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Super Healthy Pav Bhaji

A lighter and nutrient-rich version of classic pav bhaji made with mixed vegetables, minimal oil, and simple Indian spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 3 plates
Course: Dinner, lunch
Cuisine: Indian, Street Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup cauliflower florets chopped
  • 1/2 cup green peas fresh or frozen
  • 1 cup carrot diced
  • 2 medium potatoes peeled and cubed
  • 1 cup capsicum finely chopped
  • 2 tomatoes finely chopped
  • 1 large onion finely chopped
  • 1.5 tbsp pav bhaji masala
  • 1 tsp red chilli powder adjust to taste
  • 1/2 tsp turmeric powder
  • 1 tbsp oil preferably olive oil
  • 1 tbsp butter optional, low-fat
  • 1 lemon for serving
  • 4 whole wheat pav or multigrain pav

Equipment

  • Pressure cooker
  • Non-stick pan
  • potato masher

Method
 

  1. Add potatoes, cauliflower, peas and carrots to a pressure cooker with 1.5 cups water. Cook for 3 to 4 whistles.
  2. Mash the boiled vegetables lightly while still warm.
  3. Heat oil in a non-stick pan. Add onions and sauté until soft.
  4. Add capsicum and cook for 2 minutes.
  5. Mix in tomatoes and cook until they soften completely.
  6. Add pav bhaji masala, chilli powder and turmeric. Cook the spices for 1 minute.
  7. Add the mashed vegetables and mix well. Add water as needed for desired consistency.
  8. Let the bhaji simmer for 5 to 7 minutes on low heat.
  9. Toast whole wheat pav on a pan with a little butter or skip for a low-calorie option.
  10. Serve hot with lemon wedges and chopped coriander.

Notes

You can add beetroot for a richer colour and more antioxidants. Adjust spice levels as per taste.