Whisk up a delightful weekend with these speedy pav recipes
Indian meals are characterized by rich and aromatic flavors that satisfy your soul. Pav is an essential part of the Indian street food spread that can not only be paired with bhaji but also with various flavorful sabzis and curries. The buttery and crispy texture of pav with some chutney, onions, and chilies is a classic combination. Here are five flavorful pav recipes.
Pav bhaji
Saute onion in an oil and butter-greased pan. Add ginger-garlic paste, peas, coriander, and chopped potatoes, and cook well. Add salt, chopped cauliflower, pav bhaji masala, and red chili powder and mix well. Add tomato puree, butter, and coriander leaves and cook well. Spread butter over the pav and sprinkle pav bhaji masala on top. Toast the pav and serve hot with the bhaji.
Bhurji pav
Whisk eggs and keep them aside. Saute cumin seeds, asafoetida, onions, curry leaves, capsicum, ginger, and green chilies in oil for three-four minutes. Add chopped tomatoes and coriander leaves and saute again. Add pav bhaji masala, butter, salt, and turmeric powder, and cook well. Pour in the beaten eggs and whisk well. Add more butter, garnish with coriander leaves, and serve with buttered pav.
Vada pav
Pound ginger, garlic, and green chilies. Saute mustard seeds, curry leaves, and asafoetida in oil. Add the pounded mix, potatoes, salt, and turmeric powder and saute well. Shape this mixture into small rounds. Mix besan, turmeric powder, oil, salt, and baking soda. Dip each round into the batter and deep-fry in oil. Place the vada in each pav with dry garlic chutney and serve.
Ussal pav
Saute onion in oil until brown. Roast fennel seeds, cumin seeds, coriander seeds, peppercorns, green cardamom seeds, badi elaichi, dry coconut, and red chilies in a pan. Add ginger, sauteed onions, and garlic, mix well, and grind them into a paste. Saute curry leaves, crushed garlic, tomatoes, and ground paste. Add boiled peas and salt and cook well. Serve hot with buttered pav.
Dabeli
Mix sweet chutney and water in a bowl. Saute dabeli masala, mashed potatoes, salt, and a little water in oil and cook well. Mash the mixture, and sprinkle grated coconut, fresh pomegranate and coriander leaves on top. Slit a pav, spread garlic chutney and sweet chutney, and add the stuffing. Top with onions, sev, and peanuts. Cook the dabelis in butter-greased tava. Serve hot.
