Farali Pav Bhaji Recipe is a delicious, vegetarian street food classic reimagined for fasting (vrat/upvas) days. Unlike the regular version, Farali Pav Bhaji is free of onions, garlic, and grains, and is made with vrat-friendly ingredients that comply with religious fasting traditions.
Yet, it packs a punch of flavors, making it a favorite not just during festivities but whenever you crave something tangy, spicy, and wholesome. In this comprehensive article, we’ll delve into the Farali Pav Bhaji Recipe ingredients, step-by-step preparation, unique tips, and frequently asked questions to help you master this iconic Gujarati food recipe at home.
What Is Farali Pav Bhaji Recipe?
Farali Pav Bhaji Recipe is a unique twist on the iconic Mumbai pav bhaji, tailored for days of fasting (Ekadashi, Navratri, Maha Shivratri, Janmashtami, etc.) in India. The word “farali” means food permissible for Hindu fasts, while “pav bhaji” refers to the beloved mashed vegetable curry served with soft bread rolls.
This version replaces regular pav bread with vrat (fasting) breadsuch as rajgira (amaranth), sama (barnyard millet), or singhara (water chestnut) flour-based bread—and swaps some ingredients to align with fasting rules.
Why Is Farali Pav Bhaji Recipe So Popular?
- Fast-friendly: 100% compatible with Hindu fasting guidelines.
- Delicious and hearty: Despite restrictions, it delivers deep flavors and satisfaction.
- Nutritious: Uses a variety of vegetables, making it wholesome and filling.
- Versatile: Perfect for lunch, dinner, or even as a party snack.
- Quick to make: Ready in under 45 minutes.
Farali Pav Bhaji Recipe Ingredients
Getting the base ingredients right is key to an authentic fasting bhaji. Here’s what you’ll need:
Vegetables
- 2 large potatoes (preferably boiled and peeled)
- 1 cup tomatoes, finely chopped
- 1 cup bottle gourd (lauki), diced
- 1 cup sweet potato, diced
- ½ cup capsicum, diced
- 1 cup cauliflower florets (optional, if permitted in your fasting tradition)
- ¼ cup carrots or raw banana, diced (optional)
Fasting Ingredients
- 2 tbsp ghee (clarified butter) or oil allowed in fasting
- 2-3 green chilies, chopped
- 1 inch ginger, grated
- Sendha namak (rock salt), as per taste
- ¾ tsp cumin seeds
- ½ tsp black pepper powder
- 2 tsp cumin-coriander powder (made from roasted cumin and coriander seeds)
- 1-2 tsp lemon juice
- Coriander leaves (fresh), chopped – to garnish
For Pav (Bread)
- 6 Rajgira (amaranth flour) or Singhara (water chestnut flour) pav or bread—store-bought or homemade
- 2 tbsp butter (optional, for roasting pav)
Optional for Garnish
- Grated paneer (cottage cheese)
- Chopped coconut
- Extra butter
Farali Pav Bhaji Recipe : Step-by-Step Instructions
Step 1 – Prepping the Vegetables
- Wash, peel, and chop all vegetables as needed for quick cooking.
- Boil potatoes, sweet potatoes, and bottle gourd together until soft. Mash them lightly.
- Reserve a portion of boiled vegetables for later texture variation.
Step 2 – Sautéing
- Heat ghee in a pan. Add cumin seeds; let them splutter.
- Add chopped ginger and green chilies. Sauté for a minute.
- Add capsicum and sauté for 2-3 minutes until slightly soft.
- Add tomatoes and cook until they turn mushy and release oil.
Step 3 – Cooking the Bhaji
- Add the boiled and mashed root vegetables (potato, sweet potato, bottle gourd).
- Stir in diced raw banana, carrots, and cauliflower if using.
- Sprinkle sendha namak, black pepper powder, and cumin-coriander powder.
- Mix thoroughly and mash with a potato masher for that smooth, iconic bhaji texture.
- Add a little water if the mixture is too thick.
- Cover and cook on medium heat for 8-10 minutes, stirring regularly.
