You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Jain  >  Jain Naashta  >  Jain Pav Bhaji ( Mumbai Roadside Recipes )

Jain Pav Bhaji ( Mumbai Roadside Recipes )

 

This recipe has been viewed 214924 times


Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | with 25 amazing images.

Our Jain Pav bhaji recipe is a perfect no potato, garlic and onion Pav bhaji for the Jains. There is so much demand for this, that on the streets you find the Jain Mumbai roadside Pav bhaji.

Those who do not eat potatoes, onions and garlic do not have to go home hungry! Jain Pav bhaji is made using mashed peas and tomatoes.

If you enjoyed this recipe of Jain Pav bhaji, then also check our other jain snack recipes.

Learn how to make Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | with detailed step by step photos and video below.

Jain Pav Bhaji ( Mumbai Roadside Recipes ) recipe - How to make Jain Pav Bhaji ( Mumbai Roadside Recipes )

Tags

Jain NaashtaJain Sabzi / sabji without onion and garlic Jain Snacksdifferent kinds of pav bhaji TavaQuick Sabzis

Preparation Time:    Cooking Time:    Total Time:    Makes 4 plates

Ingredients


For The Jain Pav Bhaji
10 to 12 whole dry kashmiri red chillies
1 tbsp oil
2 tbsp butter
1 tbsp cumin seeds (jeera)
1/2 cup finely chopped capsicum
2 cups finely chopped tomatoes
2 tsp chilli powder
1 1/2 tbsp pav bhaji masala , refer handy tip
salt to taste
3/4 cup boiled cauliflower florets
1/3 cup hara vatana (dried green peas) , soaked , boiled and mashed
3/4 cup boiled green peas
2 tbsp finely chopped coriander (dhania)

For The Pav
8 ladi pav
8 tsp butter for cooking
1 tsp pav bhaji masala

For The Garnish
1 tbsp chopped coriander (dhania)
4 tsp butter

For Serving With Jain Pav Bhaji
 roasted pappadam
lemon wedge
tomato slices

Method
For the jain pav bhaji
    For the jain pav bhaji
  1. Deseed and soak the whole dry kashmiri red chillies in 1/3 cup of warm water.
  2. Drain them after an hour.
  3. Grind them to a smooth paste using approximately 3 tbsp of water. Keep aside.
  4. Heat the oil and butter on a large tava (griddle) or in a kadhai and add the cumin seeds.
  5. When the seeds crackle, add 2 tbsp of red chilli paste and sauté on a medium flame for one minute.
  6. Add the capsicum and sauté on a medium flame for a minute.
  7. Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates, while mashing continuously with a potato masher.
  8. Add the cauliflower, mashed hara vatana, green peas, coriander and 1/3 cup of water, mash well using a potato masher and cook on a medium flame for 5 to 7 minutes, while stirring continuously.

For the pav
    For the pav
  1. Slit 2 pavs vertically and keep aside.
  2. Heat a large tava, add 2 tsp of butter and ¼ tsp of pav bhaji masala, mix well and slit open the pavs and place on it.
  3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

How to serve jain pav bhaji
    How to serve jain pav bhaji
  1. Place ¼th of the bhaji, 2 pavs, a few tomato slices, a lemon wedge and a papad on a plate.
  2. Top the {span class="bold1"}jain pav bhaji{/span} with 1 tsp of butter and serve immediately garnished with coriander.
  3. Repeat with the remaining ingredients to make 3 more plates of {span class="bold1"}jain pav bhaji{/span}.

Handy tip :
    Handy tip :
  1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.

Jain Pav Bhaji Video by Tarla Dalal

Jain Pav Bhaji ( Mumbai Roadside Recipes ) with step by step photos

Refer other popular Jain street food recipes
  1. If you like Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | then here  is a list of other popular Mumbai roadside Jain recipes :

For the spicy chilli paste for Pav Bhaji
  1. For the Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | we will first make a spciy chilli paste. For that, remove the stalk and seeds from whole dry kashmiri red chillies.
  2. Transfer them to a small bowl.
  3. Pour 1/3rd cup of warm water.
  4. Cover with a plate and soak them for at least 1 hour.
  5. After an hour, the chillies will soften and look like this.
  6. Drain the excess water with the help of a strainer.
  7. Grind them to a smooth paste. Add around 3 tbsp of water while blending so that the mixture becomes smooth. Keep aside. This recipe makes around 3tbsp of chilli paste. If you want to make them in bulk then simply increase the amount of red chillies.

For the Jain Bhaji
  1. For the Jain Bhaji, heat the oil and butter in a deep non-stick pan or large tava (griddle).
  2. Once the butter melts, add the cumin seeds.
  3. When the seeds crackle, add 2 tbsp of red chilli paste and sauté on a medium flame for one minute.
  4. Add the capsicum and sauté on a medium flame for a minute.
  5. Add the tomatoes.
  6. Add the chilli powder.
  7. Also, add pav bhaji masala and salt. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.
  8. Add the ½ cup of water.
  9. Mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates, while mashing continuously with a potato masher.
  10. Add the cauliflower.
  11. Add the mashed hara vatana and the green peas.
  12. Add the coriander and 1/3 cup of water.
  13. Mash well using a potato masher.
  14. Cook on a medium flame for 5 to 7 minutes, while stirring continuously and your Jain Bhaji is ready.

For roasting the pav for Jain Pav Bhaji
  1. Slit 2 pavs vertically with the help of a sharp knife or serrated knife.
  2. Heat a large tava, add 2 tsp of butter.
  3. Add ¼ tsp of pav bhaji masala.
  4. Mix well with the help of a flat spoon.
  5. Place the slit open pavs on it.
  6. Cook on a medium flame till they soak all the butter and masala nicely.
  7. Invert them and cook till they turn light brown and crisp.

How to serve Jain Pav Bhaji
  1. Place ¼th of the bhaji, 2 pavs, a few tomato slices, a lemon wedge and a papad on a plate. Top the bhaji with 1 tsp of butter and serve Jain Pav Bhaji immediately garnished with coriander.
  2. Repeat with the remaining ingredients to make 3 more plates.
  3. If you enjoyed this Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | then also try other Jain snack recipes like capsicum ring, raw banana crispies and fruity pani puri.
Nutrient values per plate
Energy418 cal
Protein12.7 g
Carbohydrates59.1 g
Fiber5.2 g
Fat14.5 g
Cholesterol30 mg
Vitamin A892.8 mcg
Vitamin B10.4 mg
Vitamin B20.1 mg
Vitamin B31.9 mg
Vitamin C60.8 mg
Folic Acid37.4 mcg
Calcium72.8 mg
Iron3.2 mg
Magnesium38.7 mg
Phosphorus117.2 mg
Sodium123.3 mg
Potassium307.2 mg
Zinc0.5 mg
Outbrain

Reviews