Planning time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Formula Ingredients:
5 medium Potatoes, bubbled and squashed
4 medium Tomatoes, cleaved
2 medium Onions, cleaved
1 Green capsicum, cleaved deseeded
½ container Cauliflower florets
¼ container carrots, beans, slashed
2tbsp Green peas, shelled
1tbsp ginger garlic glue
50 g Oil
2 Green chillies, cleaved
2tbsp Pav bhaji masala
Salt to taste
25g Butter
8 Pav (supper rolls)
New coriander leaves,chopped
Lemons,cut into wedges
Formula Method:
Whiten the peas, cauliflower florets,carrots, beans. Deplete and squash coarsely.
Warm oil in a container and include three fourth amount of onions. Sauté till light brilliant in shading. Include green chillies and ginger-garlic glue. Panfry for a large portion of a moment. Include the pav bhaji masala and the cleaved capsicum and panfry for a moment. Include the tomatoes, salt and cook on medium warmth for three to four minutes, blending constantly or till oil isolates from the masala. Include pounded peas, cauliflower, potatoes and one and some water. Heat it to the point of boiling and stew for ten minutes, squeezing with back of the spoon a couple times, till every one of the vegetables are totally squashed.
Warm 50% of the margarine in a thick-bottomed container or a tawa. Cut pav on a level plane into two and sauté in spread for a large portion of a moment, squeezing a few times or till pav is fresh and light chestnut.
Decorate the bhaji with slashed coriander leaves, remaining spread and serve hot with pav went with staying hacked onion and lemon wedges.
Cooking time: 20 minutes
Serves: 4
Formula Ingredients:
5 medium Potatoes, bubbled and squashed
4 medium Tomatoes, cleaved
2 medium Onions, cleaved
1 Green capsicum, cleaved deseeded
½ container Cauliflower florets
¼ container carrots, beans, slashed
2tbsp Green peas, shelled
1tbsp ginger garlic glue
50 g Oil
2 Green chillies, cleaved
2tbsp Pav bhaji masala
Salt to taste
25g Butter
8 Pav (supper rolls)
New coriander leaves,chopped
Lemons,cut into wedges
Formula Method:
Whiten the peas, cauliflower florets,carrots, beans. Deplete and squash coarsely.
Warm oil in a container and include three fourth amount of onions. Sauté till light brilliant in shading. Include green chillies and ginger-garlic glue. Panfry for a large portion of a moment. Include the pav bhaji masala and the cleaved capsicum and panfry for a moment. Include the tomatoes, salt and cook on medium warmth for three to four minutes, blending constantly or till oil isolates from the masala. Include pounded peas, cauliflower, potatoes and one and some water. Heat it to the point of boiling and stew for ten minutes, squeezing with back of the spoon a couple times, till every one of the vegetables are totally squashed.
Warm 50% of the margarine in a thick-bottomed container or a tawa. Cut pav on a level plane into two and sauté in spread for a large portion of a moment, squeezing a few times or till pav is fresh and light chestnut.
Decorate the bhaji with slashed coriander leaves, remaining spread and serve hot with pav went with staying hacked onion and lemon wedges.
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