Indian Street Food
” A taste of class on every street”. Indian street food is one of my favourite food since childhood. I am always ready for a quick bite of the street food. Street food has a certain charm to it, no matter how old we are, we always love to enjoy it. What more is that it is pocket friendly so anyone can afford it. From pani puri to pav bhaji no big restaurant can match its taste. Street food lets you know the culture of a place quickly. It also offers a best experience on taste buds. One of the greatest things about Indian street food is that it is readily available in almost any places & at any hour. Just by looking at the massive crowd you get to know how delicious the food will be.
STREET FOOD
There are so many delicious street food available in India that every foodie must try once in a lifetime, but why not take a little bit effort and make the same at your own home with loads of love & enjoy it with all your family members. Since it is said that some foods are made on special occasion, but by preparing street food any day can make the day special.
So let’s get cooking with a very popular street food which is loved & ordered by everyone every time they go for a snack time or for lunch or dinner time, PAV BHAJI
Pav Bhaji- Who can resist it? I have been a fan of this delicious dish from a long time. Whenever i used to try this at home i used to miss the actual taste of the street pav bhaji.After several attempts i succeeded.Now i have become an expert in cooking homemade Pav bhaji & also my family members love to enjoy it. So i thought why wouldn't i share my homemade recipe with you all as no recipe should be kept secret if you are good at it share it which will result in sharing the same with the next generation. So Pav Bhaji is basically from Maharashtra, which is basically a mixture of mashed vegetables in a thick gravy with a touch of spice in it and also with loads of butter to add that extra lip-smacking taste. This dish is actually considered a complete meal in itself with soft buttery & masala pav.
Prep time: 30-35 mins
Cooking time : 30-35 mins
Serves: 7-8 people
Pav bhaji masala
Ingredients:
- Coriander seeds 5 tbsp
- Cumin seeds 3 tbsp
- Cloves 20-22 nos.
- Star anise 4-5 nos.
- Black cardamom 5-6 nos.
- Cinnamon 3-4 sticks
- Bay leaf 4-5 nos.
- Kashmiri red chillies 20-25 nos.
- Fennel seeds 3 tbsp
- Kasuri methi 2 tbsp
- Turmeric powder ½ tsp
- Dry ginger powder ½ tsp
- Hing 1 tsp
- Kaala namak 1 tsp
- Aamchur powder 1 tbsp
- Salt 1 tbsp
Pre prep
Ingredients
Red chilli paste:
● Kashmiri red chillies 15-20 nos. (deseeded & soaked)
● Water as required Garlic paste:
● Garlic cloves 3/4th cup
● Water as required Boiling veggies:
● Boiling water
● Phool gobhi 1 medium sized ● Hare matar 3/4th cup
● A pinch of haldi powder
● A pinch of salt
Method:
● For red chilli paste, transfer the soaked kashmiri red chillies in a mixer grinder, add water as required & grind in a fine & runny paste.
● For garlic paste, transfer the garlic cloves in a mixer grinder, add water as required & grind in a fine & runny paste. The consistency should be watery.
● For boiling the vegetables, set water for boiling in a stock pot, add the veggies, haldi & salt, boil and cover until it turns soft & is cooked. Once its cooked strain the water & keep aside.
Base bhaji
Ingredients:
● Butter 50 gm + oil 2 tbsp
● Jeera seeds 2 tsp
● Onions 2-3 medium size (chopped)
● Capsicum 2 medium size (chopped)
● Potatoes 7-8 medium size (boiled & mashed)
● Tomatoes 7-8 medium size (chopped)
● Boiled green peas
● Boiled cauliflower florets
● Beetroot 1 medium size (boiled & grated)
● Fresh coriander a handful (chopped)
● Salt to taste
● Prepared pav bhaji masala 2 tbsp
● Kashmiri red chilli 1 tsp
● Dhaniya powder 1 tbsp
● Haldi powder ½ tsp
● Kasuri methi 1 tsp
● Green chilli paste (paste of 2 green chillies)
● Prepared garlic paste 7-8 tbsp
● Prepared red chilli paste 7-8 tbsp
● Hot water as required For tadka:
● Butter 50 grams
● A pinch of jeera seeds
● Prepared red chilli paste 4-5 tbsp
● Garlic paste/water 2-3 tbsp ● Pav bhaji masala 1 tsp
● A pinch of garam masala
● Salt to taste
● Freshly chopped coriander leaves
● Butter as per your preference
● Lemon juice 1 tsp
Method:
● Set a big size tawa on medium high heat, add butter & oil, further add jeera & allow it to crackle, add onions and cook until they turn pinkish in colour.
● Further add capsicum and cook on high flame for 2-3 minutes.
● Further add the boiled & chopped veggies, salt, prepared pav bhaji masala, powdered spices & green chilli paste, mix it really well & try to break down the veggie chunks with the spatula.
● Further add prepared garlic and chilli paste, mix well and initially add 1-2 cups of hot water, now use a pav bhaji masher and start to mash the bhaji really well, keep the flame low and mash until the bhaji is almost crushed.
● You can adjust the consistency of the bhaji by adding additional hot water, i like the consistency of my pav bhaji to be little thin just like the street vendors do, you can adjust the consistency of the bhaji as per your preference. The whole process of cooking will take about 15-20 minutes.
● The base of the bhaji is ready, let the bhaji simmer on low flame by the time you can make the tadka that needs to go on the bhaji.
● For tadka, set a pan on medium heat, add butter, jeera, prepared red chilli paste & garlic paste, pav bhaji masala and garam masala, cook on medium high flame for 1-2 minutes, further add the tadka into the bhaji & mix well.
● Check for the seasoning and adjust the salt as per taste.
● Further add freshly chopped coriander leaves, butter and lemon juice, mix well and cook on medium heat for 2-3 minutes, your bhaji is ready to be serve with nice soft buttery pav.
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