Pao Bhaji Recipe
A snack-between-meal thats a favourite in North India.
This delicious bhaji served with buns, is really relishing as well filling.
250 gms (3 big) potatoes - boiled
4 tomatoes - chopped
3 onions - chopped finely
2 tbsp Pao-Bhaji masala
50 gms butter, 4-5 tbsp oil
salt to taste
1 tbsp chopped coriander
Pressure cook together
2 cups chopped cabbage
1/2 cup shelled peas
1/2 cup chopped cauliflower
1/2 cup chopped brinjals (any variety)
1 cup chopped carrots
Grind to a paste
1" piece ginger
4-6 flakes garlic (optional)
2-4 red/green chilles
pao (buns) - cut into halves
butter - enough to spread
1 onion - sliced finely
yogurt minty dip
Chop all vegetables. Mash boiled potatoes roughly.
Pressure cook all vegetables together with 1/2 cup water to give one whistle. Remove from fire.
Grind ginger, garlic an green chillies to a paste.
Heat oil. Add onions and cook till transparent.
Add ginger paste and cook for 2-3 minutes on low flame.
Add pao-bhaji masala and salt.
Add tomatoes and cook covered for 6-8 minutes. Mash them well.
Add pressure cooked vegetables and potatoes. Cook for 6-8 minutes, mashing them continuously. Keep aside till serving time.
At serving time heat the bhaji. Add butter and chopped coriander.
Mix the finely sliced onions in yogurt minty dip and keep aside.
To serve, cut buns into half. spread some butter on them on the cut side and press lightly on a hot tawa till heated well.
Serve hot pao-bhaji sprinkled with fresh coriander and a dollop of butter, along with hot buns and some onions and chutney.