👁️ K ❤️ K
Easy Pav Bhaji Cutlets Recipe with Prayosha Meera Pav Bhaji Masala
Ingredients
- 2 boiled potatoes, mashed
- 1 tomato, finely chopped
- 2 onions, finely chopped
- ½ cup cauliflower florets, boiled and mashed
- 1 capsicum, finely chopped
- ¼ cup green peas, boiled and mashed
- ½-inch ginger, grated
- 4–6 garlic cloves, finely chopped or crushed
- ½ tsp Prayosha Meera Turmeric Powder
- ¼ tsp Prayosha Meera Kashmiri Red Chilli Powder
- ½ tsp Prayosha Meera Garam Masala
- 1 tsp Prayosha Meera Pav Bhaji Masala
- ¼ tsp Prayosha Meera Dry Mango (Amchur) Powder
- ½ tsp Prayosha Meera Kasuri Methi
- 2 tbsp freshly chopped coriander leaves
- Bread crumbs, for coating
- Salt to taste
- 1½ tbsp butter
Step by Step Guide
- Heat 1½ tbsp butter in a pan. Add the finely chopped onions, grated ginger, and chopped garlic. Sauté until the onions turn soft and the raw aroma disappears.
- Add the chopped tomatoes and chopped capsicum. Stir in ¼ tsp Prayosha Meera Kashmiri Red Chilli Powder and ½ tsp Prayosha Meera Turmeric Powder. Cook until the tomatoes become soft and the capsicum is tender.
- Add the boiled cauliflower florets, green peas, and mashed potatoes. Mix everything well to combine.
- Sprinkle 1 tsp Prayosha Meera Pav Bhaji Masala, ½ tsp Prayosha Meera Garam Masala, ¼ tsp Prayosha Meera Dry Mango (Amchur) Powder, ½ tsp Prayosha Meera Kasuri Methi, salt to taste, and 2 tbsp chopped coriander leaves. Mix well and cook on low heat for 5 minutes without adding water.
- Switch off the flame and allow the mixture to cool slightly. Divide it into equal portions, shape each portion into a round ball, and gently flatten it to form a cutlet.
- Coat each cutlet evenly with bread crumbs. Shallow-fry the cutlets in batches until they turn crispy and golden brown on both sides.
- Serve the hot Pav Bhaji Cutlets with your favorite dip, mint chutney, or salad. You can also use them as patties in sandwiches or burgers with onions, tomatoes, and cheese.
