pav bhaji – no onion no garlic

pav bhaji – one of the most popular street food from mumbai. i already have a mumbai pav bhaji recipe on the blog and since i had a few requests for no onion no garlic version, i am posting this pav bhaji recipe. i have developed this recipe after trying 2-3 times so that the taste comes close to the regular pav bhaji made with onions and garlic. on the third try it was successful. not adding onion to pav bhaji is still alright. but garlic does give some flavor and taste to the pav bhaji. what contributes in a major way to this pav bhaji is roasting coriander and red chilies and then grinding them. so there is a fresh aroma and flavor of these two spices beautifully merging with the rest of the ingredients. i have made this pav bhai without capsicum (green bell pepper). you can add capsicum if you like it. have also added some garam masala to the pav bhaji and it does perk up the bhaji. you will need pav bhaji masala also. if you stay abroad, you can get pav bhaji masala in the asian or indian stores. step by step recipe of no onion no garlic pav bhaji: 1. rinse, peel and chop all the veggies. 2. steam or pressure cook the veggies till they are completely cooked. 3. in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp. 4. grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder. 5. chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree. 6. heat oil or butter in a kadai or pan. splutter the cumin first. 7. add the tomato-ginger-green-chili puree and stir. saute the puree for a minute. 8: add the pav bhaji masala and stir. 9. after 4 minutes, add the red chili powder and garam masala. 10. lastly add the turmeric powder and asafoetida. 11. when you see the oil leaving the sides of the masala, then add the cooked veggies. 12. stir well. 13. pour water. 14. with a potato masher, mash the veggies directly into the kadai or pan. be careful when doing so, so that mixture does not come out. don't mash completely and make a puree. some bite and texture should be there. 15. add salt. simmer on a low flame for 10-12 minutes. 16. when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter. 17: serve the pav bhaji hot garnished with coriander leaves & topped with some butter or oil….. accompanied with some lemon-onion slices with the pan fried bread. if you are looking for similar recipes then do check khada pav bhaji, paneer pav bhaji, pani puri, bhel puri and misal pav. pav bhaji – no onion no garlic Author: dassana Recipe type: snacks Cuisine: indian Serves: 5-6 1 small cauliflower 2 large potatoes 1 and ½ cup shelled peas 1 cup chopped carrot 1 bell pepper (optional) 1.5 to 2 tbsp pav bhaji masala ¼ or ½ tsp garam masala powder ½ or 1 tsp dry mango powder/amchur (optional) – add only if you feel that the bhaji does not have a tang to it ¼ tsp asafoetida powder/hing 2 cups water rock salt or regular salt as required 3-4 dry red chilies (adjust as required) 1.5 or 2 tbsp coriander seeds 2 inch ginger, peeled & chopped 1 green chili, chopped 2.5 to 3 cups chopped tomatoes 1 medium sized onion, chopped 1 large lemon, quartered ¼ cup chopped coriander leaves for garnishing 15 pavs or buns or bread, sliced or halved and lightly pan fried in some butter or oil rinse, peel and chop all the veggies. first steam or pressure cook the veggies till they are completely cooked. in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp. grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder. chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree. heat oil or butter in a kadai or pan. splutter the cumin first. if adding capsicum/green bell pepper, add these now and saute for till they are almost cooked. add the tomato-ginger-green-chili puree and stir. saute the puree for a minute. add the pav bhaji masala and stir. after 4 minutes, add the red chili powder and garam masala. lastly add the turmeric powder and asafoetida. when you see the oil leaving the sides of the masala, then add the cooked veggies. stir well. pour water. with a potato masher, mash the veggies directly into the kadai or pan. be careful when doing so, so that mixture does not come out. don't mash completely and make a puree. some bite and texture should be there. add salt simmer on a low flame for 10-12 minutes. if you feel the bhaji to be of thick consistency, then add little water. when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter. serve the pav bhaji hot with some lemon-onion sliced topped with some butter or oil along with the pan fried bread. 3.2.2089 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/iZHsr1BjSpM/

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