Masala Pav

Masala Pav in Marathi

Time: 15 minutes
Serves: 4 persons (2 pc each)

Ingredients:
8 Pavbhaji Buns - Click here for the recipe
4 tbsp Amul Butter (about 12 tsp)
4 tbsp Masala - Click here for the recipe - Follow first three steps
2 tbsp Bell pepper, finely chopped
Pinch of salt, if required

Method:
1) Separate each piece of bun. Cut each bread horizontally, keeping one side intact. So that, bread will open like a bag. Spread little butter on both sides.
2) Heat a nonstick griddle. Add 1 tsp butter and 1 tsp finely chopped bell pepper. Saute for about 30 seconds. Then add 1 tbsp Masala and give it a stir. Open the cut bread and put on the masala. Smear the masala all over the bread. Roast for 30 to 40 seconds.
3) Roast all the breads as above.
Garnish with Cilantro, finely chopped onion and and very little tomatoes. Serve immediately and hot.

Pav bhaaji restaurant style

Pav Bhaji in Marathi

Serves: 4 persons
Time: Prep Time - 20 Minutes | Cooking Time - 30 Minutes

Ingredients:
2 medium Onions, finely chopped (Tip 1)
3 medium tomatoes, finely chopped
Puree of 1 tomato
2 medium potatoes, boiled
2 tbsp ginger-garlic-green chili paste (2 green chilies + 5 garlic cloves + 1/2 inch ginger)
1/4 cup Cauliflower florets, steamed
1/4 cup Green peas, steamed
1/4 cup Bell pepper, finely chopped
1/4 cup carrot, finely chopped and steamd
Dry spices: 1/2 tsp Amchoor powder, 2 tsp red chili powder, 1/8 tsp pepper powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp Saunf Powder
1 tbsp Pavbhaji masala
3 tbsp butter + 1 tbsp Oil
Salt to taste
For garnishing: finely chopped coriander, finely chopped onion, Lemon wedges.

Method:
1) Heat oil and butter into a pan. Saute chopped onion. Once onion is half cooked, add ginger-garlic-chili paste.
2) Keep sauteing until onion becomes translucent. Then add chopped tomatoes. Cook the tomatoes over medium heat until mushy. Add tomato puree and cooke for 2 to 4 minutes more. If you find the mixture has become thick, add little water.
3) Add Amchoor powder, red chili powder, black pepper, coriander powder, saunf powder, salt to taste and 1/2 of the pavbhaji masala. Give it a stir. Mixture should be of medium consistency. This mixture can be use to make "Masala Pav".
4) Mash the steamed cauliflower, carrots roughly and add it to the mixture. Also add steamed peas. Add 1 tbsp butter and remaining pavbhaji masala. Mash the potatoes nicely and add it to the Bhaaji (curry). Pour some water and mix. Cover and cook for 3 to 4 minutes. Then add finely chopped bell pepper. Taste the Bhaaji and add salt or other ingredient if needed. Cook for 8 to 10 minutes over medium heat.
Serve the pav-bhaaji with Masala paav. Before serving, garnish it by adding a small cube of butter, finely chopped onion, cilantro and lemon juice.

Another Recipe of Pavbhaji

Tips:
1) Tip for readers in USA - use 1 big white onion and 4 big Roma tomatoes (3 chopped, 1 pureed)
2) Adjust the quantity of red chili powder according to taste.

Pav Bhaji

Basket Chat Sev Puri

Basket Chat in marathi

Serves: 3 plates (7 scoops each plate)
Time: 15 minutes

Ingredients:
21 Tostito's Corn scoops
3/4 cup boiled and mashed potato
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/4 cup Green chutney
1/2 cup Tamarind Chutney
1/2 cup plain yogurt (beaten) (Add pinch of salt and a tsp of sugar)
1/2 cup fine sev
2 tbsp chat masala
2 tsp Rock salt
1 tsp red chili powder (Optional)
Salt to taste
Cilantro for garnishing, finely chopped

Method:
1) Take 3 serving plates. Place 7 corn scoops in each plate. Fill each scoop with little boiled potato followed by onion and tomatoes.
2) Sprinkle Rock salt and chat masala. Add green chutney and tamarind chutney to taste.
3) Then top it with little yogurt. Sprinkle very little chili powder.
Garnish with cilantro and sev.
Taste one scoop and sprinkle little salt if required.

