BM #83 Week 3 Day 3 - 

The stuffed cheesy schezwan pav is the ultimate fusion of the both the Indian and Chinese flavors. I can imagine these cheesy pav being served at a street food joint in Mumbai. Mouthwatering view, right?

Trust me on this. The fusion of the flavors is mind blowing. The filling can be prepared in a few minutes and just account for the baking time and a steaming hot and tempting snack is ready.

With this I have presented three Indo-Chinese Street food options (Schezwan Fried Rice, Chinese Bhel with Air Fried Noodles and Stuffed Cheesy Schezwan Pav) and my family has thoroughly enjoyed this theme and I have since made all the three at least 2 times each. Schezwan sauce has now become a permanent resident in my refrigerator.

Note - I shall update the pictures as soon as possible. I had to take them at night and so the quality.

Recipe Source here
Ingredients - 

Pav buns a pack of 12 (unsliced dinner rolls)
For the Filling - 
Cabbage, finely chopped 1/4 cup
Carrots, finely chopped 1/4 cup
Bell Peppers (all colors), finely chopped 1/4 cup 
Onions, finely chopped 1/4 cup
Salt as needed
Schezwan Sauce 2 Tbsp (or more as per taste)
Green Chilies, finely chopped 1 tsp (Optional - I didn't use)
Topping - 
Butter, melted 3 Tbsp
Spring onion greens, finely chopped 1/4 cup
Garlic, grated 1 tsp

Method Of Preparation -

In a heated pan, add a teaspoon of oil and saute the onions until they are translucent. Add in all the remaining vegetables and saute for a couple of minutes. They should not be cooked just a little to remove the moisture. remove onto a bowl and allow it to cool.

In a mixing bowl, add the sauteed vegetables, shredded cheese, salt and schezwan sauce. Mix them well and adjust the flavors as needed. This is the filling we need to stuff into the pav buns.

In a separate bowl, mix in the melted butter, grated garlic and finely chopped spring onion greens. Set aside.

Place the pav buns on a long aluminum foil (so that it can be wrapped around the pav buns sealing the whole slab of pav buns).

Using a sharp knife, make horizontal and vertical slits from the top on all the buns.

Carefully put the stuffing into the slits making sure it is evenly stuffed in all the slits.

Preheat the oven to 400 °F.  [This can be done on the tawa as well.]

Brush the butter mixture evenly all over the top surface of the buns.

Cover the stuffed pav buns with the foil to seal well.

Place the wrapped foil onto a baking tray and bake it in the middle rack for about 12-15 minutes.

Remove from the oven and carefully unwrap the foil, slice and enjoy while still warm.


Preparation Time 40 minutes
Serves 4


  1. I love Street Food but haven’t heard of these pavs ! I have missed something , and I can’t wait to eat these . Seriously I am drooling they look out of the world .

  2. Srivalli Says:
  3. Oh my I can only imagine the taste..must have surely tasted awesome!..I enjoyed all the dishes Harini. will make for my kids too

  4. Reading the method of preparation, I am drooling.. Pav must have tasted amazing with all the stuffing.

  5. Priya Suresh Says:
  6. Omg, seriously this pav is torturing me, such a fantastic dish with all those stuffing.

  7. Preeti Says:
  8. Looks mouthwatering and very interesting recipe..

  9. love learning about all these different street foods as Indo-Chinese is a uniquely Indian cuisine

  10. That is totally droolicious! I can’t stop imagining how yumm these must be that too, straight out of the oven, hot hot!!

  11. Pavani Says:
  12. Wow, I am literally drooling just looking at the pics and reading the recipe. Sounds absolutely delicious. Must try soon.

Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku

Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

On Our Menu



Member Of

All recipes are on Petitchef
Top Food Blogs
Blog Directory