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Chinese Street-Style Pav Bhaji | Indo-Chinese Schezwan Veg Pav Bhaji | Hakka Pav Bhaji Mix |

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Tarla Dalal

18 October, 2016

Chinese Street-Style Pav Bhaji | Indo-Chinese Schezwan Veg Pav Bhaji | Hakka Pav Bhaji Mix |

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Table of Content

About Chinese Pav Bhaji

Ingredients

Methods

How to make Chinese Pav Bhaji

Nutrient values

Chinese Street-Style Pav Bhaji | Indo-Chinese Schezwan Veg Pav Bhaji | Hakka Pav Bhaji Mix |

The Chinese Street-Style Pav Bhaji is a vibrant Indo-Chinese fusion that transforms a classic Indian favourite into an exciting, spicy, tangy, and flavour-packed dish. Unlike traditional pav bhaji, this version replaces mashed vegetables with a colourful stir-fried medley of capsicum, spring onion whites, tomatoes, carrot, and bean sprouts. The addition of boiled hakka noodles gives it a noodle-bhaji texture that is both playful and satisfying. Every bite offers a balance of crunch, spice, and umami.

The Indo-Chinese Schezwan Veg Pav Bhaji gets its signature punch from the generous use of chilli oil, chilli garlic paste, and the unmistakable zing of chillies in vinegar. These ingredients blend together to create a fiery base that elevates the dish to true street-style Chinese flavours. The mixture of ginger-water, soy sauce, and vegetables forms a bold, saucy coating that clings beautifully to the noodles. When served with buttered ladi pav, the contrast of textures becomes irresistible.

The Hakka Pav Bhaji Mix is a celebration of the Indo-Chinese technique of high-flame stir-frying. Cooking the veggies on a medium-high flame ensures they stay crunchy while absorbing all the spicy and tangy flavours. The capsicum strips and bean sprouts retain their bite, adding freshness to the otherwise rich and zesty mixture. This technique mirrors Chinese wok cooking, giving the dish its signature street-stall aroma and flavour.

Each ingredient in this fusion recipe has a distinct purpose. The grated ginger mixed with water offers a sharp, refreshing undertone that balances the heat. The spring onion whites create a light, aromatic base, while the soy sauce and chilli pastes build layers of deep umami. As everything sizzles together, the mixture transforms into a glossy, flavourful bhaji that is far from the mashed versions of Indian pav bhaji yet equally comforting.

What makes this dish special is the interplay of Indian and Chinese elements. The noodles blend seamlessly with the vegetables, giving a Hakka-style twist, while the buttered pav keeps the heart of Indian street food intact. The pairing of warm, soft pav with hot, spicy, noodle-filled bhaji creates a snack that appeals to all age groups. Garnishing with spring onion greens adds freshness and a classic Chinese touch.

This fusion delight truly stands apart from the regular pav bhaji, which relies heavily on onion, garlic, tomatoes, and pav bhaji masala. With its Oriental touch, bold flavours, and quick cooking method, this recipe is perfect for times when you want to serve something innovative and exciting. Whether you call it Chinese Street-Style Pav Bhaji, Indo-Chinese Schezwan Veg Pav Bhaji, or Hakka Pav Bhaji Mix, this dish promises a burst of flavour and a delightful twist to the familiar favourite.

Ingredients

for Chinese Street-Style 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

chopped spring onion greens for the garnish

For Serving

buttered ladi pav

Method

for Chinese Street-Style Pav Bhaji |

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

Your Rating*

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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.