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Jain Pav Bhaji Video by Tarla Dalal

Jain Pav Bhaji Video by Tarla Dalal

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




Recipe Description for Jain Pav Bhaji ( Mumbai Roadside Recipes )

Preparation Time: 
Cooking Time: 
Makes 4 plates
Show me for 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
  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
  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
  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 :
  1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.
See step by step images of Jain Pav Bhaji ( Mumbai Roadside Recipes )
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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