Posts Tagged ‘street food’

Dabeli Paav/Pao

Dabeli Paav/Pao

To be honest I have never tasted dabeli back home. First time I have tried this delicious snack at my friend’s house last year in christmas. Then, I found dabeli masala at Indian grocery store and got an excuse to try this at home.

Dabeli is a Gujarati word which literally means pressed, and Pav/Pao is an hindi term for dinner rolls. It’s a street food commonly found in Mumbai. A mix of spicy, tart potato filling pressed in between a butter-toasted bun which is smeared with tamarind-date chutney and chilli-garlic chutney and topped with spicy roasted peanuts, grapes, sev and coriander leaves. The crunchiness of the spicy peanuts, the unexpected burst of sweet and tart grapes and the heat from the chilli-garlic chutney,all delicious in one bite…You’ll definitely have a hard time eating just one or two. It is an incredibly delicious and addictive snack, and on top of it, this one is little bit healthy too!! Because I have made the buns at home with whole wheat flour/atta. Will post the recipe soon for the same.

Don’t get intimated by the long list and process, it just mix, garnish and serve, provided you keep everything ready in advance. Most of the ingredients are easily available at any indian grocery store. Even you can find chilli-garlic chutney and tamarind-date chutney in the freezer aisle. But me being me, made everything at home except the sev and growing up the vegetable..:)

Spicy and tangy potato filling!!!

Spicy and tangy potato filling!!!

Ingredients:

For the potato filling:

  • 4 medium-sized potatoes, boiled, peeled and mashed
  • 1 small onion, finely chopped
  • 2 tbsp plus 1 tsp dabeli masala
  • a pinch of asafoetida/hing
  • 1/2 tsp cumin seeds/jeera
  • 1/4 cup grapes, cut in halves
  • 1/4 cup chopped coriander leaves
  • 2 tbsp extra light olive oil
  • 2 tbsp lemon juice, you can taste and adjust accordingly
  • salt to taste

For the chilli- garlic chutney

  • 3 red dried chilies, soaked in warm water for 30 minutes and then remove the seeds(microwave it for 1 minute on high and then keep it aside)
  • 7-8 garlic pods
  • 2 shallots/pearl onions, peeled and halved
  • 1/2 tbsp lemon juice
  • salt to taste
  • pinch of sugar

Grind all the above ingredients in a blender to a smooth paste, add little water for consistency. Keep this aside.

For Tamarind-Date Chutney

  • 1/2 cup dried ripe tamarind, soak in 1 1/2 cups of hot water
  • 12 fresh large dates, pitted and chopped
  • 3/4 cup light brown sugar
  • 1 teaspoon red chilli powder
  • 1 teaspoon dry ginger powder
  • 1/4 teaspoon salt
  • 1 tbsp roasted cumin powder
Chilli-Garlic Chutney and Tamarind-date Chutney!!!

Chilli-Garlic Chutney and Tamarind-date Chutney!!!

Method:

  • Soak tamarind in 1 1/2 cups of hot water and microwave it for 30 seconds – 1 minutes and set aside.
  • Once cool, squeeze the tamarind with your fingers to extract all the pulp, discard the fibre and seeds. Add the thick tamarind liquid to the dates and puree this mixture to a fine paste using a blender adding little water if needed.
  • Strain through a sieve and pour this tamarind-date paste into the sauce pan and add brown sugar, red chill powder, cumin powder, dry ginger powder and salt to taste and cook for 20-25 minutes or until the chutney thickens little bit.
  • Let it cool completely and then store it in an airtight container in the refrigerator and use when needed.

For serving dabeli Pao/Pav

  • 6 pav or dinner rolls, sliced and lightly roasted in butter
  • 1/2 cup masala peanuts
  • 1/2 cup fine sev
  • 1/2 cup green grapes, cut in halves
  • 1/4 cup finely chopped red onion
  • garlic chutney as required
  •  tamarind dates chutney as required

Method:

  • Boil the potatoes in pressure cooker, peel and mash them. To the mashed potatoes add dabeli masala, lemon juice and salt to taste and mix everything well. Keep this aside.
  • Heat a pan with oil, add cumin seeds and let it get brown. Then add chopped onions, asfetodia and sauté until it turns light brown in color. Add the above potato mixture to the pan and cook for 2-3 minutes. Check for seasoning.
  • Transfer the potato filling on a serving platter, garnish with chopped coriander leaves, chopped red onions, green grapes, masala peanuts. Potato stuffing is ready.

