How to make Pav Bhaji Schezwan Style -

Pav bhaji made with Schezwan chutney and served in noodle baskets. Bhaji made with Schezwan chutney and served in noodle baskets. Schezwan Pav Bhaji is a fusion Indo-Chinese version of the quintessential Mumbai street food Pav Bhaji, a flavor packed spicy mashed potato gravy, chockfull of vegetables and infused with Schezwan chutney and a special masala powder called “Pav Bhaji Masala” powder.

Sanjeev Kapoor

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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For more recipes related to Pav Bhaji Schezwan Style checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Chakkuli Stuffed Dates with White Chocolate Anda Parantha - SK Khazana Multiflour Chakli

Pav Bhaji Schezwan Style

Pav Bhaji Schezwan Style Recipe Card


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!


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 + to deep fry

  • Onion finely chopped 1 large

  • Tomatoes finely chopped 2 large

  • Cauliflower finely chopped 1 small

  • Green capsicum finely chopped ½ large

  • Butter 2 tablespoons

  • Noodles boiled 200 grams

  • Cornstarch 2-3 tablespoons

  • Nylon sev as required

  • Fresh pomegranate pearls for garnish


Step 1

Heat oil in a non-stick wok, add onion and sauté 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.