How to make vada pav /Vada pav recipe

 An Indian version of burger - very popular street food of Mumbai

Vada pav is the popular street food of Maharashtra. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars. It is quite easy to make and you will also get all the ingredients easily at home.

A spiced potato dumpling is dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.

There are few variation of making the batata vada but the main ingredients and spices remains the same.You can adjust the spices according to your taste.

Prep time - 10 min
Cooking time -15 min
Difficulty level - medium
Spice level-medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

INGREDIENTS

• 6  - Pav buns (recipe here )
• 6 - Batata Vada (recipe here )
• 4 tbsp - Green chutney (recipe here )
• 4 tbsp - Tamarind chutney (recipe here )
• 4 tbsp - Dry coconut chutney (Recipe here )
• 6  - Green chilies
• 1 tsp - Chat masala

Cooking Directions

1. Take a pav bun and slit it from the center but keep attach from the end.
2. Poke the whole green chili and deep fry or shallow fry in hot oil
3. Remove chili from the Pan and sprinkle some salt or chat masala and keep aside.
4. Apply some green chutney on the inner side of the pav.
5. Apply tamarind chutney on the second half of the bun.
6. Slightly press the vada pav and stuff in between the pav.
7. Sprinkle dry coconut chutney over the vada pav.
8. Close the bun and serve with fried green chili.

Sama and Potato Tikki - Navratri Special Recipe

Crisp and delicious patties made with barnyarn millet,potato and spices (food for fasting)


Most of the people in North India fast during Navratri and eat only satvik food as grains and pulses are prohibited during fasting .
Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta,Ramdana are commonly used  for making pattices, pooris and pilafs.
All fruits can be used but in vegetables only Potato,sweet potato,colacosia ,yellow pumpkin,yam,bottle gourd,cucumber,raw banana are prefered,and only some selected spices can be used during fasting i.e sendha namak(rock salt),pepper powder,mango powder,asafoetida and cumin seeds.But it may vary from region to region and family traditions and rituals.

I often make sabudana vadas but today I wanted to try something different, so just tried this sama and potato pattice and it turn out crisp and delicious,we all loved this new and delicious recipe:)

Prep time-20 minutes
Cooking time-10 minutes
Difficulty level-easy
Spice level-mild
Cuisine-Indian
Type-snack,vrat
yields-approx 25 pieces

INGREDIENTS-

• Sama/Maraiyo/Mordhan/Varai -1/2 cup
  
• Potatoes/aloo ,boiled-4 (medium size)
• Green chilies,chopped-1.5 tsp
• Ginger/adrak, chopped- 1tsp
• Fresh coriander/dhaniya,chopped- 3 tbsp
• Pepper powder/kali mirch- 1tsp
• Cumin seeds/jeera- 1 tsp
• Mango powder/amchoor - 1.5 tsp
• Salt/namak -to taste
• Cooking oil/Ghee- 3 tbsp 

PROCEDURE-

1. Add sama and 1 and 1/4 cup water in the pressure cooker and pressure cook for 3 whistles on medium heat.
2. When cooker cooled down completely then take out the cooked sama in a bowl and mash with a spoon and then let it come to room temperature.
3. Mix together grated potato,sama and all the ingredients and mash well.(the proportion of cooked sama and boiled potato mixture should be almost same)
4. Grease your palms and make patties of same size from the mixture.
5. Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till  they become golden and crisp from both the sides.(avoid deep frying)
6. Drain on a paper napkin and serve hot.

Note-
you can also add 2 tbsp of crushed peanuts at step-3

For more fasting recipes please check -vrat ke recipes

Kolhapuri Misal Pav (Spicy Tomato Stew with Sprouts)

Spicy tomato stew with moth sprouts and topped with Indian croutons

Misal Pav is a very popular street food/breakfast from Maharashtra. Healthy and spicy, there are a few different versions of making this, depending on the region. Misal is a medley of sprouts, a spicy broth and a crispy topping, served with fresh sweet buns (pavs).

I've never had misal pav before but had been wanting to try this from a long time now. A few days back I found this recipe in one of my old dairy, and I tried it immediately. I had no clue its such a wonderful dish, and will surely be making this more often!

This Kolhapuri Misal recipe, as the name suggests, is a popular street food from the city of Kolhapur. It consists of three main parts: 

1. Freshly ground spice mixture.
2. Stir frying the sprout mix (usal)
3. A spicy and tangy tomato broth (kat). 

The three are then topped with Indian fried savory mixes (namkeen/farsan), which is then collectively called as Misal, and served along with fresh sweet buns (pavs).

This recipe may look daunting because of its length, but is actually a very quick and easy to follow recipe. Enjoy my version of hot and spicy Kolhapuri Misal Pav!

Prep time-10 min
Cooking time-20 min
Difficulty level-medium
Spice level-hot
Cuisine-Indian
Type-snack,street food
Serves - 4

Ingredients-For sprouts/usal

• Moth/Matki sprouts - 3 cups
• Refined oil/tel - 3 tsp
• Mustard seeds/rai - 1/2 tsp
• Cumin seeds /jeera- 1 tsp
• Curry leaves - 8
• Asafoetida /hing- 1/4 tsp
• Chili powder /mirch- 1/2 tsp
• Turmeric/haldi - 1/2 tsp
• Salt/namak - 1 tsp

For the dry spice mix (masala)

• Refined oil/tel-1/2 tsp
• Cloves /laung-6
• Pepper corns/sabut kali mirch- 8
• Cinnamon /daalchini -1/3 inch
• Cumin seeds /jeera -1 tsp
• Coriander seeds /sabut dhaniya -1 tsp
• Sesame seeds /safed til -1/2 tsp
• Fennel seeds /saunf -1/4 tsp

For the broth (rassa/kat)

