Noodles are cooked with vegetables, ginger and garlic and flavored with Pav Bhaji masala. A tasty fusion spin to Pav Bhaji which is a popular snack in India.
Love Fusion Indian snacks? Then do try my Chaat Dip, Indian Nachos and Sabudana Waffles.
What is Pav Bhaji?
Pav Bhaji is one of the most popular street foods from India. Pav means bread and Bhaji refers to the spicy vegetable gravy which is used to scoop out the bread. The vegetable gravy is made with a special masala powder ( also called as pav bhaji masala) is what makes this dish unique in taste.
What are Pav Bhaji noodles?
Noodles are cooked with onion, tomato and vegetables and flavored with Pav Bhaji masala. The cooked noodles give you a flavor combination of both Pav Bhaji and Maggi noodles.
Simple Vegetarian noodles and store bought Pav Bhaji masala is used to make these quick and easy noodles which can be enjoyed as a snack or for lunch.
How to make Pav Bhaji Noodles:
For the noodles – I used egg free Vegetarian noodles from Inchin Bamboo Garden. You can use any thin noodles of your choice.
Wash and chop the veggies and ginger-garlic.
Heat a wok or a skillet and add 1 tablespoon of oil. Once the oil gets hot add ½ cup of finely onion and a pinch of salt. Cook till slightly soft. Now add chopped carrot, bell pepper and corn and cook for 5-7 minutes till the vegetables get soft. Add grated ginger and garlic and ¼ teaspoon turmeric and cook for a minute.
Add one medium tomato and cook till mushy.
Add ½ – 1 teaspoon Kashmiri red chili powder, 1 tablespoon of pav bhaji masala, a teaspoon of tomato paste and salt to taste. Cook for a minute.
Add 2 ½ cups of water and bring the water to a boil. Add the noodles ( I added three of them as they were slightly small) and cook for 7-10 mixing in between till the noodles are cooked through.
If the mixture gets too thick, add some hot water. Finally add 2 teaspoons of butter, squeeze of lemon and fresh coriander leaves. Mix it gently, taste and adjust the salt.
Top the noodles with chopped onion and enjoy the noodles immediately for the best taste and texture.
Frequently Asked Questions:
You can use ramen noodle or any thin noodles of your choice.
I used Badshah brand, but you can use any brand of his choice.
Pav Bhaji Noodles
Ingredients
- 1 tablespoon oil
- ½ cup finely chopped onion
- ¼ cup carrot, finely chopped
- ¼ cup corn
- ¼ cup bell pepper, finely chopped
- ¼ cup frozen green peas
- 2-3 garlic cloves
- 1 teaspoon grated garlic
- ¼ teaspoon turmeric powder
- 1 medium tomato, chopped
- ½ teaspoon Kashmiri red chili powder
- 1 tablespoon pav bhaji masala or to taste
- 1 teaspoon tomato paste optional
- salt to taste
- 2 ½ cups water
- 2 -3 packets noodles ( depending on the size) If using ramen use 2 packets (I used 3 small noodles from Inchin Bamboo garden brand)
- 1-2 teaspoons butter
- lemon juice to taste
- 1 tablespoon coriander leaves, finely chopped
Instructions
- For the noodles – I used egg free Vegetarian noodles from Inchin Bamboo Garden. You can use any thin noodles of your choice.
- Wash and chop the veggies and ginger-garlic.
- Heat a wok or a skillet and add 1 tablespoon of oil. Once the oil gets hot add ½ cup of finely onion and a pinch of salt. Cook till slightly soft. Now add chopped carrot, bell pepper and corn and cook for 5-7 minutes till the vegetables get soft. Add grated ginger and garlic and ¼ teaspoon turmeric and cook for a minute. Add one medium tomato and cook till mushy
- Add ½ teaspoon Kashmiri red chili powder, 1 tablespoon of pav bhaji masala, a teaspoon of tomato paste and salt to taste. Cook for a minute.
- Add 2 ½ cups of water and bring the water to a boil. Add the noodles ( I added three of them as they were slightly small) and cook for 7-10 mixing in between till the noodles are cooked through.
- If the mixture gets too thick, add some hot water. Finally add 2 teaspoons of butter, squeeze of lemon and fresh coriander leaves. Mix it gently, taste and adjust the salt
- Top the noodles with chopped onion and enjoy the noodles immediately for the best taste and texture
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