Learn how to make Black Pav Bhaji at home with Chef Sonali Raut on Ruchkar Mejwani.<br /><br />We all agree that the second most loved street food in Mumbai is the Pav Bhaji. Chef Sonali Raut brings to you a variation of this famous dish and i.e Black Pav Bhaji. Do try it at home and serve it to your friends and family next get-together and be ready to receive all the praises. Do not forget to share your feedback in the comments below.<br /><br /><br />Ingredients:<br />For Black Masala<br />1/4 cup Dry Coconut, chopped<br />2 Bay leaves<br />1 tbsp Black Pepper<br />10-12 Cloves<br />1 tbsp Coriander seeds<br />1 tsp Cumin seeds<br />1 tsp Fennel seeds<br />2 Stone flower<br />1 Nutmeg<br />1 Cardamom<br />1 Cinnamon stick<br />Roasted Coconut, sides<br /><br />For Bhaji<br />1 tbsp Oil<br />2 tbsp Butter<br />1 tbsp Garlic-Chilli paste<br />1 Onion, finely chopped<br />1 Tomato, finely chopped<br />1 Capsicum, finely chopped<br />2-3 tbsp Black Masala<br />2 tbsp Pav Bhaji Masala<br />1 tsp Amchur powder<br />1/4 cup Carrot, 1/2 cup Green peas, 1 cup Flower, 3 Medium sized Potato (Boiled & Mashed)<br />1 1/2 tsp Salt<br />1 cup Water<br />Coriander leaves & Butter for garnishing<br /><br />Method of preparation:<br />For Black Masala<br />Heat a pan, add dry coconut and roast it till it turns brown.<br />Add bay leaf, black pepper, cloves, coriander seeds, cumin seeds, fennel seeds, stone flower, nutmeg, cardamom, cinnamon, roast them till they turn dark.<br />Add roasted coconut and let them cool.<br />Once they cool down, grind it into a paste.<br /><br />For Bhaji<br />Heat a pan, add oil, butter, garlic-chili paste, saute it till the raw smell goes away.<br />Add onion, tomato, capsicum, fry them until they soften.<br />Add black masala, mix well and add pav bhaji masala.<br />Add amchur powder, mashed vegetables, salt, water and mix well.<br />Close the lid and cook it for 5 minutes.<br />Garnish it with butter and coriander leaves and mix well.<br />Our Black Pav Bhaji is ready to serve.
