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Cuisine : Indian Starter
Serves : 2-3 Pax
- Pao Bread 6 pieces
- Butter 50 grams
- Onion medium size 2 pieces
- Tomato medium size 2 pieces
- Lauki 100 grams
- Kaddu 100 grams
- Green Chilly 2-3 pieces
- Potato 2 pieces
- Green Peas 100 grams
- Salt to taste
- Red Chilly Powder to taste
- Pao Bhaji Masala to taste
- Lemon juice 2-3 tablespoon
- Ginger & Garlic paste 2 tablespoon
- Roughly cut all the veggies except onion and tomato, then cook them inside the cooker.
- After cooling the cooked veggies, mash them with help of Masher.
- Take a thick bottom pan, and vegetable oil, then chopped onion and sauté till it’s golden brown in colour, then add ginger & Garlic paste into it along with all the spices.
- Then add chopped tomato and cook till it leaves oil on the sides. After that add the boiled mashed veggies into it.
- Start cooking at low/medium flame so that it doesn’t stick to the bottom of the pan.
- Keep cooking till the bhaji gets its colour and fragrance.
- At this point add pao bhaji Masala along with butter and lemon juice.
- After your bhaji is ready, cut the Pao into two from the centre and sauté till it’s golden brown.
- Serve hot with bhaji and salad.
- You can use any veggies you like to add into the bhaji like cauliflower, cabbage etc.
- Make sure the bhaji is cooked nicely so that you can mash them easily.
- The main work in bhaji is to cook it at slow flame so that the flavour of all the spices infuse inside the bhaji
- If you don’t have masher to mash the veggies with the help of round spatula.
- If you also want to bake pao go to the link below
Pao Easy Recipe
Cuisine: Indian Starter
Serve: 2-3 pax
- Rawa/Suji 200 GMs or 1 Cup
- Dahi/Curd 50 GMs or 3 tablespoon
- Salt to taste
- Carrot small size 1 pc
- Beans 2-3 pcs
- Green Chilli 2-3 pcs
- Coriander leaves handful
- Baking powder 1 teaspoon
- Chop all the veggies and keep together
- In a mixing bowl, take Rawa add curd, all the veggies, baking powder and salt
- Mix it with Luke warm water and leave it outside for atleast 20 min
- When you see bubbles have started coming in the batter take the idly stand and put the batter into it
- Steam it for 15-20 min till they are fully cooked
- Serve hot with Chutney
- If you don’t have baking powder then also you can cook it
- If you want to make it plain minus all the veggies
- Steam can be done in a steamer or a thick bottom pan or patila
Cuisine : Indian
Serves : 2-3 pax
- Soyabean 50-60 GMs
- Paneer/Cottage Cheese 120 GMs
- Salt to taste
- Garam Masala to taste
- Red Chilli Powder to taste
- Green Peas 50-60 GMs
- Green Chilli 1-2 pcs
- Onion medium size 1 pc
- Capsicum medium size 1pc
- Vegetable oil for cooking
- Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
- Sauté for 2 min then add green peas, all the spices, soyabean and grated half of the cottage cheese into it
- Cook well and dry all the water from it
- Take it out, cool it then blend it in the blender. Make a paste of thr mixture
- Take a pan, make flat Crêpe of the batter, fill it with Grated Paneer and fold it
- Serve hot with salad and mint chitney
- Make sure before adding the soyabean make a powder of it, when the soyabean is raw then only make a powder of it
- Make sure the mixture is cooked nicely and blended properly without any Lumps
- If you find it difficult to fold the Crêpe (Cheela) cook properly or medium flame so that it can be folded
- Stuffing can be anything you like to fill in
- This recipe we haven’t used any flour or besan, if you want you can add into it