Sprouts Ki Pav Bhaji | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Pav bhaji is an all time favourite. The sneaky addition of sprouts adds plenty of protein and nutrition. Try it out.

SPROUTS KI PAV BHAJI

Ingredients

2 cups mixed sprouts (moong, moth and chana)
8 pav
1 small cauliflower, separated into florets
¼ cup green peas
1 medium green capsicum, cut into cubes
Salt to taste
1 tablespoon oil
3 tablespoons butter + as required
1½ tablespoons ginger-garlic paste
2 medium onions, finely chopped
1-2 green chillies, chopped
4 medium tomatoes, finely chopped
1 tablespoon red chilli powder
2 tablespoons pav bhaji masala
Chopped fresh coriander leaves for garnishing
1 lemon, cut into wedges

Method

1. Take mixed sprouts in a pressure cooker. Add cauliflower, green peas, capsicum cubes, salt and 2 cups water, mix and cover. Place the pressure cooker on heat and cook till 3 whistles are released.
2. Heat oil and 1 tablespoon butter in a non-stick pan. Add ginger-garlic paste and sauté for 30 seconds.
3. Add ¾ of onions, reserving the remaining and sauté till translucent. Add green chillies and sauté for 10 seconds. Add tomatoes, increase heat and sauté till soft and pulpy.
4. Mash the pressure cooked sprout mixture, add to the sautéed tomato mixture and mix. Add 1 cup water, mix and cook for 1-2 minutes.
5. Add salt, chilli powder and pav bhaji masala, mix and cook for 10 minutes.
6. Add remaining butter and mix well.
7. Heat a non-stick tawa.
8. Slit the pav horizontally with one side intact.
9. Add some butter to the hot tawa, place the slit pavs and cook from both sides till light golden brown.
10. Garnish bhaji with some coriander leaves and serve hot with reserved onions, lemon wedges and hot pav.


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