A Taste of Mumbai : Buttery Pav Bhaji That Melts Hearts & Hunger

Jain pav bhaji is a popular Indian street food that follows the Jain dietary rules by being prepared without onion, garlic, or potatoes. It uses raw bananas and other acceptable vegetables to achieve a delicious taste and texture similar to regular pav bhaji.

• No onion. • No garlic. • No Potatoes. • Taste in Every Bite.

Ingredients for the Bhaji

• Raw bananas: 2, boiled, peeled, and mashed

• Green peas: 1/2 cup, boiled

• Tomatoes: 3, finely chopped or puréed

• Capsicum: 1/2, finely chopped

• Butter: 2-3 tablespoons, plus more for serving (Can use Ghee)

• Oil: 2 tablespoons 

• Cumin seeds: 1/2 teaspoon

• Pav bhaji masala: 2-3 teaspoons (make sure it's Jain-friendly)

• Kashmiri red chili powder: 1-2 teaspoons (for color)

• Turmeric powder: 1/2 teaspoon

• Salt: To taste

• Lemon juice: A squeeze

• Coriander leaves: Finely chopped, for garnish 

Ingredients for the pav

• Pav buns: 8

• Butter: For toasting

Steps For Bhaji

Step 1. Prepare the vegetables 

1. Boil the vegetables: Place the raw bananas and green peas in a pressure cooker with enough water to cover them. Add a pinch of salt and pressure cook for 3–4 whistles, or until they are very soft.

2. Mash the vegetables: Once cooked, drain the vegetables and let them cool slightly. Mash them coarsely with a masher or the back of a large spoon. Set aside. 

Step 2. Cook the bhaji

1. Sauté the spices: In a large pan or on a tawa, heat the oil and 2 tbsp of butter. Add the cumin seeds and let them splutter.

2. Add the tomatoes and capsicum: Add the finely chopped capsicum and sauté for a minute. Then, add the chopped or puréed tomatoes and cook until they become soft and mushy. Cook until the oil begins to separate.

3. Mix in the masalas: Add the Kashmiri red chili powder, turmeric powder, and Jain pav bhaji masala. Sauté the spices for a minute until they are fragrant.

4. Combine and mash: Add the boiled and mashed vegetable mixture to the pan. Mix well, combining the vegetables and spices thoroughly.

5. Adjust and simmer: Add some water to adjust the consistency to your liking—thicker for a richer bhaji, or a little more water for a looser texture. Continue mashing the mixture with the masher to create the classic smooth bhaji consistency. Let it simmer for 8–10 minutes, stirring occasionally.

6. Finish the bhaji: Stir in the remaining butter and a handful of freshly chopped coriander leaves. Remove from heat. 

Step 3. Toast the pav

1. Prepare the tawa: Heat a tawa or pan over medium heat. Add a generous amount of butter and sprinkle a little jain pav bhaji masala on it.

2. Toast the buns: Slice the pav buns in half. Place them face down on the buttery masala mixture and toast them until they are golden brown and slightly crispy. 

Serving

1. Spoon the hot bhaji into a serving bowl.

2. Top with a generous dollop of butter and garnish with fresh coriander.

3. Serve immediately with the toasted pav, a lemon wedge, and a side of chopped salad.

Final Thought

Pav Bhaji can be irresistibly delicious without onion, garlic, or potatoes—this Jain version proves it with rich flavors, creamy raw bananas, and a wholesome spice blend. Give this satvik delight a try and elevate the taste with a squeeze of lemon and fresh coriander. Enjoy every buttery bite with perfectly toasted pav for a true Mumbai-style indulgence.