Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
For more recipes related to Jain Pav Bhaji checkout Dabeli , Pavbhaji Bun , Dabeli , Pav Bhaji Buns with Cheese . You can also find more Snack recipes like Palak ki Shaami, Kothimbir Wadi, Nai Appam, Bun Puri. Or try out these recipes from Gujarati Cuisine like Boondi Sev ki Subzi, Teekha Ganthia, Papri No Shaak, Tel Poli.
Green capsicum finely chopped 1/2 medium
Raw banana boiled, peeled and mashed 1
Fresh coriander chopped 3 tablespo
Tomatoes finely chopped 2 medium
Green peas 1/4 cup
Ghee 2 tablespoons
Cumin seeds 1 1/4 teaspoons
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 2 teaspoons
Pav bhaji masala 2 teaspoons
A dollop of butter + for roas
Heat ghee in a non-stick pan. Add cumin seeds and let the seeds turn brown.
Add capsicum and sauté for a minute. Add salt, mix well and add raw banana. Mix well and sauté for a minute.
Add 3 tablespoons chopped coriander, mix well. Add turmeric powder, red chilli powder, garam masala powder and pav bhaji masala. Mix well and cook for 2 minutes.
Add tomato and mix well. Add green peas, mix and add 2 tablespoons water. Mix well, adjust salt, mash and cook for 3-4 minutes. Remove from heat and transfer into a serving bowl.
Slit pavs horizontally without cutting through. Roast them on a non-stick tawa with butter till crisp.
Garnish bhaji with chopped coriander and a dollop of butter and serve hot with pavs.