How to make Pav Bhaji Schezwan Style - Pav bhaji made with Schezwan chutney and served in noodle baskets.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes (आलू), Schezwan chutney

Cuisine : Indo-Chinese

Course : Snacks and Starters

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Pav Bhaji Schezwan Style Recipe Card

Pav Bhaji Schezwan Style

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Pav Bhaji Schezwan Style checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Raw Banana Potato Cutlet, Pumpkin Leaves Vada, Karkaria, Pav Bhaji Schezwan Style.

Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pav Bhaji Schezwan Style Recipe

  • Potatoes boiled, peeled and grated 2 medium

  • Schezwan chutney 3 tablespoons

  • Oil 2 tbsps +

  • Onion finely chopped 1 large

  • Tomatoes finely chopped 2 large

  • Cauliflower finely chopped 1 small

  • Green capsicum finely chopped 1/2 large

  • Butter 2 tablespoons

  • Noodles boiled 200 grams

  • Cornstarch 2-3 tablespoons

  • Nylon sev as required

  • Fresh pomegranate pearls as required


Step 1

Heat oil in a non-stick wok, add onion and saute for a minute. Add tomatoes, cauliflower and capsicum, mix well. Add salt and cook till tomatoes become pulpy.

Step 2

Add Schezwan chutney and mix. Add potatoes and mix well. Add ½ cup water and mix and let the mixture cook.

Step 3

Heat sufficient oil in a deep pan.

Step 4

Add butter to the potato mixture and mix well.

Step 5

Cut the noodles into smaller pieces with a scissor. Sprinkle cornstarch and mix well.

Step 6

Dip two steel sieves, one a little smaller than the other, in hot oil. Shake to remove excess oil. Put some noodles in the bigger sieve, place the smaller one over the noodles and press lightly and dip in hot oil and deep-fry for a minute.

Step 7

Remove the smaller sieve, gently dislodge the basket from the bigger sieve and deep-fry till light golden.

Step 8

Drain on absorbent paper and then place on worktop. Make more baskets similarly. Cool the bhaji till lukewarm and put into the noodle baskets.

Step 9

Sprinkle a little sev and fresh pomegranate pearls on top and serve immediately.