Pav Bhaji Parantha

Pav Bhaji Parantha

Pav Bhaji Parantha served with Thick curds, Whole Moong Dhal and Sweet Lemon Pickle. I have kept the Pav Bhaji Filling  in a cup too. 

I made this Pav Bhaji Parantha for breakfast. The taste was just perfect. I served this Parantha with Thick curd, Sweet lemon pickle and Whole moong dhal. The recipe for Sweet lemon pickle and Whole moong dhal will be posted very soon.  A filling Parantha, ideal for the lunch box. The recipe specially for YOU.

Ingredients

To make the Parantha dough

Wheat flour – 1 cup

Maida – 2 tablespoons

Melted ghee ( clarified butter, preferably warm ) – 1 tablespoon

Salt to taste

Water –  sufficient amount to make a soft, pliable dough

An equal mixture of oil and ghee to drizzle around the paranthas

Method

Take a broad, big plate. Add in the wheat flour and the maida. Mix well with your hands. Add in the salt to taste and the melted ghee. Mix well. Make a well in the centre. Add in water little by little. Mix well to a soft dough. Cover the dough and rest for 30 minutes.

To make the Pav Bhaji Stuffing

Ingredients

Boiled , peeled and mashed potato – 1

Very finely minced beans – 2 tablespoons

Very finely chopped tomato – 2 tablespoons ( De – seed the tomato and then chop it )

Peeled and grated carrot – 1

Grated Cabbage – 1 handful

Grated green capsicum – 1

Boiled green peas – 1 handful

Peeled and grated onion – 1

Peeled and grated garlic – 3 flakes

Peeled and grated ginger – 1 tablespoon

Finely chopped green chilli – 1

Kashmiri chilli powder – 1 teaspoon

Pav Bhaji Masala powder – 1 tablespoon

Garam Masala powder – 1 teaspoon

Salt to taste

Sugar – 1 /2 teaspoon

Finely chopped green coriander leaves – little

To Season

Oil – 2 tablespoons

Cumin seeds – ( jeera ) – 1 teaspoon

Method

Heat a big pan. Season. First fry the grated onions. Fry on sim flame to a golden colour. Next fry the grated ginger and the grated garlic. Sauté on sim flame for 3 minutes. Add the minced beans. Sauté for 3 minutes.  Add the chopped tomato. Add in the grated cabbage, grated carrot, grated green capsicum. Sauté on sim flame for 5 to 10 minutes. Cover and sauté the vegetables. Add the boiled green peas and the mashed potato. Sauté on sim flame for 5 minutes. Add the sugar, salt to taste, garam masala powder, chilli powder and the pav bhaji masala powder. Mix well. Stir on sim flame. Mash the mix slightly. After 2 minutes switch off the stove. Add the chopped green coriander leaves. Mix well. Cool the mix well.

To make the Paranthas

Method

Take the Parantha dough. Mix well. Make medium sized balls from the dough. Make small balls from the stuffing mix.  Take a dough ball. Make a cup. Stuff it with the filling mix. Close well. Roll to a slightly thick roti. Dust with maida. Similarly make all the Paranthas.

Heat a tava. Keep the flame on sim. Take one stuffed parantha. Cook on both sides to a golden colour. Drizzle the mix of oil and ghee around. When golden specks appear, flip the parantha and smear little mix of oil and ghee.  Take off the parantha from the tava.Transfer the  parantha to a plate. Similarly make all the Paranthas  in this manner. Serve with thick curds and pickle of your choice.

Chef’s Tips

1) Smear some Amul butter on the hot parantha for that extra taste.

2) Can add some grated  Paneer to the stuffing mix.

3) After making each parantha, clean the tava with a kitchen tissue. The tava will be clean.

4) Make the filling nice and thick.

5) Cut the Paranthas into wedges and serve.