Vada Pav - The Famous Hunger Saver Of Mumbai

What you remember when you hear or think of Mumbai ?? Think Think !!! Leave it - Let me tell its "The Famous vada pav".

Yes , the vada pav is one of the oldest and very famous road side snack where people in mumbai till today enjoy it to the fullest. What is so much special in it  ? It is just a simple pav (Indian pav bread)  and batata vada (potato based roundal fritter), still it so famous in Mumbai . No one has the answer. The reason behind the title that the vada pav is hungry saver because people in mumbai are never left empty stomach. If they feel hungry they just love to grab one of these vada pava and cutting chai, makes them full .  Earlier around 35 years ago the price of vada pav was told to be 6 paisa. Now the price has gone from 6 paisa to Rs 15 . Till then and now the taste of vada pav has never change but its demand have been increased. Hope its chain of taste never change over coming years too.

Going on to the recipe , I thought to make vada pav with healthy Whole wheat pav . I hope you all will enjoy this superb mumbaikari snack and try out in your kitchen.

PRODUCT REVIEW - HUDSON CANOLA OIL / SEV PURI

Today  I am here for a product review. The review of Hudson Canola oil.

Briefly let me tell you that canola oil is processed from seeds of canola flower. It has a lower saturated fat  and high monounsaturated fat , high Omega-3 and zero cholesterol.

Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavour. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavour and aroma with no distinctive taste or smell. This is best suited to my daily cooking. I would refer this canola oil to use to all my friends.

And using this oil, I thought of making puris for sev puri recipe. Here is the recipe as follows.

INGREDIENTS

• Semolina or Rava – ¼ cup
• All purpose flour – 1 tsp
• Warm warm or soda water – as required
• Salt to taste
• Canola oil – for frying

PREPARATION

• Add semolina into one wide bowl.
• Sprinkle little amount of warm water and mix well to crumble the semolina.
• Then add all purpose flour and salt. Knead well for 10 minutes and apply a tsp of oil. Let it rest for atleast 15 minutes.
• The dough should be stiff and smooth, so be careful while adding water.
• Divide  the dough into tiny balls and roll out each balls into thin circle shape using rolling pin.
• Heat oil and fry the puris over medium flame till crispy.

 SEV PURI

INGREDIENTS

• Puris – 8 nos
• Boiled potato – 1 no, cubed
• Onion – ½, finely chopped
• Tomato – ½, finely chopped
• Cilantro – 2 tbsp
• Sweet chutney – 3 tsp
• Green chutney – 3 tsp
• Fine sev – ½ cup
• Chat masala powder – 1 tsp

 PREPARATION

• Place the puris in a plate and break them in the middle to make a hole.
• Then add all the ingredients one by one.
• Lastly sprinkle some chat masala powder and serve immediately.

Misal Pav

Misal pav is one of the famous street food in Maharashtra and can be found at every chat center. This misal is the combination of two curry. One is the kat or spicy gravy and other is the usal made with sprouts. Usually served with PavBread with lots of spicy mixture or mix farsan on the gravy. This was my one bookmarked recipe which I wanted to try to from long time. So here it is . Do try it and let me know your lovely comments

INGREDIENTS

To Make Gravy or Curry

• Onion – 1 medium, sliced
• Tomato – 1 medium, chopped
• Ginger garlic paste – 2 tsp
• Water – 2 cups
• Salt to taste
• Oil

To make Gravy Paste

• Coconut – ¼ cup
• Tumeric powder – ½ tsp
• Dry red chillies – 4
• Black peppercons - 10
• Cloves – 2
• Cinnamon – 1 inch piece
• Green cardamom – 2
• Cumin seeds – 1 tsp
• Sesame seeds – 1 tsp
• Coriander seeds – 1&1/2 tbsp

To Make Usal

•  Sprouts (Moong or Matki) – 1 &1/2 cups (Soaked and boiled)
• Ginger garlic paste – 2 tsp
• Boiled potato – 1 big, cubed
• Cinnamon and cloves powder – 1 tsp
• Garam masala – ½ tsp
• Tumeric powder – ¼ tsp
• Asafoetida – a pinch
• Lemon juice – 1 tsp
• Cilantro
• Salt to taste

To Garnish

• Onion, chopped
• Mix dry farsan
• Cilantro, chopped
• Lemon juice

PREPARATION

To Make Gravy

• Dry roast all the  ingredients under “ To Make Curry Paste” . keep it aside
• Heat oil in the pan and add chopped onion and ginger garlic paste. Fry till onion become transparent.
• Then add chopped tomato and sauté till soft.
• Then grind sauted onion, ginger garlic paste and sauted tomato along with roasted ingredients to a smooth paste.
• Heat some oil in the pan and fry the grounded paste till oil separates from the gravy.
• Then add 2 cups of water. Mix well and bring it to boil. Adjust the salt and also spicyness.

To Make Usal

• Heat oil in another pan and add ginger ginger paste and asafetida. Sauté for 1 minute.
• Then add boiled sprouts and potato. Mix well.
• Add tumeric powder, garam masala, cinnamon and cloves powder, lemon juice and salt.
• Stir well and cook for 5 minutes on medium flame.
• Garnish with chopped cilantro

To Assemble The Misal

• Into a serving bowl. Add usal and pour gravy over it.
• Thereafter add chopped onion, mix farsan and some lemonjuice and chopped cilantro.
• Serve hot with pav and some extra lemon wedges.

Ragda Patties - Mumbai Street Food

Ragda patties is the famous chaat recipe from Mumbai. Ragda is the spicy curry prepared with yellow dry peas and patties are potato cakes which are also known as Aloo tikki. This recipe makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. For the patties you can also add veggies like peas, corn etc. Pomegranate seeds are totally optional, but I recommend it to add because it gives very nice tangy yet crunchy taste in your every bite. So lets start this yummy recipe.

INGREDIENTS

For Patties 

• Boiled Potatoes - 3 large
• Breadcrumbs - 1/2 cup
• Corn flour - 2 tbsp
• Red chilly powder - 1 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam masala -1/2 tsp
• Tumeric powder - 1/2 tsp
• Salt to taste
• Oil for frying

For Ragda or Curry

• Yellow dry peas  or green dry peas - 1&1/2 cups
• Onion - 1 big, chopped
• Tomato - 2 medium,chopped
• Green chillies - 2 nos
• Ginger garlic paste - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - 1 sprig
• Red chilly powder - 1tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Tumeric powder -1/2 tsp
• Garam masala - 1/2 tsp
• Tamarind paste - 1 tbsp
• Salt to taste
• Oil - 2 tbsp

For Serving

• Onion, chopped 
• Tomato, chopped
• Cilantro, chopped
• Fine sev
• Green chutney (see below for recipe)
• Sweet sour chutney (see below for recipe)
• Chat masala powder

PREPARATION
For making Patties

• Boil the potatoes and mashed it till you get nice mixture.
• To the mashed potato, add all the rest of the ingredients as mentioned above in the column.
• Mix all the ingredients and prepare a soft kind of dough.
• Now divide the mixture and make the patties.
• For the easy way of  doing patties, apply oil on to the palm and make the patties.
• Then heat the skillet on medium flame and add oil into it.
• Place all the patties on the skillet and shallow fry them till they are golden in colour on both the sides.

For making Ragda

• Soak the peas overnight or atleast 6 to 7 hours for better cooking.
• Heat oil in the pan and add mustard seeds, cumin seeds, asafoetida and  curry leaves . Fry until mustard seeds crackles.
• Then add chopped green chillies and  ginger garlic paste. Fry till raw smell goes off.
• Then add chopped onion and fry until they are light brown in colour.
• Add chopped tomato and cook until mushy.
• Add red chilly powder, coriander powder, cumin powder, tumeric powder and garam masala . Mix well  and fry for few minutes.
• Now add soaked peas, water and  salt.
• Close the lid and cook untill all the masala blends well with peas.
• Ragda is ready to serve.

For Serving

• Pour ladle full of ragda into one plate.
• Add chopped onion, chopped tomato, tamarind chutney, green chutney and also pinch of chat masala.
• Place patties over the ragda.Garnish with some chopped cilantro.
•  Ragda patties is ready to serve.

For Green Chutney

• Cilantro - 1 bunch
• Ginger - 1 tsp
• Garlic - 1 cloves
• Green chillies - 3 nos
• Grated coconut (Fresh/ Frozen) - 1/4 cup (optional)
• Tomato - 1 medium
• Mint powder - 1 tsp or mint leaves - 10
• Lemon juice - 1 tbsp
• Salt to taste
• Water - as needed

• Add all the ingredients into the blender and blend it to the smooth paste.
• Adjust water and salt.
• Green chutney can be store in the refrigerator for 3 to 4 days.

