Learn how to make Black Pav Bhaji at home with Chef Sonali Raut on Ruchkar Mejwani.

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.


Ingredients:
For Black Masala
1/4 cup Dry Coconut, chopped
2 Bay leaves
1 tbsp Black Pepper
10-12 Cloves
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
2 Stone flower
1 Nutmeg
1 Cardamom
1 Cinnamon stick
Roasted Coconut, sides

For Bhaji
1 tbsp Oil
2 tbsp Butter
1 tbsp Garlic-Chilli paste
1 Onion, finely chopped
1 Tomato, finely chopped
1 Capsicum, finely chopped
2-3 tbsp Black Masala
2 tbsp Pav Bhaji Masala
1 tsp Amchur powder
1/4 cup Carrot, 1/2 cup Green peas, 1 cup Flower, 3 Medium sized Potato (Boiled & Mashed)
1 1/2 tsp Salt
1 cup Water
Coriander leaves & Butter for garnishing

Method of preparation:
For Black Masala
Heat a pan, add dry coconut and roast it till it turns brown.
Add bay leaf, black pepper, cloves, coriander seeds, cumin seeds, fennel seeds, stone flower, nutmeg, cardamom, cinnamon, roast them till they turn dark.
Add roasted coconut and let them cool.
Once they cool down, grind it into a paste.

For Bhaji
Heat a pan, add oil, butter, garlic-chili paste, saute it till the raw smell goes away.
Add onion, tomato, capsicum, fry them until they soften.
Add black masala, mix well and add pav bhaji masala.
Add amchur powder, mashed vegetables, salt, water and mix well.
Close the lid and cook it for 5 minutes.
Garnish it with butter and coriander leaves and mix well.
Our Black Pav Bhaji is ready to serve.