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Chinese Pav Bhaji

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Tarla Dalal

18 October, 2016

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Table of Content

About Chinese Pav Bhaji

Ingredients

Methods

How to make Chinese Pav Bhaji

Nutrient values

A fusion of Indian and Chinese cooking styles, the Chinese Pav Bhaji is an invigorating snack that everybody will love. Ginger extract, chillies in vinegar and soy sauce come together with a medley of veggies and boiled noodles to make a jazzy accompaniment for buttered pav.

It has an unmistakable Oriental touch, quite different from the regular Pav Bhaji , which has the flavours of onion, garlic, tomatoes and pav bhaji masala. When you want to cook something innovative, try this recipe – and everybody will surely enjoy the difference.

Ingredients

Main Ingredients

1 tsp grated ginger (adrak)

1 tbsp oil

1/2 cup sliced spring onions whites

1 1/2 cups capsicum strips (red , yellow and green)

1 cup sliced tomatoes

1/2 cup grated carrot

1 cup bean sprouts

2 tsp chilli oil

2 tsp chilli garlic paste

1 1/2 tsp soy sauce

salt to taste

1/2 cup boiled hakka noodles

To Be Mixed Into Chillies In Vinegar

1/2 tsp finely chopped green chillies

2 tbsp vinegar

For The Garnish

45661 chopped spring onion greens

For Serving

buttered ladi pav

Method

Combine the ginger and 2 tbsp of water in a small bowl, mix well and keep aside.
Heat the oil in a broad non-stick pan, add the spring onion whites and saute on a meidum flame for 2 minutes.
Add the capsicum and saute on a medium flame for 1 minute.
Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the carrot, bean sprouts, ginger-water mixture, chillies in vinegar, chilli oil, chilli garlic paste, soy sauce and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occsionaly.
Add the noodles, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Garnish with spring onion greens and serve hot with buttered pav.

Chinese Pav Bhaji recipe with step by step photos

How to make Chinese Pav Bhaji

1. To make the Chinese Pav Bhaji, Combine the 1 tsp grated ginger (adrak) and 2 tbsp. of water in a small bowl, mix well and keep aside.
2. Heat the 1 tbsp oil in a broad non-stick pan.
3. Add the 1/2 cup sliced spring onions whites and saute on a meidum flame for 2 minutes.
4. Add the 1 1/2 cups capsicum strips (red , yellow and green) and saute on a medium flame for 1 minute.
5. Add the 1 cup sliced tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
6. Add the 1/2 cup grated carrot, 1 cup bean sprouts, ginger-water mixture, 1/2 tsp finely chopped green chillies in 2 tbsp vinegar, 2 tsp chilli oil, 2 tsp chilli garlic paste, 1 1/2 tsp soy sauce and salt to taste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occsionaly.
7. Add the 1/2 cup boiled hakka noodles, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
8. Garnish with chopped spring onion greens.
9. Serve Chinese Pav Bhaji hot with buttered ladi pav.

Nutrient values (Abbrv)per plate

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The Nutrient info is complete

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Foodie #692852

April 26, 2021, 3:16 p.m.

Gandhi Dhwani

Dec. 28, 2010, 1:11 p.m.

This is so unique. I have had pav bhaji fondue but this is absolutely different. This chinese bhaji tastes amazing with pav and it is a new taste for the mouth. It was delicious and i had made it when my friends had come over. They all loved it as well. Not so spicy but just the perfect taste of all the sauces.