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How to make pav bhaji
PAV BHAJI RECIPE Pav Bhaji(#LC14008): An eternally popular street side snack of a spicy mash of an assortment of vegetables and ground masala, garnished with chopped onions and coriander, and paired with hot pav, doused with butter.
Perfect fondue for the chaat lover! The Pav Bhaji Fondue smartly combines veggies, cheese, cream, milk and pav bhaji masala, into a richly flavoured dip for. The combination of veggies is also such that they offer a perfect blend of crunch, tang and flavour. It is important to serve the Herb Bread and fondue fresh and hot, so that the aroma and flavour are at their best when served.
It is always better to make a small quantity of freshly ground pav bhaji masala powder as and when you need it and believe me the freshness is something that is undeniably heady when you make the bhaji with the freshly ground spice powder at home. Most of the ingredients may be readily available at home in our spice box and not difficult to get them too. The greatest advantage is cost saving as we need not buy a pack of masala powder just for a single use , instead powder at home in the smallest quantity and and leftover can be used to spice your daily sabzis. too, it tastes great. Ingredients A mix of 7 kashmiri chilies and 4 red dry chilies ( quantities can be altered ) 4 tbsp coriander seeds 2 black cardamoms 1 tbsp turmeric powder ( may be added when the pan is hot at the end to prevent darkening) 2 tbsp jeera, 2 tsp pepper 1 tbsp fennel 6-7 pieces ..1 cm cinnamon 10 cloves 3 bay leaves 2 tbsp amchur ( mango powder )powder to be added to roasted ingredients or if you dont have amchur powder, use chaat masal powder . Pinch of black salt Method In a big tava / pan , dry roast all the ingredients in small quantities and on a low flame till aromatic. and lightly brown. Roast them few at a time. When cooled, powder them in a mixie as smooth as you want , sieve it further to get a fine powder. Store in a good airtight container for aroma retention . Dry amchur / mango powder can be added last when the pan is hot.