Sweet sour Chutney

• Tamarind paste - 1/4 cup
• Deseeded dates - 6
• Jaggery - 1&1/4 cups
• Red chilly powder - 1 tsp
• Cumin powder - 1 tsp
• Black pepper powder - 1/2 tp
• Water - 1/2 cup
• Salt - 1 tsp

• Soak the dates into hot water for 15 minute and grind them to the smooth paste.
• Add dates puree and all the other ingredients into one pot and cook on medium flame until the mixture starts boiling.
• Once the mixture starts to boil, turn the flame to low and simmer the mixture for 10 minutes. Check for the salt.
• When done, turn off the flame . Allow the chutney to cool down to the room temperature before storing into refrigerator.
• Tamarind chutney can be stored into refrigerator for 1 month.
  
  

Pav Bhaji

Pav Bhaji is the famous street food. It has ton of varieties of veggies cooked with tomato puree and flavourful masala powder. The key ingredient without which Pav Bhaji cannot be tasty is butter, so be generous in adding butter while you cook the bhaji. This buttery Pav Bhaji  gives you a real  taste of Mumbai Pav Bhaji which is famous at every corner of Mumbai city.  This time I prefer to make the pav at home and they were really more tasty than store bought. Click here you see the " homemade Indian pav"

INGREDIENTS

• Potato - 2 large
• Green peas -1/2 cup
• Carrot - 4
• Cauliflower -2 cups
• Green bellpepper  -1
• Onion - 1 large
• Tomato puree - 2 cups
• Ginger garlic paste - 1 tbsp
• Pav bhaji  powder- 3 tbsp
• Red chilly powder - 1 tsp
• Tumeric -1/2 tsp
• Cumin seeds -1 tsp
• Lemon juice - to taste
• Salt to taste
• Unsalted butter -3 tbsp

PREPARATION

• Boiled all the veggies and mashed it to the coarse paste(should not be mashed fully)
• Place the skillet on medium flame and add 1 tbsp of butter into it.
• When butter melts ,add cumin seeds and let it splutter.
• Add chopped onion and fry till brown.
• Add ginger -garlic paste and fry till raw smell goes off.
• Add dry masala powder and tomato puree.Cook for 2 minutes .
• Now add mashed veggies and salt.
• If required you can add more spice and salt.
• Cover and cook for 5 to 6 minutes. Add remaining butter and stir well.
• Turn off the flame and add lemon juice. And mix well.
• Now bhaji is ready to go with hot Indian pav.

For preparing the Pav

• Slightly slit the pav in between and toast them using some butter on a griddle or tawa. 
• Then serve  immediately with hot bhaji, chopped onion, fine sev and lemon wedges.

Dahi Vada / Dahi Bhalla

Dahi Vada is the most popular and delectable street food of north India. In Punjab, Dahi vada are named as Dahi bhalla. This is prepared with fried lentil balls served with chilled yogurt, chutney and other Indian spices. These are truely delicious and especially divine dish during summer times.

INGREDIENTS
For serving : 2 people

• Medu Vada / Uddina Vada - 4  "Check The recipe here""
• Buttermilk / water - 1 cup
• Chilled beaten yogurt - 1& 1/2 cups
• Sugar - 1 tsp
• Roasted cumin powder - 1 tsp
• Red chilly powder - 1 tsp
• Chaat powder - 1 tsp
• Cilantro, chopped - 2 tbsp
• Fine sev - 1/4 cup
• Date and Tamarind chutney - 1/4 cup "Check the recipe here"
• Salt to taste

PREPARATION

• After frying the medu vadas, drain the excess oil from it and soak them into buttermilk or water for 5 minutes.
• Then squeeze out the vadas and arrange them in the serving plate ( I have arrranged 2 vadas in each plate).
• Add salt and sugar to the chilled yogurt .Mix well and pour over the vadas.
• Sprinkle roasted cumin powder, red chilly powder, chaat masala and date and tamarind chutney.
• Serve garnished  with cilantro and fine sev.

Samosa Chaat

"Samosa" chaat is mouthwatering delicious snack. A famous Indian street food made with some leftover scrambled samosa topped with chaat chutneys,yogurt,  ragda and sev.


