How to make Sprout Pav Bhajee -
A street food delight with addition of sprouts in it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mixed Sprouts (मिक्स्ड स्प्राऊट्स ), Onion (प्याज़ )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sprout Pav Bhajee checkout Mixed Sprouts Cups, Kolhapuri Missal Pav, Spicy Sprouts Sandwich, Mixed Sprouts Falafel Burger - SK Khazana . You can also find more Snacks and Starters recipes like Missal Pav - SK Khazana Hariyali Chicken Tikka-SK Khazana Almond Oats and Honey Biscuits Sour Dough Open Sandwich
Sprout Pav Bhajee 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sprout Pav Bhajee Recipe
Mixed Sprouts steamed (moong, moth, chana) 2 cups
Onion 3 tablespoons
Onions finely chopped 2 medium
Green chillies finely chopped 3-4
Ginger paste 1 tablespoon
Garlic paste 1 1/2 tablespoons
Tomatoes finely chopped 4 medium
Green capsicum finely chopped 1
Green peas boiled and mashed 1/4 cup
Cauliflower grated 1/4 small
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves finely chopped 1/4 bunch
Lemons cut into wedges 2
Method
Step 1
Heat oil in a pan and add three-fourths of the onions. Sauté till light brown. Add green chillies and ginger-garlic paste.
Step 2
Stir-fry for half a minute. Add half of the tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
Step 3
Add capsicum, peas and cauliflower with one cup of water. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
Step 4
Add pav bhajee masala, salt, steamed sprouts and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
Step 5
Heat half of the butter in a thick-bottomed pan or on a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
Step 6
Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onions and lemon wedges.
Nutrition Info
Calories : 2102 Kcal
Carbohydrates : 264.8 gm
Protein : 63.4 gm
Fat : 87.8 gm
Other : 0
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.