For assembling:

  • Cut the bun in halves.Lightly toast the buns facing the white side down with a little butter or oil.
  • Then, spread chill-garlic chutney on one side of bun and tamarind-date chutney on the other side of the bun.
  • Cut a slice from potato filling and place it on top of chilli-garlic chutney on the bun.
  • Sprinkle some chopped onions, peanuts, grapes, coriander leaves and sev on top. 
  • Top it with the other half of the bun and serve!
  • Follow the same steps to assemble the rest of the buns. 
Ready to eat Dabeli Paav...

Ready to eat Dabeli Paav…

Pani Poori…the name itself is enough for me to start craving some. It is THE MOST famous street food of India..Every Indian has grown up on this savoury fast food and everyone has their own favorite Pani poori wala. There are many variations of pani poori and they are the named according to their stuffing like  dahi poori, ragda poori, sev poori, batata poori and the list goes on. Poori is nothing but a crunchy-round-crispy shell which is filled with stuffing and then dip in the tangy-sweet-spicy pani(Water).

I remember going in group of friends or family to eat this. And at the pani poori wala you will see groups of women or men savouring this snack. I am always amazed to see how the pani poori wala’s serve this I mean they will ask each one of us the preference like the spice level, the stuffing and rest of the things and you will stand next to each other and he will start serving. Even when he is serving to two or three groups, he will remember the preference and always keep count of poori’s and within minutes he will say do you want me to start the second round. And you would wonder, did he get the count right.

Pani Poori

Pani Poori

It’s always fun to eat this snack and having pani poori can totally refresh your mood. Hanging out with friends or family and gulping down pani poori one after the other is the joyful moment.  This is so addictive, you just cannot have enough of it.

Some people likes potato as the major stuffing ingredient, some sprouts, some boiled chick peas and some go for boiled white peas. I personally likes the potato and sprout stuffing as I feel that it tastes better than anything else. So choose the stuffing to your liking and enjoy…!!

Pani Poori

Ingredients:

Poori:

  • 1/4 cup Semolina
  • 3/4 cup all-purpose flour
  • a pinch of salt
  • 1/2 cup water

Pani:

  • Green chutney
  • Tamarind Date chutney
  • 1/2 teaspoon black salt( kala Namak)
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon roasted cumin powder
  • salt to taste
  • lemon juice to taste
  • 1/4 cup boondi (optional)

For Green chutney:

  •  2 cups fresh mint leaves
  • 5-6 green chillies
  • 1 inch ginger, outer skin removed

For Tamarind Date chutney:

  • 1 cup tamarind pulp
  • 1/2 cup chopped pitted dates
  • 1 cup light brown sugar( adjust according to your taste)
  • 1/4 teaspoon salt
  • 2 teaspoon roasted cumin seeds powder
  • 1 teaspoon red chilli powder

Stuffing:

  • 1 cup sprouts green moong
  • 1 large potato, boiled and mashed
  • 1 cup boiled chickpeas
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 1/2 teaspoon roasted cumin seeds powder

Pani Poori

Method:

Making Poori:

  • Mix semolina, all-purpose flour and salt. By adding water slowly, knead well to make a soft dough. Cover the dough with clean wet kitchen towel for about 10 minutes.
  • Divide the dough into fifty marble-sized balls and roll each ball into a disk about 2 inch in diameter. Place each disk on a damp cloth and cover with another damp cloth soon after rolling. Repeat to complete the rest of the balls.
  • Heat oil in a deep skillet. Once the oil is heated enough, check by dropping a pinch of dough in it and it should come on the surface without getting browned.
  • Deep fry these disks, slightly pressing them  with a spoon, until they puff up and are golden brown.
  • When the first disk puff up, add another and again help it to puff up, like this you can add 5-6 poori’s at a time. Deep fry both the sides.
  • Place the puffed poori’s on a paper towel so that excess oil is absorbed.Repeat to complete the rest.
  • Cool the poori’s down to room temperature. Keep aside.
  • If you making poori’s  a day or two ahead, it might not feel crunchy after few days…so just preheat the oven to 400 deg and keep the poori’s on a cookie sheet in a single layer for 6-7 minutes at the max. 

