Low-Fat Pav Bhaji
A lighter, healthy version of the classic Mumbai Pav Bhaji made with minimal oil, plenty of vegetables and whole-wheat pav — ideal for a nourishing yet low-fat Indian meal.
Ingredients
Equipment
Method
- Wash, peel and chop potatoes, carrot, cauliflower, and other vegetables into small cubes or florets.
- In a pressure cooker or deep pot add chopped potatoes, cauliflower, peas, carrot and about 2 cups water. Cook until vegetables are soft (about 2 whistles or 10–12 mins). Drain and lightly mash the vegetables. Keep aside.
- Heat olive oil in a non-stick pan on low-medium flame. Add chopped onions and sauté until translucent. Add ginger-garlic paste and stir for a minute.
- Add chopped tomatoes and green bell pepper. Cook until tomatoes soften and release juice (about 4–5 minutes).
- Add pav bhaji masala, red chilli powder, turmeric powder and salt. Stir the spices for 30 seconds on low flame.
- Add the mashed vegetables into the pan. Mix well. If mixture is too thick, add ¼–½ cup water to reach desired consistency. Simmer for 5–7 minutes, stirring occasionally.
- Toast whole-wheat pav buns in a hot pan with a tiny brush of olive oil till lightly crisp and warmed.
- Serve the hot bhaji garnished with chopped coriander, a wedge of lemon and optional raw chopped onions. Pair with toasted whole-wheat pav.
Notes
This version uses minimal oil and skips butter to make the dish low-fat. You can increase vegetable variety (beans, zucchini, carrots) for more fibre and vitamins. Use whole wheat pav or brown bread instead of refined white pav for better glycemic control.