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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.