Abincin da ake auna a duk Indiya, Paav Bhaaji shine asalin yammacin India. Paav yana nufin "kananan bun," yayin da Bhaaji yana nufin "kayan lambu." Paav Bhaji yana da kyau sosai zaka iya samun shi a matsayin abincin.
Paav Bhaaji kuma ita ce abincin da aka fi so a Indiya da yawancin masu sayar da kayayyaki a kan tituna a duk fadin Bombay (Mumbai) inda ya kasance mafi mashahuri, yana mai da hankali sosai akan abubuwan da suke da shi a kan manyan bans.
Abin da Kayi Bukatar
- 4 manyan dankali (Boiled, peeled kuma a yanka a kananan cubes)
- 2 matsakaici ko 1 babba
- karas (grated finely)
- 1 kofin Peas (kore, Boiled)
- 1 kofin farin kabeji florets (Boiled har kusan m)
- 1 girma barkono barkono (kore, ko capsicum yanke zuwa sosai kankanin guda)
- 2 manyan tumatir (yankakken lafiya)
- 4
- babban albasa (yankakken sosai lafiya)
- 3 tablespoons tafarnuwa (yankakken sosai lafiya)
- 6-8 man shanu tablespoons (salted)
- 2 tablespoons
- Paav Bhaaji Masala
- Salt dandana
- 1 lemun tsami a yanka a cikin wedges
- Garnish: sabo ne mai yalwata coriander
- 8 Paavs / kananan buns
Yadda za a yi shi
- Ƙasa mai girma, mai faɗi, mai zurfi mai zurfi a kan harshen wuta. Ƙara 3 tablespoons na man shanu da kuma damar su narke.
- Ƙara albasa da kuma fry har zuwa translucent. Ƙara dukkan sauran kayan aiki da tafarnuwa. Mix da kyau kuma ku yayyafa Paav Batuji masala a kan sifofin. Ƙara gishiri don dandana.
- Cook har sai capsicum yana da taushi sannan sai ku fara farawa tare da baya na cokali slotted. Mash zuwa rubutu mai zurfi. Add a tablespoon na man shanu, Mix da kuma dafa don 'yan mintoci kaɗan.
- Kashe wuta.
- Guga wani gilashi a kan harshen wuta har sai zafi. Duk da yake yana da dumama, raba Paavs / buns a cikin rabin ruwa da kuma man shanu da yawa.
- Ka sanya buns a bude kuma ka fuskanta a kan kwanon rufi. Latsa ƙasa a kansu tare da spatula kuma dafa har sai zinariya da crisp. Flip kuma maimaita a gefe ɗaya.
- Ku bauta wa Paavs tare da tsalle zafi Batuji, wanda aka yanka tare da yankakken albasa da lemun tsami.