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.
Chinese Pav Bhaji recipe - How to make Chinese Pav Bhaji
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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.
| 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 |
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.