no onion garlic – pav bhaji recipe | pav bhaji without onion garic

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pav bhaji recipe - no onion no garlic

pav bhaji recipe made without the use of onion and garlic

3.56 from 9 votes
total time:
45minutes

no onion no garlic pav bhaji recipe with step by step photos – 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.

pav bhaji

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.

no onion-garlic pav bhaji

3.56 from 9 votes
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
pav bhaji recipe made without the use of onion and garlic
pav bhaji recipe - no onion no garlic
Course:snacks
Cuisine:indian
Servings:5 to 6
Author:dassana

INGREDIENTS FOR no onion-garlic pav bhaji

(1 CUP = 250 ML)

for the bhaji

  • 1 small gobi (cauliflower head)
  • 2 large potatoes (aloo or batata)
  • 1.5 cup peas (matar)
  • 1 cup chopped carrot (gajar)
  • 1 shimla mirch (bell pepper or capsicum) - optional
  • 1.5 to 2 tablespoon pav bhaji masala
  • ¼ or ½ teaspoon garam masala powder
  • ½ or 1 teaspoon dry mango powder (amchur powder) - add only if you feel that the bhaji does not have a tang to it - optional
  • ¼ teaspoon asafoetida powder (hing)
  • 2 cups water or veg stock
  • 4 to 5 tablespoon oil or butter at room temperature
  • regular salt or rock salt (sendha namak) as required

for dry roasting

  • 3 to 4 dry red chilies (sookhi lal mirch - adjust as required) - i added 6 stick red chilies and the bhaji was a bit spicy.
  • 1.5 or 2 tablespoon coriander seeds (sabut dhania)

for the tomato puree:

  • 2 inch ginger - peeled and chopped (adrak)
  • 1 green chili - chopped (hari mirch)
  • 2.5 to 3 cups chopped tomatoes

for garnish and serving accompaniments

  • 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

HOW TO MAKE no onion-garlic pav bhaji

  • rinse, peel and chop all the veggies.
  • first steam or pressure cook all the veggies, except capsicum till they are completely cooked.
  • in a kadai or pan, dry roast coriander and dry red chilies till they become aromatic and crisp.
  • remove them in a plate and allow to cool.
  • when cooled, 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 till they are almost cooked.
  • add the tomato-ginger-green-chili puree and stir. saute the puree for a minute.
  • add the freshly ground coriander-red chili powder and stir.
  • after 4 minutes, add the red chili powder, pav bhaji masala and garam masala powder.
  • 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.
  • stir occasionally.
  • 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 wedges, coriander leaves and topped with some butter or oil along with the lightly pan fried bread.
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TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter and pinterest or tag us at instagram @vegrecipesofindia

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

TRENDING RECIPE

how to make 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 slices with the pan fried bread.

pav bhaji


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16 comments/reviews

  1. Thank you for the yummy and simple recipe! Turned out really good. Had to tell my daughter to have pav also and not only bhaji 😁

  2. My dad wanted to have pav bhaji for breakfast today and my mom is very strict and doesnt allow onion & garlic on Saturday. Your recipe came to my rescue, just finished breakfast and dad just left for work happily, even mom loved it.
    Thanks for the wonderful recipe Dassana, I never thought pav bhaji could be made without onion garlic. During my stay in Mumbai, my neighbouring aunty taught me how to make pav bhai Mumbai style and since then I always make it using the same recipe. She had also mentioned that pav bhaji without onion garlic is not possible but your recipe was a hit and was awesome, you bring a smile on so many people’s face through your blog. My blog is still a baby blog and I wish to make it like yours someday.

    Thanks and regards,
    Arunima

    • pleased to know this arunima your family loved the pav bhaji recipe without onion and garlic:) thankyou for your kind and positive words. I am glad our food blog could bring smiles 🙂 on peoples faces. wish you all the best in your new venture i am sure you would do good.

  3. 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…

  4. 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.

  5. 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!

  6. 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!!

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