Quick and Easy Masala Pav

Last week while doing the grocery I bought the Bun pack and planned to make Pav Bhaji in some days. But on the day when I wanted to make it, I found out that the peas in my freezer were out of stock :( and now I had to figure out how can I use these pav. I remembered the other thing which I can make is Kacchi Dabeli but we just had Aloo paratha last night and didn't want to eat aloo again. Then I remembered this Masala Pav. I used to eat this in India. Very spicy and mouthwatering food. Different restaurants and people have different recipes. The main ingredients in here are the onion, tomatoes and Pav Bhaji masala. I googled few recipes  and then made some variations and came up with this one. It was very easy to make this one. Everybody at home liked this recipe and I am happy to have one more entry in my recipe book :)

Ingredients:

Makes 10 - 12

12 bread Buns (Pavs)
1 cup chopped Tomato
1 cup chopped Onion
3/4 cup chopped Capsicum (Green Pepper)
1-2 Garlic cloves, finely chopped
1/2 tsp Turmeric powder (haldi)
1 tsp Cumin + Coriander powder (dhaniyajeera)
1 tsp red chili powder
1 1/2 tsp Pav Bhaji Masala 1 tsp butter
Salt to taste
1 tbsp oil
Chopped Coriander for garnishing

For Puree:

1/2 cup Tomato puree
2-3 Garlic cloves

Method:

1. Heat oil in a pan and then add chopped Onion. Saute for a while and add chopped garlic and capsicum. Saute till onion turns soft.

2. Now add chopped tomato, mix and saute again. Add tomato + garlic puree, turmeric powder, red chili powder, dhaniyajeera powder and pav bhaji masala. Mix well and let it cook for a while. Keep sauteing.

3. Now add salt to taste, adjust the masalas as per your taste, mix and the masala is ready. (You can also add aamchoor (dried mango) powder).

4. Heat another pan. Slice a pav into 2 horizontally and apply little butter on outer faces of each side. Take some masala in this heated pan, saute a little and immediately put this masala on the lower piece of the bun. Cover this with the upper piece and then cook this pav on both the sides till it turns little brown. While doing this lid the pan.

5. Garnish with chopped coriander and serve hot. (just put the pav on the chopped coriander and it will stick to the pav)

Tips:

You can prepare and set aside the masala ahead of the time and use it whenever you want to actually serve.

Kacchi Dabeli

Dabeli is again a hot favorite chaat item of Indians. I never knew we can make it at home. It is very easy to make if you have dabeli masala available. Check out for this masala in any Indian store.

Dabeli potato mixture

Ingredients: Serves: 2

For potato mixture:

Chopped Onion 2 Tbsp (opt)
Chopped Tomato 2 Tbsp (opt)

2-3 medium size potatoes

Dabeli masala
Red Chili powder per taste
Salt per taste

1/4 cup chopped coriander

For Garlic-Coconut Chutney (optional):

6-7 garlic cloves

1 tbsp dried/fresh grated coconut

Salt, red chili powder as per taste

For Green Chutney:

Handful of fresh corriander
1 Tsp Cumin seeds
sale per taste
Lemon Juice per taste
or you can also look at my Vegetable Sandwich post for the recipe of Green Chutney.

For Tamarind Chutney: Click here

Pomegranate seeds (optional)

1 medium onion - chopped

Butter

Sev

2-3 tsp Oil

4 plain Buns

Salt as per taste

Method:

Dabeli potato mixture

Potato mixture:

1. Boil, peel and smash potatoes. Heat oil in a skillet, saute onion, and tomato. Add about 1 - 2 tbsp of kacchi dabeli masala, red chilli powder and salt as per taste. Add smashed potatoes to it. Mix well. And let it cook for 3-5 minutes.

2. Set this mixture in a plate, garnish it with coriander and grated fresh coconut and let it cool.

Masala Peanuts:

Take roasted peanuts. Heat some ghee/butter in a small skillet. Add peanuts to it. Saute them for 3-4 minutes. Then add salt , little dhaniya jeera powder and red chili powder to them as per taste.

Garlic-Coconut chutney:

Grind garlic, coconut, salt and red chili powder together. Add water as required to it. This chutney is as watery as tamarind chutney.

Green Chutney:

Grind all ingredients to form a paste.

To make dabeli take a bun and cut it into 2 halves; top and base. Take the top bun and spread both the chutneys (garlic and green) on its lower side. Spread tamarind chutney on both the buns. Spread potato mixture, chopped onion, few masala peanuts, and few pomegranate seeds on one of the buns. Now place the top part on the lower so as to form the original bun again and spread some butter on outer sides of both the parts. Heat a pan and place dabeli on it. When the base turn little brown, invert the bun and repeat this for upper half. Put some sev on top and serve hot.

I will soon add the complete Dabeli picture.

Ragada(Ragda) Pattice

Ever wondered a choupati without Ragada Pattice...No way :)

Every Indian enjoys 'chaats' and without any doubts Ragada Pattice is one of the favorites of all. This one is a different recipe than what is served at Choupati centers. Ragada pattice indeed takes some preparation time but its easy to serve.

Ingredients:

For Pattice:

2 medium size potato

2 bread loafs

2 tsp ginger paste

Green chili paste, Salt as per taste

Few drops of Lemon juice

Few Coriander leaves; chopped

Little sugar

For Ragada:

2 cups fresh or frozen Green peas

1 tbsp chopped onion

1 tbsp chopped tomato

2-3 tsp Garam Masala as per

Vertical slits of 1 Green chili

1 Clove

1 bay leaf

1/2 tsp Chai Masala

Salt as per taste

4-5 tsp of oil, mustard seeds,
asafoetida (hing), cumin seeds for seasoning

For Green Chutney:

1 tbsp roasted Chana Dal

1 tbsp roasted Peanuts

1 1/2 tbsp fresh grated coconut

1 tbsp Cilantro

1/4" cube ginger

1-2 Green chili

Salt and little sugar as per taste

1 tsp Jeera

For Imli ki Chutney: Click Here

Method:

Pattice:

1. Boil, peel and smash the potatoes.

2. Soak the bread slice in little water, squeeze them in between the hands and add to the potato smash.

3. Add all other ingredients and mix well the patty mixture.

4. Now make small patties of any shape you like (round, heart or leaf shape); put semolina on both sides of it and shallow fry all of them.

Ragada:

1. Boil the peas, smash them a little and keep aside.

2. Heat oil in a skillet and add clove and bay leaf. When they start to sizzle add all the seasoning ingredients.

3. Immediately add chopped onion and fry till they turn trasparent. Now add chopped tomato and green chili and saute a little.

4. Add garam masala, chai masala and salt as per taste. Add boiled peas, put some water and let it cook for 5-6 minutes.

Green Chutney:

Grind all the ingredients in a mixy. Add water as required. This chutney is bit watery but not as watery as Imli ki chutney.

How to serve:

In a bowl put 2-3 patties. Put some ragada on top of it, then put green chutney, imli ki chutney and sev in sequence.
Garnish with chopped onion and coriander.