Pav Bhaji Masala
ginger and garlic paste
1. Put potatoes, mixed vegatables, onion green chillies, water into cooker and cook for 5-7 minutes or 2-3 whistles.
2. After cooking, once steam goes out from cooker, remove all contents of cooker and smash it with hard utensil like
3. Add tomato, ginger and garlic paste in pan along with butter to cook it for 7-8 minutes.
4. Then add smashed vegetables, pav bhaji masala into the pan.
5. Keep cooking and stirring on regular intervals till the mixture becomes thick.
6. Chop onions and put on top of the mixture (i.e bhaji) and serve hot with pav, bread.
1. Take flour, salt and oil and start mixing.
2. At the time of mixing, keep adding water gradually.
3. Once, mixture is mixed properly, add bit of oil in the utensil and roll over the dough to ensure the smoothness.
4. Start making lemon shape like rolls.
5. Once rolls are made, dip each roll into dry flour and take out and roll out with "belan".
6. Keep pan on stove for heating purpose.
7. Put little bit of oil and then put the rolled out chapati on it.
8. when light brown spots start to appear on the surface, flip the chapati.
9. Apply same on other side as well.
10. After flipping, press gently over chapati and also move it on the pan at the same time. Tis will allow chapati
to fill air inside it and puff.
11. As soon as dark brown spots appear, remove it from the pan and keep in chapati keeping utensil and serve hot.
Move a spoon of ghee or butter over the chapati's surface to taste it better.
For storing purpose, chapatis can stay for upto 2 days at room temperature whereas can be kept frozen for 2-3 months.
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