Saturday, August 13, 2016

Pao Bhaji in Slow Cooker

I belong to Jaipur and Pao-Bhaji at roadside stalls at Pandit Pao Bhaji has always been my favorite snack all my life. I have always missed the Pandit pao bhaji and have prepared the same many times. But this particular time, as I was exploring the many benefits of my slow cooker, I thought to give a try to prepare the bhaji in the slow cooker; and trust me, I have never been able to prepare a richer, creamier and yummiest pao bhaji before on my stove top.

So here's the step by step method that I followed to achieve the yummiest ever pao bhaji!


Cooking oil: 4 tsp.
Onion (chopped): 1 big
Vegetables of choice (I used cabbage, capsicum and carrots)
Boiled potatoes: 4
Salt to taste
Red chili powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Mango powder: 1 tsp.
Tomatoes (roughly chopped): 2
Peas: 1 cup (I used frozen peas)
Pao Bhaji masala: 2 tbsp.
Butter to add over the bhaji

  1. Add the cooking oil to the slow cooker and add the onions. Turn on the slow cooker on low and let the onions get warm for a while. 
  2. Add the chopped and diced vegetables next: cabbage, capsicum and carrots. You can use other vegetables as well. 
  3. Next, add the boiled and roughly chopped potatoes. 
  4. Add the dry spices: salt, red chili powder, cumin powder, coriander powder and mango powder. 
  5. Add the tomatoes. 
  6. Add the peas and the pao bhaji masala. 
  7. Try and stir all of it together. Add a cup of water. 
  8. Cover and leave overnight. 
  9. In the morning, turn off the slow cooker, remove the lid and add the dollop of butter. 
  10. Serve hot with pao bread. Enjoy! 

You can prepare the same on stove top if you don't own a slow cooker using the same recipe or this Pao Bhaji recipe I use to prepare on stove top. 

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