Mamta's Kitchen - A Family Cookbook





Pau (or Pav) Bhaji

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On 17/07/2011 04:07pm, Hannah wrote:

One of my favorite foods is Pau Bhaji.

I have tried making it myself a few times and it just wasn't what I was hoping for in taste.

If was wondering if anyone has tried the ready-made Git Brand Pau Bhaji?

That is the taste I am trying to replicate.

Similar to my attempts at Chana Masala, I can't seem to find the right recipe for it. I like my Chana to be rich, dark brown gravy, and many are basically tomato based. Should I just totally omit tomatoes?

On 17/07/2011 06:07pm, Rajneesh wrote:

I think you are looking for chana masala -2 (Pindi choley 2). The dark colour you are looking for in chana masala comes from tea bags, tomatoes helps the gravy to be thick and of course tasty. Though I could never replicate the choley (bhature) sold by street side vendors in India.

On 17/07/2011 07:07pm, Mamta wrote:

Rajneesh is right, chaat wallas sometimes add tea bags or black tea to chick peas during boiling, which gives them a darker colour. Addition of tamarind/amchoor etc. also gives a dark colour, as opposed to the red...ish colour of tomatoes.

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