An authentic Jain style pav bhaji recipe is one that excludes the use of root vegetables. It is flavorful even without garlic or onion because to the addition of Indian spices.
In many Indian homes, pav bhaji is the absolute favourite dish. Any dinner can benefit from this simple dish. It tastes just as excellent and delicious even if it is made without potato, onion, garlic, or ginger. The Jain cuisine is entirely vegetarian and doesn't include any root or underground vegetables, such as potatoes, onions, or garlic, in order to protect delicate insects and germs as well as to avoid uprooting and killing the entire plant. Well, adhering to practises is completely up to each individual. The additional butter in Jain Pav bhaji gives it a kick.
Jain Pav Bhaji is a mixture of raw banana and other veggies allowed in the Jain religion that are mashed together and coated with butter and served with little rectangular bread known as Pav. It comes with a squeeze of lemon and a green chilli chutney on the side. The dish pao bhaji is great for breakfast, lunch, or even evening. It is a hit at all birthday parties, kitty parties, and small gatherings. Here is a chatakedaar pao bhaji, makhan maar ke recipe shared by HomeChef Meghna on her Instagram.
2-3 Raw Bananas (boiled & mashed)
1 small Cauliflower (partially boiled & mashed)
1 cup Green Peas (partially boiled & mashed)
Fresh / Dry Red Chilli Paste
1 tbs Butter & Oil
1 tsp Cumin Seeds
Pinch of Asafoetida
1 finely chopped Capsicum
1/2 tsp Turmeric Powder
1.5 tsp Coriander Seeds Powder
1.5 tsp Kashmiri Red Chilli Powder
5 medium Tomato Puree
1 tsp Jain Pav Bhaji Masala
1 tbs Butter
1 tsp Cumin Seeds
1/2 tsp Jain Pav Bhaji Masala
Finely chopped Coriander
In a pan, melt 1 tablespoon of butter. Add 1 tbsp of oil. After allowing it to heat, add 1 teaspoon of cumin seeds and a dash of asafetida powder. Allow it to sputter. Add 1 medium-sized sliced capsicum and cooked green peas. Add salt to taste. Further add 1.5 tsp Coriander Seed Powder, 1.5 tsp Kashmiri Red Chilli Powder, 1/2 tsp Turmeric Powder (Haldi), Cook for five minutes with the lid on.
Add Red Chilli Paste after removing the lid and gently mashing the vegetables. Mix in 5 medium-sized tomatoes puree. Cook for 10 minutes with the lid on. Add 1 teaspoon of Pav Bhaji Masala and mash in some finely chopped coriander.
Immediately add 1 small cup of boiling green peas and 1 small cauliflower. Use a masher to thoroughly mash everything. Add Water gradually and combine. Once more, place the lid on and let cook.
Prepare the Tadka for the pav bhaji. Heat 1 tablespoon Butter, 1 teaspoon Jeera, and 1/2 teaspoon Pav Bhaji masala. Mix it up and then drizzle it over the pav bhaji. Placing pav bhaji on a platter for serving. Put some lemon juice on it. Sprinkle some coriander on top.