Full written recipe - Mumbai’s Famous Bhajji Pav
Prep time: 5-10 minutes
Cooking time: 20-25 minutes
Serves: 5-6 people
Ingredients:
Besan Batter
GRAM FLOUR | बेसन 1.5 CUPS
BAKING SODA | बेकिंग सोडा A PINCH
SALT | नमक TO TASTE
AJWAIN | अजवाइन A PINCH (CRUSHED)
WATER | पानी AS REQUIRED
Thecha
GREEN CHILLI | हरी मिर्च 10-12 NOS.
GARLIC | लहसुन 15-20 CLOVES
FRESH CORIANDER STEMS | हरे धनिये के डंठल A HANDFUL
CUMIN SEEDS | जीरा A PINCH
OIL | तेल 1 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL
SALT | नमक A LARGE PINCH
Quick Imli Chutney
WATER | पानी 1.5 CUPS (BOILING)
TAMARIND | इमली A LEMON SIZED
SUGAR | शक्कर 1/2 CUP
SALT | नमक A PINCH
Dry Garlic Chutney
GARLIC | लहसुन 8-10 CLOVES (WITH SKIN)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5-2 TBSP
SALT | नमक TO TASTE
Fried Green Chilli
GREEN CHILLI | हरी मिर्च AS REQUIRED
SALT | नमक A PINCH
Frying Bhajiya
WATER | पानी A SPLASH
POTARO | आलू 5 MEDIUM SIZED or AS REQUIRED
Method:
Sieve & add the gram flour into a large bowl along with salt, carom seeds & baking soda, mix all the dry ingredients.
Further add water & start whisking the batter, don’t add too much water at once, only add a little amount initially & whisk until all the lumps are gone.
Further add more water & adjust the consistency, the batter should be slightly thin but not completely runny, once the batter is ready cover & set it aside & let it rest until you make the other components.
For the thecha, in a pan, dry roast the garlic, green chilli & coriander stems over high flame until they get slightly charred then add the cumin seeds & oil, stir well & roast briefly.
Transfer the mixture into a bowl & let it cool down completely, then add it into a a coarse paste using a mortar pestle along with some fresh coriander & salt, your thecha is ready.
To make the instant sweet tamarind chutney, set a stock pot with boiling water over high flame & then add the tamarind, let it boil for 5-6 minutes or until it softens completely, then switch off the flame & let it cool down completely.
Transfer it to a mixer jar & add sugar with salt & blend it into a fine chutney, then strain & transfer it into a bowl, your instant sweet tamarind chutney is ready.
To make the dry garlic chutney you need to make “chura” first, chura is basically the extra crispy bits of the besan batter that are fried separately.
Set oil in a kadhai on high heat & let it get hot, then take the besan batter & give a mix, dip your fingers in the batter & randomly drizzle & drop in hot oil, deep fry on medium high heat until its crisp & golden brown in colour, make sure that the chura is not too thick. Sieve it & keep aside to cool down. You need about 2 cups of the chura for the chutney.
You also need fried garlic, first pick the garlic cloves with toothpick, place them in a spider & deep fry briefly for 30-60 seconds, keep dipping & removing the cloves, do not fry them continuously as they then to splutter, once fried remove & keep aside.
Add the chura in a food processor, along with fried garlic, salt & red chilli powder, use pulse mode & grind into a coarse dry chutney. Your dry red garlic chutney is ready; you can also store in an airtight container & store in the fridge for up to a week.
For the fried green chillies, take spicy green chillies as required & put a small cut into the chillies using a knife so that they don’t splutter a lot in oil, then similar to garlic, add the chillies into a spider & fry them by dipping into the hot oil, then transfer them into a bowl & add salt, mix well.
For the perfect bhajiya. Check the batter once, the batter tends to thicken slightly after resting, so add water if required to adjust the consistency.
Take washed potatoes & slice them thinly using a mandolin. Dip the slices into the prepared besan batter, ensuring each slice has a thin, even coating. Carefully drop the coated slices into hot oil & fry until golden & crisp. Transfer them to a sieve to drain excess oil. Fry in batches & only as needed to retain freshness & crunch.
Cut the pav & apply a layer of spicy thecha on one side. Add sweet tamarind chutney on the other side, followed by a sprinkle of dry red garlic chutney. Stack the hot, crispy bhajiyas inside the pav, garnish with a little more dry garlic chutney on top, & finish with a fried green chilli on the side or tucked in.
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Intro 0:00
Batter 2:03
Thecha 3:31
Sweet Tamarind Chutney 5:22
Dry Red Garlic Chutney 6:36
Fried Green Chilli 8:09
Adjusting Batter 8:51
Bhajji 8:59
Plating & Assembly 10:35
Outro 12:52
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