Jain Pav Bhaji | Street Style Pav Bhaji | बाज़ार से भी स्वादिष्ट जैन पाव भाजी | Chef Sanjyot Keer

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 a pan and lower the flame to minimum.

Add 5 tbsp whole coriander seeds, 3 tbsp cumin seeds, 20-22 cloves, 4-5 star anise, 5-6 black cardamom, 3-4 inch cinnamon, 4-5 bay leaves, 3 tbsp fennel seeds, 2 tbsp dried fenugreek leaves, and 20-25 dried kashmiri red chillies to the pan.

Roast the spices on low flame until fragrant and slightly crisp, being careful not to burn them.

Transfer the roasted spices to a bowl and let them cool down.

Once cool, add the spices to a mixer grinder with 1/2 tsp turmeric powder, 1 tsp asafoetida, 1 tsp black salt, 1 tbsp dried mango powder, and 1 tbsp salt.

Grind the spices into a fine powder using pulse mode to avoid oil seeping out.

Prepare asafoetida water by mixing 1 tsp asafoetida in 50-100 ml water and letting it seep.

Chop 3 types of vegetables: finely chopped tomatoes, capsicum, and green coriander leaves.

Boil raw bananas (plantains), cauliflower, and green peas separately in an open vessel with salt for about 10-15 minutes.

Peel and mash the boiled plantains once cooked.

In a hot flat skillet, add 2 tbsp butter and 1 tbsp oil, then add 1 tbsp cumin seeds and 1 medium sized finely chopped capsicum, cooking on high flame for 1 minute.

Add 4-5 finely chopped tomatoes, 1/3 cup boiled green peas, 1/2 cup boiled cauliflower, 4 boiled plantains, 2-3 green chillies (made into a paste), 1 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp kashmiri red chilli powder, 1 tbsp home-made Pav Bhaji masala, salt to taste, and a small handful of fresh coriander leaves to the skillet.

Add 2-3 tbsp asafoetida water and 60-70% of the Kashmiri red chilli paste, mixing everything well.

Use a potato masher to mash the mixture without adding water initially, ensuring everything is well combined.

Add hot water gradually while mashing to achieve the desired consistency, which should be medium, neither too thick nor too thin.

Mash for about 6-7 minutes, adding water 2-3 times as needed to reach the perfect texture.

Prepare a tempering in a hot pan with 1 tbsp butter, a pinch of cumin seeds, a large pinch of Pav Bhaji masala, a large pinch of garam masala, 1 tsp dried fenugreek leaves, and 3-4 tbsp Kashmiri red chilli paste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens