Jain Pav Bhaji by Tarla Dalal

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

pav bhaji masala

💰Cheaper: curry powder

Curry powder is more accessible and less expensive.

Heat the oil and butter on a large tava (griddle) or in a kadhai and add the cumin seeds.

When the seeds crackle, add 2 tbsp of red chilli paste and sauté on a medium flame for a few seconds.

Add the capsicum and sauté on a medium flame for a minute.

Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates, while mashing continuously with a potato masher.

Add the cauliflower, mashed hara vatana, green peas, coriander and ⅓ cup of water, mash well using a potato masher and cook on a medium flame for 5 to 7 minutes, while stirring continuously.

Slit 2 pavs vertically and keep aside.

Heat a large tava, add 2 tsp of butter and ¼ tsp of pav bhaji masala, mix well and slit open the pavs and place on it.

Cook on a medium flame till they turn light brown and crisp on both the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens