pav bhaji recipe, no onion no garlic pav bhaji recipe | stepwise

pav bhaji

pav bhaji recipe – one of the most popular street food from mumbai. i already have a mumbai pav bhaji recipe on the blog and since i had some 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 onions 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 bhaji without capsicum (green bell pepper) and carrots as i did not have them. you can add both of them to the bhaji. the quantity is mentioned in the recipe details below.

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.

you can also check mumbai khada pav bhaji, paneer pav bhaji and pav bhaji dosa.

step by step no onion no garlic pav bhaji recipe:

1. rinse, peel and chop all the veggies.

pav bhaji

2. steam or pressure cook the veggies till they are completely cooked. i have steamed the veggies in an electric cooker.

pav bhaji

3. in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp.

pav bhaji

4. grind both coriander seeds and dry red chilies in a dry grinder to a fine powder.

pav bhaji

5. chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree.

pav bhaji

6. heat oil or butter in a kadai or pan. splutter the cumin first.

pav bhaji

7. add the tomato-ginger-green-chili puree and stir. saute the puree for a minute.

pav bhaji

8: add the freshly ground coriander-red chili powder. give a stir.

pav bhaji

9. after 4 minutes, add the red chili powder, pav bhaji masala and garam masala.

pav bhaji

10. lastly add the turmeric powder and asafoetida.

pav bhaji

11. when you see the oil leaving the sides of the masala, then add the cooked veggies.

pav bhaji

12. stir well.

pav bhaji

13. pour water.

pav bhaji

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.

pav bhaji

15. add salt. simmer on a low flame for 10-12 minutes.

pav bhaji

16. when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.

pav bhaji

17: serve the pav bhaji hot garnished with coriander leaves, accompanied with some lemon-onion slices with the pan fried bread.

pav bhaji

if you are looking for similar recipes then do check khada pav bhaji, paneer pav bhaji, pani puri, bhel puri and misal pav.

no onion no garlic pav bhaji recipe below:

4.5 from 2 reviews
pav bhaji - no onion no garlic
 
PREP TIME
COOK TIME
TOTAL TIME
 
no onion no garlic pav bhaji
AUTHOR:
RECIPE TYPE: snacks
CUISINE: indian
SERVES: 5-6
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the bhaji:
  • 1 small cauliflower head
  • 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 or veg stock
  • 4 to 5 tbsp oil or butter at room temperature
  • rock salt or regular salt as required
for dry roasting:
  • 3-4 dry red chilies (adjust as required) i added 6 stick red chilies and the bhaji was a bit spicy.
  • 1.5 or 2 tbsp coriander seeds
for the tomato puree:
  • 2 inch ginger, peeled & chopped
  • 1 green chili, chopped
  • 2.5 to 3 cups chopped tomatoes
for garnish and serving accompaniments
  • 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
INSTRUCTIONS
  1. rinse, peel and chop all the veggies.
  2. first steam or pressure cook all the veggies, except capsicum 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. remove them in a plate and allow to cool.
  5. when cooled, grind both coriander seeds and dry red chilies in a dry grinder to a fine or semi fine powder.
  6. chop the tomatoes, ginger and green chili. blend all three of them to make a smooth puree.
  7. heat oil or butter in a kadai or pan. splutter the cumin first.
  8. if adding capsicum/green bell pepper, add these now and saute till they are almost cooked.
  9. add the tomato-ginger-green-chili puree and stir. saute the puree for a minute.
  10. add the freshly ground coriander-red chili powder and stir.
  11. after 4 minutes, add the red chili powder, pav bhaji masala and garam masala powder.
  12. lastly add the turmeric powder and asafoetida.
  13. when you see the oil leaving the sides of the masala, then add the cooked veggies.
  14. stir well.
  15. pour water.
  16. 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.
  17. don't mash completely and make a puree. some bite and texture should be there.
  18. add salt simmer on a low flame for 10-12 minutes.
  19. stir occasionally.
  20. if you feel the bhaji to be of thick consistency, then add little water.
  21. when the pav bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.
  22. serve the pav bhaji hot with some lemon wedges, chopped onion and topped with some butter or oil along with the lightly pan fried bread.


{ 11 Responses }

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  1. Vishwanathan Iyer says

    Thank you Dassana… I found your recipe extremely handy.
    I used a combination of Raw bananas, carrots, green peas, bell pepper. And followed all steps indicated by you. It turned out awesome. I especially liked your idea of grinding red chillies with coriander seeds and also adding turmeric powder and asafoetida.

    Great job…

  2. Shilpa says

    Hello,

    How about using Leeks as a substiute for onions and garlic? Leeks have a mild onion-like taste.Boiled, which turns it soft and mild in taste but when fried, which leaves it crunchier and preserves the taste.

  3. Ashu says

    Hi Dassana. First of all I want to thank u for posting this no onion no garlic version of pav bhaji. In my family, since we r all vaishnavites we don’t buy or eat garlic-onions, so I almost never have pav bhaji. Thanks to this nice recipe I’m going to try my hand at this. Great job, kudos!

  4. says

    This is simply awesome, dassana. ….I never thought this is so easy…..and so wonderful that you posted step by step pics….never made this at home though….but now I am going to try!!