Mumbai nutritionist Vanshika Khurana has shared a high-protein pav bhaji recipe that combines soy chunks and moong dal with vegetables and protein pav. The recipe is described as containing 27 grams of protein.
What goes into high-protein pav bhaji
The recipe calls for 45 grams of soya chunks, a quarter cup of soaked moong dal and two double-protein pav buns. Its vegetable mixture includes peas, carrots, capsicum, beetroot and cauliflower, along with tomato puree, onion and garlic.
The ingredients also include half a tablespoon of butter for the vegetable base, plus spices, lemon juice and coriander.
How to prepare the dish
The soya chunks are boiled for five to six minutes, squeezed and pulsed into granules. The garlic and onion are sautéed in butter with cumin before the tomato puree and spices are added.
The vegetables, dal and soy granules are then cooked with water in a pressure cooker for three whistles. The mixture is mashed and finished with lemon and coriander, then served with toasted protein pav.
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