Jain pav bhaji recipe | Jain pav bhaji using raw bananas | no onion, garlic, potatoes pav bhaji |
by Tarla Dalal

Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with 40 amazing images.

If you thought Pav Bhaji cannot be made without potatoes, then this Jain pav bhaji will be an eye-opener for you.

Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious Jain pav bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander.

Hand-in-hand with buttered pav, this Jain pav bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty!

The best part is that this is a healthy Jain pav bhaji. One serving has 117 calories for Jain pav bhaji making this good for diabetics, weight loss, healthy heart, pregnant women.

Raw bananas used in Jain pav bhaji are good for the heart as they are rich in potassium. Rich in vitamin C, vitamin B6 and good for the kidney. Raw bananas are healthy and very good for people with diabetes.

Jain Pav Bhaji is rich in Vitamin C, Vitamin B, Folic Acid, Iron, Fiber.

pro tips for Jain pav bhaji. 1. Raw bananas when cooked taste like cooked potatoes. 2. Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking. 3. Soaking Kashmiri red chillies gives Jain pan bhaji a bright red colour. 4. Jain pav bhaji is best enjoyed hot, but it can also be stored in the refrigerator for up to 2 days. 5. You can add cauliflower florets to the Jain pav bhaji recipe.

Enjoy Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with step by step photos.

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about Jain pav bhaji▼

Jain pav bhaji step by step recipe▼

what is Jain pav bhaji made of ?▼

cooking and mashing raw bananas▼

red chilli paste▼

making Jain pav bhaji▼

pro tips for Jain pav bhaji▼

calories of Jain pav bhaji▼

benefits of Jain pav bhaji▼

Jain Pav Bhaji (using Raw Bananas) recipe - How to make Jain Pav Bhaji (using Raw Bananas)

For The Red Chilli Paste
5 whole dry kashmiri red chillies

For The Bhaji
1 cup boiled , peeled and mashed raw banana
2 tbsp butter
1/2 cup chopped capsicum
2 cups finely chopped tomatoes
2 tsp chilli powder
2 tbsp pav bhaji masala
salt to taste
3/4 cup boiled green peas
2 tbsp finely chopped coriander (dhania)

For The Garnish
4 lemon wedges
1 tbsp chopped coriander (dhania)

For Serving
6 ladi pav

Method
For the red chilli paste

Soak the kashmiri dry red chillies in a small bowl with enough warm water for 30 minutes. Drain well.
Combine the soaked kashmiri red chillies with 5 tbsp of water in a mixer and blend to a smooth paste. Keep aside.

For the bhaji

To make jain pav bhaji, heat the butter in a deep non-stick kadhai, add the red chilli paste and sauté on a medium flame for 30 seconds.
Add the capsicum and sauté on a medium flame for 1 minute.
Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well, cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Mash it lightly using a potato masher.
Add the green peas, raw bananas and 1/2 cup of water, mix well, cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Mash lightly if you find any big pieces.
Add the coriander and mix well.
Serve the jain pav bhaji hot garnished with lemon and coriander and ladi pav.

Nutrient values (Abbrv) per serving

Energy	117 cal
Protein	3.5 g
Carbohydrates	14 g
Fiber	4.2 g
Fat	5.2 g
Cholesterol	15 mg
Sodium	69.8 mg

Click here to view calories for Jain Pav Bhaji (using Raw Bananas)

Jain Pav Bhaji (using Raw Bananas) recipe with step by step photos

like Jain pav bhaji

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what is Jain pav bhaji made of ?

what is Jain pav bhaji made of ? See below image of list of ingredients for Jain pav bhaji.

cooking and mashing raw bananas

Put 2 raw bananas (platains) in a pressure cooker to make 1 cup boiled and mashed raw bananas.
Add 2 cups of water.
Pressure cooker and pressure cook for 4 whistles.

Allow the steam to escape before opening the lid.
Remove the bananas, keep aside and allow it to cool completely.
Peel the bananas.
Mash the cooked raw bananas with a potato masher.
Cooked and mashed raw banana ready for Jain pav bhaji.

red chilli paste

In a bowl put 5 whole dry kashmiri red chillies and soak with enough warm water for 30 minutes.
Drain.
Sooaked and drained Kashmiri red chillies to be used for Jain pan bhaji paste.
In a mixer put the soaked and drained whole dry kashmiri red chillies.
Add 5 tbsp of water.

Blend to a smooth paste.
red chilli paste for Jain pav bhaji.

making Jain pav bhaji

Heat 2 tbsp butter in a deep non-stick kadhai.
Add red chilli paste.
Sauté on a medium flame for 30 seconds.

Add 1/2 cup chopped capsicum.
Sauté on a medium flame for 1 minute.
Add 2 cups finely chopped tomatoes.
Add 2 tsp chilli powder.
Add 2 tbsp pav bhaji masala.

Add salt to taste. We added 1/2 tsp salt.
Add ½ cup of water.
Mix well.
Cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking.

Add 3/4 cup boiled green peas.
Add 1 cup boiled , peeled and mashed raw bananas.
Add 1/2 cup of water.
Mix well.
Cook on a medium flame for 5 to 7 minutes, while stirring occasionally.

Mash lightly if you find any big pieces.
Add 1 tbsp chopped coriander (dhania).
Mix well.
Serve hot garnished with lemon and coriander and ladi pav.

pro tips for Jain pav bhaji

Raw bananas when cooked taste like cooked potatoes.

Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking.
Soaking Kashmiri red chillies gives Jain pan bhaji a bright red colour.
See how to make eggless ladi pav recipe with step by step photos.
Jain pav bhaji is best enjoyed hot, but it can also be stored in the refrigerator for up to 2 days.
You can add cauliflower florets to the Jain pav bhaji recipe.

If you don't have pav bhaji masala, you can substitute with a combination of other Indian spices, such as black salt (sanchal), cumin powder, whole dry kashmiri red chillies, coriander powder, turmeric powder, and red chilli powder.

benefits of Jain pav bhaji

Jain Pav Bhaji is rich in Vitamin C, Vitamin B, Folic Acid, Iron, Fiber
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 143% of RDA.
2. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 20% of RDA.
3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 18% of RDA.
4. Iron : Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods. 18% of RDA.
5. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 17% of RDA.