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Vegetarian Pav Bhaji
Vegetarian Pav Bhaji

Vegetarian Pav Bhaji
A flavorful and spicy mashed vegetable dish served with soft bread rolls.
Vegetarian Pav Bhaji

This meal provides a balanced mix of carbohydrates and protein, supporting energy levels and muscle recovery.

Ingredients:
1
Servings
  • 1
    item
     Onion
  • 1
    item
     Tomato
  • 1
    item
     Green chilli
  • 5
    g
     Ginger
  • 2
    clove
     Garlic
  • 150
    g
     Boiled chickpeas
  • 10
    ml
     Oil
  • 10
    ml
     Ghee
  • 1
    g
     Salt
  • 1
    g
     Cumin powder
  • 2
    g
     Red chili powder
  • 1
    g
     Coriander powder
  • 0.5
    g
     Turmeric powder
  • 1
    g
     Dried Anardana
  • 1
    g
     Amchur powder
  • 1
    g
     Garam masala
  • 5
    g
     Coriander leaves
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Vegetarian Pav Bhaji
Instructions:
  1. In a pan, add boiled chickpeas, water, and salt, and cook for 45 minutes.
  2. In another pan, heat oil and ghee, add bay leaves, chopped onion, ginger, green chillies, and crushed garlic, and sauté until golden.
  3. Add chopped tomatoes and the dry spices: turmeric, amchur, cumin, red chili, coriander, garam masala, and dried anardana. Mix well.
  4. Add the cooked chickpeas to the mixture, add water as needed, and cook for 8-10 minutes.
  5. Mash a few chickpeas for a consistent texture.
  6. Garnish with finely chopped coriander leaves and serve hot.
Nutrition Per Serving 405 g Per 100g
Energy 500.9 kcal 124 kcal
Protein 16 g 4.0 g
Fibre 14.8 g 3.7 g
Salt 0 g 0.0 g
Sugar 6.9 g 1.7 g
Carbohydrates 58.3 g 14.4 g
Fat 24.3 g 6.0 g
Environmental Per Serving 405 g Per 100g
CO2 0.4 kg 0.1 kg
Water 2.4 l 0.6 l
  • 1
    item
     Onion
  • 1
    item
     Tomato
  • 1
    item
     Green chilli
  • 5
    g
     Ginger
  • 2
    clove
     Garlic
  • 150
    g
     Boiled chickpeas
  • 10
    ml
     Oil
  • 10
    ml
     Ghee
  • 1
    g
     Salt
  • 1
    g
     Cumin powder
  • 2
    g
     Red chili powder
  • 1
    g
     Coriander powder
  • 0.5
    g
     Turmeric powder
  • 1
    g
     Dried Anardana
  • 1
    g
     Amchur powder
  • 1
    g
     Garam masala
  • 5
    g
     Coriander leaves
1
Servings
0

In a pan, add boiled chickpeas, water, and salt, and cook for 45 minutes.

In another pan, heat oil and ghee, add bay leaves, chopped onion, ginger, green chillies, and crushed garlic, and sauté until golden.

Add chopped tomatoes and the dry spices: turmeric, amchur, cumin, red chili, coriander, garam masala, and dried anardana. Mix well.

Add the cooked chickpeas to the mixture, add water as needed, and cook for 8-10 minutes.

Mash a few chickpeas for a consistent texture.

Garnish with finely chopped coriander leaves and serve hot.

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