Chinese Pav Bhaji
by Tarla Dalal

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.

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Chinese Pav Bhaji recipe - How to make Chinese Pav Bhaji

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
1/4 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.

Nutrient values per serving

Energy	131 cal
Protein	3 g
Carbohydrates	14.5 g
Fiber	1.9 g
Fat	6.9 g
Cholesterol	0 mg
Vitamin A	469 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	36.2 mg
Folic Acid	11.7 mcg
Calcium	29.4 mg
Iron	0.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	205.4 mg
Potassium	77.7 mg
Zinc	0.1 mg

Foodie #692852

on 25 Jul 20 12:10 AM

Gandhi Dhwani

on 04 Nov 16 09:08 AM

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.