For Green chutney:

  • Grind the mint, ginger & green chillies into a paste using a blender. Keep it aside.

For tamarind chuntey:

  • Add dates to the tamarind pulp and place them in a saucepan. Also add the brown sugar, red chilli powder, salt, 1/2 cup of water and simmer for 20 to 25 minutes. Blend this mixture in a blender and add more water to loosen the consistency. On top add roasted cumin seeds powder and mix everything well.
  • Meanwhile, boil the chick peas till they are soft enough and allow it to cool.
  • I have used the sprouts raw. I just love that way.
  • Cook the potatoes and mash them by adding a pinch of salt, red chilli powder and roasted cumin seeds powder.

Making Pani:

  • Take 4 cups of water. Add two 3 tablespoons of green chutney and 3 tablespoon of tamarind date chutney. Now taste a spoonful of this water because this is when you would be balancing the saltiness and the tanginess of the herb & spice water.
  • Add salt gradually, until it suits to your taste. Also, add 1/2 teaspoon of black salt(kala namak), 1/2 teaspoon chaat masala and cumin powder. Keep tasting the water and add salt according to your taste.
  • Add lemon juice to the water, until you reach the desired tartness.
  • Since the tartness and the saltines vary according to personal choices, you will have to add these little by little and taste  often.
  • Pour into a juice bottle and refrigerate for at least 12 hours.
  • Strain using a sieve just before serving. This helps get rid of any spice residues which are not needed now.
  • In the end add boondi to the water and start serving!

How to Serve:

  • Make a small hole in the center of each puri by gently pressing your thumb at the center.
  • Add a small quantity of the mashed potatoes which forms the stuffing, sprouts, 2-3 chickpeas,little tamarind chutney.
  • Dip each puri in pani until it is full and gulp down.
...ready to gulp  it down!!

...ready to gulp it down!!

I think every one is familiar with samosa, one of the most loved and enjoyed snack of every Indian. Chaat is a street food very popular in India, there are different types of chaat. Basically chaat is a plate of savoury snack which has a base of some fried dough top with chutney and some other ingredients and masala. The common ingredients in the chaat is yogurt, tamarind chutney, green chutney, chaat masala, red chilli powder, kala namak, red chilli powder and some greens to garnish the plate. Chaat is something you can’t say no to, the name itself makes you crave for it.

Last week when we were dinning out in one of the indian restaurant, hubby ordered samosa chaat as an appetizer and it was not as good as it should be. Hence without any second thought I made this and the verdict was amazingly delicious. You can decide just looking at the pics how amazing it was!

Samosa (Click here for the recipe)

Chhole Masala Gravy ( Click here for the recipe)

Samosa Chaat

Samosa Chaat

To serve:

  • 6 samosas
  • Chhole Masala Gravy
  • Tamarind date chutney
  • Mint chutney
  • Chaat masala
  • 1/2 teaspoon black salt/kala namak
  • 1/2 teaspoon red chilli powder
  • 1/2 cup chopped white onion
  • 2 green chillies chopped
  • 1/2 cup chopped tomatoes
  • 1 cup yogurt and salt beaten
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped mint leaves
  • 1/2 cup fine sev
  • Dried cranberries for garnishing
Samosa Chaat

Samosa Chaat

Method:

  • Take a serving plate, place two samosa on it, mash or poke the same lightly.
  • Pour a ladle full of chhole masala on top of samosa. Add chopped tomatoes, green chillies and onions on top.
  • Drizzle a teaspoon of mint chutney and sweet tamarind date chutney and yogurt on top of this.
  • Sprinkle black salt, red chilli powder and chaat masala.
  • Garnish with chopped mint leaves, cilantro leaves, dried cranberries and sev.
  • Serve hot!
Samosa Chaat

Samosa Chaat

Onion and Potato fritters

Posted: February 25, 2011 by incidentalcooksuman in Indian Food, Snack, Street Food
Tags: , , , , , , , , , ,

Every mumbaikers knows how unique, delicious and satisfying street foods are in mumbai. You can find stalls at every street corners, beaches and railways stations. And no matter what time you visit you will surely going to get hot food year around. I have never thought I will be missing these street food so much until I moved out of the city after marriage. And then I started craving each one of them. There’s something special about them that you cannot get at home. Ofcourse the one at home are healthy for you but co’mon they cannot beat the divinely tasty and unhygienic indulgence…:) correct?

