Well Living

Simple solutions for healthy lifestyle


Healthy Pav Bhaji

Who says street food can not be healthy.. All Mumbaikars or I should say Indians loves pav bhaji. Specially people staying in Mumbai must have had pav bhaji from Juhu beach.. Its yummm!!!

However it is very unhealthy and unhygienic. It contains lot of potato and butter and oil.

While searching for healthy recipes  I came across this link, which has recipe for healthy pav bhaji. As my husband loves pav bhaji from street, I thought to give this healthy recipe a try. And it turned out great.. It was yummy..

So the secret is using soy chunks instead of potato and beetroot to color the gravy. No butter and very less amount of oil.


Healthy Pav Bhaji

Healthy Pav Bhaji

Lets see the recipe.


  • 1 cup soya chunks
  • 3-4 dried red chillies
  • 3-4 cloves of garlic
  • 1/2 cup hot water
  • 1 medium potato
  • 1.5 tablespoon cooking oil
  • 150 grams cauliflower florets
  • 300 ml tomato puree
  • 1 medium beetroot
  • 1/2 finely chopped cauliflower
  • 1 medium beetroot
  • salt to taste
  • 2 tspoons pav-bhaji masala
  • 1 large onion finely chopped
  • chopped coriander to garnish
  • Finely chopped onions, lemon wedges, pav or whole wheat bread to serve 


Main Ingredients

Main Ingredients


  • In a bowl, place the dried red chillies and garlic-cover with ½ cup hot water and keep aside for 15 minutes. Once the chillies have rehydrated, grind them with the garlic to a fine paste, using some water. Keep aside.
  • Bring 4 cups water to boil with 1 tsp salt and the soy chunks. When the water is boiling, lower the flame and simmer for 5-7 minutes, until the soya chunks are cooked.
  • Drain the water using a sieve, and press out all the extra water from the chunks using the back of a cup. Grind coarsely (use the pulse function so that you don’t make it into a fine paste) and keep aside.
  • Peel and roughly chop the beet, potatoes. Wash and clean the cauliflower florets. Place them all together in a small pressure cooker with ½ tsp salt, 1 cup water and pressure cook for 10 minutes. Open when cool enough and mash with a potato masher until you get a coarse puree. Keep aside.
  • In a large pan, heat the oil. Add the finely chopped onion and capsicum and sauté on medium flame for 7-8 mins until the onion are soft. Add the chilli-garlic paste, pav bhaji masala and sauté for 3-4 mins on low flame. Add the coarsely ground soya chunks, sauté until the seasonings are absorbed by this. Then add the mashed cooked vegetables, tomato puree, salt and bring to a simmer.
  • If you want more spicy bhaji then you can add little more masala or red chilli powder
  • Garnish with fresh coriander. Serve hot.

You can also use this as filling for dosa or roll.