VEGGIE LOADED BHAAJI FOR PAV

Hello everyone

Pav bhaaji is one of the most popular street food in India. Generally everyone loves to relish on these yummy delicious snack. But due to hygiene purpose sometimes we try to avoid having these outside. So why not prepare these at home in fully hygienic and healthy way. You can find readymade pav or bake it at home with my easy pav recipe. And for bhaaji, it's in your hand that how much healthy you can make it. Most of the kids don't like capsicums, beetroot, peas, corn , spinach etc so here is a golden chance to feed them all these veggies in a yummier way. I used to prepare my bhaaji with lots of veggies and minimum butter and oil , which makes it much more healthier for everyone. Today I am sharing my recipe of bhaaji, hope you all will definitely love to try this.

VEGGIE LOADED BHAAJI FOR PAV

Serves: 5-6

Time: 30 mins

Ingredients 

4 cup mixed veggies, roughly chopped ( beans, carrot, potato, peas, corn, beetroot etc)

1/2 cup capsicum, finely chopped

1 cup spinach finely chopped

2-3 big onion, finely chopped

4-5 green chilies, finely chopped

2 tsp ginger garlic paste

2 big tomatoes, finely chopped

1/2 tsp turmeric powder

1 tbsp pav bhaji masala

2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp chaat masala 

1/4 cup coriander leaves, finely chopped

Salt to taste

Oil

Method:

First of all pressure cook mixed veggies till completely cooked and tender. Now mash it with a masher or use hand blender. But don't make puree of veggies , we want little chunky texture for perfect bhaaji, like restaurant ones. Keep aside for later use.

Heat some oil in a wok and add chopped onions and chilies. Let them cook till transparent then add ginger garlic paste. Saute for a minute and then add all dry spice powder except chaat masala. Saute for a minute and add capsicum and spinach. Let them cook till nice soft, then add chopped tomatoes. Let the tomatoes cook till nicely cooked and mushy. Now add mashed veggies and adjust salt.

 If needed add some water as we don't want too dry bhaaji. Bhaaji also dries up on cooling so add water accordingly. Let it cook for 5-8 mins ,then add chaat masala and green coriander leaves. Mix well and your yummy healthy bhaaji is ready to go with pav. 

http://sonicuisine.com/2016/04/soft-and-fluffy-pav-from-chapatti-flour.html

Though it is full of rejected veggies from kids, even then they will ask for it again and again. You can give it in their tiffin, breakfast or any time , even in lunch or dinner too. As it is a complete meal for everyone and delicious too, without any extra butter or oil. 

If you like it more buttery then just add it as per your taste. 

You an use any veggies of your choice and as per availability. I used only one potato but if you are fan of it , can increase as per your choice. 

For perfect reddish colour of bhaaji without adding red chilies, must add beetroot. It will increase its nutrition as well as beauty.

Hope you will love this recipe and please don't forget to drop down your experience here with me. Your comments and suggestions meant a lot.

GOLGAPPE WITHOUT MAIDA

Hello everyone 

Today I have recipe of the most favorite street food of we Indians, specially ladies. Golgappe/ puchka/ pani puri/ batase etc are many names of it in different regions of India but the taste is always the same awesome spicy, tangy super delicious everywhere. You can see its vendors everywhere on streets with huge crowd for golgappe and chaats. But some times we try to avoid it having outside due to hygiene purpose. So why not give it a try at home and relish on this super tempting mouthwatering street food in hygienic way. I also avoided adding all purpose flour to it, making it more healthy.

Stepwise recipe is given below, hope you will definitely fall in love with it.

GOLGAPPE WITHOUT MAIDA

Yield: 40-50 pooris

Time: 1 hr

Ingredients 

For pooris :

1 cup semolina(sooji)

1/4 cup whole wheat flour

1/4 tsp salt

1/8 or 2 pinches of baking soda

Warm (nearly hot but not boiling)water to knead dough

For mashed potatoes :

3-4 medium potatoes, boiled and mashed

1/4 tsp chaat masala powder

1/4 tsp chilli powder

1/4 tsp roasted cumin powder

1 medium onion, finely chopped ( completely optional)

2 tbsp green coriander leaves , finely chopped ( optional)

1 green chili, finely chopped 

Salt to taste

For spicy tangy water:

1 lt water

2 tbsp tamarind pulp

1/2 cup coriander leaves

1/2 cup mint leaves

3-4 green chilies 

1/4 tsp roasted cumin seeds

1/4 tsp black pepper powder

1/2 tsp black salt

1 tbsp lemon juice

2 tbsp boondi ( optional)

Salt to taste

Method:

For pooris:

Combine all ingredients together and knead a tight dough with help of warm water.

Dough should be tighter than poori dough but it must be easy to roll to a thin chapatti without cracks.

Now cover the dough with damp cloth and let it rest for nearly half an hour.

Then take a big lemon size ball of dough and roll it into a thin chapatti . It should be thinner than roti but should not be transparent. Always roll it evenly to get nicely puffed pooris. If you roll thick then pooris will become chewy on cooling and extremely thin pooris will not puff perfectly. So try to roll pooris perfect.

Now cut round pooris with 2- 2 1/4 inch diameter cookie cutter or any bottle cap.

Cover the pooris with damp cloth till frying to avoid drying. Your must cover remaining dough also while making one batch.

Heat oil in a wok. When it become really very hot then fry pooris in it 4-5 at a time . puff them with help of laddle and them Sim flame and fry till they become golden from both sides. Don't add more than 4-5  pooris at a time other wise oil will become cool and pooris will not puff properly.

Be quick in flipping pooris while frying to avoid burning as these are thin so burn very quick.

Cool them on tissue paper or kitchen napkin and then store in airtight container.

Make sure your oil must be too hot other wise pooris will not puff properly and become soft afterwards.

For mashed potatoes:

Mix all the ingredients given under mashed potatoes and keep aside for later use. 

You can increase or decrease spices as per your taste.

Spicy tangy water:

First of all make puree of coriander leaves, mint leaves, tamarind pulp, green chilies and some salt. Now mix all spices , lemon juice and puree in water, adjust salt . Increase or decrease spices as per your taste. 

Add boondi ( optional) and serve with golgappe.

Serve it with mashed potatoes, dates tamarind chutney.  https://sonicuisine.com/2016/03/dates-tamarind-sweet-n-sour-chutney.html, boondis and tangy spicy water of your choice.

Enjoy this tastiest street food in a hygienic way.

Hope you all will love this delicious tempting dish and definitely give it a try. For any confusion or query please ask , I am always here to hear from you. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....