Tips:
1) You can change the sequence. However, add wet ingredients (Chutneys and yogurt) at the end.

Corn Flakes Chaat

Corn Flakes Chat in Marathi

Serves: 4 persons
Time: 10 minutes (If all ingredients are ready)

Ingredients:
1 cup sprouted Green moong
1/2 cup cooked Chickpeas (canned chickpeas)
1 cup Corn Flakes
1/2 cup finely chopped onion
3/4 cup Yogurt, beaten (add pinch of salt)
Tamarind chutney (approx 1/2 cup)
Green chutney (Approx 1/4 cup)
1 tsp Chat masala (or to taste)
1 tsp Red chili powder (or to taste)
Salt to taste
finely chopped Cilantro, for garnishing

Method:
1) If you are going to use Dried moong beans and dried chickpeas, read tip 1 below.
2) Keep 4 serving plates ready. Put 1/4 cup cooked moong beans and 2 tbsp cooked chickpeas in each plate. Add handful of corn flakes (slightly crushed). Then add onion and green chutney. Drizzle yogurt and tamarind chutney. Sprinkle chat masala and red chili powder. Garnish with cilantro.
Serve immediately. otherwise corn flakes will soak the moisture and the chat will become mushy.

Tips:
1) Soak Mung beans and Chickpeas separately, for 8 to 10 hours into warm water. Also, pressure cook them separately or put them into two separate containers while pressure-cooking. Add little salt to mung beans and chickpeas. Another thing to remember is put around 1 cup water into pressure cooker. Do not add water in the container. It will steam cook them.

Samosa Chaat

Samosa Chat in Marathi

Serves: 3 persons
Time: 30 to 40 Minutes (Excluding Samosa preparation)

Ingredients:
6 Samosas (medium) - Click here for Samosa Recipe
1/4 cup Green chutney
1/4 cup Tamarind chutney or Dates Chutney (click here for the recipe)
1/2 cup yogurt + pinch of salt (beaten)
1 tsp Chat masala
1/2 tsp Rock salt
1/2 tsp red chili powder
1/2 cup onion, finely chopped
1/2 cup finely chopped tomato
2 tbsp finely chopped cilantro,
1/4 cup fine sev
Chana Masala Gravy
1 cup boiled white chickpeas
For tempering: 1 tsp oil, 2 pinches cumin seeds, pinch of asafoetida, 1/4 tsp turmeric, 1 tsp red chili powder
Make a paste of = 1/2 cup finely chopped onion + 2 garlic cloves + 1/2 inch Ginger + 1 green chili
1 medium tomato, pureed
1 tsp Chole masala
1/4 tsp Amchoor Powder (Dry Mango Powder)
Salt to taste



Method:
Chana Masala Gravy
1) In a pan / wok heat oil. Temper with cumin seeds, asafoetida, turmeric and red chili powder. Then add onion paste-ginger-garlic paste. Saute until onion paste gets cooked. Now add tomato puree and cook over medium heat. Add cooked Chana, amchoor powder, chole masala and salt to taste. Add little water, cover the pan and cook for 5 minutes.
Samosa Chat
2) Keep ready 3 serving plates. Place 2 samosas in each serving plate. Crush them a little. Pour 1 ladle of Chana gravy over it. Add chopped onion and tomatoes. Sprinkle Chat masala and rock salt. Then add green chutney and tamarind chutney. Drizzle yogurt. Then again add tamarind chutney and green chutney. Sprinkle little red chili powder. Garnish with cilantro and fine sev. Serve.

