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Bhajji Pav ( Mumbai Roadside Recipes )

Bhajji Pav ( Mumbai Roadside Recipes )
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Bhajji pav, the westerner would never have imagined such an indian version of the sandwich! thinly-sliced potatoes are dipped in a besan batter and deep-fried. A stack of six to seven such crisp bhajjis are sandwiched in pav, to make a veritable feast! a good option for those who love street food but prefer to stay away from spices.
  • For The Bhajji
  • ½ cup besan (Bengal gram flour)
  • ¼ tsp turmeric powder (haldi)
  • salt to taste
  • 3 medium sized potatoes , peeled and thinly sliced
  • oil for deep-frying
  • For Serving
  • 4 laddi pavs
  • meetha chutney
  • teekha chutney
  • sukha lehsun ka chutney
  • 8 to 10 fried green chillies
  1. For the bhajji:
  2. Combine the besan, turmeric powder, salt and ΒΌ cup of water in a bowl and mix well to make a smooth batter of pouring consistency.
  3. Heat the oil in a kadhai, dip a few potato slices in the batter and deep-fry till they turn light brown in colour and crisp from all the sides. Drain on absorbent paper.
  4. Repeat with the remaining potato slices and batter to make more bhajjis.
  5. How to serve:
  6. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff it with 6 to 7 hot bhajjis.
  7. Repeat with the remaining ingredients to make 3 more bhajji pavs. Serve immediately with fried green chillies.
Palak bhajji pav: to make one plate of palak bhajji pav, dip six to seven de-stemmed baby spinach leaves in the besan batter and deep-fry till they turn brown and crisp on all the sides. Proceed as per the above recipe.
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