Jain Pav Bhaji | Street Style Pav Bhaji | बाज़ार से भी स्वादिष्ट जैन पाव भाजी

Jain Pav Bhaji | Street Style Pav Bhaji | बाज़ार से भी स्वादिष्ट जैन पाव भाजी

Jain Pav Bhaji | Street Style Pav Bhaji | बाज़ार से भी स्वादिष्ट जैन पाव भाजी

Prep time:30-35 minutes

Cooking time: 10-15 minutes

Serves: 5-6 people

Pav bhaji masala

Ingredients:

Whole spices:

 Coriander seeds 5 tbsp

 Cumin seeds 3 tbsp

 Cloves 20-22 nos.

 Star anise 4-5 nos.

 Black cardamom 5-6 nos. 

 Cinnamon 3-4 sticks

 Bay leaf 4-5 nos.

 Fennel seeds 3 tbsp

 Kasuri methi 2 tbsp

 Kashmiri red chillies 20-25 nos.

Powdered spices:

 Turmeric powder ½ tsp

 Hing 1 tsp

 Kaala namak 1 tsp

 Aamchur powder 1 tbsp

 Salt 1 tbsp

Method:

Set a pan on high heat, heat the pan until its hot, low down the heat, and add the whole spices and roast until they are

fragrant.Transfer the roasted spices over a plate and allow to cool down to room temperature, once cooled down transfer

in a grinding jar and add the powdered spices, grind to make a fine powder. Use pulse mode while grinding for better

results.Your pav bhaji masala is ready.

Store in AN airtight instrumentation, it stays smart within the icebox for up to 2-3 months, uses consequently.

Pre prep

Ingredients

 Water 50-100 ml

 Asafoetida 1 tsp

 Kashmiri red chillies 10-12 nos. (deseeded & soaked)

 Water as required

Method:

 Usually, pav bhaji has a taste of garlic and as we are making a Jain version, we are using hing water to replicate the garlic

flavour, for hing ka paani, add hing to the water and mix well. Keep it aside.For red chilli paste, transfer the soaked kashmiri

red chillies in a mixer grinder, add water as required & grind in a fine & runny paste.

Bhaji

Ingredients:

Making the base

 Raw banana 4 no.

 Salt a pinch

 Butter 2 tbsp

 Oil 1 tbsp

 Cumin seeds 1 tsp

 Capsicum 2 medium sized (chopped)

 Tomatoes 4-5 medium size (chopped)

 Green peas 1/3 cup (boiled)

 Cauliflower ½ cup (boiled)

 Green chilli paste of 2-3 green chillies

 Coriander powder 1 tsp

 Turmeric powder ¼ tsp

 Kashmiri red chilli powder 1 tsp

 Pav bhaji masala 1 tbsp

 Salt to taste

 Fresh coriander small handful

 Hing water 2-3 tbsp

 Kashmiri red chilli paste (60% of the paste made)

 Hot water as required

Tadka

 Butter 1 tbsp

 Cumin seeds (jeera) A pinch

 Pav bhaji masala a large pinch

 garam masala a large pinch

 kasuri methi 1 tsp

 Prepared red chilli paste (remaining 40%)

 Salt to taste

 Freshly chopped coriander leaves

 Butter as per your preference

 Lemon juice 1 tsp

Method:

 For making the base of the bhaji, start by boiling the bananas, take raw bananas & trimmed off the head and the

bottom.Further, set water in a stock pot for boiling, add salt & now add the raw bananas and boil it for 10-15

minutes.Once its boiled, remove and cool it, further peel off the skin and mash it well, keep it aside to be used further in

the pav bhaji.Now set a big size tawa or you can also use a big size fry pan, add butter & oil, let it properly and further add

cumin seeds & capsicum, stir & cook on high flame for 1 minute. Now, add the chopped & boiled veggies, chilli paste,

powdered spices, pav bhaji masala, salt, fresh coriander, hing water & here I am using 60 % of the kashmiri red chilli paste

and reserving 40 % for making the tadka. Now mix all the vegetable well.Use a potato masher and mix all the veggies while

mashing it well, make sure to mash the veggies but do not mash them completely making like a paste. Now add hot water

and mix well while cooking on medium high flame, you can adjust the consistency of the bhaji as per your preference,

make sure to add hot water.Our base for the bhaji is ready, if you’re cooking in big batch, you can cook the similar way and

keep it ready and just finish the bhaji by adding tadka and serve hot to your family or guest. As the base of the bhaji is

ready, let the bhaji simmer on low flame by the time you can make the tadka that needs to go on the bhaji. For tadka, set a

pan on medium heat, add butter, jeera, pav bhaji, garam masala, kasuri methi & reserved 40% kashmiri red chilli paste,

cook on medium high flamefor 1-2 minutes, further, add the tadka into the bhaji & mix well. Reserve little red chilli paste

to be used while toasting the pav.Check for the seasoning and alter the salt as per style. any add freshly sliced coriander leaves, butter, and lemon juice, mix well, and cook on medium heat for 2-3minutes, your Jain pav bhaji street style is ready to be serve with nice soft buttery pav.

Assembly

Ingredients:

 Pav 2 nos.

 Butter 2 tbsp

 Kashmiri red chilli paste 1-2 tsp

 Fresh coriander 1 tbsp

Method:

Slit the pav & set a tawa or pan on medium heat, add butter, kashmiri red chilli paste & fresh coriander, mix and place the  pav on the tawa, coat the pav with the butter completely and cook it briefly for soft pav, you can also toast it a little further

if you want the pavs to be little golden brown in colour and crispier in texture.Garma garam pav are ready, serve it hot with

hot bhaji.Your bhaji and hot soft pav are ready, serve it garma garam with some cucumber, tomatoes and lemon on side

and do add butter on hot bhaji.Enjoy this amazing street style pav bhaji with your family & friends.