Jain Pav Bhaji
Snacks • India
How to Make Jain Pav Bhaji (Traditional & Healthy Version)
Jain Pav Bhaji is a popular street food from Mumbai, crafted specifically for the Jain community who avoid root vegetables like onion, garlic, and potatoes. This unique and health-conscious version of Pav Bhaji uses plantains (raw bananas) and other wholesome vegetables to create the same creamy texture and vibrant flavors, without compromising Jain dietary principles. The bhaji is served with soft, lightly toasted pav (bread rolls), making it a hearty yet light snack or meal. A staple at Mumbai’s bustling chowpatty stalls, Jain Pav Bhaji is enjoyed by people of all ages during festivals like Navratri and Paryushan, when many prefer sattvik meals. The dish is a testament to India’s culinary adaptability, showcasing how traditional recipes can be modified to suit specific dietary needs while retaining their beloved taste. Its combination of wholesome vegetables, aromatic spices, and the signature 'tawa' cooking technique creates an irresistible aroma and taste that’s perfect for family gatherings or as a festive treat.
Ingredients(for 2 pav with 1 cup bhaji per person)
- 1 large Raw banana (plantain) (kachcha kela, peeled and cubed)
- 1 cup Cauliflower florets (gobi)
- 1/2 cup Green peas (matar, fresh or frozen)
- 1/2 cup Capsicum (shimla mirch, finely chopped)
- 2 medium Tomatoes (tamatar, finely chopped)
- 1 1/2 tbsp Pav Bhaji masala (available at Indian stores)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (lal mirch)
- to taste Salt (namak)
- 1 tbsp Oil (preferably cold-pressed)
- 4 Whole wheat pav (atta pav, for serving)
- 2 tbsp Fresh coriander (hara dhania, chopped) - optional
- 2 Lemon wedges (nimbu, for garnish) - optional
Instructions
- 1
Boil raw banana, cauliflower, and green peas with a pinch of salt until soft. Drain and mash coarsely.
10 minutes
Use a pressure cooker for faster results.
- 2
Heat oil on a tawa or heavy-bottomed pan. Add cumin seeds and let them splutter.
1 minute
Ensure the tawa is evenly heated for best flavor.
- 3
Add chopped capsicum and sauté until slightly softened.
2 minutes
Keep flame medium to retain color and crunch.
- 4
Add chopped tomatoes, turmeric, red chilli powder, and salt. Cook till tomatoes turn mushy.
4 minutes
Mash tomatoes on tawa using a pav bhaji masher for better texture.
Why This Dish is Healthy
This Jain Pav Bhaji recipe avoids heavy fats and root vegetables, making it low in calories and suitable for those monitoring their weight or following a sattvik diet. The use of multiple vegetables boosts its nutritional profile, and minimal oil is used for heart health. Whole wheat pav and no butter make it a balanced, guilt-free snack.
Jain Pav Bhaji is packed with fiber-rich vegetables like cauliflower, peas, and plantains, offering a good dose of vitamins (A, C, K) and minerals like potassium and iron. Using whole wheat pav increases dietary fiber, aiding digestion. The dish is low in saturated fat and cholesterol. Protein comes from peas, while antioxidants from capsicum and tomatoes support immunity.
Pro Tips
- 💡Mash vegetables thoroughly for a creamy, street-style texture.
- 💡Use a heavy tawa for even cooking and authentic flavor.
- 💡Add a pinch of amchur (dry mango powder) if tomatoes are not tangy enough.
Storage & Serving
Store leftover bhaji in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa with a splash of water. Toast pav fresh before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