• Coconut, dessicated and dry roasted - 1.5 tbsp
• Tomatoes, chopped - 2
• Ginger, chopped - 1/2 inch
• Kashmiri Red Chilies, whole -4
• Tamarind /imli  - 1 /2 inch
• Misal Masala-1 tsp*
• Turmeric /haldi -1/3 tsp
• Chili powder /mirch -2 tsp
• Jaggary/gur-1 tsp
• Salt /namk -1 tsp
• Water- 3 cup
• Refined oil-3 tbsp

For garnishing and serving

• Sweet Buns (Pav) -8
• Mixed Namkeen - 4 tbsp
• Fresh Cilantro - 2tbsp
• Lemon wedges - 4
• Sweet Chutney - 4 tbsp (optional)
• Yogurt - 3 tbsp (optional)

PROCEDURE-

1. For the Dry Masala (Can also use readymade masala )
1. Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala). 
2. When the cloves start swelling up, remove the spices and grind to make a fine powder. 
3. Take out in a bowl and keep aside.
2. For the Sprouts/Usal
1. Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
2. Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
3. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
4. Add 1 cup water, cover and cook till water almost dries up.
5. Take out in a bowl and keep aside.
3. For the Broth 
1. Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
2. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
3. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
4. Boil the broth for around 3-4 minutes.

How To Serve- 

1. Take a individual serving bowl and then add sprouts, pour the hot broth on top, depending on how spicy do you want your misal to be.

2. Garnish with Namkeen Sev/Farsan and chopped fresh cliantro.

3. Serve with sweet buns/pavs and another small bowl of just kat/broth.

MY TIPS and NOTES--

1-*To make moth sprouts-  
 Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover   with a muslin cloth and keep covered for 2 days to sprout them.
2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste. 
7-Misal also tastes great with steamed rice .

Moong Sprout Kachori

Crisp home made pastry shells stuffed with mildly spiced bean sprout filling

Kachoris are very popular breakfast and snack from North India.They are flaky and crisp shells made with refined flour, stuffed with either savory or sweet stuffing but savory version is the most popular version of kachoris.

They are often made on festivals,on every special occasion or can be made any day when ever you want to have some thing crisp and spicy. Kachories are easily available in all restaurants ,chat corners and on road side stalls.They are served with chutney, kadi or allo ki subzi depending on each city and region. In Rajasthan kachoris are served with kadi and in Uttar pradesh kachoris are served with sweet and sour kaddu ki subzi. and thin potato curry

They are usually made with refined flour/maida but can also be made with wheat flour or a mix of wheat flour and refined flour or even with multigrain flour. Stir fried spicy lentil or vegetable mixture is made to stuff inside the kachori and then the stuffed kachoris are deep fried on medium heat till golden and crisp.

There are so many variations and versions of making kachoris .If you love making kachoris then do check these kachori recipe from my blog -The popular  Urad daal ki khasta kachori  ,  Aloo ki kachori,  Corn kachori , Moong daal ki khasta kachori  and tangy and spicy Kachori chaat

Prep time-25 min
Cooking time -15 min
Difficulty level -medium
Spice level -medium
Cuisine-North Indian
Type-snack

INGREDIENTS-

For outer layer/puff

• Refined flour /maida- 2 cup
• Semolina /sooji - 3 tbsp
• Cooking oil- 4 tbsp
• Lemon juice- 1/4 tsp
• Salt /namak - to taste

For the stuffing-

• Bean sprouts /ankurit moong - 3 cup
• Potato /aloo, boiled - 1(medium)
• Mint leaves /pudina, chopped - 2 tbsp
• Fresh coriander,chopped- 2 tbsp
• Green chili /hari mirch, chopped - 1 tbsp
• Turmeric /haldi - 1/3 tsp
• Ginger /adrak, grated - 1tsp
• Mango powder/amchoor - 1.5 tsp
• Chili powder/lal mirch - 1.5 tsp
• Coriander powder /dhaniya - 1.5 tsp
• Garm masala - 1/4 tsp
• Salt /namak -to taste
• Cooking oil /tel - 2.5 tbsp
• Cumin /jeera - 1 tsp
• Asafoetida /hing - 1/4 tsp

PROCEDURE-

For the outer covering

1. Mix and sift flour,sooji and salt in a bowl
2. Add oil and lemon juice and rub to mix well
3. Add water and make a soft dough.
4. Cover and keep aside for 20 minute

For the filling-

1. Wash bean sprouts very well with normal water.
2. Heat oil in a heavy bottom pan.
3. Add cumin,chopped green chili and asafoetida
4. When cumin start crackling add bean sprouts and saute for a minute
5. Now add turmric and salt and 1 tsp of water
6. Cover and cook on low flame till it get cooked but remain crunchy,don't over cook them.
7. Now add mashed potato and all the spices .
8. Stir fry for a minute.
9. Take out in a bowl and let it cool down completely.
10. Now add chopped mint and coriander and mix .

Making the kachori-

1. Knead the prepared dough to make it soft and pliable.
2. Make small size balls of equal size from the dough and keep aside.
3. Cover the balls with a damp cloth .
4. Take a ball and flatten it a little with the rolling pin.
5. Put about 1.5 tbsp of filling in the center.
6. Bring together all the sides and collect in the middle .
7. Close it and press it slightly,make sure it will seal properly.
8. Press the kachori with your palm to flatten it slightly.
9. Heat enough oil in a deep pan.
10. When it become medium hot then gently slide few kachoris in hot oil.
11. Now lower the temperature to medium.
12. The kachori will puff up then turn the side.
13. Fry it till it become golden from both the sides.
14. Drain the fried kachori on a paper napkin.
15. Serve hot .

Serving suggestions-Serve with green chutney and date and tamarind chutney.