Pav Bhaji
Rajma Pav Bhaji
Pav Bhaji, delicious street food to die for. The making of Pav Bhaji is very simple, and a new twist is given here to the traditional Pav Bhaji by adding Rajma to it. A recipe that is worth trying and tastes fantastic. Rajma is a popular pulse that tastes amazing when consumed as a sabzi and tastes even better when combined with any particular dish.
Ingredients:
- 2 cups boiled and mashed Rajma (Kidney Beans)
- 1 cup boiled and mashed potatoes
- 2 medium chopped tomatoes
- 1/2 cup grated carrot
- 1/2 cup green peas
- 1/2 cup shredded cauliflower
- 1/2 cup chopped green capsicum
- 1 teaspoon ginger-garlic paste
- 1/4 teaspoon green chilly paste
- 1 teaspoon red chili powder
- 2 teaspoon Pav Bhaji masala
- 1/2 teaspoon coriander powder (dhaniya)
- 1/2 teaspoon cumin powder (jeera)
- Finely chopped coriander leaves, butter, and few drops of lemon for garnishing
- Salt to taste
Making of Rajma Pav Bhaji:
1. Heat butter in a pan on medium heat and saute ginger-garlic paste and green chilly paste. Saute ginger-garlic paste until light brown. Now, add the tomatoes and a pinch of salt. Mix well and let the tomatoes cook until mushy.
2. Now add the carrots, cauliflower, green peas, capsicum and let the veggies cook until softened. Once the veggies are cooked and softened, add mashed potatoes, kidney beans, red chili powder, jeera powder, coriander powder, and Pav Bhaji masala. Mix well.
3. Using a masher, mash the veggies coarsely. Once done with mashing, let the bhaji get cooked. Now add the water to the bhaji and stir well. Once the desired consistency is achieved, switch off the gas.
4. Garnish the Rajma Pav Bhaji with finely chopped coriander leaves and butter. Serve it hot along with buttered Pav.