Step 4 – Finishing Touches
- Add lemon juice, chopped coriander, and more ghee or butter to enrich flavor.
- Adjust seasoning as needed to taste.
Step 5 – Preparing Farali Pav
- Heat a tawa or flat pan. Add a dollop of butter (if using).
- Slice the vrat pav or bread horizontally. Toast until golden and slightly crisp.
Step 6 – Serving
- Serve hot bhaji topped with extra butter and grated paneer, alongside toasted pav.
- Garnish with coriander and lemon wedges.
Tips for the Best Farali Pav Bhaji Recipe
Authentic Flavor & Texture
- Always use sendha namak: Table salt is not allowed during fasts.
- Rajgira or singhara pav: Choose gluten-free, vrat-friendly bread for authenticity.
- Richness: Don’t skip the ghee or butter for that signature flavor.
- Customize heat: Adjust green chilies and black pepper as per your taste.
- Use fresh ingredients: Vegetables, green chilies, and ginger should be fresh to maximize taste.
Storage & Reheating
- Refrigerate leftover bhaji in airtight containers for up to 2 days.
- Reheat with a splash of water to restore consistency.
Farali Pav Bhaji Recipe – Nutritional Value
Farali Pav Bhaji scores high on nutrition, combining starchy vegetables (potato, sweet potato, tapioca) with protein (paneer), and vitamins from bottle gourd, tomatoes, and capsicum. It’s a balanced meal, supplying energy during fasting, and can be made vegan by choosing oil over ghee or butter.
Farali Pav Bhaji Recipe in English : Why Choose This Fasting Recipe?
- Universal Appeal: Explains ingredients and steps in English for everyone to try, regardless of location or background.
- Perfect for Special Diets: Gluten-free and vegetarian by nature.
- Cultural Connection: Preserves age-old Gujarati culinary traditions in a modern avatar.
FAQs : About Farali Pav Bhaji Recipe
1. What is the difference between regular pav bhaji and farali pav bhaji recipe?
Farali Pav Bhaji Recipe uses fasting-friendly ingredients like sendha namak, ghee, rajgira flour pav, and omits onions, garlic, and regular bread. Regular pav bhaji, meanwhile, contains mixed vegetables, butter, and is served with wheat-based pav.
2. Can I make Farali Pav Bhaji Recipe vegan?
Yes! Replace ghee and butter with peanut or sesame oil.
3. Is Farali Pav Bhaji Recipe gluten-free?
Absolutely, when served with rajgira or singhara flour pav.
4. Which vegetables can I use for Farali Pav Bhaji Recipe?
Typically, potatoes, sweet potatoes, tomatoes, bottle gourd, and capsicum are used. You can also add carrots, raw bananas, and cauliflower if permitted.
5. What is sendha namak and why is it used?
Sendha namak (rock salt) is natural, unprocessed salt allowed in fasting, replacing regular table salt.
6. What type of pav is used for Farali Pav Bhaji Recipe?
Rajgira (amaranth flour), singhara (water chestnut flour), or sama ke chawal (barnyard millet flour) pav is used.
7. Can I prepare Farali Pav Bhaji Recipe without special pav?
Yes! Serve with vrat-friendly rotis or dosas made with sama rice or rajgira flour.
8. How to store leftover Farali Pav Bhaji Recipe?
Store in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
9. Is this recipe suitable for Navratri fasting?
Yes, it’s specially tailored for Navratri and other Hindu fasting festivals.
10. Is Farali Pav Bhaji Recipe healthy?
Yes, it’s packed with nutrients, moderate calories, and can be tailored for vegan, gluten-free, or low-fat diets.
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Conclusion:
Farali Pav Bhaji is a testament to the ingenuity of Gujarati cuisine, proving that fasting meals can be exciting and full of flavor. Whether you’re observing a fast, have dietary restrictions, or simply want to try a lighter twist on Mumbai’s beloved street food, this farali pav bhaji recipe will surely satisfy. Embrace these authentic flavors, and bring joy to your vrat menu today!