Black Pav Bhaji | ब्लॅक पाव भाजी | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

BLACK PAV BHAJI

Ingredients

8 pavs, slit to serve
Lemon wedges to serve
Black spice mix
30 grams of dried coconut
2 bay leaves
½ cup dry coconut slices
1½ tbsps coriander seeds
1 tsp fennel seeds
4-5 cloves
½ inch cinnamon stick
6-8 black peppercorns
1 black cardamom
A small piece of stone flower (dagad phool)
Bhaji
2 tbsps butter + for toasting + for garnish
2 medium onion, chopped + to serve
1 tbsp ginger-garlic paste
1 large tomato, chopped
Salt to taste
3 medium potatoes, boiled, peeled and grated
1 medium capsicum, chopped
½ cup fresh green peas, boiled
1½ tbsps pav bhaji masala powder
2 tbsps freshly chopped coriander leaves + for garnish

Method

1. Dry roast the dried coconut on direct flame till charred well from all sides. Set aside to cool.
2. Heat a non-stick pan, add bay leaves, dry coconut slices, coriander seeds, fennel seeds, cloves, cinnamon stick, black peppercorns, black cardamom, stone flower, and dry roast on low heat till fragrant and brown in colour. Set aside to cool slightly.
3. In a blender jar, add the roasted spices, cut the charred coconut into small pieces and add it to the spice mixture. Blend to a fine powder and set aside.
4. Heat butter in a non-stick kadai, let it melt. Add onions and sauté till golden brown. Add ginger-garlic paste and sauté for 1-2 minutes.
5. Add tomato and salt, sauté well and cook till pulpy. Add potatoes, capsicum, green peas and mix well.
6. Add pav bhaji masala powder, 2 ½ tbsps prepared spice powder, mix well. Add 2 cups water and mix well.
7. Cook for 4-6 minutes or till it comes to a boil and slightly thickens. Add chopped coriander and mix well. Take it off the heat.
8. Heat a little butter in a non-stick tawa, place the pavs and toast on both sides till golden brown.
9. Garnish bhaji with butter and chopped coriander. Serve hot with pavs, chopped onion and lemon wedges.

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Cuisine - Mumbai

Course - starter

Dish - starter