Butter Pav Bhaji with No Knead Bread

For the second day of Tame the Yeast theme, we could either do both the challenges or come up with ideas to go with the breads we baked. So I made this Pav Bhaji as side for the No Knead Bread. Since it was more on the wheat bread, it tasted awesome when toasted with butter. 

I have my own Pav Bhaji, that we have been making for so many years now. Though I have experimented with making my own Pav Bhaji masala as well, we mostly stick to the store bought Pav Bhaji Spice blend and quite like it as well. 

We make sure we include Pav Bhaji atleast once or twice a month, depending on how we get the pav. I had even made the Pav at home and it was consumed before we could even make the bhaji. So when I was thinking how I could get the bread used up, I landed with a different recipe. I adapted it from here and it turned out good and the bread went so well with the bhaji. 


Butter Pav Bhaji

Ingredients Needed

For The Chilli Garlic Paste

Whole dry kashmiri red chillies, deseeded - 5 to 6
Garlic, roughly chopped - 8 to 10 clove

For The Bhaji

Butter - 2 tbsp
Oil - 1 tbsp
Cumin seeds - 1 tbsp
Onions - 3/4 cup finely chopped
Tomatoes - 1 1/2 cups finely chopped
Pav bhaji masala - 1 1/2 tbsp
Chilli powder 1 - tsp
Salt to taste
Vegetables - 2 cups (Peas, Carrot, Beans, Potatoes, boiled and mashed)
Chopped coriander - 2 tbsp

For The Pav

Pav Buns - 8
Butter for cooking
Pav bhaji masala - 1 tsp
I used the No Knead Bread slices.

For The Garnish
Butter and chopped coriander
How to make Pav Bhaji

For the chilli Garlic paste

Soak the red chillies in enough warm water for a while.
Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside. This gives you about 1/2 cup or so.

For the bhaji

Heat the butter, oil in a non stick pan add the cumin seeds.

When the seeds crackle, add the chilli garlic paste and sauté on a medium flame for 1 to 2 minutes.

Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.

Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher. Add salt for the tomatoes to turn mushy.

Next add pav bhaji masala, chilli powder and cook for another 2 minutes.

Once the masala gets cooked well, add the boiled vegetables and cook along with 1/3 cup of water for 2 minutes, while mashing it with the help of a masher.

Add the coriander, mix well and cook for 1 minute.

For the pav

Slit 2 pavs vertically and keep aside.

Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it. Turn on the other side, now quickly spread the pav bhaji masala on top and then remove.

Cook on a medium flame till they turn light brown and crisp on both the sides.

Serve the pav with bhaji.

Notes:

For serving you can accompany it with chopped onions, lemon wedges, roasted papad and more butter if you want.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

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