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Manchurian

Pav bhaji is an Indian dish made with mashed vegetables and spices served with buttered bread rolls called pav. The ingredients include potatoes, tomatoes, cauliflower, onions, ginger, garlic, green capsicum, green chilies, coriander, green peas, lemons, oil, salt, and pav bhaji masala. The vegetables are boiled, peeled, grated, and chopped then combined with spices and cooked until mashed. Butter fried pav are served alongside to soak up the bhaji.

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Ajay Dewan
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70 views2 pages

Manchurian

Pav bhaji is an Indian dish made with mashed vegetables and spices served with buttered bread rolls called pav. The ingredients include potatoes, tomatoes, cauliflower, onions, ginger, garlic, green capsicum, green chilies, coriander, green peas, lemons, oil, salt, and pav bhaji masala. The vegetables are boiled, peeled, grated, and chopped then combined with spices and cooked until mashed. Butter fried pav are served alongside to soak up the bhaji.

Uploaded by

Ajay Dewan
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Pav bhaji

INGREDIENTS
Potatoes
4 medium
Tomatoes
4 medium
Cauliflower
1/4 small
Onions
2 medium
Ginger
1 inch piece
Garlic
8-10 cloves
Green capsicum
1 medium
Green chillies
3-4
Fresh coriander leaves
1/4 cup
Green peas, shelled
1/4 cup
Lemons
2
Oil
3 tablespoons
Salt
to taste
Pav bhaji masala
1 1/2 tablespoons
Butter
3 tablespoons
Pav
8

METHOD
Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate
cauliflower. Peel, wash and finely chop onion. Peel and wash ginger, garlic and grind to a fine
paste. Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and finely
chop green chillies. Clean, wash and finely chop fresh coriander leaves. Wash and boil the
green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into
wedges.Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light
brown. Add chopped green chillies and ginger garlic paste. Stir-fry for half a minute. Add half
the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring
continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly
mashed peas, grated cauliflower, grated boiled potatoes and one and half cups of water.
Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times,
till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the
chopped tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of
the butter in a thick-bottomed pan or 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. Garnish
the bhajee with chopped coriander leaves, remaining butter and serve hot with pav
accompanied with remaining chopped onion and lemon wedges.
Manchurian

Ingredients:

2 cups Grated Cabbage


2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :


• Mix grated cabbage and carrots and squeeze the water out from them.

• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few

chopped chilies and little salt to it.

• Make small balls (like koftas) of the mixture .

• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

• Now in a separate pan heat 2 tbsp oil.

• Sauté garlic, green chilies and spring onions.

• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.

• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the

gravy.

• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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