthy. You can also use any other favorite sprouts of your choice to make this sprouts recipe.

The relishing flavors, the appealing texture and the amazing aroma of the Matki bhel is just mouth-watering. The amazing recipe is provided here.

                       

Prep Time

Cook Time

Total Time

25 Minutes

0 Minutes

25 Minutes

Author: Creative Baby

Recipe Type: Breakfast

Cusine: Maharashtrian (Indian)

Servings: 4 Persons

Ingredients

• 2 cups Sprouted Moth(matki)
• 1 medium Onion finely chopped
• 1 medium tomato finely chopped
• 1/2 tbsp Red chili powder
• salt to taste
• 1 tbsp Lemon Juice 
• 1/2 Bowl namkeen mixture
• 1 tbsp Chat masala

For Garnishing

• Chopped coriander leaves
• Sev
• Onion slice, Tomato slice

How To Make Matki Bhel

Step 1

Put the sprouts in a vessel and wash it with clean water. Boil the sprouts in water for 5 to 10 minutes. Turn off the gas after 10 minutes. take out all the water from the sprouts. Take sprouts in a big bowl.

Step 2

Add onion, tomatoes, red chili powder, namkeen mixture, chat masala, and mix it well.

Step 3

Now add lemon juice and salt s per taste and mix it well.

Step 4

Take matki bhel in a serving plate and garnish it with coriander leaves, sev and Onion slice, tomato slice.

Our Spicy Matki bhel is ready.

This breakfast is considered a very healthy breakfast. Many people like to start the day with this breakfast. If you make it this way, then the children will also like it and they will stay away from junk food.

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Pav Bhaji Recipe

Pav bhaji is a fast food dish from India, consisting of a thick vegetable curry served with a soft bread roll. Its origins are in the state of Maharashtra.

Pav is an Indian bread and bhaji is mashed vegetables cooked with spicey powder. Pav bhaji is a popular Indian street food that consists of a spicy mix vegetable mash & soft buns. It is a perfect party food that can be made in advance. 

This post will guide you to make the easiest & best pav bhaji that tastes delicious and flavorful.

Prep Time

Cook Time

Total Time

15 Minutes

15 minutes

30 minutes

Author: Creative Baby
Recipe Type: Breakfast, Dinner
Cuisine:   Maharashtrian (Indian)
Serving: 4 Persons

Ingredients

• 2 Medium Potatoes (approx 1½ cups chopped)
• 1/2 cup Green Peas( Fresh pr Frozen)
• 3/4 cup chopped cauliflower
• 1/2 cup Chopped Capsicum
• 2 Medium Finely chopped onions.
• 1 cup chopped carrot
• 1/3 cup chopped fresh beans(optional)
• 2 Medium Finely chopped Tomato
• 1 tbsp Ginger Garlic  green chili Paste
• 1½ tbsp Red chili powder
• 1/4 tbsp Turmeric Powder
• 1 tbsp Cumin-Coriander powder
• 1 tbsp Lemon Juice
• Salt to taste
• 1 tbsp Readymade Pav Bhaji Masala Powder
• 2 tbsp Oil + 2 tbsp Butter
• 1 tbsp Cumin seeds
• 
  

For Garnishing

• 1 tbsp Butter
• 3 to 4 tbsp chopped coriander leaves

For Serving

• 1 Medium Finely chopped onion
• 1 Lemon  wedges
• 1 Medium finely chopped tomato
• 12 Pavs

How To Make Pav Bhaji

Step 1

Add all the vegetables like potatoes green peas, carrot,  cauliflower into the pressure cooker. You can add veggies of your choice. Pour water to partially cover them and cook until soft tender.

Step 2

If cooking in the cooker, let it whistle twice. When the pressure release opens the lid and mashes them well.

Step 3

Heat a pan or Kadhai. add 2 tbsp oil and 2 tbsp butter together. Add chopped onion and ginger-garlic paste. saute until onion turns translucent.

Step 4

Add chopped tomato and green peas and capsicum Saute until tomatoes and peas and capsicums turn soft.

Step 5

Add all spices like turmeric powder, red chili powder, cumin-coriander powder, and readymade pav bhaji masala powder. stir and cook for a minute.

Step 6

Add boiled and mashed vegetables. Add all of the stock or water from the pressure cooker in which the veggies were cooked. Add1 tbsp lemon juice. Mix very well.

Step 7

Cook for 4-5 minutes. Taste for the salt at this stage and add more if required. Turn the flame. Add chopped coriander leaves and mix well. Bhaji is ready for serving. 

Step 8

Heat a Tawa or a shallow frying pan. Keep the flame to a low and then add butter or oil. When the butter begins to melt, place the pav on the butter and toast for 1 or 2 minutes.

Step 9

Pav bhaji is ready to serve. Garnish with a cube of butter. Garnish it with your favorite ingredients.

Serve hot with butter-roasted pav, sliced onion, tomatoes, and lemon wedges.

Notes

• Add veggies like brinjal, broccoli, french beans, etc as per your preference for variation in taste texture.
• The spice powders can be easily adjusted to suit your taste.
• Garnish the hot bhaji with grated mozzarella cheese to make cheese pav bhaji.

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