Makes: 8 sliders
Approx Macros per slider
Calories: ~305 kcal
Protein: ~14 g
Carbs: ~37 g
Fat: ~12 g
Fiber: ~5 g
Ingredients
* 8 ladi pav
* 200 g paneer
* 40 g mozzarella cheese
* 150 g green peas
* 200 g onion, chopped
* 200 g tomato purée or finely chopped tomatoes
* 100 g capsicum, chopped
* 200 g cucumber, sliced
* 80 g spring mix or lettuce
* 200 g Greek yogurt
* 20 g mint leaves
* 10 g coriander leaves
* 1 green chili
* 1 tbsp chaat masala
* 10 g ghee
* 1 tsp cumin seeds
* 1 tsp mustard seeds
* 2 tbsp ginger-garlic paste
* 2 tsp red chili powder
* 2 tbsp coriander powder
* 2 tsp Kitchen King masala
* 1 tsp kasuri methi
* Salt to taste
* 1–2 tbsp water (if needed)
* 1 small charcoal piece
* Few drops ghee (for smoking)
Procedure
* Blend Greek yogurt, mint leaves, coriander leaves, green chili, chaat masala, and salt. Add 1–2 tbsp water only if needed. Keep slightly pourable and set aside.
* Heat 10 g ghee in a pan. Add cumin and mustard seeds and let them crackle.
* Add onion and cook until soft. Add ginger-garlic paste and cook for 30–60 seconds.
* Add tomato purée and cook until thick and the raw smell disappears.
* Add red chili powder, coriander powder, Kitchen King masala, kasuri methi, and salt. Cook for 1–2 minutes.
* Add capsicum and cook for 2–3 minutes.
* Add green peas with a splash of water, cover, and cook until soft.
* Add paneer and mix well. Keep the filling thick and dry.
* Place a small bowl in the center of the filling. Add red-hot charcoal, drizzle a few drops of ghee on it, cover immediately, and smoke for 10–15 minutes. Remove charcoal and mix once.
* Slit the pav. Spread mint yogurt sauce, add the filling, about 5 g mozzarella per slider, cucumber slices, and about 10 g spring mix or lettuce. Close the pav.
* Bake at 350°F (175°C) for 8–10 minutes, or air fry at 320°F (160°C) for 4–6 minutes.
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