Pav Bhaji Masala - Chat or Early Dinner

Pav Bhaji Masala - Early Dinner

Pav bhaji - is one of our favourite early-dinner item. If we eat pav bhaji in some chat shop then we eat it limited. But when its home made.. its unlimited!!

This recipe is sort of semi home made as im going to use the Everest brand pav bhaji masala. I am happy with the flavour of this brand of masala.

Even though the basic main ingredient for the bhaji is potato, many suggest the use of more vegetables like carrot, peas etc., But, I stick with only potato and capsicum. Potato for volume and capsicum for flavour. But adding more veggies is totally your wish.

Let me take you to my version of pav-bhaji masala recipe.

Ingredients:

• Potato - 2 big
• Capsicum/green bell pepper -  1 medium
• Onion - 1 large
• Tomato - 2 large
• Ginger-garlic (crushed) - 1 tablespoon
• Chilli powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Everest Pav Bhaji masala - 2 teaspoons
• Chat masala - 1 teaspoon
• Amchoor powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Kasoori methi - 1 big pinch
• Salt - to taste
• Sugar - 1/2 teaspoon
• Oil - 2 tablespoons
• Butter - 2 tablespoon
• Water - 1 and 1/2 cup
• Lemon wedges and chopped onion -  for garnish
• Coriander leaves for final touch up

Procedure:

• Wash and peal the potato. 
• Cut the potato and capsicum into medium size cubes. Take this in a small cooker. Add a pinch of turmeric and salt and cook it. Once cooked, mash them with a potato masher and keep aside. (This addition of turmeric and salt is optional but I do so).
• Finely chop onion and tomato. Crush the ginger-garlic and keep ready.
• Heat some oil in a pan. Add the crushed ginger-garlic. Followed by the finely chopped onion.
• Saute this well till the onion turns golden brown. 
• Crush the kasoori methi leaves and add to the onions.
• Add the turmeric powder, chilli powder, coriander powder, amchoor powder and Everest pav bhaji masala powder. Saute this in low heat to make sure that the masala powders don't get burnt. 
• Once the powders turn little dark colour, add the tomatoes. 
• Add salt and sugar. Saute the tomato for some time till the oil separates and till a nice red colour masala paste with awesome aroma is formed.
• Add water to the masala. Let it come to well rolling boil for 3 minutes.
• Add the mashed potato-capsicum to the boiling masala water.
• Mix well till the masala becomes even. Let it sit on medium heat for another 5 minutes. 
• Add chat masala and stir. 
• Add butter and stir till it melts and disappears. Finally add coriander leaves and mix up.

The awesome spicy bhaji is ready to be served. Pav-bhaji is no more a chat to be relished only in chat shops.

Serve this piping hot bhaji with lemon wedges, lavish sprinkle of freshly chopped onions, coriander leaves with yummy butter-roasted pavs.

Happy cooking !!