How to make Pumpkin Pav Bhaji -
A healthier alternative to the fan-favourite pav bhaji, this pumpkin version is nothing short of being remarkable. Its colour is enhanced beautifully and the taste isn't lost at all
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pav (पाव), Red pumpkin
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Pumpkin Pav Bhaji checkout Dabeli, Pavbhaji Bun, Dabeli, Jain Dabeli . You can also find more Snacks and Starters recipes like Masaledar Chicken Chaat - SK Khazana Bhaang Ke Pakore Watermelon And Cheese Skewers Jain Dabeli
Pumpkin Pav Bhaji Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pumpkin Pav Bhaji Recipe
Pav 8
Red pumpkin , peeled, cut into small cubes and pressure cooked 200 grams
Pav bhaji masala 3 tbsps + to sprinkle
Oil 3 tablespoons
Cauliflower , grated ¼ medium
Salt to taste
Ginger paste 2 teaspoons
Green chillies , finely chopped 3-4
Tomatoes , chopped 4 medium
Tomato puree ½ cup
Green capsicum 1 medium
Butter as required
Fresh coriander leaves , chopped a few sprigs
Lemon 1
Fresh red chilli flower 1 to garnish
Green capsicum , cut into thin strips a few
Method
Step 1
Heat oil in a non-stick pan, add cauliflower and saute. Add pumpkin and mix. Add salt, ginger paste, green chillies, and tomatoes and mix. Cook for 2-3 minutes.
Step 2
Add pav bhaji masala and mix. Mash everything with a masher.
Step 3
Add tomato puree and 1 cup water and mix well. Cover and cook.
Step 4
Roughly chop green capsicum, put into a chopper and chop finely. Add it to the pan and mix well. Cook till the mixture thickens.
Step 5
Slit the pavs without cutting through, apply butter to the inner sides and sprinkle a little pav bhaji masala on them, open them out and cook another non-stick pan. Turn them over, add 1 tbsp butter and cook, turning sides, till slightly crisp. If you want to toast the pavs plain you can do so.
Step 6
Chop coriander leaves and add to the bhaji and mix well. Squeeze the juice of 1 lemon into the pan and mix well. Add 2 tbsps butter and mix well.
Step 7
Transfer into a serving bowl, Garnish with a fresh red chilli flower, thin strips of green capsicums and serve hot with pavs.
Step 9
Garnish with a fresh red chilli flower, thin strips of green capsicums and serve hot with pavs.
Nutrition Info
Calories : 1673 Kcal
Carbohydrates : 272.8 gm
Protein : 41.7 gm
Fat : 50.1 gm
Other : Vitamin B12-272
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
