Anda Bhaji Pav | Sanjeev Kapoor Khazana

A spicy and flavourful mixture of egg preparation served with pav.

ANDA BHAJI PAV - (Serves - 4)

Ingredients

4-5 eggs (anda), hard-boiled, peeled and cut into quarters
4 pavs, slit horizontally
2 tablespoons oil
1 tablespoon butter + as required
1 tablespoon ginger-garlic paste
2 medium onions, sliced
2 medium tomatoes, chopped
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1-2 green chillies, chopped
1 teaspoon garam masala powder
Salt to taste
½ teaspoon chaat masala
1 tablespoon chopped fresh coriander leaves + for garnishing

Method

1. Heat oil and 1 tablespoon butter in a non-stick pan. Add ginger-garlic paste and sauté well.
2. Add onions, mix and sauté till translucent. Add tomatoes, mix and cook till tomatoes turn pulpy.
3. Add chilli powder, turmeric powder and coriander powder and mix well. Add little water, mix and cook till the oil separates from the masala.
4. Add green chillies and garam masala powder, mix. Add some more water, mix and cook for 1-2 minutes.
5. Add salt and mix well. Add chaat masala and eggs, mix and cook for a minute. Add coriander leaves and mix well. Remove from heat and set aside.
6. Heat some butter in a non-stick pan. Place the pavs in it and toast till lightly golden from both sides.
7. Place spoonful of anda bhaji on the toasted pavs, garnish with coriander leaves and serve hot with onion rings and lemon slices.

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Cuisine - Indian

Course - starter

Dish - starter