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Jain variation of Pav Bhaji
Enjoy Mumbai's famous street food, Jain style! This rich and flavorful bhaji gets its creamy texture from raw bananas instead of potatoes and is made without any onion or garlic. It's a satisfying meal served with buttery, toasted pav.
For 4 servings
Pressure Cook the Vegetables
Prepare the Bhaji Base
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A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
Enjoy Mumbai's famous street food, Jain style! This rich and flavorful bhaji gets its creamy texture from raw bananas instead of potatoes and is made without any onion or garlic. It's a satisfying meal served with buttery, toasted pav.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 579.18 calories per serving with 14.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Spice and Combine
Simmer and Mash
Toast Pav and Serve
Incorporate other Jain-friendly vegetables like 1 cup of finely chopped cabbage or grated bottle gourd (dudhi). Add them to the pressure cooker along with the other vegetables.
Increase the green chili paste to 2 teaspoons and add 1/2 teaspoon of garam masala along with the pav bhaji masala for extra heat and aroma.
For a modern twist, sprinkle a generous amount of grated Amul or mozzarella cheese over the hot bhaji just before serving.
Made with a variety of vegetables like cauliflower, peas, and capsicum, this dish is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
This recipe is entirely plant-based and avoids root vegetables, making it suitable for a Jain diet. Raw bananas provide a creamy base rich in resistant starch, which can benefit gut health.
The generous use of tomatoes and capsicum provides a significant amount of Vitamin C, an antioxidant that boosts the immune system and supports skin health.
One serving of Jain Pav Bhaji (approximately 1.5 cups of bhaji with 2 pav buns) contains around 450-550 calories, primarily from the butter and pav. The exact count can vary based on the amount of butter used.
Jain Pav Bhaji can be part of a balanced diet. It's rich in vegetables like tomatoes, capsicum, and cauliflower, providing fiber and vitamins. The use of raw bananas instead of potatoes offers resistant starch. However, it is high in sodium and saturated fat due to the butter, so it should be enjoyed in moderation.
Yes, you can. Boil the vegetables (raw banana, cauliflower, peas) in a large pot with enough water until they are very tender and easily mashable. This will take longer, about 20-25 minutes.
In Jain cuisine, root vegetables that grow underground, like potatoes, onions, and garlic, are avoided. Raw bananas are an excellent substitute as they provide a similar starchy, creamy texture to the bhaji when cooked and mashed.
Leftover bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavor often deepens overnight. Reheat it in a pan, adding a splash of water to adjust the consistency if needed.
Absolutely! The bhaji can be prepared a day in advance and refrigerated. This allows the flavors to meld together beautifully. Simply reheat thoroughly before serving and toast the pav fresh.
