बिना कच्चे केले जैन पाव भाजी और पराठा रेसिपी – How to make Jain Pav Bhaji without Raw Banana – Bhaji

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.

Wash 1/2 cup green dried peas 3-4 times and soak them in water for 4-5 hours.

Drain the soaked peas and place them in a pressure cooker with 1 cup bottle gourd, 1/2 teaspoon salt, and 1/2 cup water. Cook for 6-7 whistles.

Prepare the dough for parathas by mixing 1/2 cup wheat flour with 1/2 teaspoon salt and enough water to form a medium-soft dough. Cover and let it rest for 15-20 minutes.

Soak 6-7 Kashmiri red chilies in hot water for 15-20 minutes, then blend them into a paste with the soaking water.

Chop 3 large tomatoes and 1 bell pepper finely.

In a kadhai, heat 2 teaspoons ghee and 2 teaspoons oil. Add 1/4 teaspoon cumin seeds and 1 teaspoon turmeric powder.

Once the cumin seeds are warm, add the chopped bell pepper and sauté for 2 minutes on low to medium heat.

Add the chopped tomatoes, 1 teaspoon salt, and 1/2 teaspoon coriander cumin powder. Mix well and sauté for 2 minutes.

Add the blended Kashmiri chili paste and mix thoroughly. Then add 1 teaspoon pav bhaji masala and 1 teaspoon kasuri methi.

Cover and cook for 3-4 minutes.

Open the pressure cooker and mash the cooked peas with a masher. If too watery, drain some water before mashing.

Add the mashed peas to the sautéed mixture and mix well. Adjust the consistency as needed, adding a little water if too thick.

Add 1/2 teaspoon butter and mix until melted. Finally, add chopped coriander leaves and mix well to finish the bhaji preparation.

Check the dough, knead it until smooth, and add a little oil to prevent sticking.

Divide the dough into medium-sized balls, enough to make 7-8 parathas.

Roll each ball in dry flour, flatten it slightly, spread some ghee, sprinkle dry flour, and fold it to form layers. Repeat this for each paratha.

Roll the layered dough into a square shape, ensuring it is not too thick or thin.

Heat a tava and place the rolled paratha on it. Cook until bubbles appear, then flip it over.

Increase the flame to medium-high and cook until golden brown spots appear on both sides, adding ghee as needed for crispiness.

Serve the bhaji hot, garnished with butter and coriander, alongside the parathas.

Cooking Techniques

Equipment Needed

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Dietary

Allergens