Jain Vada Pav
by Tarla Dalal

Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene.

While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas.

With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies.

You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry .

This recipe has been viewed 73334 times

5/5 stars 100% LIKED IT
3 REVIEWS ALL GOOD

Jain Vada Pav recipe - How to make Jain Vada Pav

For The Vada
1 1/2 cups boiled , peeled and mashed raw banana
1/2 tsp turmeric powder (haldi)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp sugar
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
4 to 6 curry leaves (kadi patta)
oil for deep-frying

To Be Mixed Together Into A Batter (using 1/4 Cup Of Water)
3/4 cup besan (bengal gram flour)
salt to taste

Other Ingredients
6 ladi pavs
green chutney
khajur imli ki chutney

For Serving
deep fried green chilli

Method
For the vada

Combine the raw bananas, turmeric powder, green chilies, coriander powder and lemon juice in a deep bowl and mix well.
Heat the oil in a deep non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
Add the raw banana mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool completely.
Divide the mixture into 6 equal portions and shape each portion into a round.
Heat the oil in a deep non-stick kadhai, dip each vada in the prepared batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

How to proceed

Slit a pav horizontally, apply a little green chutney and khajur imli ki chutney on the inner sides of the pav and stuff with a hot vada.
Repeat with the remaining ingredients to make 5 more vada pavs.
Serve immediately with deep fried green chillies.

Nutrient values (Abbrv) per vada pav

Energy	253 cal
Protein	8.1 g
Carbohydrates	40.5 g
Fiber	3.4 g
Fat	6.5 g
Cholesterol	0 mg
Sodium	22.4 mg

Click here to view calories for Jain Vada Pav

Hetal

on 02 Mar 19 11:16 AM

My raw banana vadas dont get soft as the potato ones could u pls suggest how to make soft raw banana vadas Thank you

Tarla Dalal

05 Mar 19 03:37 PM

Hi Hetal, Ensure that the bananas are cooked completely, also instead of mashing you can try grating them to get soft batata vadas.

preeti

on 26 Mar 18 07:53 PM

Vidisha

on 23 Feb 17 09:33 AM

Thank you for uploading this recipe, now i can enjoy vada-pav without the aloo.... My family enjoyed this vada-pav jain-style so much it is goung to be our sunday Breakfast....