Date Tamarind Chutney

Dates and tamarind chutney in Marathi

Yield: Approx 1 cup Chutney
Time: 10 minutes


Ingredients:
Pitted baking Dates 150 grams (Tip 1)
lemon sized Tamarind (seeded)
1/4 cup grated Jaggery (Optional) (Tip 2)
1 Green chili or 1/4 tsp red chili powder
4 to 5 Mint leaves
1 tsp Coriander powder
1/2 tsp Cumin powder
2 pinches Black salt (Kala namak)
Pinch of salt

Method:
Tamarind Pulp
1) Soak tamarind into 1/2 cup hot water. Or you can boil 1/2 cup water, add tamarind, turn off the heat and cover the pot for about 1/2 an hour.
2) Once tamarind water cools off, add it to blender and blend nicely. Then strain add the thick pulp by using fine mesh.
Dates pulp
3) I used pitted baking dates which are seeded and crushed nicely. Add few tbsp water to it and mash with hands.
4) In a blender add green chili, mint leaves, mashed dates, tamarind pulp, jaggery, coriander-cumin powder, black salt, and pinch of normal salt. Blend it together and make the chutney.
This chutney goes well with any chaat items, samosas and pakodas.

Tips:
1) If you are using normal whole dates, use around 13 to 15 dates. Remove seeds first. Then soak into warm water for about 2 hours. Use water only enough to cover the dates. Drain and reserve the water. Blend the dates to fine paste. If required, use little reserved water to make the paste.
2) I like extra sweetness to this chutney. Sometimes, only dates don't give this chutney the required sweetness. So, i have used little jaggery for sweetness. You can use sugar instead of jaggery.

Sukhi Bhel

Suki Bhel in Marathi

Serves: 3 persons
Time: 15 minutes

Ingredients:
3 cups Kurmure (Puffed Rice)
1 medium Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 Green chilies, finely chopped
2 tbsp Green Mango, small pieces
1/4 cup fried Peanuts
3/4 cup Farsan mix
1/4 cup fine Sev
1/2 lemon's juice
salt to taste
1/2 tsp Chat Masala (Optional)
1/2 cup Tomato, finely chopped

Method:
1) Toast puffed rice over medium low heat for 2 to 4 minutes to make it more crispy. Stir while toasting to avoid burning. Transfer puffed rice in a mixing bowl
2) Let the puffed rice cool down a little. Then add dry items like salt, farsan, fried peanuts and Sev. Mix well. Then add onion, green chilies, green mango, cilantro, and lemon juice and mix. Do not mix for longer.
Once Bhel is ready, serve immediately, otherwise it will become mushy.

Note:
1) Some people don't like tomato in the Bhel. So its optional.

Moong Pakoda Chat

Aloo Mungodi Chat in Marathi

serves : 2 to 3 persons

Ingredients:
:::Moong Pakoda:::
1/2 cup Green Moong Dal
3-4 Green Chilies
4 Garlic Cloves
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
Salt to taste
Oil for deep-frying
::::Potato::::
2 Medium Potato, boiled
1 tsp Butter
Salt to taste
1 tsp Lemon Juice
::::Red Chutney::::
I dint have time to soak Red Chilies So I used following ingredients:
2 tsp Kashmiri Red Chili Powder
1 tsp Coriander Powder
2-3 tbsp Water
::::Other Ingredients::::
2 tbsp Green Chutney
1/4 cup Tamarind Chutney
2 tsp Chat Masala
1 tsp Cumin Powder
1/2 cup Yogurt
1/2 tsp Black Salt
Salt to taste
2 tbsp Cilantro, finely chopped
1/4 cup Onion, finely chopped
1/4 cup Nylon Sev
1/4 tsp Red Chili Powder

Method:
1) Keep ready Green Chutney and Tamarind Chutney. In a medium bowl, whisk Yogurt and keep aside.
2) For Moong Pakoda, soak Green Moong Dal for atleast 3 hours and drain. Grind Dal with Green chilies, Garlic Cloves, Red Chili Powder, Turmeric Powder, Cumin Powder, salt to taste. Heat Oil and drop very small balls in it. Deep fry Pakoda over medium heat.
3) Peel potato and make 1 inch cubes. Heat a pan, add 1 tsp butter. Heat should be on medium. Sprinkle little salt and stir well for about a minute. Turn off heat, add Lemon Juice and mix well.
4) In a serving plate place 8 to 10 Pakodas. Add some potato cubes over top of the Pakodas. Drizzle 2-3 tbsp Yogurt, Green chutney / Tamarind Chutney / Red Chutney to taste. Again drizzle some yogurt, sprinkle Chat Masala, Cumin Powder, Black salt, normal salt, and Red Chili Powder. Garnish with Cilantro and Nylon sev. Serve immediately as snack or appetizer.

