Ingredients
-
6-7 Garlic Chutney (Skip for Jain version) - Garlic cloves
-
1.5 tsp Cumin seeds
-
2 tsp Kashmiri Chili Powder
-
2 Medium potatoes, peeled and cut into cubes
-
1 Eggplant, cut into small pieces
-
1 Small cauliflower, chopped
-
1 Small piece of beetroot, chopped
-
1/2 cup Fresh mutter (green peas)
-
1/2 cup Water
-
Salt to taste
-
1 tsp Bhoj Pav Bhaji Masala
-
1 tbsp Oil
-
1 tbsp Butter
-
2 Medium onions, finely chopped (Skip for Jain version)
-
1/2 cup Soya chunks, pre-soaked and crushed
-
2 tsp Bhoj Pav Bhaji Masala
-
1 Small capsicum, finely chopped
-
1 cup Tomato puree (approximately 5 medium-sized tomatoes blended in a mixer jar)
-
Fresh coriander (kothmir) for garnish
-
Extra butter for garnish
About
Craving street food but want to keep it healthy? I created this high-protein Pav Bhaji by adding crushed soya chunks! Packed with authentic flavor using Bhoj Masale
(https://bhojmasale.com/products/pav-bhaji-masala-200g) ,which are no-onion, no-garlic, making it incredibly easy for Jain viewers to skip the fresh garlic and onion base. All the rich street food taste, but entirely guilt-free!
Nutrition
Packed with plant-based protein from the soya chunks, this bhaji provides sustained energy and is rich in fiber from the diverse vegetable mix. The beetroot naturally enhances the iron content and color.
Estimated values (per serving, assuming 4 servings): Calories: 220 kcal | Protein: 9g | Carbohydrates: 26g | Fat: 11g
Steps
|
1
Done
|
Take the garlic cloves, cumin seeds, and Kashmiri chili powder; coarsely pound them together. Keep it aside. |
|
2
Done
|
In a pressure cooker, add the cubed potatoes, eggplant, cauliflower, beetroot, fresh mutter, and water. Add salt and 1 tsp of Pav Bhaji Masala. Cover and pressure cook on a medium flame for 4-5 whistles. Once cooled, mash all the vegetables thoroughly and keep aside. |
|
3
Done
|
Heat oil and butter in a kadhai. Add the prepared garlic chutney and fry it well on a slow flame. Then, add the finely chopped onions and fry well. (For the Jain version, skip the garlic chutney and onions, proceeding directly to the next step). |
|
4
Done
|
Add the pre-soaked and crushed soya chunks. Let them cook with the base for 5-7 minutes on a slow flame. |
|
5
Done
|
Stir in the finely chopped capsicum, 2 tsp of Pav Bhaji Masala, and the tomato puree. Cover the pan and let it cook on a medium flame for 7-8 minutes. |
|
6
Done
|
Add the boiled and mashed vegetables to the kadhai. Mix everything well and let it cook for 10 more minutes. If needed, add a little water to adjust the consistency. |
|
7
Done
|
Finally, garnish with fresh coriander and butter. Serve hot with toasted pav. |
|
8
Done
|
Zero-Waste & Substitutes Zero-Waste: Save any tender cauliflower stalks or leaves; wash them thoroughly and toss them right into the pressure cooker with the rest of the vegetables for added nutrition. |
