I totally agree that this is a wholesome hot meal served in a jiffy right out from the hands of the chat waalla, or the chat kiosk. During my night shift working hours, this meal used to be the smart option available. Me and TJ had to be ready for work at 4pm for our cab to pick us up. We would have just woken up at 3:15pm just in time to get ready, so where is the time to think of a meal? So once the cab drops us to work, we would have this bracket of 20minutes before we sat at our workstations to log in which is 6:30pm. My constant option would be the pav bhaji and a hot cup of tea, while TJ would resort to a nice ghee masala dosa and tea. We would gobble down our food and just make a run for.....so that used to be a our late lunch, and evening snack.
Ingredients:
Cauliflower - 1 cup, finely chopped
Carrots - 1/2 cup, chopped
Potatoes - 1 1/2 cups, boiled and mashed
Green peas - 1/4 cup
Onion, chopped - 1 cup
Tomatoes - 2 cups,chopped
Turmeric powder - 1/2 tsp
Pav bhaji masala - 2 tbsp
Garlic - 2tsp, finely chopped
Black salt - 1/2 tsp
Butter - 2 tbsp
To be served
8 pavs
2 limes cut in halves and a small bowl of finely chopped onion
Put all the vegetables into a pressure cooker, and let off at least 3 whistles until the vegetables are very soft (cauliflower, carrots, potatoes and peas). Alternatively, those who are not using the pressure cooker, boil the vegetables in salted boiling water till very soft, drain the water and keep aside. Into a large frying pan, saute the onion and garlic in butter till soft. Add the tomatoes and continue to saute till the tomatoes have become soft. Add the pav bhaji masala and saute till the oil starts to separate. Add the vegetables and mix well. Sprinkle in the black salt and continue to saute on low heat, using a potato masher, mash down the vegetables. Use about 1/4cup warm water if required to break the vegetables and get it all incorporated with the masala. Once the vegetables are well combined take it off the flame and garnish with chopped coriander leaves.
Cut the pavs horizontally and into a another frying pan, drop in a 1/2tsp of butter and toast the pavs on both sides and serve along with the bhaji
Tip: You could even grate some cheese over the bhaji and make it a cheesy affair. The paneer lovers may also crumble paneer whilst making the bhaji too. The more the paneer the merrier.
Ingredients:
Cauliflower - 1 cup, finely chopped
Carrots - 1/2 cup, chopped
Potatoes - 1 1/2 cups, boiled and mashed
Green peas - 1/4 cup
Onion, chopped - 1 cup
Tomatoes - 2 cups,chopped
Turmeric powder - 1/2 tsp
Pav bhaji masala - 2 tbsp
Garlic - 2tsp, finely chopped
Black salt - 1/2 tsp
Butter - 2 tbsp
To be served
8 pavs
2 limes cut in halves and a small bowl of finely chopped onion
Put all the vegetables into a pressure cooker, and let off at least 3 whistles until the vegetables are very soft (cauliflower, carrots, potatoes and peas). Alternatively, those who are not using the pressure cooker, boil the vegetables in salted boiling water till very soft, drain the water and keep aside. Into a large frying pan, saute the onion and garlic in butter till soft. Add the tomatoes and continue to saute till the tomatoes have become soft. Add the pav bhaji masala and saute till the oil starts to separate. Add the vegetables and mix well. Sprinkle in the black salt and continue to saute on low heat, using a potato masher, mash down the vegetables. Use about 1/4cup warm water if required to break the vegetables and get it all incorporated with the masala. Once the vegetables are well combined take it off the flame and garnish with chopped coriander leaves.
Cut the pavs horizontally and into a another frying pan, drop in a 1/2tsp of butter and toast the pavs on both sides and serve along with the bhaji
Tip: You could even grate some cheese over the bhaji and make it a cheesy affair. The paneer lovers may also crumble paneer whilst making the bhaji too. The more the paneer the merrier.
