Pav Bhaji
This low-fat version of Pav Bhaji is a healthy and delicious twist on the classic Mumbai street food. It is made with a mix of vegetables, spices, and served with buttery bread rolls called pav. This recipe is vegetarian, low in fat, and a good source of fiber and vitamins. However, people with a dairy allergy should avoid this dish or use a dairy-free butter substitute.
Nutrition Facts
Per serving
Energy
211 kcal
Protein
7 g
Carbs
39 g
Fat
2 g
Fiber
5 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Green Bell pepper
0.5 cup, chopped (50g)
Cauliflower
0.25 cup, chopped florets (50g)
Chopped Tomato
1 small cup (100g)
Cumin seeds
0.5 tsp (2.5g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Pav
6 small (150g)
Chopped Carrot
0.5 medium cup (25g)
Green Peas
0.25 small cup (25g)
lemon juice
1 tbsp (15g)
Potato, brown skin, small
0.5 small (50g)
Chopped Onion
1 small cup (100g)
Garam Masala
1 tsp (3g)
Instructions
Preparation
Wash & peel the potatoes
In a pressure cooker, add potatoes, chopped vegetables and water as needed. Close the lid and cook on high heat for 1-2 whistles.
Cooking Steps
Mash the boiled potatoes and boiled mixed vegetables together in a mixing bowl.
Heat oil in a large pan over medium heat and add cumin seeds.
Once the cumin seeds splutter, add chopped onion and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add red chili powder, coriander powder, turmeric powder, garam masala and salt. Stir well.
Add the mashed vegetables to the pan and mix well.
Cover the pan with a lid and cook for 10-12 minutes over medium heat, stirring occasionally, until the vegetables are well cooked and the mixture is thick.
Mash the vegetables using a masher until you get a smooth consistency.
Cut the pav in half horizontally and brush melted butter on both sides.
Heat a tawa or griddle over medium heat and toast the pav until golden brown.
Serve hot with the pav and garnish with fresh coriander leaves.
NotesNutritional values are approximate and may vary depending on the specific ingredients used
Community Reviews & Results
Monika Deshmukh
"Prepped this over the weekend, and this version of Pav Bhaji is so much better than restaurant style. The ingredient ratio is spot on, giving it a rich and authentic taste. A must-try dish on your wellness journey."
Poonam Banerjee
"Cooked this 3 days ago, and Pav Bhaji turned out absolute perfection! The texture was amazingly soft, aromatic, and very satisfying. Highly recommended for anyone focused on clean eating!"
Nikhil Choudhury
"Including this in my weekly meal plan, and this Pav Bhaji recipe exceeded all my expectations. The texture was amazingly soft, aromatic, and very satisfying. Super satisfied with the overall taste and nutritional value."
Gaurav Mukherjee
"Cooked this 3 days ago, and this version of Pav Bhaji is so much better than restaurant style. The texture was amazingly soft, aromatic, and very satisfying. A must-try dish on your wellness journey."