How to Make Jain Pav Bhaji

Jain Pav Bhaji is similar to Mumbai’s popular street-side version of the fried vegetable dish. However, this recipe is devoid of potatoes, onions, and garlic. Other variations of Jain pav bhaji include fruity pani puri and raw banana crispies. Whether you’re looking for a vegetarian option or an authentic Mumbai taste, this dish is sure to please. The traditional recipe is easy to make at home and is sure to satisfy your craving for a tasty, healthy snack.

To prepare Jain Pav Bhaji, first, mash the potatoes. Cook for five to seven minutes, stirring constantly. Then, add the slit pavs and mix everything well. If you’d like, garnish with fresh coriander and lime juice. If you’d like, you can also serve the bhaji with Indian pav. It’s a delicious and nutritious lunchtime meal.

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The next step is to grind the ginger and green chili into a paste. Add the paste to a pan and cook over low flame for a few minutes. Next, add the chopped capsicum, onion, and tomatoes. Cook for another minute, or until the veggies are soft. Add the tomato puree. Mix well, and then sprinkle some lime juice on top. Serve hot with a toasted pav.

Alternatively, you can make Jain Pav Bhaji at home. The recipe for this delicious, spicy vegetarian dish differs depending on where you live. Typically, it’s made with vegetables such as peas and tomatoes, and served with a small rectangular bread called a Pav. It’s delicious, and easy to make. The traditional Mumbai version only requires about an hour to prepare. This dish is a great snack for lunchboxes, birthday parties, and more!

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To make this tasty dish, you’ll need to start by heating a pan. Add some olive oil, cumin seeds, and red chilli paste. Saute for about a minute. Then add the capsicum and water, and cook until the vegetables are soft and the mixture has the right consistency. Once this is done, place the bhaji on the toasted pav croissant and serve.

The red chiles that make up the Jain Pav Bhaji masala should be soaked for at least 30 minutes. Next, grind them in a spice grinder. Mix in the rest of the ingredients, including the soaked red chillies. Make sure to stir well to ensure the red chiles are thoroughly mixed in. You can use the remaining kashmiri red chillies to make the chutney.