Pav Bhaji – jain version

Pav Bhaji is a popular  Indian recipe, which is very tasty and mouth watering. In India, this dish is very well known. Here we have given a jain version of it in which potatoes, onions and any type of root vegetables are not used and still it is delicious. A special type of masala is a key ingredient in pav bhaji. first of all we will prepare that masala,called pav bhaji masala.

pav bhaji masala powder

Ingredients:Pav Bhaji - Jain Version

2 small black cardamoms

4 tbsp coriander seeds

2 tbsp Cumin seeds

2 tsp black peper corn

¾ tbsp. fennel seeds

5 red dry chilies

2 inch cinnamon

6 cloves

1 tbsp dry mango powder

Instructions:Pav Bhaji - Jain Version
  1. Clean the spices and discard stones.
  2. Dry roast all the ingredients one after the other except aamchur powder.
  3. Add dry mango powder to the hot ingredients to release dry mango ’s aroma.
  4. Once cool, make a fine powder.
  5. Seive it and in an air tight glass jar. Keeps good for 6 months in the fridge.

Pav bhaji masala is ready. Now we will prepare the Pav Bhaji.

Jain Pav Bhaji

Ingredients:

For Red Chilli Paste:

5 whole dry kashmiri red chillies

For Bhaji:

3/4 cup boiled , peeled and mashed raw bananas
2 tbsp butter
1/2 cup chopped capsicumPav Bhaji - Jain Version
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 Garnishing:

4 lemon wedges
1 tbsp chopped coriander (dhania)

For Serving:

6 pav
12 tomato slices

Method

For red chilli pastePav Bhaji - Jain Version
  1. Soak the kashmiri dry red chillies in a small bowl with enough warm water for 30 minutes. Drain well.
  2. Add 2½ tbsp of water in it and blend to a smooth paste.
For bhaji
  1. Heat ghee Pav Bhaji - Jain Versionin a deep non-stick kadhai,
    add red chilli paste and saute on a medium flame for 30 seconds.
  2. Add capsicum and saute for 1 minute.
  3. Add tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water. Mix well, mash it lightly using a masher and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.Pav Bhaji - Jain Version
  4. Add green peas, raw bananas and ¾ cup of water, mix well, mash well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  5. Add coriander and mix well.Pav Bhaji - Jain Version
  6. Now heat ghee in a non-stick tawa/pan. half cut the pav and put it on tawa. let it toast until it be golden brown.
  7. Now garnish bhaji with lemon and coriander and serve immediately with toasted pav and tomato slices.

Enjoy the jain version of a famous Indian dish Pav Bhaji.

Summary
recipe image
Recipe Name
Jain Pav Bhaji
Author Name
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Preparation Time
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Aash

A passionate poet, story writer, tech gig, music & movie lover. A little artist, who loves to do some sketches, paintings, photography and graphics design/illustration! And all above things I do in spare time, as a full time I am a web developer.

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