March 27, 2018

Pav Bhaji Bomb

Recipe by Naiya Sheth: Yes! finally, I made this. As the name indicates it will give a blast. Basically, it's an innovation of serving Pav Bhaji. I made fresh bhaji for this delicious recipe. But leftover bhaji can be used. And believe me, you will love the hot cheesy taste of Pav Bhaji Bomb. A new version of serving pav bhaji as single serving/finger food.

Preparation time - 15 minutes
Cooking time - 20 to 25 minutes

Makes 3 servings

Ingredients to make Pav Bhaji Bomb:

For Bhaji:

1 small onion finely chopped
1 teaspoon garlic paste
1 tomato - puree
1 small potato boiled
1 tablespoon finely chopped carrot 
1 tablespoon finely chopped cabbage
1 tablespoon finely chopped cauliflower
1 tablespoon parboiled green peas
1 tablespoon finely chopped capsicum
1 1/2 to 2 tablespoon oil
Salt to taste
2 tablespoon red chili powder
1 tablespoon pav bhaji masala
1 tablespoon dhaniya jeera powder
1/4 teaspoon black salt
1 tablespoon finely chopped fresh coriander
1 tablespoon butter
A pinch turmeric powder

For bomb:

3 pav bhaji buns
Butter for greasing
3 cubes of grated cheese (cheeza or mozzarella)

Method to make Pav Bhaji Bomb:


  • Cook cabbage, cauliflower and carrot in the microwave for 2 to 3 minutes covered with a spoon full of water in it. 
  • Heat oil and saute onion and garlic in it. When done add tomato puree and cook well. Now it,s time to add boiled potato, parboiled green peas and cooked vegetables. Add water to adjust consistency. 
  • Add all dry seasoning and cook well. 
  • At last, add butter and coriander to it and mix well. 
  • Our Bhaji is ready.

How to assemble Pav Bhaji Bomb:

  • Scoop buns and apply butter inside. Place bhaji over it and then grated cheese. Spread butter on the top. Make all three bombs this way.
  • Microwave covered for 1 to 1 1/2 minutes with a glass full of water.
  • Enjoy hot and cheesy Pav Bhaji Bomb straight from the microwave.
  • Instead of the microwave, you can bake them in the preheated oven for 5 to 7 minutes at 180`c temperature.

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