Pav Bhaji is an indulgent meal reserved for cheat days. The problem with this dish is that it’s loaded with carbs and there’s hardly any protein.
There’s too much potato in the mash plus it is served with white bread that’s soaked in butter, the last bit of course can be easily remedied by using only as much butter as your conscience permits . Here’s a unique way to add a dose of healthy nourishment to it. Prepared in the traditional way, the dish uses a multitude of veggies .
The Extra Virgin olive oil acts as a great replacement for butter, making the dish low in fat and packed with the good flavors from the Extra Virgin olive oil along with its rich nutrients.
1 Onion , finely chopped
1 inch Ginger , grated
3 cloves Garlic , grated
1 cup Tomato , puree
1 Capsicum, finely chopped
2 Carrots , diced
2 cups Cauliflower , cut into florets
3 Pumpkin , peeled and diced
1 Beetroot, peeled and diced
2 teaspoons home made Pav bhaji masala
1 teaspoon Chaat Masala Powder
1/2 cup Green peas , steamed
1 tablespoon Lemon juice
Figaro Pure Olive Oil , for cooking
Salt , to taste
Whole wheat Pav buns
1 Heat the pressure cooker over medium heat. add the oil, onion, garlic, ginger and saute until the raw smell from the onion goes away.
2 When it does, add all the remaining ingredients for the bhaji except lemon juice.
3 Stir well, add a 1/2 cup of water, Lock the lid and pressure cook for a three to four whistles and turn off the heat.
4 Allow the pressure to release naturally .
5 Open the cooker, mash the bhaji using a potato masher until it well mashed. Add the lemon juice and 1/4 tsp butter and stir.
6 Check the taste and adjust accordingly.
7 Heat the skillet over medium heat and place the cube cut pav buns on it. Drizzle some Extra Virgin olive oil over the pav buns and toast it until golden and crisp.
8 Serve the Pav Bhaji along with toasted buns, with some onions sprinkled on the top.