Chinese Pav Bhaji
by Tarla Dalal
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Added to 30 cookbooks
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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.
- 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
|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|
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