Keto Pav Bhaji with Yeast Risen Pav Bread
A keto pav bhaji made with a yeast risen pav bread that is lighter and fluffier than most low carb breads with a delicious low carb bhaji.
Ingredients
Keto Pav Bread
- 1 cup warm water
- 2 tsp inulin
- 1 1/2 tsp yeast
- 2 eggs
- 7 tbsp flaxseed meal
- 1/3 cup almond flour
- 1/2 cup oat fiber
- 1 1/4 cup vital wheat gluten
- 4 tbsp butter unsalted, cubed
- 1/4 tsp xanthan gum
- 1/2 tsp monk fruit sweetener
- 2 tsp garlic salt
- 1 tbsp butter unsalted, for toasting
Keto Pav Bhaji Masala
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 cup onions finely chopped
- 1/2 cup tomotoes finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 cup green bell peppers finely chopped
- 1/2 tsp turmeric
- 1 1/2 tbsp chili powder
- 1 1/2 tbsp pav bhaji masala powder - see notes to make your own
- 1/2 tsp salt adjust to taste
- 1/2 tsp monk fruit sweetener
- 2 1/2 cup cauliflower finely chopped
- 1 cup water
- 1/2 tsp lime juice
- 1 tbsp cilantro chopped
- 1/2 tbsp butter unsalted
Instructions
Keto Pav Bread
- Activate yeast with hot water, inulin and yeast in stand mixer bowl. Give it at least 10 minutes (I wait 30 minutes) for the yeast to activate. It will have a bubbly upper layer.
- Add all ingredients in the following order to stand mixer bowl. If activated yeast done outside of stand mixer bowl, add it in first. Then add eggs, flax seed powder, almond flour, oat fiber, vital wheat gluten, butter, xanthan gum, monk fruit sweetener and garlic salt.
- Start with flat beater paddle attachment for 2-3 minutes as dough is formed.
- Then use dough hook attachment and knead dough for 5 minutes on a slow speed.
- Transfer to counter top and knead for one minute until dough comes together on top of silpat (optional).
- Cut the dough into 12 equal pieces
- Roll each piece of dough into a sphere shaped roll.
- Place each roll on a large baking tray lined with silpat or parchment paper. Ensure there is plenty of space allowed for the bun to rise without touching others.
- Cover buns with silicone mat/saran wrap and clean towel. Leave in warm place for approximately 1 hour until buns have increased in size. They should get to 1.5x to 2x the original size.
- Preheat oven to 350°F
- Bake 25 minutes
- When done baking - brush butter on top of keto pav bread
Keto Pav Bhaji Masala
- Steam cauliflower florets in microwave steamer or pasta boat with steamer attachment for 7 minutes. If you do not have a microwave steamer, use a bowl with 1/4 cup of water and cover with a plate and cook in microwave for 7 minutes. If using bowl, then drain water with a strainer.
- Finely chop the cauliflower - 1 head of cauliflower is about 2 1/2 to 3 cups finely chopped
- Heat pan on stove on medium heat.
- Add 2 tbsp olive oil
- Then add 1 tsp cumin seeds and 1 cup finely chopped onions. Stir and cook until onions are soft.
- Add 1 tsp ginger paste and 1 tsp garlic paste. Stir and cook for about 2 minutes until ginger and garlic paste is well incorporated.
- Then add 1/2 cup finely chopped tomatoes. Saute until soft and cooked.
- Then add 1/2 cup finely chopped green bell peppers, Saute until soft and cooked.
- Add 1 tsp turmeric, 1 1/2 tbsp chili powder, 1 1/2 tbsp pav bhaji masala, 1/2 tsp salt (adjust to taste), 1/2 tsp monk fruit sweetener and 1/2 tsp lime juice.
- Add 2 1/2 cups of finely chopped cauliflower that was steamed in earlier step. Stir well.
- Add 1 cup of water. Use masher to mash the cauliflower.
- Add 1/2 tsp lime juice and mix well.
- Cover and cook until cauliflower is cooked to very soft consistency. About 2-3 minutes. Keeps stirring intermittently during this time.
- Add 1/2 tbsp cilantro and 1/2 tbsp butter for garnishing and mix well.
- Slice pav bread in half and toast with butter on medium heat on pan on stove top.
Notes
- For Pav Bhaji Masala powder ingredient, I used the Shan brand. MDH or Everest also make the pav bhaji masala powder. These can be found in an Indian grocery store. If you need to make your own.
-
Homemade Pav Bhaji Masala - Grind the following:
- 4 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 6 Kashmiri red chilies, less if using spicier variety
- 2 inch cinnamon stick
- 6 cloves
- 4 green cardamom
- 1 teaspoon black peppercorns
Nutrition
Serving: 1gCalories: 177.4kcalCarbohydrates: 16.1gProtein: 13.2gFat: 11.2gSaturated Fat: 3.6gCholesterol: 38.7mgSodium: 528.8mgPotassium: 215.4mgFiber: 9.6gSugar: 1.4gVitamin A: 492.1IUVitamin C: 16.2mgCalcium: 56.5mgIron: 2mgNet Carbs: 6.5g
Tried this recipe?Let us know how it was!