Wednesday, September 2, 2015

Beetroot and Soya Bhaji on Toast

I like doing healthy way. I was travelling for  a month eating all junk. No back to healthy cooking :)

  • 70 g soya chunks (or roughly 1.5 cups)
  • 8-12 dried red chillies (depending on how spicy the chilli is-I use a mix of Kashmiri & Bedgi))
  • 8 cloves of garlic, peeled
  • ½ cup hot water
  • 4 medium potatoes
  • 200 g cauliflower florets
  • 400 ml tomato puree
  • 1 medium beetroot
  • ½ cup frozen or fresh peas, boiled and kept aside
  • 2 tbsp oil
  • 2 medium sized green capsicum, finely chopped
  • 1 large onion, finely chopped
  • 2-3 tbsp pav bhaji masala
  • 2 tsp salt or to taste
  • Handful of chopped fresh coriander

Finely chopped onions, lemon wedges, pav or whole wheat bread to serve


  • 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 steel 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.
  • Garnish with fresh coriander- serve with toasted pav, with a sprinkling of finely chopped onions and a lemon wedge. Since we have made this so much healthier, you can go ahead and add a sprinkling of grated cheese to the bhaji before tucking in.

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