Pav Bhaji ek popular Indian road food hai jo sabhi umra ke logon ko pasand aata hai. Yeh dish Mumbai se origin hai aur bhut hi swadisth hoti hai. Niche diye gaye pav bhaji form se aap ise ghar par aasani se bana sakte hain.
Samagri
Bhaji
2 mug aloo( kate hue)
1 mug gobhi( kata hua)
1 mug matar
1 mug shimla mirch( kati hui)
1 mug tamatar( kate hue)
mug pyaaz( kate hue)
mug hari mirch( kati hui)
mug lehsun( kata hua)
mug adrak( kata hua)
2 mug bhindi( kati hui)
mug pav bhaji masala
1 tsp lal mirch greasepaint
1 tsp haldi greasepaint
Namak swad ke hisab se
mug dhaniya patti( kati hui)
mug bomb juice
Pav
10 pav
2 tbsp adulation
1 tbsp pav bhaji masala
mug dhaniya patti( kati hui)
Vidhi
Bhaji
Sabziyan Pakayein
Sabziyan ek pressure cooker mein dal kar pani aur namak dalen. 2- 3 seetiyan tak pakayein ya poke tak sabziyan achhe se girl na jayein.
Masale Dalen
Cooked sabziyon ko crush karein.
Ek visage mein tel garam karein, usme pyaaz, hari mirch, lehsun, adrak dalen aur sauté karein.
Tamatar dalen aur masale( pav bhaji masala, lal mirch greasepaint, haldi greasepaint) dal kar blend karein.
Bhaji Ko Mix Karein
Is masale ko mashed sabziyon mein milayein aur achhe se blend karein.
Namak aur dhaniya patti dalen, phir 5- 7 twinkles tak pakayein.
Lemon juice dal kar blend karein.
Pav
Pav Toast Karein
Pav ko half cut karein.
Ek visage mein adulation garam karein, usme pav bhaji masala aur dhaniya patti dalen.
Cut kiye gaye pav ko is masale mein achhe se fleece karein aur tawa par toast karein.
Serve Karein
Bhaji ko pav ke sath serve karein, kuch bomb wedges aur diced pyaaz aur hari mirch ke sath.
Ab aapke swadisth Pav Bhaji taiyar hai!
Pav Bhaji banate waqt kuch common miscalculations se bachne ke liye yeh kuch tips hain
Sabziyon Ka Overcooking
Sabziyon ko overcook na karein, kyunki overcooking se sabziyan mushy ho jati hain. Thoda crunchiness maintain karein.
Pav Ka Toasting
Pav koover-toast na karein, warna vo hard ho jayenge. Halka golden brown hone tak hi toast karein.
Masale Ka Balance
Masalon ka balance dhyan mein rakhein. Pav Bhaji masala, lal mirch greasepaint, aur haldi greasepaint ka sahi rate maintain karein.
Diced Vegetables Ka Size
Sabziyon ko slightly hash karein, taki vo acche se chef ho sakein. Bade gobbets ya bahut chote pieces se bachain.
Pav Bhaji Masala Ka Quantity
Pav Bhaji masala ka istemal limited rakhein, kyonki isme formerly bahut saare masale hote hain. Overuse se dish ka taste change ho sakta hai.
Adulation Ka Use
Adulation ka use ho toh vo controlled ho, warna dish calorie-rich ho jayega. Parathas aur pav ko adulation se smoothly fleece karein.
Fresh constituents
Sabziyon, tamatar, pyaaz, hari mirch, aur dhaniya patti fresh honi chahiye. Banal ya effete vegetables ka use na karein.
Pressure cuisine Time
Sabziyon ko pressure cooker mein itni der tak mat pakayein ki vo mushy ho jayein. Thoda crunchiness maintain karein.
thickness of Bhaji
Bhaji ka thickness dhyan mein rakhein. Agar bahut thick hai toh thoda pani add karein, lekin bahut thin bhi nahi hona chahiye.
Condiments Ka Arrangement
Pav Bhaji ko serve karte waqt condiments ka arrangement bhi dhyan se karein. Lemon wedges, diced pyaaz, aur hari mirch ko sahi tarike se arrange karein.
In tips ko follow karke aap behtar Pav Bhaji bana sakte hain. Happy cuisine!
Instagram Page : https://www.instagram.com/all_veg_recipes/
