मुंबई स्टाईल पावभाजी|झटपट बनवा चमचमीत चविष्ट पावभाजी सोप्या पद्धतीने|Pavbhaji Recipe|

मुंबई स्टाईल पावभाजी|झटपट बनवा चमचमीत चविष्ट पावभाजी सोप्या पद्धतीने|Pavbhaji Recipe|#pavbhaji#viral

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१० लोकांसाठी पावभाजी रेसिपी | पावभाजी रेसिपी मराठी | चमचमीत पावभाजी | हॉटेलसारखी पावभाजी | २ किलो पावभाजी | पार्टी साठी ५ किलो पावभाजी | मुंबई स्पेशल पावभाजी रेसिपी | Pavbhaji For 10 people | Pavbhaji Recipe | Mumbai special pavbhaji recipe | 2 kg pavbhaji | 2 kilo pavbhaji recipe | restaurant style Pavbhaji recipe | 
 
साहित्य | Ingredients
१० लोकांचे प्रमाणासाठी २ किलो पावभाजी | For 10 people 2 kilo pav bhaji
• बटाटा पाऊण किलो (6-7 मध्यम) | Potato 750 gram (6-7 med)
• फ्लॉवर पाव किलो देठ काढून (1 मध्यम) | Cauliflower without stems 250 gram (1 med)
• मटार पाव किलो | Peas 250 gram
• ढोबळी २०० ग्राम (३-४) | Capsicum 200 gms (3-4)
• कांदा पाव किलो (३-४) | Onions 250 gram (3-4)
• टोमॅटो ३०० ग्राम ((५-६) | Tomato 300 gms (5-6)
• तेल ८० ग्राम (८-९ टेबलस्पून) | Oil 80 gms (8-9 tbsp)
• बटर १०० ग्राम (१० टेबलस्पून) | Butter 100 gms (10 tbsp)
• आले लसूण पेस्ट ४ टीस्पून | Ginger garlic paste 4 tsp
• बेडगी मिरची पावडर १५ ग्राम (३ टीस्पून) | Bedgi chili pw 15 gram (3 tsp)
• पावभाजी मसाला ३० -३५ ग्राम (६-७ टीस्पून) | Pav Bhaji masala 30-35 gms (6-7 tsp)
• कसुरी मेथी १ टेबलस्पून | Kasuri methi 1 tbsp
• मीठ चवीनुसार | Salt to taste
• पाणी पाऊण लिटर (साडेतीन कप) | Water 800ml (3.5 cups)
पाव भाजण्यासाठी | To roast pav
• पावभाजीची लादीपाव | Paav / Bread
• बारीक चिरलेली कोथिंबीर | Chopped Fresh coriander
सर्विंग साठी | For serving
• बारीक चिरलेला कांदा | Chopped onion
• लिंबू | Lemon

How to make Pav Bhaji Recipe | 10 people pav bhaji recipe
Preparation
• Peel the potatoes and cut them into pieces.
• Break the cauliflower into large florets.
• Soak the green peas in water.
• Finely chop the tomatoes.
• Finely chop the onions.
• Finely chop the capsicum
Cooking the Vegetables
• Heat oil in a pressure cooker, add cumin seeds and let them crackle.
• Add the potatoes, cauliflower, green peas, and half of the chopped tomatoes.
• Add salt and half of the red chili powder to the vegetables.
• Increase the heat to high and sauté for 3–4 minutes.
• After sautéing, add 1 cube of butter and 1 cup (around 250 ml) water.
• Close the cooker and cook for 3 whistles.
• Once done, separate the cooked vegetables from the remaining water. Mash the vegetables using a masher.
• Mix the reserved water back into the mashed vegetables.
For the Bhaji Base
• In a large pan, heat the remaining oil and add 50–60 grams of butter.
• Once the butter is half melted, add the chopped capsicum and sauté well.
• Add the chopped onions and sauté until they turn soft.
• Once the onions are soft, add ginger-garlic paste and sauté for 2–3 minutes.
• Add the remaining tomatoes and ½ tsp salt, mix well, cover, and let it steam for 2–3 minutes.
• After the tomatoes soften, mash them lightly with a masher to avoid large chunks in the bhaji.
• Move the mixture to one side of the pan, add 2 tablespoons of butter on the other side, and then add the remaining chili powder, kasuri methi , and pav bhaji masala.
• Roast the spices in the butter for a minute, then mix everything together and sauté for another 2 minutes.
Final Steps
• Add the mashed vegetables to the masala and mix well.
• Add 2 more cups (around 500 ml) of water and stir to combine.
• Add another cube of butter and the remaining pav bhaji masala, mix
• Cover and simmer on low heat for 3-4 minutes
Mumbai style pavbhaji is ready

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