Ingredients
-
4
-
1/2
-
2
-
1
-
1/4
-
2
-
4
-
12
-
2
-
-
-
-
-
-
Directions
Pao Bhaji (Vegetables on Rolls),This makes a good picnic food. May use pita bread instead of rolls. The vegetable mix can easily be made in advance and refrigerated. The special spice pao bhaji masala adds a unique taste.,This is fabulous. I got the pao bhaji mix online because there isnt an indian store anywhere near where I am currently staying. The recipe is fabulous. I love all of the flavors and vegetables..and I definitely love anything with bread/rolls! hehe 🙂 Thanks for the recipe!!,I halved this recipe and made it for dinner tonight. I am SO GLAD that I finally made this!! I was starving and I was so tired with my exam papers that I needed to take a break, and what better way than try a recipe from you:) I thought about this one and a pao-bhaji craving took on…in the next few minutes, I was busy making this. One thing that’s a must for this recipe is to grate the cauliflower and chop the carrots into very fine pieces. As I was really starved, I didn’t care to really chop the carrots all that small, and the end result wasn’t very good, so I promised myself to take care of that next time. In step 4, when adding the potatoes to the chana dal, I added a tsp. of salt. In future, I’ll add the juice of 1 lemon (in step 6) as well as half a cup of finely chopped fresh corriander leaves. I also found that step 8 is not required. I omitted the addition of oil in step 17(we usually add butter on the pao) because I’m really not all that crazy for it(as you know, I’m trying to pull down). I strongly suggest removing the whole red chilli before serving (step 11) because tonight when we were enjoying this, suddenly mom got this into her mouth and I had to say, “Egg on my face”. LOL. What I liked alot about this recipe is that it was very “mildly spicy”. At my place, I’m so used to eating very spicy pao-bhaji, this was a well-deserved change;-) Another thing I enjoyed immensely was the coolness of a fresh sliced tomato and the heat of the bhaji! EXCELLENT COMBO! Mom has suggested to keep a few slit green chillies and few sliced onions in a bowl at the side of the serving bowl when this is served, so, if anyone wants, they can enjoy these on the side with the bhaji. To cut short -Mom and me finished everything and this recipe is a sure keeper :)!
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Steps
|
1
Done
|
Wash, Peel, and Cut the Potatoes. |
|
2
Done
|
Wash, Trim, and Chop (or Grate) the Cauliflower and Carrots in Small Pieces. |
|
3
Done
|
Rinse and Drain Dal and Put in a 2-Quart Pot to Boil in 2 Cups Water. |
|
4
Done
|
When Little Cooked (after 10 Minutes), Add the Potatoes and Salt. |
|
5
Done
|
Cook Until the Potatoes Are Done; Mash Them Along With Dal. |
|
6
Done
|
Add the Chopped (or Grated) Cauliflower, Carrots, and Green Peas to the Dal Mix. |
|
7
Done
|
Cook For Another 15 Minutes Until the Carrots Are Tender. |
|
8
Done
|
Add Water, as Needed. |
|
9
Done
|
Heat 2 Tablespoons Oil on Medium Heat in a Skillet. |
|
10
Done
|
Saut the Mustard Seeds in Hot Oil. |
