Mumbai Vada Pav

Hey you guys!! One more addition to Street Food Menu. I love vada pav. I love anything made with potatoes actually. This vada pav tastes so yummy it will take you to the streets of Mumbai. The flavours have come out so authentic. The key to this recipe is less ingredients,less spices.When I took a bite of what I made i immediately could relate to what I used to eat in Pune and Mumbai.The masala is the heart of this recipe so don’t skip it. You can store this masala for a month or more in refrigerator. Go ahead and give this a try.

Ingredients :
For potato dumplings
2 cups boiled and mashed potatoes (i like to grate the potatoes first and then mash)
Oil for tempering
1 tbsp ginger paste
1 tbsp Garlic paste
1 tbsp green chilly paste
Salt as per taste
1 tsp Turmeric powder
Handful curry leaves
1/2 tsp Asafoetida
1 tsp mustard seeds(MUST)
Few coriander leaves Finely chopped
1/2 tsp lemon juice
1/2 tsp sugar
Garlic and Green chutney is my regular homemade (Ask me for the recipes😜)

For the vada pav masala
2 tbsp coriander seeds
1 tbsp sesame seeds(Optional)
4 tbsp raw peanuts
Fresh grated Coconut
Fried besan
8 Garlic cloves
2 tbsp kashmiri red chilly powder

For the batter
1 cup gram flour
Water required to make liquid consistency
Salt
1 tsp garlic paste
1/2 tsp AsafoetidaNow comes the procedure

➡️Potato dumplings

1. Heat a pan add in oil mustard seeds curry leaves, Asafoetida and give a good stir. As soon as seeds start spluttering add in salt turmeric powder and all the three pastes as mentioned.2. After stirring for few seconds take the pan off the heat add in potatoes and mix well. Check for the colour of potatoes. They would be nice lemon colour. Adding too much turmeric turns it dark yellow which I don’t like.3. Now put the pan back on heat saute for some more time and add coriander leaves and mix well. Add in lemon juice and sugar. This is entirely Optional. If the potatoes are sweet skip adding sugar. Please check the taste and adjust spices accordingly.

➡️Vada pav masala

1. Heat a pan add garlic cloves peanuts and roast well.
It will take quite some time. From the beginning do it at low flame.2. Once you see peanuts start changing colour add in coriander seeds and roast it well.3. Next add in sesame seeds coconut fried besan red chilly powder stir for another one minute and switch off the flame.4. Let it cool down and grind into a fine powder.
➡️Batter
1. Making the batter is little tricky if your new to making gram flour batter. Always mix little water to gram flour n mix. Dont add the entire water at one go. It will be difficult for you to get a lump free batter. Keep the batter little thin.

➡️Frying the vadas


Heat a kadai or vessel and add good amount of oil so that your vadas are completely submerged in it. Heat it well. Once the oil starts to boil switch off the flame and let it come to medium heat. Add your vadas and switch on the flame to medium. Take it out when golden brown.

➡️Assembling




Take a pav slit it in between leaving the side closed else it will become burger. Apply butter, green chutney and garlic chutney on parallel sides. Place hot vada on it. Sprinkle the powder we made earlier 👆. Place fried green chillies and close. Tadaaa.
Vada pav is ready.

Hope you like this.
Do let me know.
Happy cooking!!
Happy eating!!

Delhi wale matar with kulcha

These matar are so heavenly in taste it will take you on a reminiscent tour to delhi..

I learnt this after my marriage as my in laws are Punjabi.

For the matar (white peas curry)
1 cups dried white peas (safed matar)
3 cups water for pressure cooking the dried white peas.
1 tablespoon oil
1 tbsp rock salt or as per your taste
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
½ teaspoon dry mango powder (amchur powder)

¼ teaspoon red chili powder

1/4th cup Tamarind pulp

1 tbsp green chutney

1 small onion – finely chopped

1 medium sized tomato – finely chopped

1 medium size boiled potato

1 green chili – slit or chopped

½ inch ginger – julienned or finely chopped

1 lemon – quartered some coriander leaves (optional)

Method :

1. Soak the matar or dried white peas overnight or for 7-8 hours.
Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.

2. In a pan heat oil on a low flame.

3. Add in onions, tomatoes, potatoes, ginger and green chillies. Mix well.

4. Then add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, rock salt. Donot stir.

5. Till this time the oil will be heated really well, immediately pour this sizzling hot oil on spices added and cover with the pressure cooker lid. Don’t close the lid just cover on top.

6. After 2-3 minutes uncover and mix well. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency. We don’t want too much water in matar.

7. Lastly add Tamarind pulp and green chutney.

8. Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.

9. Check the seasoning and adjust spices if required.

10. You can make this and keep it earlier. When serving reheat the matar curry.

Garnish with coriander leaves.
Serve matar with kulcha in bowls or plates.

Happy cooking!!

Happy eating!!

Do follow phirsezaika..