Deshi Pav Bhaji, Fresh Pav, Garlic Chutney Village Style | Best Ever Cooking Show S3E8

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with better fats.

pav bread

🥗Healthier: whole wheat bread

💰Cheaper: regular bread

Whole wheat bread offers more fiber.

Wash & clean all vegetables. Peel potato skin, brinjal skin, carrot skin.

Cut carrot and potato into big dice. Remove flowers from cauliflower. Remove peas from shell.

Boil water, add salt, add carrot, potato, cauliflower, boil. Remove and keep aside.

Boil peas until done, remove and keep aside.

Mash the boiled vegetables except peas using a masher and broad plate.

In a tava, melt butter and heat it, add crushed garlic, onion, green chilli, and tomato, sauté.

Add salt, mix, add turmeric, red chilli powder, pav bhaji masala, stir-mix, fry on low flame.

Add mashed mixed vegetables to the tava gravy, stir-fry with some water. Let it blend well.

Remove pav bhaji from tava into an empty kadai, add boiled peas, mix well.

In a big vessel, take required amount of maida flour, add salt, sugar, and oil, mix well.

Add thick curd, using this curd make dough, keep aside for 20 to 30 minutes.

In an empty plate, spread oil and grease it.

Make big pav-shaped buns and place on the greased plate.

Make cutlet shape, place on heated tava, roast until light golden brown on both sides.

Roast both sides again on grill fire until dark crisp brown, remove from fire.

Place in plate, apply milk on roasted pav.

Heat oil in tava on low flame, add chopped garlic, green chilli, salt, sugar, sauté.

Add garlic greens and coriander leaves, mix and fry.

Chop onions and tomato finely, keep aside.

Cut lemon into quarters, keep for squeezing on pav bhaji.

Keep finely chopped coriander leaves aside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens