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Pao Bhaji

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Ingredients
For the pao
  Pao 8 (Small Squares Of White Bread)
  Pav bhaji masala 1 Teaspoon
For the bhajji
  Potatoes 1 1⁄2 Cup (24 tbs), boiled and mashed
  Cauliflower 1 Cup (16 tbs), finely chopped
  Green peas 1⁄2 Cup (8 tbs)
  Carrots 1⁄2 Cup (8 tbs), chopped
  Onion 1 Cup (16 tbs), chopped
  Capsicum 1⁄2 Cup (8 tbs), finely chopped
  Tomatoes 2 1⁄2 Cup (40 tbs), chopped
  Turmeric powder 1⁄2 Teaspoon (Haldi)
  Chili powder 1⁄2 Teaspoon
  Pao bhaji masala 1 1⁄2 Tablespoon
  Black salt 1⁄2 Teaspoon (Sanchal)
  Salt To Taste
  Kashmiri chilies 4 , soaked in warm water (To Be Ground Into Chili-Garlic Paste)
  Garlic 6 Clove (30 gm) (To Be Ground Into Chili-Garlic Paste)
  Onion 1 Large, chopped (For Serving)
  Lemon wedges 4 (For Serving)
  Chopped coriander 1 Tablespoon (For Serving)
Directions

For the bhaji :
1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
2. Heat a large pan, add the onion and capsicum and saute for 2 minutes. Then, add the prepared chilli-garlic paste and saute till the onion softens.
3. Add the tomatoes and simmer.
4. Add the turmeric powder, chilli powder, pao bhaji masala, black salt and salt and cook for 2 to 3 minutes.
5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding 1/2 cup of water if required.
For the pao :
1. Slice each pao into 2, horizontally. Sprinkle with a little pao bhaji masala.
2. Heat a large tava and cook the pao on both sides till the pieces are lightly browned.

Recipe Summary

Cuisine: 
Indian
Course: 
Snack
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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