Jain pav bhaji recipe-without onion and garlic pavbhaji


Jain pav bhaji recipe-without onion and garlic pavbhaji

  • Cooking Time : 15 minutes
  • Prep Time : 30 minutes
  • Total Time : 45 minutes
  • Author : GBKichanhelp.com
  • Recipe : south indian
  • Calories : 418
  • Serving -1 plete jain pav bhaji
  • Members : 2

Jain Pav Bhaji recipe can be made without onion and garlic.

This pav bhaji people of jain religion do not eat onion and garlic, this pav bhaji recipe is perfect for them as it can be made without onion and garlic.
Pavbhaji, Mumbai's supreme dish, loves the public of Mumbai, yesterday we taught you how to make pavbhaji indigenously, what is the real test of Mumbai pavbhaji today, which is made by dissolving a variety of veg vegetables.

Those who like it are also people of Jainism and Gujarati.

Ingredients for making Bhaji Ragda

  • Potatoes - 100 grams - peeled
  • Gourd - 100 grams - (All) - peeled
  • Cabbage - 100 grams
  • Tomatoes - 200 grams
  • Peas - 50 grams 
  • Green Chili - 5-7 pics - pest
  • Salt - 1 Tablespoon
  • Turmeric powder - 1/4 table spoon
  • Coriander Powder - 1 Tablespoon
  • Pavbhaji Masala - 1 Tablespoon

Ingredients to make pav bhaji tempering 

  • Onion- 1/2 cup - finely chopped
  • Cumin seeds - 1/2 tablespoon
  • Salt - as per dialogue
  • Red chili powder - 2 tablespoons
  • Coriander Powder - 1 Tablespoon
  • White paper - 1/2 table spoon
  • Pav Bhaji Masala - 2 Table Spoon
  • Garlic Ginger Paste - 2 table spoon
  • Oil - 1 big spoon

How to make Pav Bhaji Ragda

First of all take the cooker and boil green vegetables like (potato, cabbage, gourd, and peas).

Take 3-4 whistles of the pressure cooker, then filter the vegetables in a steel jar and keep them to cool down.

When the veg vegetables get cold, then grind all the veg vegetables except the potatoes together in a grinder.

Boiled potatoes in Bhagauni or Tapeli with mashed hands and water to make Ragda
Take care not to add too much water to the potato to make that thin water type.

Now mix the veg vegetable paste and potato rub in the mixer together.

Now put the prepared rub on the gas stove, now add green chili paste, and spices (turmeric, salt, coriander powder, pav bhaji masala), add 200 grams of water or you can add it as per your requirement.  Now cook for at least 10 to 12 minutes on gas flame.

When Ragda is cooked, keep it in the site
So to make gays pav bhaji, we have bhaji's ragda ready, now we will put tadka in it.

Method of tempering in pav bhaji

First take the pan of Pavabhaji, put oil in it and heat it,

When the light oil is hot, add cumin seeds and fry them until they turn brown, then add onion cuttings and fry until they become brown.
( If you do not eat onion and garlic,add cumin after the cumin turns brown )

When the onions start to brown, add garlic ginger paste and fry for 20 to 30 seconds.

After this, add spices (red chilli powder, turmeric powder, salt, coriander powder, pav bhaji masala), after that put the prepared bhaji in it and cook for 1 to 2 minutes, if the amount of water is less then add it as required.

So take out the gays in our plate
Now we will bake the pav, first of all, clean the tava in the middle position.

Now heat oil a little by adding oil or butter to the pan
Cut two pieces in the middle of the pav with the knife, but do not cut it, leave a small portion.

Now roast the pavs well from all the sides till it becomes soft.  Likewise other pavs also.

So the gays pav bhaji is ready, serve it hot with consumer onion salad and lemon by garnishing the bhaji in a plate and garnishing the bhaji with green coriander.
Read This Recipe Hindi
So gays our second pav bhaji recipe is ready, if you do not eat onion and garlic from Jainism, then you can apply the tempering without onion and garlic.

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