Labels:
Mungodi Chat, Aloo Mungodi Chat, Pakoda chat, Moong Pakora Chat

Dahi Batata Puri

Dahi Batata puri in Marathi

Serves : 2 persons

Ingredients:
14 Puris of Panipuri (Click here for the Recipe)
½ cup Boiled and mashed Potatoes
½ cup Onion, finely chopped
½ cup Tomato, finely chopped
¾ cup Thick Yogurt
½ cup Tamarind Chutney
¼ cup green Chutney
Chat Masala to taste
Black salt to taste
Salt to taste
½ tsp Sugar
2 tbsp Chopped Cilantro for Garnishing

Method:
1) Take two plates; place 7 Puries in each plate. Make a medium hole at thinner side of each puri.
2) Whisk yogurt and make it smooth. Add 3-4 tbsp water and whisk again. Add little salt and sugar and mix nicely.
3) Stuff little mashed potato in each puri very carefully. Sprinkle little salt then add Onion and tomato. Now sprinkle pinch of black salt. Drizzle Tamarind Chutney and Green chutney according to your taste. Then sprinkle chat masala and add whisked Yogurt on each puri. Garnish with Cilantro. And serve immediately.

Note:
1) sprinkle little Nylon Sev according to your choice.

This is my Entry for Vegetarian Thanksgiving - Recipe Carnival

Dahi Wada

Dahi Wada in Marathi

Serves: 10 Medium Vada


Ingredients:
::::Vada:::
¾ cup Urad Dal
¼ cup Fresh Coconut, small thin pieces
4-5 Black Pepper, crushed coarsely
Salt to taste
2 cup Buttermilk, thin consistency
Oil for Deep frying
::::Yogurt blend::::
1 ½ cup plain Yogurt
5 to 6 tbsp Sugar
1 tsp Salt or to taste
::::Other Seasonings::::
Ground Black Pepper
Red Chili Powder
Chat Masala

Method:
1) Wash and soak Urad Dal for 5 hours. Drain after 5 hours. Grind Urad dal for about 3 to 4 minutes or until fine and light paste. Do not add water while grinding. Urad batter should be thick. Add salt, crushed Black Pepper and coconut pieces to the batter and mix well.
2) Heat oil for deep frying. Keep the heat on medium. Drop spoonful batter with hands or with the spoon. Deep fry until golden brown.
3) Take buttermilk into a bigger bowl and little sugar and little salt and mix. Put fried wadas into buttermilk and soak for an hour.
4) While wadas are soaking in the buttermilk, start making Yogurt mixture. Whisk yogurt until smooth. Add very little water if needed. Add salt and sugar to taste. Refrigerate for an hour to make yogurt chill.
5) To serve, place 2 to 3 soaked wadas into serving plate. Pour enough amount of Yogurt over wadas. Sprinkle little Chat Masala, Black pepper, and red Chili Powder.

Labels:
Dahi Wada, Dahi vada, Indian Chat Food

Ragda Pattice

Ragda Pattice in Marathi

Treat from Mumbai streets

Ingredients
Ingredients for Patties
1 lb Potato boiled, peeled and mashed
1 tsp Turmeric Powder
Salt to taste

Ingredients for Ragda (Curry)
1 to 1 & half cup White/Yellow Peas (Dried)
For Tempering: 2 Tablespoon Vegetable Oil, 1 pinch Asafoetida, 1 teaspoon Turmeric Powder, 1-2 tablespoon Red Chili Powder
1 teaspoon Tamarind Paste
1/4 cup Unsweetened Shredded Coconut (optional)
Salt to taste
Water to make gravy

