Satvik No Onion No Garlic Pav Bhaji with step by step photos – one of the most popular street food from Mumbai. I already have a Mumbai Style Pav Bhaji on the blog and since I had some requests for no onion no garlic version, I am posting this 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 bhaji is still alright. But garlic does give some flavor and taste to the bhaji.
What contributes in a major way to this 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 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 bhaji and it does perk up the bhaji. You will need pav bhaji masala powder also. If you stay abroad, you can get it in the asian or Indian stores.
How to make no onion no garlic pav bhaji (satvik)
1. rinse, peel and chop all the veggies.
2. Steam or pressure cook the veggies till they are completely cooked. I have steamed the veggies in an electric cooker.
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 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 freshly ground coriander-red chili powder. Give a stir.
9. after 4 minutes, add the red chili powder, pav bhaji masala 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 bhaji is simmering, you can slice the bread or rolls/pav and pan-fry them with some oil or butter.
17: Serve the bhaji hot garnished with coriander leaves, accompanied with some lemon slices with the pan-fried bread or pav.
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No Onion No Garlic Pav Bhaji (Satvik)
for the bhaji
- 1 small gobi (cauliflower head)
- 2 large potatoes
- 1.5 cup peas
- 1 cup chopped carrot
- 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 - adjust as required) - i added 6 stick red chilies and the bhaji was a bit spicy.
- 1.5 or 2 tablespoon coriander seeds
for the tomato puree
- 2 inch ginger - peeled and chopped
- 1 green chili - chopped
- 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
- 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.
making no onion no garlic pav bhaji
- 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 bhaji is simmering, you can slice the bread or rolls/pav and pan fry them with some oil or butter.
- Serve the 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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