Indian street food is something that evokes all kinds of nostalgic feelings in everyone, whichever part of the country they’re from. And when we speak of Indian street food, classics like Pani Puri, Egg Rolls, Masala Omelette and Pav bhaji are just some of the images that come to mind! These are favorites with people of all ages, from little kids to grandmas!
Unfortunately, the hygiene factor of street food in India is a serious deterrent, but why worry when you can make it at home!! Here we present a favorite rainy day snack, absolutely loved in cold, damp weather with hot buns and butter flowing down the side – the all time favorite Pav Bhaji!! This is also a great idea for kids parties, lunchboxes or a nice, lazy Sunday brunch.
To make it as healthy as possible, I’ve reduced the quantity of potatoes and added more vegetables. I’ve also cut down the heat to make it more palatable to kids.
Easy Pav Bhaji Recipe for Kids
Ingredients:
- 4-5 potatoes
- 2 carrots
- 1 bottle guard
- 9-10 beans
- 1 capsicum
- 3-4 small aubergine
- A small piece of beetroot
Method:
1. Wash, peel and roughly chop all the vegetables.
2. Add the vegetables to a pressure cooker with a glass of water and salt to taste. Cook for up to 4 whistles.
3. When the pressure is gone, let it cool before grinding to a puree.
Tempering:
- 3 onions, chopped
- 3 tomatoes, chopped
- 1 tsp ginger chopped
- Salt
- 1 tsp garam masala
- 1/2 cup boiled peas
- 2 tsp pav bhaji masala
- Red chilly powder accordingly
- 2 tbsp butter
- 1 tbsp lemon juice
Method:
1. In a kadhai or wok, melt butter, and saute ginger.
2. Add onions and saute till dark brown. Add tomatoes and cook till the oil separates.
3. Mash the boiled peas slightly before adding to the pan. Follow with all the masala powders.
4. Now add the vegetable puree and mix well. Let it simmer on a low flame for 15-20 minutes. Squeeze lemon juice over the bhaji.
Traditionally, this bhaji is served with chopped onions, but you can skip this step if your kids don’t like it. Serve the bhaji in a small bowl with a dollop of butter. Toast the pav with a little butter to make it a little crunchy on the surface. Now just place this plate of toasty, buttery pav and delicious-smelling bhaji in front of your kids – it’ll be gone before you know it!
- 4-5 potatoes
- 2 carrots
- 1 bottle guard
- 9-10 beans
- 1 capsicum
- 3-4 small aubergine
- A small piece of beetroot
- 3 onions, chopped
- 3 tomatoes, chopped
- 1 tsp ginger chopped
- 1 tsp garam masala
- ½ cup boiled peas
- 2 tsp pav bhaji masala
- Red chilly powder accordingly
- 2 tbsp butter
- 1 tbsp lemon juice
- salt
- Wash, peel and roughly chop all the vegetables.
- Add the vegetables to a pressure cooker with a glass of water and salt to taste. Cook for up to 4 whistles.
- When the pressure is gone, let it cool before grinding to a puree.
- In a kadhai or wok, melt butter, and saute ginger.
- Add onions and saute till dark brown. Add tomatoes and cook till the oil separates.
- Mash the boiled peas slightly before adding to the pan. Follow with all the masala powders.
- Now add the vegetable puree and mix well. Let it simmer on a low flame for 15-20 minutes. Squeeze lemon juice over the bhaji.