Enough said let me come back to the point. So, today I am  going to share the recipes for kanda bhaji and batata bhaji which you will often get at Vada Pav stalls.  Kanda bhaji is onion fritters and batta bhaji is potato fritters.

Onion and Potato fritters

Onion and Potato fritters

Ingredients:

For Kanda bhaji:

  • 1 large purple onion, thinly sliced
  • 1 cup besan/Chickpea flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix the sliced onions with pinch of salt and keep it aside. It will leave some moisture.
  • Add besan followed by turmeric powder, red chilli powder and salt to the onions. Mix well, and add some water to make batter. Batter should be thick and should coat every slice of onions.
  • Heat oil for deep frying.
  • Once the oil is heated, drop few fritters and fry them until they are golden brown and crispy. Do it in batches, do not over crowd the pan.
  • Drain on paper towel and serve hot.

For Batata/Potato Bhaji:

  • 1 Large Idaho potato, thinly sliced, unpeeled
  • 1 cup besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • pinch of baking soda
  • salt to taste
  • Oil for deep frying

Preparation:

  • Mix besan with rest of the ingredients except oil. The batter should be thick such that it coats the slices of potato.
  • Heat oil for deep-frying. Once the oil is heated enough, take a slice of potato, dip in batter and carefully drop in hot oil, one at a time. Do not over crowd the pan or else you will end up with soggy, not crispy fritters.
  • Fry the potato fritters on both the sides until golden brown and crispy.
  • Drain on paper towel and serve hot with ketchup.
Onion fritters

Onion fritters

Pav Bhaji

Posted: August 10, 2010 by incidentalcooksuman in Indian Food, Street Food
Tags: , , , , ,

Recipe Yields: 4 Servings

Pav Bhaji

Pav bhaji (also spelled as pao bhaji and pau bhaji) is very popular fast food in Mumbai. Pav in Marathi means bread (borrowed from Portuguese pão). Bhajiis means for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. It is normally served with heavy dose of butter, so it is not most healthy dish. So apart from guilt of having so much butter, this dish is amazing.

Pav Bhaji represents Mumbai on a plate, which has influences from all the people who have lived and loved the city. If you visit this beautiful city, you will see pav bhaji stalls a lot and you will hear sound of metal hitting the Iron Tava on which bhaji is cooked. It is a delight.

Pav Bhaji

Pav Bhaji

Ingredients:

  • 1 medium potato, boiled and peeled
  • 1/2 cup cauliflower florets
  • 1/2 cup green bell pepper, carrots and frozen peas
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1 1/2 teaspoon ginger, grated
  • 1/2 cup crushed tomatoes
  • 2 green chillies, chopped
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 2 tablespoon pav bhaji masala
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon oil
  • 2 tablespoon butter
  • salt to taste
  • fresh coriander leaves, chopped
  • Pav/buns for serving

Preparation:

  • Heat oil in a large skillet, add chopped onions, garlic, ginger and green chillies and cook for 2-3 minutes.
  • Add all the veggies, turmeric powder, red chilli powder, garam masala powder, coriander powder, pav bhaji masala and salt to taste and cover the pan and cook until the veggies are tender.
  • Now add crushed tomatoes, boiled potatoes and some water and again cover the pan and cook for 4-5 minutes.
  • Mash all the veggies with potatoes masher as fine as you can and add some water and cover the pan, simmer the gas and cook for 4-5 minutes more.
  • Again mash the veggie and add 1 tablespoon of butter to it and simmer the gas and cook until the oil separates from the masala.
  • You need a thick, mashed gravy with the veggies. So, you have to mash it at least 3-4 times and cook covering it with water.
  • Once the masala is done, heat another pan with butter, slit the pav horizontally and toast slightly brown.
  • Sprinkle fresh coriander leaves into the masala.
  • Serve with some chopped red onion, green chillies, lemon wedges on side and top the masala with butter and enjoy it hot.
Pav bhaji

Pav bhaji

Recipe Yields: 2-3 servings

Pakoras/bhajiya/fritters

Pakora is usually served as snack or appetizers. Pakora can be made in different ways using different ingredients which will be dipped in a batter of gram flour/besan and then its deep-fried in oil.  Yes deep-fried, sometimes I feel that I am not consuming healthy food but its ok once in a while and it also changes the taste of your palate. The most common veggie used to make pakoras are potatoes and onions. But my mom would use different kind of vegetable to make this fritters like egg plants, spinach leaves, cauliflower florets, lauki/bottle gourd to name a few. So, here goes the recipe:

Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters

Ingredients:

  • 5-6 cauliflower florets
  • 1 small broccoli head, around 4-5 florets attached, grated
  • 2 green chillies, chopped
  • 2 small potatoes, cut in like french fries
  • 1 medium red onion, sliced
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon kalonji/black onion seeds
  • 1/2 teaspoon ajwain
  • 1 cup gram flour/besan
  • 1/4 teaspoon baking soda
  • 1 teaspoon semolina
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix together the gram flour, potatoes, onions, cauliflower florets, grated broccoli, chillies, ajwain, kalonji, turmeric powder, baking soda and salt to taste make thick batter by adding little water. Keep the batter aside for sometime so that the flavour blend together.
  • Heat oil in a deep skillet over high heat, scoop batter with a tablespoon and drop it in oil.
  • Fry the pakora until golden brown and crispy from both the sides. Turn them occasionally.
  • Fry them in batches. Usually you will take 4-5 batches to finish the batter.
  • Serve hot with chutney,ketchup and of course hot tea to accompany these.
Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters

Vada Pav

Posted: June 4, 2010 by incidentalcooksuman in Indian Food, Street Food
Tags: , , , , , ,

Vada Pav

One of the memories of Mumbai that always makes me nostalgic is Vada Pav. It is a street food which is so part of Mumbai you just cannot miss it and everyone enjoys it at there favorite corner joint. We had this place near our college in Churchgate, Mumbai where we use to go during break to eat this delightful snack and after passing out while working as well I found a spot near VT Station which had Jumbo Vada Pav’s which were massive.

There is no time to eat it in Mumbai, it is a quick thing to grab day or night, rain or sun, rush or no rush and you do not have to go looking for it, it is there everywhere.

Vada Pav is a Maharashtrian vegetarian fast food consisting of potato vada between two slices of bread called Pav. Here is my recipe for the same, enjoy..

Vada pav

Vada pav

Ingredients:

For batter:

  • 1 cup gram flour/besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste

For Vada:

  • 2 large potatoes, boiled, peeled and mashed
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 green chillies, chopped
  • 6-7 fresh curry leaves, chopped
  • 1/4 cup chopped coriander leaves
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon grated ginger
  • salt to taste
  • 4-6 long green chillies
  • Oil for deep-frying

For Green chutney:

  • 1 1/2 cup coriander leaves
  • 1 garlic clove
  • 1 green chilli
  • 1 teaspoon oil

For Onion masala:

  • 1 small red onion, finely chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped coriander leaves

And 10-12 Pav bread

 

Preparation:

  • Boil Potatoes in pressure cooker, once cooled, peeled and mashed the same. Keep it aside.
  • In a pan heat a teaspoon of oil, add mustard seeds, cumin seeds and let it get brown and splutter. Add garlic, ginger, turmeric powder, chilli powder, curry leaves and cook for 1 minute, so that the raw smell of turmeric goes of and immediately add mashed potatoes to the pan and mix everything well.
  • Let the potato mixture cool enough to handle with your hand and make small balls and keep it aside. This will make around 10-12 small balls.
  • Meanwhile make batter for dipping vada. Mix all the ingredients for the batter and slowly add water to make thick batter.
  • Heat oil for deep-frying vadas, once the oil is heated enough, dip the potato balls in batter and drop carefully into the oil. Fry the vada until golden brown in all sides. Drain on paper towel.
  • Also, deep fry long green chillies dip in the batter to serve.
  • Grind all the ingredients under green chutney except oil. Add oil in the end and keep it aside.
  • For onion masala, take a bowl, mix all the ingredients under onion masala and keep it aside.

 

For assembling Vada Pav:

  • Slit Pav horizontally but not completely to the end(leave the other end joined),  heat a pan, brush it with oil and toast the pav placing inner side down for 1-2 minutes or until you get a slight golden brown.
  • Once the pav is toasted, spread green chutney on one side, place onion masala over green chutney and then place then vada on it and gently press it down.
  • Serve with green chillies .

 

 

Thanks for dropping by and for all your lovely comments…appreciated…Have a nice weekend everyone…