Street Style Pav Bhaji Recipe | घर पर बाज़ार जैसी पाव भाजी बनाने का राज़!

Street Style Pav Bhaji Recipe | घर पर बाज़ार जैसी पाव भाजी बनाने का राज़!
#PavBhajiRecipe #पावभाजी

Namaste Doston! Welcome back to my channel. Aaj hum sabki favourite dish banane wale hain - Street Style Pav Bhaji

Jab bhi kuch chatpata aur comforting khane ka mann karta hai, toh sabse pehle pav bhaji hi yaad aati hai. Is video mein, main aapko woh saare tips aur tricks bataungi jisse aapki bhaji ka colour aur taste bilkul Mumbai ke street vendors jaisa aayega. Hum khoob saari sabziyon ko ek spicy aur buttery masala mein pakayenge aur use soft butter pav ke saath serve karenge.

Video ko end tak dekhein aur jaanein ki bina artificial colour ke bhaji mein woh tez laal rang kaise layein!

Ingredients List (सामग्री):

Sabziyan (Ubalne Ke Liye):

Aloo (Potatoes), kate hue - [Quantity, e.g., 2 large]

Phool Gobi (Cauliflower) - [Quantity, e.g., 1 cup florets]

Matar (Green Peas) - [Quantity, e.g., 1/2 cup]

Gajar (Carrot), kati hui - [Quantity, e.g., 1 medium]

Pro-Tip: Chakundar (Beetroot), chhota tukda - [Natural laal rang ke liye]

Masala Tadka Ke Liye:

Butter (Amul Butter ho toh best hai!) - [Khoob saara, e.g., 3-4 Tbsp]

Tel (Oil) - [1 Tbsp]

Pyaaz (Onion), barik kata hua - [Quantity, e.g., 2 medium]

Shimla Mirch (Capsicum), barik kati hui - [Quantity, e.g., 1 large]

Tamatar (Tomatoes), barik kate hue - [Quantity, e.g., 3 large]

Adrak-Lehsun ka Paste (Ginger-Garlic Paste) - [1 Tbsp]

Hari Mirch (Green Chilies) - [Swaadanusaar]

Masale (Spices):

Pav Bhaji Masala (Sabse zaroori!) - [Quantity, e.g., 2-3 Tbsp]

Kashmiri Laal Mirch Powder (Rang ke liye) - [1 Tbsp]

Haldi Powder (Turmeric) - [1/2 tsp]

Namak (Salt) - Swaadanusaar

Kasuri Methi (Dried Fenugreek Leaves) - [1 tsp]

Serve karne ke liye:

Pav (Ladi Pav)

Aur zyada Butter (Pav sekne ke liye)

Barik kata Pyaaz

Hara Dhaniya

Nimbu (Lemon)

Banane ki Vidhi:

Sabziyan Ubalein & Mashein: Saari sabziyon (aloo, gobi, matar, gajar, beetroot) ko cooker mein namak aur paani ke saath achhe se ubaal lein. Ubalne ke baad extra paani alag rakh lein aur sabziyon ko 'potato masher' se poori tarah mash kar lein.

Buttery Tadka: Ek bade tawa ya kadhai mein butter aur thoda tel garam karein. Pyaaz aur adrak-lehsun paste ko golden hone tak bhoonein.

Flavor Base: Ab shimla mirch aur tamatar daalein. Tab tak pakayein jab tak tamatar poore gal na jayein aur tel/butter alag na hone lage.

Masale Daalein: Ab pav bhaji masala, kashmiri mirch powder aur namak daalein. Masalon ko 1 minute tak achhe se bhoonein.

Mix & Simmer (Bhaji Taiyar Karein): Mash ki hui sabziyan kadhai mein daalein aur achhe se mix karein. Zaroorat ke hisab se sabziyon ka bacha hua paani (stock) milakar consistency set karein. Ab ise 10-15 minute tak dhimi aanch par pakne dein aur beech-beech mein masher se mash karte rahein. Last mein kasuri methi, hara dhaniya aur ek chammach butter daalkar finish karein.

Pav Sekein: Tave par butter garam karein, uspe thoda sa pav bhaji masala aur dhaniya chhidkein, aur pav ko beech se kaatkar dono taraf se golden aur soft hone tak sekein.

Serve Karein: Garma-garam bhaji ke upar pyaaz, nimbu aur butter ka ek bada tukda daalkar butter pav ke saath serve karein!

Pro-Tips & Facts (Zaroori Baatein):

Lal Rang ka Raaz: Thele wali bhaji jaisa laal rang laane ke liye food color ki zaroorat nahi hai. Sabziyan ubalte waqt usme ek chhota tukda Chukandar (Beetroot) ka daal dein. Isse natural rang aayega aur swaad bhi nahi badlega.

Mashing hai Zaroori: Bhaji jitni zyada tave par pakegi aur jitna zyada aap use mash karenge, uska texture utna hi creamy aur badhiya aayega.

Butter mein kanjoosi nahi: Asli street style swaad ke liye butter dil khol kar daalein. Cooking mein bhi aur serve karte waqt bhi!

Fun Fact: Pav Bhaji ki shuruwat 1850s mein Mumbai ke kapda mill mazdooron ke liye ek jaldi banne wale lunch ke roop mein hui thi.

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