INGREDIENTS

• Samosa - 4 nos - "Check the recipe here"
• Onion - 1 medium 
• Tomato - 1 medium
• Cilantro - 3 tbsp
• Yogurt - 1/4 cup
• "Green chutney "- 1/4 cup
• "Dates and tamarind chutney" - 1/4 cup
• Red chilly powder -1/2 tsp
• Chaat masala - 1 tsp
• Fine sev - 1/4 cup
• Salt to taste

Chana(Garbanzo beans) masala gravy 

• Boiled chana - 1 cup
• Onion - 1 mediun
• Green chillies - 2
• Ginger garlic paste - 1 tsp
• Tomato puree - 1/2 cup
• Chole masala (Baadshah) - 1 tsp
• Red chilly powder -1/2 tsp
• Tumeric powder - 1/4 tsp
• Asafoetida - a pinch
• Cumin seeds - 1/2  tsp
• Oil -1 tbsp
• Salt to taste 
• Lemon juice - 1 tsp

PREPARATION
For chana masala gravy

• Place the pan on medium flame and add oil into it.
• When oil heats up, add cumin seeds, asafoetida .
• Then add green chilly and ginger and garlic paste . Fry till raw smell goes off from the paste.
• Add chopped onion . Fry till onion turns light golden in colour .
• Add tomato puree , red chilly powder and  tumeric powder . Cook till you see oil separates from the gravy.
• Then add boiled chana , chana masala and salt . Mix well . Cover and cook for 5 minutes.
• When done, turn off the flame and add lemon juice and mix well .
• Lastly garnish the chana masala gravy with chopped cilantro.

Assembling of the plates

• Keep 2 samosas into each serving plate.
• Break  each samosa into 3 pieces. Over the samosa pieces, add spoonful of chana masala gravy.
• Add chopped onion and chopped tomato.
• Then add green chutney and dates and tamarind chutney.
• Drizzle little yogurt and sprinkle pinch of red chilly powder.
• Garnish with chopped cilantro and fine sev.

Chana Chaat

INGREDIENTS

• Chickpeas (Kabuli chana)a -1 cup
• Thick yogurt - 1/2 cup
• Onion - 1 big
• Tomato - 1 big
• Cilantro- 1/4 cup
• Chaat masala powder
• Lemon
• Fine sev - 1 cup
• Salt to taste

Green chutney

• Cilantro - 1 cup
• Green chillies - 4
• Ginger piece - 1/2 inch
• Lemon juice - 3 tbsp
• Salt to taste

Sweet chutney

• Dates(deseeded), soaked- 1cup
• Tamarind pulp -1/4 cup
• Roasted cumin powder - 1& 1/2 tsp
• Red chilly powder - 1/2 tsp
• Salt to taste

PREPARATION

• Soak the chickpeas overnight or for about 5 to 6 hours.
• Boiled the chickpeas in pressure cooker by adding water and salt.
• Chop onion and tomato
• Cut lemon.
• Grind green chutney and sweet chutney.
• Beat the thick yogurt till you get smooth texture of it.

ASSEMBLING OF THE PLATE.
Take a plate and add boiled chickpeas.
On the boiled chickpeas ,add the following ingredients accordingly

• Chopped onion
• Green chutney
• Sweet chutney
• Chopped tomato
• Beaten yogurt
• Cilantro
• Fine sev
• Lemon juice

Lastly Sprinkle chaat masala powder. Mix all the ingredients and enjoy.

CHATPATA DABELI

INGREDIENTS

• Indian Pav -4
• Dabeli masala powder- 2 tbsp
• Butter -1/4 stick or 4 tbsp
• Fine sev -1/2 cup
• Boiled potato - 2big
• Onion chopped - 1 small
• Coconut powder - 1 tbsp
• Fried peanut -1/4 cup
• Tomato Ketchup -2 tbsp
• Cilantro  - a handful

Garlic chutney

• Garlic paste
• Red chilly powder
• Tamarind and date chutney
• salt

PREPARATIONS

•  Boiled the potato and mash it using masher.
• To the mashed potato add 1tbsp of butter and mix well.
• Butter gets melted in hot mashed potato.
• Else you can heat the butter into the pan  and can add mashed potato .
• Then to the mixture add tomato ketchup and dabeli masala powder.
• Mix well so that dabeli masala mixes well with mashed potato.
• If required you can use more dabeli masala powder as per your preference.
• Dabeli  stuffing masala is ready.
• Prepare the garlic chutney.
• Slice the pav in two equal parts.Apply the butter on both the sides of the pav slices.Fry them.
• Place one pav slice on serving plate.
• Spread the garlic chutney on the pav slices.
• On that spread  dabeli stuffing masala evenly.
• On that place roasted peanut , finely chopped onion and fine sev.
• If you want you can again spread  a little garlic chutney.
• Then place another pav slice.
• Dabeli is ready to serve.