Pav Bhaji is synonymous to Mumbai, next only to Bollywood. It is a type of street food that is sold in road side eateries in India just like gyros in New York City. Pav Bhaji is made of toasted bread roll and spicy vegetable curry usually made of potatoes, green peas and onions.
As with most street foods, the ease of making is one of the pluses here, apart from the taste. Unlike most Indian dishes, you don’t have to follow a specific sequence while adding the spices or take care when slicing the onions (there are specific ways to cut the onions depending on the dish you are making in Indian cuisine). I would call the making of Pav Bhaji an orderly messiness :), where you know what ingredients to add and when but you don’t care about the way you add them.
Pav Bhaji is very easy to make. You can customize the bhaji (vegetable curry) to suit your taste, like the vegetables you want to use and the spice level in the curry. Having hot Pav Bhaji with a cup of tea or coffee on a rainy evening is an experience to live for 🙂
Pav bhaji masala – 1 to 1 1 ½ tsp ( I used sakthi brand )
Salt as required
Red chilli powder – ½ tsp
Kashmiri chilli powder – ¼ tsp (optional)
Coriander powder - 1 tsp
Cilantro, finley chopped – 3 tbsp
Add enough water in a pressure cooker just to sink the potatoes and pressure cook for 2 whistles. Allow it to cool. Peel the skin and mash them using your clean hand or with a potato masher.
Heat a flat pan and add 2 tbsp of butter. Add in cumin seeds when the butter starts to melt.
Add ¾th of the thin sliced onions and sauté for few seconds until they turn translucent.
Add the mashed potato and mix well. Add little salt at this stage.
Now add thin sliced tomato into the mixture and saute well for couple of minutes or until well blended with potatoes.
Add in cooked green peas and mix well.
Add in pav bhaji masala and mix well. Saute them for a minute.
And finally add in the rest of the masalas. Mix well until all the masalas are well coated. At this stage you could add some more butter if needed. Sauté and cook for another 5 minutes.
Switch off the flame and garnish with finely chopped cilantro.
Heat a small skillet and add very little butter. When the butter starts to melt, toast the pav ( I used Pepperidge wheat bread slider) on one side until they turn slightly brown.
Serve the pav along with bhaji with a thin slice of butter on top. I like to have it with some onions on the side as well. Enjoy!
1.You do not need to finely chop the onions and tomatoes for this recipe. 2.I used kashmiri chilli powder just for the color. You can totally skip that. 3.You can just have them by filling the bhaji on the middle of the sliders with some onions. I like to have them by just taking a piece of pav/bread and scoop some bhaji with some onions.
Kadalai Paruppu chutney or chana dal chutney is a popular side dish to idli and dosa in south Indian homes. It is my HB’s favorite chutney. I normally prefer onion chutney but do try other varieties as well. During my recent visit to India, my MIL prepared Kadalai Paruppu chutney and after having it, I realized how much I missed it. And now, it has joined to my list of chutneys to go for when there is a time constraint 🙂 Kadalai Paruppu chutney, though is had with idli and dosa, it really goes well with idli. It is easy to make and tasty as well. Kadalai Paruppu chutney with idli, podi and gingely oil is a combination that has to be tried at least once :). As I had mentioned above, even though it is popular in South Indian homes, I have never seen it served in restaurants!? (or I might not have recognized it when served ;)) The main ingredient in Kadalai Paruppu chutney, as the name suggests, is kadalai paruppu. As with all other tasty dishes, there is a slight drawback to this chutney as well, i.e., fat. Kadalai paruppu is one of the grams that is used to extract oil and hence the fat content. However, having tasty chutneys once in a while is a welcome relief to otherwise mundane dishes, what say? Do try this recipe in your home and share your thoughts.
Chilli parotta is an amazing dish that is a worthy contender to its non vegetarian counterpart, Kothu parotta. Chilli parotta is a vegetarian entree made with shredded parottta and masala (in a paste form).
My earliest recollection of chilli parotta are those family outings where my dad used to get me chilli parotta to be had at home – only for me to finish it off on the way home:). I don’t recall having chili parotta of similar taste since then, of course, except for the one I make ;). Also, my HB is a very big fan of my recipe that he had declared that he has never tasted this good anywhere else!!!
There is a healthier version of chili parotta too where you don’t deep fry the parotta but just add it as is. Restaurants deep fry the parotta and to be honest, deep frying the parotta makes a huge difference in the taste. Normally, you don’t need a side dish for chili parotta but onion raitha goes well with it.
Try this awesome dish at your home and let me know your comments.
Mix all the batter ingredients given above with enough water and make a thick batter – Batter should not be too thick or too thin. The right consistency is the bajji batter.
Grind the above ingredients to a thick paste and keep it ready.
Heat a wide pan with oil and add the whole spices. When they start to sizzle add in the chopped onions and curry leaves together.
When the onions turn translucent add in the chopped tomato and sauté well for a couple of minutes.
Now add in the ginger – garlic paste. Sauté until the raw aroma disappears. Add all the powders give a quick stir and add a cup of water. Add salt and food color and bring them to boil.
Add the ground coconut paste to the masala and sauté well. cook until they blend together and ooze out on the rim.
Heat oil in another pan to deep fry the parattas.
While the oil is getting hot, cut the parottas lengthwise.
Dip the parotta pieces one by one to the batter and deep fry them. Repeat for all the parotta pieces – Do not soak the parottas for more than a second. Just dip it and deep fry it right away. Otherwise the parottas become more soggy and it would be hard to hold while frying.
Drain on a plate lined with paper napkin and allow them to cool.
Cut the fried parottas to the desired size pieces.
Heat the masala that is made in step 2. Add in the fried parotta pieces to the masala and mix well.
Switch off the flame when the masala is well blended with the parottas.
Garnish with cilantro. Drizzle few drops of lemon juice on top and serve it hot. Enjoy the chilli parotta with onion raitha on the side!
Carrot chutney is a side dish made entirely from carrots. I did not know you can make chutney from carrots until recently. It is a healthy alternative to other side dishes that you have for dosa and idli, like, coconut chutney, kadalai paruppu chutney etc. Carrot, as you know, is a very good source of Vitamin A. So what better way to have it other than as chutney for breakfast and start your day on a healthy note :). Carrot chutney is one of my HB’s favorite side dish for dosa and idli especially because it being a healthier option.
Carrot chutney is very good for kids who normally sulk over eating vegetables since having it with idli or dosas is easier than having them eat it raw. One other interesting thing to notice is that how well carrot tastes along with ginger, a root known for its medicinal values (home remedy for indigestion, nausea etc).
Do try this recipe in your home and let me know your experiences.