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Ingredients
bhaji
- 7-8 tomatoes finely chopped
- 3/4th capsicum finely chopped
- 1/4 cup raw banana boiled and mashed
- 1/2 cup green peas boiled and mashed
- 1/2 cup sukha green vatana soaked for 3-4 hours and boiled
- 1/2 tsp cumin seeds mashed
- 1/4 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp pav bhaji masala
- 2 tbsp oil or ghee or margarine
- salt to taste
pav vada
- 2 banana boiled and mashed
- 1/4 cup boil green peas
- 1 tsp garam masala
- 1 tsp fresh coconut grated
- pinch turmeric
- 2 tsp green chilli paste
- 1/2 tsp aamchur powder or 1 tsp lemon juice
- salt to taste
- 1/2 tsp sugar optional
tempering vada pav
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp urad dal
- 3 curry leaves chopped
- pinch of asafoetida
batter for vada pav
- 3/4 cup besan
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1 tsp rice flour
- pinch baking soda
- 1/2 tsp hot oil
- salt to taste
- water approximately 1/2 - 3/4 cup
red Chutney
- 3 tbsp red kashmiri chilli paste see notes
- 1/2 cup water
- 1 tsp cornflour
- 2 tsp coriander chopped
- 1/2 tsp cumin seeds roasted
- 1/2 tsp aamchur powder
- 2 tsp oil
- salt to taste
boiled sautéed vegetables
- 1/2 cup green peas boiled
- 1/2 cup french beans boiled
coriander chutney
- 2 cup coriander leaves fresh and chopped
- 4-5 green chillies
- 2 tsp lemon juice
- 3 tsp peanuts
- salt to taste
- 2-3 ice-cubes optional
french fries
Ingredients
bhaji
pav vada
tempering vada pav
batter for vada pav
red Chutney
boiled sautéed vegetables
coriander chutney
french fries
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Instructions
for bhaji
- Heat oil or ghee in a pan, add jeera and let it crackle.
- Add capsicum, sauté for few seconds and then add finely chopped tomatoes. Cook till the tomatoes soften.
- Add mashed bananas, green peas, sukha green vatana to the tomato capsicum mixture in the pan.
- Add all the masalas mentioned under ‘Bhaji’ and cook for 3-4 minutes. Mix well.
- Press with pav bhaji masher.
- Bhaji is ready to serve.You can garnish it with coriander.
for pav vada
- Combine all the ingredients mentioned under ‘Pav vada' in a bowl and mash well.
- Heat oil in a small pan and add urad dal to it. Once it starts to crackle, add the remaining ingredients mentioned under ‘tempering’ and then pour it into the previous mixture.
- Divide the mixture into equal portions.
for batter for vada
- Mix all the ingredients mentioned under ‘batter for vada pav’ and make a smooth batter.
final step for vada
- Now heat oil in a kadai, pour vada in batter and deep fry till golden.
for pav
- Simply cut the bread in two halves, apply margarine on both sides. Roast the pav on a hot tava.
for red chutney for pouring
- Mix all the ingredients and cook for 2 minutes.
for coriander chutney
- In a blender add all the ingredients with some water, blend or grind.
- Check the seasoning and add more salt or lemon juice if required.
- You can store the chutney in a freezer.
french fries
- Cut banana into long wedges. Take a bowl, fill it with some water, 1tsp of vinegar and some salt. Put the long wedges in that bowl. Keep it for 10-15 minutes.
- Remove the wedges out of the bowl and make sure to strain the water out of the wedges.
- Heat some oil in a deep kadai over medium high heat. Place the banana wedges into the hot oil and fry until crisp. Fry in batches if necessary.
- You can sprinkle any of the masalas mentioned under 'french fries' on it.
assembling the sizzler
- Heat the sizzler iron plate on gas for 10-15 minutes.
- Spread margarine on it. Now place pav in the middle, on one side bhaji, the other side tawa pulao, place vada with some green chutney, french fries, sautéed vegetables. Pour some red chutney.
- Your Bambaiya Sizzler is ready. 😉
- See notes for recipes of Tawa Pulao, Kashmiri chilli paste
Recipe Notes
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