Pav Bhaji

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Glopping a mouthful of Pav Bhaji with a sip of lassi the thought itself makes me drool. To indulge my taste buds with the spicy and savory taste of bhaji with less guilt I tried to cut down on calories by using canola oil over butter and lastly added ghee on top for taste.


Here, the recipe is only for bhaji, I have used store bought bun/pav to complete the dish.

This dish serves four people with max 170 calories each.
Steamed vegetables- 100 calories per cup
Canola oil- 240 ( 2 tablespoons)
Clarified butter - 230 ( 2 tablespoons)

Bhaji is rich in Vitamin A, Vitamin C, Calcium, iron, because of vegetables and its good for kids too.

Tip- Try to steam vegetables rather than boiling as it helps the vegetables for not losing it vitamins in water.


Ingredients
  • 2 - boiled potatoes (mash it)
  • 2 cups of mixed steamed vegetables (mash it) (cabbage, capsicum, carrot)
  • 1- Large red onion
  • 5- pods of garlic
  • 2 bay leaves
  • 2 tomato
  • 1 small cinnamon stick
  • 1 green cardamom
  • 1 clove
  • 2 green chilies (optional)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon amchur powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 2 tablespoons of canola oil
  • 2 tablespoons of ghee


Method
  • Take a heavy bottom pan and heat 2 tablespoons oil in it add the bay leaves, cinnamon stick, green cardamom, and clove. Once they start to splutter add the chopped onion and fry it well till it turns brown now add the grounded spices (coriander, turmeric, chili, garam masala, amchur, chili) with garlic fry for two minutes and then add chopped tomatoes and salt let them cook in medium flame for five minutes. 
  • I use less oil so it's hard to see the old oozing out technique from the frying spices but in five minutes they will certainly cook.
  • Add peas to it and let it cook covered for ten minutes if its sticking add some water and let it cook.
  • Now add the mashed steamed mix vegetables and potatoes and mix it well with the spices and let it cook covered for 10 minutes in low flame. 
  • The main step in a bhaji is the longer it cooks the flavors become more intense. So, though it is ready in 10 minutes I cook it almost 30 minutes in low flame tossing and turning in between so that it won't stick, it definitely tastes better.
  • Now at the end add two tablespoons of ghee from top, chopped coriander leaves and mix it well. Serve it with slices of lemon and onion and enjoy it with warm pav and chilled lassi. 
Enjoy!





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