SharePav bhaji  is a fast food dish popular in most cities of India and liked by almost everyone. Pav means bread and bhaji is a term for the mashed vegetable curry  garnished with coriander and chopped onions. Ingredients-

• Boiled and mashed vegetables(potato/cauliflower/capsicum/carrot/beans/green peas)-500gm
• Finely chopped onions-1 big
• Finely bchopped tomatoes-2 medium
• Chopped garlic-2tbsp
• Chopped fresh coriander leaves - handful
• Pav bhaji masala -  2tbsp
• Red chilli pwd - to taste(optional)
• Salt to taste
• Lemon juice
• for garnishing - onions and coriander finely chopped
• Low fat Butter
• Pav/Burger buns/bread-1 pack (use brown bread/buns for a healthier dish)

Bhaji:

Cut all the vegetables in big pieces and boil them with a cup of water and a little salt in a pressure cooker.
Mash these vegetables.
In a pan put 2tsp oil, add the garlic and chopped onions and sautee till slightly pink in colour.
Add the tomatoes and cook closed until soft.
Add the paav bhaji masala.(I use Everest/mother's recipe pav bhaji masala) saute the tomatoes well.
Add the vegetable mixture to it & mix it well .
Add salt (according to taste) and red chilli powder if you like a real hot gravy.
Add water if the gravy gets too thick
Let it boil for a minute or two.

Add 2tbsp butter to it as per your taste and mix it well.
Once you remove it from gas pour in juice of half a lemon for that extra taste.

For Pav:

Apply butter to your pav.
Toast your pav until they turn golden brown.

To serve:

Serve your Pav and Bhaji together with onion, cilantro & lemon juice garnished on the bhaji.
Enjoyyy !



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• Butter or ghee or vanaspathi-1 1/2tbsp
• Carrom seeds(ajwain)-3/4tsp
• Salt-a pinch
• All purpose flour(maida)-1cup
• Water-as required
• Oil-to deep fry

After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin.Prick the rolled out dough evenly using a fork.Thios will avoid the papdis being puffed up. Now use the circular cookie cutter/lid to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles and re-use.

ShareEarlier,the puris were made at home with lot of effort.These days life has become easy with the ready made pani puris!!!.
Pani puri has been on my To Do list for a while ,so this weekend was just perfect for it.I made the puris,the khatti-meethi chutney as well as the spicy pani.

• All Purpose flour (Maida )- 1/4 cup
• Fine Sooji (Semolina )- 3/4 cup
• water -1/2 cup or as required

Method:
Mix the flour and sooji. Add water as needed to make firm dough.

Cover the dough with a damp cloth for about half an hour.
Knead really well for about 15mins.you may add oil to your fingers if the dough tends to stick to them.
Divide the dough into about 60 small balls.Each ball will be about the size of a marble. Keep them under a damp cloth.
Dampen two kitchen towels; spread one towel close to where you are going to fry the puris.
Start rolling each ball to about an inch and a half diameter circle.I like them slightly elongated as it's easy to slide it into the mouth.
Heat oil on medium high heat to deep fry. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.

• 
  
  Mint leaves (Pudina)- 1 cup
• Green chilies (adjust to taste)- 4 medium sized
• Tamarind pulp - 3 tbsp
• Lemon juice-3 tbsp
• Black salt-1 tsp
• Salt –to taste
• Ginger powder-1/4 tsp
• Asafetida (Hing)- a pinch
• Roasted jeera(Cumin seed) powder-1 tbsp
• Black pepper-1/2 tsp
• 4 cups water or to taste

 Method:
Grind everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice and salt as needed to your desired taste. After straining mix the paste with remaining water or adjusting to the taste.

Ingredients for the Khatti Meethi chutney(sweet and tangy paste):

• Tamarind pulp-1/4cup
• Grated Jaggery-1/2 cup
• Black salt-1tsp
• Salt-to taste
• Red chilli powder-1tsp
• Jeera(cumin)powder-2tsp

Method:

To Serve:
Serve by making a small hole in each puri. Fill the puris with boiled and mashed potatoes and boiled chickpeas or moong sprouts and chopped onions. Finish by filling each puri with the spicy pani and a dash of khatti meethi chutney.I prefer mixing the spicy water and the sweet chutney and filling them in the puris.Enjoy !

ShareLast Evening I tried making the classic bhel from the ingredients available in my kitchen.No hassles of making khatti -meethi (sweet n sour)chutney or boiling potatoes for that matter.
And I ended up in a plateful of healthy food which can be a guilt free eating experience.

So here it is...


Ingredients:

Puffed rice or poha(white or brown)-1large bowl
Chopped Onions-2tbsp
Chopped tomatoes-1tbsp
Grated carrot-1tbsp
Finely chopped cucumber-2tbsp
Red chilli powder-1/2tsp
Corriander powder-1/2tsp
Hot sauce or chilli sauce-1tbsp or to taste.
Lemon juice-of one lemon
Ginger garlic paste-1/4tsp
Chopped corriander(cilantro)-1tbsp
Crushed potato chips or tortilla chips or baked chips-3tbsp
Any sabzi from the kitchen(I added the aloo,gobi,matar sabzi made for dinner)-2tbsp
Roasted groundnuts-1tbsp
Sev or any mixture available-1tbsp
Salt -to taste(taste prior to adding salt as the hot sauce contains salt in it)


Mix all the ingredients together in a large bowl except the puffed rice.
Finally add the puffed rice and give it a quick mix .
Garnish with chopped corriander and sev and serve immediately.

Note:Weight watchers may omit the sev and chips.