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
- 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)
- 2 Lemon wedges (nimbu, for garnish)
Step-by-step instructions
Step 1 · Boil raw banana
Boil raw banana, cauliflower, and green peas with a pinch of salt until soft. Drain and mash coarsely.
Step 2 · Heat oil on a tawa or heavy-bottomed pan
Heat oil on a tawa or heavy-bottomed pan. Add cumin seeds and let them splutter.
Step 3 · Add chopped capsicum and sauté until slightly softened
Add chopped capsicum and sauté until slightly softened.
Step 4 · Add chopped tomatoes
Add chopped tomatoes, turmeric, red chilli powder, and salt. Cook till tomatoes turn mushy.
Step 5 · Stir in boiled
Stir in boiled, mashed vegetables and pav bhaji masala. Mix thoroughly and mash further for a homogenous bhaji.
Step 6 · Simmer for 3 minutes
Simmer for 3 minutes, stirring often. Check seasoning. Garnish with coriander.
Step 7 · Slice pav and toast lightly on tawa with minimal oil until golden
Slice pav and toast lightly on tawa with minimal oil until golden.
Step 8 · Serve hot bhaji with pav
Serve hot bhaji with pav, lemon wedges, and extra coriander.
Why this recipe 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.
A note on tradition
Pav Bhaji originated in Mumbai as a quick meal for textile mill workers and soon became a beloved street food across West India. Jain Pav Bhaji is especially popular during religious festivals like Navratri and Paryushan, when many follow strict dietary practices. Its versatility and adaptability to dietary preferences have made it a staple at Indian celebrations and family gatherings.