Bhaji Pav...

Bhaji Pav...

Ingredients .

[1] 500g potatoes, boiled, peeled and diced

[2] 1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower

[3] 1/2 c chopped onions

[4] 1/2 c ghee

[5] 4 green chillis, slit and chopped

[6] 1/2 inch ginger, sliced finely

[7] 250g tomato, chopped

[8] 1 tsp red chilli powder

[9] 1 tsp ginger garlic paste

[10] salt to taste

[11] 5 tbsp butter

[12] 1 tsp garam masala

[13] a bunch of fresh coriander leaves, chopped

[14] 2 tbsp lemon juice

[15] lemon wedges for garnish

[16] 4 pao buns, halved ...

How to Make..

Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.
With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions...

-: Thank You :-

Pani Puri...

Pani Puri...How to make pani puri:

To make puri:-

[1] 1 cup Semolina (Rava / Suji)

[2] 3 tblsp Fine Wheat Flour (Maida)

[3] 1/4 tsp Baking Soda..

[4] Oil to deep fry ..

To make pani:-

[1] 1/2 cup Tamarind (Imli) Pulp

[2] 2 cups Water

[3] 2 tblsp roasted Cumin Seed (Jeera) Powder

[4] 2 tblsp un-roasted Cumin Seed (Jeera)

[5] Coriander Leaves..

[6] 3 Green Chilly (Hari Mirch)

[7] 2 tblsp Mint Leaves (Pudina Leaves) Chutney..

[8] 1 tblsp Black Salt (kala namak )

[9] 2 tblsp Jaggary (Gur)

To make pani: -

Measure all ingredients. Adjust spices and tangyness to taste. Strain through a wire strainer to remove any rough bits...

To make puri:-

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls. With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool...