VADA PAV-MUMBAI STREET FOOD

VADA PAV – MUMBAI SPECIAL

Vada pav, not just a famous Mumbai street food but popular around the country with variation in taste as per region. A whole meal on the go. Our Indian burger made with spicy potato mix stuffed in chick pea batter and deep fried and served between sliced Pav(indian bun) along with spicy chutney and fried green chillies.
Pav is store bought but you can make them at home too (Recipe to follow in later posts). But here is my recipe of the Batata vada.

RECIPE

Ingredients

  • 5-6 medium sized potatoes
  • 6-8 garlic cloves
  • 1-2 green chillies
  • 1 tablespoon oil + for deep frying vadas
  • 1/2 teaspoon mustard seeds
  • 1 sprig of curry leaves
  • A pinch of asafoetida/hing
  • 1/4 teaspoon turmeric powder/haldi
  • Salt as per taste

FOR COATING BATTER

  • 1 & 1/2 cup Chickpea flour/besan
  • 1/2 teaspoon salt
  • 1/4 teaspoon asafoetida/hing
  • A pinch of baking soda
  • 1/2 water or as per requirement.

FOR THE RED CHUTNEY

  • 1 medium sized onion, sliced
  • 3-4 garlic cloves
  • 3-4 whole dry red chilli
  • 1/2 teaspoon cumin seeds/Jeera
  • 2 tablespoon grated dry coconut
  • 1 tablespoon sesame seeds/til
  • Salt to taste

METHOD

MAKING THE RED CHUTNEY

  1. ◆ Deep fry the sliced onion till golden brown. Remove on absorbent paper.
  2. ◆ In a pan take 1 teaspoon oil, add jeera garlic, dried red chillies grated coconut and til. Saute till everything is well toasted and fragrant. Allow it to cool.
  3. ◆Once cool grind it along with the crisp onions and salt. Your red chutney is ready.

MAKING THE VADAS

  1. ◆Boil the potatoes until tender and cooked. Peel and mash them.
  2. ◆ Crush garlic and green chillies using mortar and pestle.
  3. ◆In a pan take oil once hot add mustard seed. Allow them to crackle. Add hing and curry leaves followed by garlic-chilli paste and turmeric.
  4. ◆Add this mixture to the mashed potatoes. Add salt.
  5. ◆Combine everything well. Make medium sized balls and set aside.
  6. ◆Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
  7. ◆Place a pan with oil on high heat. Once oil is hot reduce to medium.
  8. ◆Dip the vadas in the batter and coat from all sides.
  9. ◆Fry until golden brown and crisp from all sides. 
  10. ◆Also fry few green chillies and drain sprinkle some salt on them.

Slit the pav horizontally , put some red chutney on the pav keep a vada and press a bit to flatten. Serve with fried chillies and more red chutney.You can also serve green chutney and sweet date and tamarind chutney with this.

SPROUT TOASTS

​SPROUT TOASTS

RECIPE 
Ingredients 

  • 8 slices brown bread
  • 1 & 1/2 cup boiled sprouted Turkish gram( mothh/mathki) or any other sprouted pulses
  • 1 medium potato boiled.
  • 1 small onion finely chopped(optional)
  • 1 tsp chaat masala
  • Salt to taste
  • 1 beetroot boiled and sliced
  • 1 medium capsicum sliced
  • 1/2 cup processed cheese grated (optional)
  • 4-5 tbsp mayonnaise 
  • 4-5 tablespoon Green Chutney
  • 5 tbsp Tomato ketchup
  • Butter for toasting sandwich.

METHOD.

  1. In a bowl mash the potato, add boiled sprouts, chaat masala, chopped onions, cheese and salt. Mix well and keep aside.
  2. Take bread slices and trim off the edges. Apply green chutney on 4 slices and mayonnaise on other 4.
  3. Spread the mixture generously on the slices spread with mayonnaise. 
  4. Top with sliced beetroot and capsicum. Place the chutney coated bread.  You can put a slice of cheese for extra flavour.
  5. Apply butter on both sides and toast till nicely browned.
  6. Serve with tomato ketchup and chutney.

​KHAMBHATI HALWASAN.


This sweet comes from the Khambhat region(Also called the Gulf of Cambay during british era). The original recipe I posted is made with edible gum(gondh). But because i have made this for my better half, I used 1 tablespoon khatta dahi.
RECIPE
Ingredients:-

  • 4 tablespoon ghee
  • 4 tablespoon broken wheat (daliya). 
  • **Lapsi rava can also be used. It is a finer form of daliya
  • 100 gms sugar
  • 1 litre milk
  • 1 tablespoon dahi
  • 1/4 tsp cardamom (elaichi) powder
  • 1/4 tsp nutmeg (jaiphal) powder
  • 1/4 tsp mace (javitri) powder
  • 1/4 tsp saffron (kesar) strands(optional)
  • 1 tbsp almonds/melon seeds for garnishing

METHOD:-

  1. In a pan using ghee sauté the broken wheat/lapsi and till it turns pink.
  2. Add the cardamom powder, mace powder,nutmeg powder and saffron and mix well.
  3. Add milk bring the mixture to a boil.Add dahi and let this mixture cook on a low flame till all the moisture evaporates. (The milk will curdle here after prolonged heating. This is what we exactly want to happen.)
  4. *This is a lengthy process.Needs patience. It will approximately take 40-50 minutes.
  5. In another pan take sugar heat it to caramelise stage. Now add this light brown liquid sugar caramel to milk mixture and cook till the mixture starts to come together.
  6. ** Take utmost care while mixing the hot mixture when in cooking process. As the bubbles tend to spurt and burn your skin.
  7. Once done , flatten the mixture on a greased plate or make balls and flatten them like pedas.
  8. Garnish with almond slivers and serve.

WHEAT NAAN(TANDOORI NAAN WITHOUT TANDOOR)

​WHEAT NAAN ON STOVE TOP

Here I shall share a recipe of wheat flour naan with as well as without yeast. Feel free to make it as per you wish.
Naan is a flat bread usually made using Tandoor or oven. But not many of us have these at home. So here’s a quick catch to make this without fancy appliances of ingredients.

RECIPE

Ingredients

  • 2 cups Wheat flour(atta)
  • 1 tablespoon oil
  • 1 cup curd(dahi)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Warm water to Knead dough

*** If using yeast then dissolve 1 tablespoon yeast and 1 tablespoon sugar in 1/4 cup of warm water and set aside for 15 minutes for proofing.

METHOD

  1. In a large mixing bowl, take flour, baking powder, baking soda and salt. Sieve all the ingredients twice or mix well using whisk or fork.
  2. Now add oil and curd to the flour and using little warm water at a time Knead a soft dough. Smoothen the surface using some oil. Cover and set aside for 30 minutes.
  3. After 30 minutes divide this dough into equal sized balls (approximately 8-10). 
  4. Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
  5. Heat a tava. Now wet one surface of the naan and place it on the hot girdle. Follow procedure show in the video to make a yummy naan at home without oven or tandoor.
  6. Once done brush the naan with butter and sprinkle some green coriander and sesame seeds on top and serve.

*** If using yeast then sift flour and salt . In step 2 add yeast sugar mixture by making a well in the centre of the flour. Knead soft dough by adding oil and curd. Knead for about 7-8 minutes.

Rest the dough for approximately 1 hr or till it doubles in volume.

CHICKEN CHEESE MAYO TOASTS


RECIPE

Ingredients

  • 250 grams of boneless chicken
  • 1 tablespoon roughly chopped ginger garlic
  • 1 teaspoon black pepper powder
  • Salt as per taste
  • 1/2 cup shredded cabbage
  • 1/2 cup grated carrots
  • 4 tablespoon finely chopped capsicum(red yellow green)
  • 1 spring onion, chopped
  • 1/2 cup grated processed cheese
  • 1/4 cup Mayonnaise
  • 8 brown bread slices
  • Butter for toasting.

METHOD.

  • 1. Clean and wash the chicken properly.
  • 2. Heat a pan and add chicken pieces to it. Add salt, black pepper powder and chopped ginger garlic to it. Add few tablespoon water and cook until the chicken is tender.
  • 3. Once chicken is cooked well, cool it and shred it with the help of a fork.
  • 4. In a large mixing bowl, add chicken shreds, cabbage, carrots, capsicum, spring onion, cheese and mayonnaise. Mix everything well using a fork.
  • 5. Now trim the edges of the bread and spread the chicken cheese mayo mixture on one slice and cover with another.
  • 6. Toast on girdle using butter and serve.

BAIDA ROTI (EGG &MINCED MEAT STUFFED FLAT BREAD)

​BAIDA ROTI

A well-known street food from Mumbai. The name is derived from its typical Mumbai accent(BAMBAIYA BHASHA). Baida means ‘egg’ and hence Baida roti means a flat bread stuffed with eggs and flavourful and spicy minced meat. I have used a mixture of refined flour and wheat flour.
RECIPE

Ingredients

FOR THE STUFFING

  • 500gms minced meat(lamb/chicken)
  • 3 tablespoon oil
  • 1 large onion finely chopped
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 2 tablespoon of chaat masala
  • 1 tablespoon Garam Masala
  • 2 green chillies finely chopped
  • Salt to adjust seasonings
  • 1/4 cup Green coriander, finely chopped
  • 1/4 cup mint leaves, finely chopped.
  • 6 eggs

FOR THE ROTI/OUTER COVERING

  • 1 cup all purpose flour(maida)
  • 1 cup wheat flour(atta)
  • 1 teaspoon salt
  • 1 tablespoon oil
  • Water for kneading.
  • Oil/ghee/butter for shallow frying.

METHOD

  • 1. Wash and drain excess water from the minced meat(kheema.. I used lamb meat)
  • 2. Heat oil in a pan. Add chopped onions and saute till golden brown. Then add the ginger and garlic and saute on high for 30 seconds.
  • 3. Add kheema and saute well. Lower the flame and let the kheema cook completely.
  • 4. To this add  chat masala, garam masala, coriander powder, salt, chopped coriander n mint leaves. Mix well and set aside to cool
  • 5. FOR DOUGH
  • In a mixing bowl, sift both maida and atta. Add salt and oil and mix well. Knead a soft dough(like we Knead for paratha) and set aside to rest for 20 minutes.
  • 6. In another bowl, break all the eggs , add salt and whisk well.
  • 7. Once the kheema is cooled completely and the dough is rested sufficiently, then it’s time to make our baida Roti’s.
  • 8. Divide the dough into equal sized balls (approximately 10-12). 
  • 9. Now dust some flour on the rolling surface and roll out a thin 8 inch diameter roti. Pull from 4 corners to give a rough square shape.
  • 10. Now spread 2 tablespoons of kheema mix . Also add 2 tablespoon of the whisked egg. 
  • 11. Heat a shallow fry pan on medium flame. Fold carefully all the sides to form a square.
  • 12. Transfer the roti on the pan taking care that roti doesn’t break. Shallow fry using oil on low to medium flame till both sides become crisp.
  • 13. Cut into smaller squares or triangles and serve with green chutney and sauce.