Ingredients for Tamarind Chutney (ready to eat version is available with most of the Indian grocery stores)
Click here

Ingredients for Green Chutney (ready to eat version is available with most of the Indian grocery stores)
Click here

Other ingredients for garnishing
2 medium Onion finely chopped
Yellow Sev (Indian Fried Snack made from Chickpea flour)
Chopped Cilantro



Method:
1) Soak white peas overnight into water. Cook in Pressure cooker till soft and tender.
2) Tamarind Chutney & Green Chutney

Click here

3) Ragda: (White Pea Curry)
Heat 2-3 tablespoon Oil in a saucepan. Add Asafoetida, turmeric Powder, Red Chili Powder then add cooked White peas. Fry for 1-2 minutes. Add enough water to make gravy. Then add Shredded coconut, salt to taste tamarind paste and bring to boil.
4) Patties
In mixing bowl put mashed potatoes, add turmeric powder and salt. Knead it well and make 2 inch diameter balls and press each of them a little with hand palms to make round shape patties.
Spread 2-3 tablespoon Oil over nonstick frying pan. Place these patties into pan. Keep 1 inch distance to turn the sides. Turn on the Gas on Medium, Put the pan on Heat. Pour some oil (3-4 teaspoon) with spoon around the patties. Fry one side until it becomes golden brown. Turn the side and let the other side to cook.
5) How to Serve

Now all the Items are ready to assemble:
First place 2 patties in the bowl
Pour Ragda (Curry) on Patties so that patties are partially immersed in ragda.
Add 2 tablespoon Tamarind Chutney
Add 1 tablespoon Green Chutney. (Use lesser to make it sweeter)
Add 2 tablespoon Chopped onion
Garnish with enough/ required amount of Sev and Cilantro.

Note:
Leftover chutneys are excellent dippings

Labels:
Ragda Pattice, Ragada patties recipe, Mumbai Street food, Chat Items

Dabeli

Dabeli in Marathi

Mumbai Street snack

Servings: 6

Ingredients:
6 to 8 Pavbhaji buns
2 medium potatoes, boiled
3/4 cup pomegranate
10-12 Black Grapes
3/4 cup Onion, finely chopped
1/2 cup roasted and peeled peanuts
1/2 cup Nylon Sev (Otional)
1 tbsp pavbhaji masala
1/2 tbsp chat masala
2-3 tsp vegetable oil
Salt to taste
2 tbsp butter
Green chutney and Tamarind Chutney


Method:
1) First, prepare both green and tamarind chutneys.
2) Season chopped onion with 1/2 tsp chat masala. Cut each Grape into half.
3) Mash or grate boiled potatoes. Then heat 1 tbsp oil in a wok, add 4 tbsp tamarind chutney, 1 tbsp pavbhaji masala and grated potatoes. Also add salt to taste and mash all together. This is Dabeli Masala, which will be used as stuffing later.
4) Take a plate which should be atleast 1 inch deep. Transfer Potato stuffing in the plate and spread evenly (1/2 inch Layer). Garnish with Grapes, Peanuts, Pomegranate, Cilantro and Nylon Sev (Picture).
) Slit up each bun horizontally, keeping 2 adjacent edges intact, so that it resembles bun packet.
4) Apply 1 tsp tamarind chutney and 1 tsp green chutney inside the bun packet. Stuff the Dabeli masala prepared in step 2. Also add little pomegranates, roasted peanuts and chopped onion.
5) Put 1/2 tsp butter on heated tawa and press stuffed bun over it and let both side turn light brown. Sprinkle little sev. Serve hot.

Labels:
Bombay snack, mumbai street food, kacchi dabeli, dabeli recipe, recipe for dabeli.

Pani for Panipuri

Pani for Panipuri in Marathi

Related Recipes:

Puris for Panipuri / Golgappa

Stuffing For Pani Puri

Pani for Panipuri 1

Ingredients:
1/2 cup Tamarind
4-5 tbsp grated Jaggery
10 Dates
Black Salt to taste
6 to 7 Green Chilies
1/4 cup Cilantro, finely chopped
2 tsp Cumin Powder
1 tsp Coriander Powder
Salt to taste
Method:
1) Soak Tamarind in a cup of hot water for 4 hours. Squeese and make tamarind juice. Soak dates into water for 4-5 hours. Remove seeds and blend to fine paste.
2) Grind Green Chilies and Cilantro together to fine paste.
3) Take 3 to 4 cups of water. Add tamarind juice, Dates paste, black salt, Chili-cilantro paste, Cumin and Coriander powder, salt to taste. Mix all together. Refrigerate for an hour before serving.

Pani for Panipuri 2

Ingredients:
Tangy water
1/2 cup Tamarind
1/2 tsp grated Ginger
8 to 10 Mint leaves
Red chili Powder OR Green chili paste to taste
1 tsp Chat Masala
Black salt to taste
salt to taste
Sweet Chutney
1/4 cup grated Jaggery
10 to 12 Dates
Method:
1) Soak Tamarind in a cup of hot water for 4 hours. Squeeze and make tamarind juice. Add 3 to 4 cups of water as per requirement. Then add red Chili Powder, Chat Masala, Ginger, Black salt and normal salt to taste.
2) Add jaggery to 1/4 cup water and crush well. Wait till it dissolves in water completely. Soak dates into water for 4-5 hours. Once they become squishy, Remove seeds and blend to fine paste without adding water.
3) While eating panipuri, First add filling, then Sweet chutney and then Tangy Water.

Pani for Panipuri 3

Sweet and Sour Chutney
Ingredients:
1/4 cup Tamarind (deseeded)
5 to 6 tbsp dates paste (Tip 1)
1/2 cup grated jaggery
Approx 2 cups water (Tip 3)
1 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp salt
Method:
1) Soak 1/4 cup tamarind in 1 cup very hot water and cover for 15 minutes. Blend it into a blender. Strain and get a nice pulp out of tamarind.
2) Add dates paste to tamarind pulp. Also add jaggery, cumin powder, coriander powder and little salt. Mix well or put into blender to blend sweet chutney nicely.
Tips:
1) I used readymade mashed dates. It is also called baking dates and are generally available in rectangular packet. The main advantage of these dates is they are in paste form which doesn't require soaking.
If you want to use normal dates, use 12 to 15 dates. Deseed them and soak into 1/2 cup warm water for 15 minutes and puree.
2) Adjust the amount of jaggery to your taste.
3) Some people like to use thick chutney in panipuri. Some may like thin consistency. Adjust the amount of water according to your preference.

Spicy Water using readymad Panipuri Masala
Ingredients:
2 tbsp Pani puri Masala
1/2 cup Cilantro
12 to 15 Mint leaves
5 to 6 green chilies
800 ml cold water (3 to 4 cups)
Additional salt to taste
1/2 tsp Rock salt (Optional)
1/2 tsp Amchoor Powder (Optional)
Method:
1) Grind cilantro, mint leaves and green chilies together. Add it to cold water. Stir nicely.
2) Add pani puri masala, amchoor powder and salt in the water. Stir nicely and refrigerate for an hour before serving.
Tips:
1) Pani puri masala contains rock salt and amchoor powder. However, if you add little extra of both, it brings out the flavor more.
2) To make it less spicy, reduce the quantity of green chilies.

Chana Chat

Chana Chat

Servings: 2 medium bowl
Ingredients:
½ cup Green/ Brown Chana
1 small onion
1 Tomato
1 Green Chili (Indian)
Lime Juice
Chat Masala
Pinch of Black Salt
Chopped Cilantro



Method:
1) Soak ½ Cup Chana into Luke warm water for 10 to 12 hours.
2) Pressure Cook soaked Chana.Put 1 tsp salt while cooking . After 5-6 whistles turn off the heat.
3) Chop Onion, Tomato and Green chili finely.
4) In a bowl put spoonful cooked chana, then add chopped onion, tomato, green chili and lime juice. Sprinkle black salt and salt in needed. Garnish with Chopped Cilantro. Mix it well.

chakali

Sev Batata Puri

Sev Batata Puri in Marathi

Great tangy Mumbai Street food.

If you want to avoid time consuming process of making puries and chutneys, puries and chutneys (green as well as tamarind) are available with Indian Grocery Stores.

Ingredients:
Topping
1 Large Onion
2 Tomatoes
2 Medium sized Potato (Boiled and peeled)
Nylon Sev (Chickpea Flour snack)
1/2 cup Chopped Cilantro
Black salt (Kala Namak)
Chat masala
Chutneys
In this recipe we will use 3 types of Chutneys
Green Chutney
Tamarind Chutney
Red chutney
1 & half tsp Red Chili Powder
3-4 Garlic Flakes
Salt to taste
For Puris
1 cup whole wheat flour
2-3 tbsp Oil
Salt to taste
Water to knead
Oil for frying puries

Method:
1) Puries
i) In a small skillet Heat 3 tbsp oil to high temperature and put in Whole wheat flour. Add salt to taste. Add water and knead well. Dough should not be too soft. Cover the dough for about half an hour.
ii) Then make marble sized balls out of the dough. Roll these balls with roller. Pierce gently with Fork in several places. This will help to keep the puries flat.
iii) Heat the oil in deep fryer. Fry puries on medium low heat. If you fry it on high heat you wont get required crisp to puries.

2) Chutneys:
i) Green Chutney and Tamarind Chutney
ii) Red Chutney:
Put Red Chili Powder Garlic Flakes and little water in a grinder and grind these ingredients to fine paste.

3) Finely Chop Onion, Tomatoes, and Cilantro. Mash boiled potatoes
4) How to assemble all the ingredients
Place 6 puries in a plate
Place small portion of potato over each puri.
On the top of potato place little chopped onion
Add all three chutneys according to your taste
Sprinkle Chat masala & Black salt.
Add little tomato chunks
Sprinkle cilantro and Sev
Now Sev batata puri is ready to eat.

Note:
1) Keep remaining puries in Airtight container.
2) Knead the flour into tight dough. Don’t make soft dough, it could cause to make puries soft and we need crunchy and crispy puries for the above recipe.

Bhel puri

Bhel Puri in Marathi

Servings: 4 to 5


Ingredients:
4 Cups Puffed Rice
2 small Onion, finely chopped
1 medium Tomato, finely chopped
1 cup Farsan mix or to taste
1/2 cup Fine sev or to taste
1/4 cup Cilantro, finely chopped
1/4 cup Green Mango, tiny pieces OR 1 tsp Lemon juice (Optional)
Green Chutney and Tamarind Chutney
1/2 tsp Black Salt
1/2 tsp Chat masala
Salt to taste

Method:
1) Green Chutney and Tamarind Chutney
2) In a big mixing bowl, add puffed rice. Then serially add Farsan, Chat Masala, black salt and Onion. Mix well. Then add both chutneys according to your taste. Now add Tomato and Lemon Juice. Add little salt or any ingredient you feel needed.
3) Put a big spoonful bhel in serving plate, garnish with Sev and Cilantro. Serve Immediately.

Note:
1) Serve Immediately after adding chutneys, otherwise puffed rice soak the chtuenys and ultimately bhel will become mushy.

Labels:
Bhelpuri, Bhel Puri

Pav Bhaji

Pav bhaji in Marathi

Serves : 2 to 3 persons

Ingredients:
¾ cup finely chopped Onion
1 ½ cup finely chopped Tomato
1 cup Boiled, peeled and grated Potato
10-12 small florets of Cauliflower, steamed
½ cup steamed green Peas
¼ to ½ cup Green Bell Pepper, small cubes
7-8 Garlic Cloves
1 tsp Red Chili Powder
3 tbsp Oil
½ tsp Cumin seeds
1 to 1 ½ tbsp Pavbhaji masala
Salt to taste
Butter, Lemon Juice, Chopped Cilantro to your taste
10 to 12 pav (Ladipav)

Method:
1) Keep ready chopped and steamed vegetables.
2) Peel Garlic Cloves. Put them in the grinder; add red Chili Powder and 2 tbsp water. Grind to fine paste.
3) Heat a wok or any other deep saucepan. Add oil, splutter Cumin seeds. Immediately add Garlic-Red chili paste. Sauté for few seconds and then add chopped onion. Cook on medium heat until translucent. Then add cubed Bell pepper. Cover and cook for few minutes.
4) After 3-4 minutes add finely chopped Tomato. Once Tomato became soft and mushy; add Green peas, Cauliflower and mashed potato. Mix well and add Pavbhaji Masala. Turn heat on medium low. Add little water and salt to Pavbhaji. Cover and let it cook for few minutes. Stir occasionally or Pavbhaji could stick to the bottom of saucepan. Mash Pavbhaji nicely.
5) Cover and cook for 5 minutes on low heat.

Garnish bhaji with Lemon juice, butter and Cilantro. Serve hot with bread buns.

Note:
1) To enhance the richness, use Butter instead of Oil.
2) Butter bread taste great with Pavbhaji. For that, heat a tawa, add little butter and press a bun on the butter. Coat bun with melted butter.

Labels:
Paobhaji, bhaji Pao, Bambay Pavbhaji recipe, Mumbai street food

Stuffing for Pani Puri

Panipuri Stuffing in Marathi

Consider each stuffing for 3 to 4 persons


Related Recipes:
Puris for Panipuri recipe
Pani for Panipuri

Pani Puri Filling 1

Ingredients
3/4 cup Whole Moong
Pinch of Turmeric powder (optional)
salt to taste
Method
1) Soak Mung beans for 8 to 9 hours into warm water. Pick the mung beans and remove any hard beans. If you want to sprout them, Tie them tightly into a clean cotton cloth atleast for 8 hours in warm place.
2) Pressure cook upto 2 whistles. Add little salt while pressure cooking.
Note: Some people like to add pinch of Turmeric for color and flavor. So add it while pressure-cooking.

Pani Puri Filling 2

Ingredients
3/4 cup dried Yellow Peas
Pinch of Turmeric (optional)
Salt to taste
Method
Soak dried peas for 5 to 6 hours in lukewarm water. Pick and remove any hard beans. Pressure cook properly soaked peas until soft and tender.
Note: Some people like to add pinch of Turmeric for color and flavor. So add it while pressure-cooking.

Pani Puri Filling 3

Ingredients
3/4 cup Dry whole Moong
1 Boiled Potato
Chat Masala to taste
salt to taste
Method
1) Soak Moong beans for 10 to 12 hours in lukewarm water. Drain water, transfer soaked moong beans to a clean Muslin Cloth. Lift up all the edges and tie together tightly. Keep it to a warm place for atleast 8 hours to get sprouted. Pick and remove any hard beans. Pressure cook properly soaked and sprouted beans to soft and tender.
2) In a Bowl, mash potato. Add Chat masala and salt to taste, mix well. Now add cooked Moong beans. Use this mixture as filling in Pani Puri.
Note: Some people like to add pinch of Turmeric for color and flavor. So add it while pressurecooking.

Pani Puri Filling 4

Ingredients
2 Boiled potato
1/2 tsp Roasted cumin, crushed coarsely
1/4 tsp salt
Pinch of Red chili powder
1 tbsp Cilantro, finely chopped
Method
1) Peel the boiled potatoes. Add roasted cumin, salt and mash them.
2) Transfer to a bowl. Sprinkle little red chili powder and cilantro for garnishing.
Note: Do not use Red potatoes.They become sticky after mashing.

Pani Puri Filling 5

1/2 cup Plain or Masala Boondi.

Fill 1 tsp boondi into each poori. Fill the poori with spicy and sweet water. Serve.
Another idea is to add boondi into spicy water. Boondi will soak the water and get swollen. Soaked boondi also taste good in pani puri.

Pani Puri Filling 6

Ingredients
1/4 cup Green Mango pieces
Pinch of salt
Pinch of Red chili powder
Method
Sprinkle salt and red chili powder on the top of green mango pieces.
Accompany green mango pieces with any of the above stuffing.