No Onion No Garlic Pav Bhaji

No Onion No Garlic PavBhaji Recipe – Pav bhaji is is well-known food to everyone also it’s one of the popular Mumbai street food. Sometimes it’s good to eat satvik food to detox your body. Pav Bhaji just the word waters my mouth. I have posted earlier pav bhaji recipe so thought of sharing no onion no garlic pav bhaji recipe too.

One cannot imagine pav bhaji without onion. Especially onion are used in the bhaji as well as garnished on the bhaji before serving. Garlic also imparts a certain flavor so not adding them is a big challenge. I have used whole red chili paste along with ginger. Also instead of using onion I have used ginger julienne.

The best part was I had made this while my parent’s visited me. They loved the pav bhaji and couldn’t figure out the difference. So I am happy with the outcome and flavor of the bhaji. Especially my father loved them as he asked for extra pav and bhaji 🙂

We usually eat various types of pav bhaji like paneer pav bhaji, cheese pav bhaji, khada pav bhaji etc. If you ever visit Mumbai you would see there are joints only selling pav bhaji. Once you look at their menu you would be surprised to see the various types of bhaji sold there. Do try the chinese pav bhaji which is Szechuan style.

I love my bhaji little coarse and not completely mashed or pureed. As little coarse veggies gives good taste and texture. So you make as per your taste and preference either you completely mash of keep them little coarse.

I have used red bell pepper as didn’t have capsicum. So you could use green capsicum instead of bell pepper. Love using capsicum in this recipe as it gives a great flavor and taste. Always use a good brand of pav bhaji masala or make them at home. I generally use everest or pallavi ‘s spices.

no onion no garlic pav bhaji step by step recipe :

1. Firstly boil or steam potatoes, green peas, cauliflower until they are cooked.

2. Alternatively, you could pressure cook up to 3 whistles.

3. Heat a heavy bottomed pan. Add the chopped capsicum or bell pepper.

4. Keep stirring for a minute on medium heat. Add a little water to it.

5. Once the water dries add tomatoes and sugar.

6. Stir nicely and add the red chili – ginger paste. Add as per your spice preference.

7. Time to add all the boiled veggies.

8. Mix all nicely then start mashing with a metal or wooden masher.

9. Cook for 2 mins then add 1 tbsp butter.

10. Also, add 2 cups water and salt.

11. Cover and simmer until it starts leaving oil towards the edges. Keep stirring in between.

12. Heat another pan with butter or oil.

13. Add ginger julienne and asafoetida.

14. Once the ginger fries add turmeric powder, pav bhaji masala, garam masala, coriander leaves and kasuri methi.

15. Keep stirring until all fries well. Switch off the gas and place aside.

16. Just check the consistency of the bhaji add water if required. Mash the veggies again if required.

17. Mix the fried ginger mixture into the bhaji.

18. Combine all and simmer until it bubbles. Alter the seasoning and spices if required. Switch off the gas and sprinkle some amchur powder if bhaji isn’t tangy then only.

19. Garnish your pav bhaji with butter, lime wedges and coriander leaves. Fry the pav with a little butter and pav bhaji masala and serve hot.

If you are looking for more street food then do check top 15 mumbai streetfood, pav bhaji, cold coffee, dosa, aloo paratha, sev puri, chole bhature, ragda patties, pani puri, vada pav and egg fried rice.

No onion no garlic pav bhaji recipe card below:

5.0 from 4 reviews

Pav Bhaji Recipe, No Onion No Garlic Pav Bhaji Recipe| Mumbai Streetfood

 

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Easy No onion no garlic pav bhaji recipe.

Author: Maria@flavorsofmumbai.com

Recipe type: Snack, Veg

RecipeCuisine: Indian, Mumbai Streetfood

Serves: 4-5

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

for the bhaji:

• 3-4 tbsp butter / oil or as required
• 2 tbsp capsicum / bell pepper
• 1 tbsp ginger julienne
• 2 cup or 16 oz of finely chopped tomatoes
• 2 cup or 16 oz of boiled potatoes and chopped coarsely
• 1 cup or 8 oz of cauliflower florets
• 1 cup or 8 oz of green peas
• 2 tbsp coriander leaves
• 1 tbsp kasuri methi
• a pinch of asafoetida
• ½ tsp turmeric powder
• 2.5 tbsp pav bhaji masala of good brand or as required
• 1 tbsp garam masala powder
• 1 tsp sugar (optional)
• 1 tsp amchur powder (optional)
• 2 cups water or veg stock as required ( I used the same water in which I boiled veggies)
• black salt as required

ffor the red paste: grind everything with a little water until a smooth paste is formed

• 4 dry red kashmiri chilies soaked in hot water for 20 mins
• 1 tbsp chopped or grated ginger

for the garnish:

• 2-3 lime wedges
• 2 tbsp coriander leaves chopped finely
• 12-14 buns halved and warmed with some butter and pav bhaji masala

How to make the recipe?

1. Firstly boil or steam potatoes, green peas, cauliflower until they are cooked.
2. Alternatively, you could pressure cook up to 3 whistles.
3. Heat a heavy bottomed pan. Add the chopped capsicum or bell pepper.
4. Keep stirring for a minute on medium heat. Add a little water to it.
5. Once the water dries add tomatoes and sugar.
6. Stir nicely and add the red chili - ginger paste. Add as per your spice preference.
7. Time to add all the boiled veggies.
8. Mix all nicely then start mashing with a metal or wooden masher.
9. Cook for 2 mins then add 1 tbsp butter.
10. Also, add 2 cups water and salt.
11. Cover and simmer until it starts leaving oil towards the edges. Keep stirring in between.
12. Heat another pan with butter or oil.
13. Add ginger julienne and asafoetida.
14. Once the ginger fries add turmeric powder, pav bhaji masala, garam masala, coriander leaves and kasuri methi.
15. Keep stirring until all fries well. Switch off the gas and place aside.
16. Just check the consistency of the bhaji add water if required. Mash the veggies again if required.
17. Mix the fried ginger mixture into the bhaji.
18. Combine all and simmer until it bubbles. Alter the seasoning and spices if required. Switch off the gas and sprinkle some amchur powder if bhaji isn't tangy then only.
19. Garnish your pav bhaji with butter, lime wedges and coriander leaves. Fry the pav with a little butter and pav bhaji masala and serve hot.

Notes

1. Add the red chili paste as per your spice preference. There is no need to add chili powder additionally. If you are not using the chili paste then add red chili powder accordingly.
2. Instead of butter, you could use oil but butter gives a better flavor.
3. Adding capsicum or bell pepper is optional.

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