Jain pav bhaji
Prep time:30-35 minutes
Cooking time: 10-15 minutes
Serves: 5-6 people
Pav bhaji masala
Ingredients:
Whole spices:
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.
Fennel seeds 3 tbsp
Kasuri methi 2 tbsp
Kashmiri red chillies 20-25 nos.
Powdered spices:
Turmeric powder ½ tsp
Hing 1 tsp
Kaala namak 1 tsp
Aamchur powder 1 tbsp
Salt 1 tbsp
Method:
Set a pan on high heat, heat the pan until its hot, low down the heat, and add the whole spices and roast until they are fragrant.Transfer the roasted spices over a plate and allow to cool down to room temperature, once cooled down transfer in a grinding jar and add the powdered spices, grind to make a fine powder. Use pulse mode while grinding for better results.Your pav bhaji masala is ready. Store in an airtight container, it stays good in the fridge up to 2-3 months, use accordingly.
Pre prep
Ingredients
Water 50-100 ml
Asafoetida 1 tsp
Kashmiri red chillies 10-12 nos. (deseeded & soaked)
Water as required
Method:
Usually, pav bhaji has a taste of garlic and as we are making a Jain version, we are using hing water to replicate the garlic flavour, for hing ka paani, add hing to the water and mix well. Keep it aside.For red chilli paste, transfer the soaked kashmiri red chillies in a mixer grinder, add water as required & grind in a fine & runny paste.
Bhaji
Ingredients:
Making the base
Raw banana 4 no.
Salt a pinch
Butter 2 tbsp
Oil 1 tbsp
Cumin seeds 1 tsp
Capsicum 2 medium sized (chopped)
Tomatoes 4-5 medium size (chopped)
Green peas 1/3 cup (boiled)
Cauliflower ½ cup (boiled)
Green chilli paste of 2-3 green chillies
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Kashmiri red chilli powder 1 tsp
Pav bhaji masala 1 tbsp
Salt to taste
Fresh coriander small handful
Hing water 2-3 tbsp
Kashmiri red chilli paste (60% of the paste made)
Hot water as required
Tadka
Butter 1 tbsp
Cumin seeds (jeera) A pinch
Pav bhaji masala a large pinch
garam masala a large pinch
kasuri methi 1 tsp
Prepared red chilli paste (remaining 40%)
Salt to taste
Freshly chopped coriander leaves
Butter as per your preference
Lemon juice 1 tsp
Method:
For making the base of the bhaji, start by boiling the bananas, take raw bananas & trimmed off the head and the bottom.Further, set water in a stock pot for boiling, add salt & now add the raw bananas and boil it for 10-15 minutes.Once its boiled, remove and cool it, further peel off the skin and mash it well, keep it aside to be used further in the pav bhaji.Now set a big size tawa or you can also use a big size fry pan, add butter & oil, let it properly and further add cumin seeds & capsicum, stir & cook on high flame for 1 minute. Now, add the chopped & boiled veggies, chilli paste, powdered spices, pav bhaji masala, salt, fresh coriander, hing water & here I am using 60 % of the kashmiri red chilli paste and reserving 40 % for making the tadka. Now mix all the vegetable well.Use a potato masher and mix all the veggies while mashing it well, make sure to mash the veggies but do not mash them completely making like a paste. Now add hot water and mix well while cooking on medium high flame, you can adjust the consistency of the bhaji as per your preference, make sure to add hot water.Our base for the bhaji is ready, if you’re cooking in big batch, you can cook the similar way and keep it ready and just finish the bhaji by adding tadka and serve hot to your family or guest. As 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, pav bhaji, garam masala, kasuri methi & reserved 40% kashmiri red chilli paste, cook on medium high flame for 1-2 minutes, further add the tadka into the bhaji & mix well. Reserve little red chilli paste to be used while toasting the pav. 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 Jain pav bhaji street style is ready to be serve with nice soft buttery pav.
Assembly
Ingredients:
Pav 2 nos.
Butter 2 tbsp
Kashmiri red chilli paste 1-2 tsp
Fresh coriander 1 tbsp
Method:
Slit the pav & set a tawa or pan on medium heat, add butter, kashmiri red chilli paste & fresh coriander, mix and place the pav on the tawa, coat the pav with the butter completely and cook it briefly for soft pav, you can also toast it a little further if you want the pavs to be little golden brown in colour and crispier in texture.Garma garam pav are ready, serve it hot with hot bhaji.Your bhaji and hot soft pav are ready, serve it garma garam with some cucumber, tomatoes and lemon on side and do add butter on hot bhaji.Enjoy this amazing street style pav bhaji with your family & friends.
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