Vada Pav - Indian Burger

When Anthony Bourdain came to Mumbai.....he had Vada Pav........ and he said......... "This is the best thing I have ever eaten"......do I have to say anything more.....

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What you will need
*Homemade Pav
*Batata Vada
*Spicy Green Chutney
*Tamarind Chutney
*Peanut Chutney
*Oil to deep fry

Ingredients for Batata Vada - Recipe Source :Manjula's Kitchen

• 4 Medium Potatoes (Boiled, skinned and mashed)
• 1 small onion finely chopped
• 3 green chillies chopped
• 1 tbsp oil
• 1 tsp Jeera
• 1 tsp turmeric powder
• 1 1/2 tsp ginger garlic paste
• 2 tbsp chopped coriander leaves
• salt to taste

For batter

• 1 cup Besan (Gram flour)
• 2tbsp chopped coriander leaves
• salt to taste
• water

For peanut chutney

• 2 tbsp peanuts
• 1 tbsp sesame seeds
• 1 tbsp dry coconut powder
• 4 dry red chillies
• salt to taste

Method:

For Peanut chutney

1. Dry roast peanuts in a small pan till they change color lightly, then add red chillies till they turn dark. Reduce heat to low and add sesame seeds and roast for a minute. Turn off heat and add coconut powder.Let this cool before grinding to a powder. Add salt to taste.Peanut chutney is ready.

For Batter

1. Mix besan (gramflour), salt and coriander leaves,add enough water to make a thick but smooth batter.Keep this aside.

For Vada

1. Place a pan on medium heat, add oil,when oil is hot add jeera seeds (cumin seeds) stir for few seconds and add onion, fry till translucent add ginger garlic paste and stir for few seconds now add turmeric powder and stir for few seconds,add green chillies and mashed potatoes ans mix well, adjust salt. Cover and cook for few minutes. Now add chopped coriander leaves and mix well.
2. When the potato mixture cools slightly make equal size balls.
3. Dip the potato balls in besan(gramflour) batter and deep fry in hot oil till they turn golden brown.
4. Place the fried potato vadas on absorbent paper.

How to assemble

1. Slit the pav to two,spread desired amount of green chutney and tamarind chutney on one side of the pav.
2. Sprinkle some peanut chutney and place potato vada on top.Top with another slice of pav.
3.  Please do me a favor and dig in.

Pani puri

Have you ever made a particular kind of food which the whole family enjoys,then you end up doing the same kind the whole week? Well I fall into that category. After my kachori chaat was a big hit at home,it boosted my spirit and I went one step further and made pani puri (well just the pani).

Making the Pani is super simple,but its the puri that makes the difference.I used store bought puri,which was not very crisp. I put it in a hot oven 200 degree C for 5 minutes ,when you remove it from the oven the puri will look and feel soggy but after few minutes will become super crispy. Or just make puris at home (I was too lazy to do that)

I sometimes feel Iam Julie from the movie Julie Julia, and Julia is Manjula  (manjulaskitchen).This is like my 7 th recipes from her blog.

Recipe source manjulas kitchen

Ingredients
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• 1 cup mint leaves
• 3 tbsp tamarind paste
• 3 tbsp lemon juice
• 2 to 4 green chillies
• 1 tsp salt
• 1 tsp black salt
• 1/4 tsp ginger powder
• 1 tbsp sugar
• pinch hing
• 1 tbsp roasted cumin powder
• 4 cups water (or more)
• 1 cup cooked moong dal or cooked chickpeas
• 1 cup boiled potatoes (chopped)
• 1 packet puri

Method

1. Grind mint leaves, tamarind paste,lemon juice, green chillies, salt, black salt, ginger powder, sugar, hing, cumin powder to a very fine paste.
2. Remove and add 4 cups or more water. Mix well.The pani is ready.Chill before serving.

How to serve

Make a hole in the puri, place 1/2 tsp of moong dal, 1/2 tsp of potatoes and 1 tbsp of pani inside puri.

And just stuff it into your mouth :)

kachori chaat

This Kachori chat plays with your taste buds, its sweet, sour, spicy, crunchy, crispy, soft............heavenly and mouth watering.

I knew I could make chaat at home but I always felt it would not taste as good as the roadside chaat shop.

After I made this I proved myself wrong.

I can confidently put up a chaat corner at the next family party.

Recipe source -manjula's kitchen

Ingredients
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Dough for kachori

• 1 cup maida (all purpose flour)
• 1tbsp oil
• 1 tsp salt
• water

Stuffing for kachori

• 1/3 cup besan (gram flour)
• 1/2 tsp salt
• 1/2 tsp mango powder
• 1/2 tsp red chilli flakes
• 1 tbsp oil
• pinch hing

Filling for kachori

• 1 cup boiled potatoes (chopped)
• 1 cup moong sprouts (cooked till tender with salt to taste and 2 to 3 tbsp water)
• 1 cup yogurt (whipped)
• 1/4 cup green chutney
• 1/4 cup tamarind chutney
• 2 tbsp chopped coriander (to garnish)
• 1/2 cup sev (store bought)
• oil to deep fry

Method
for dough

1. In a bowl mix maida(flour), salt and oil. Add water slowly to form a soft dough.
2. Cover and keep aside for 10 minutes.

Kachori stuffing

1. Mix besan(gram flour),salt,hing,oil,chilli flakes and mango powder in a bowl and keep aside.

Making the Kachoris

1. Knead the dough well and divide into 11 to 12 parts.
2. Roll each ball into 2 inch circle and place a teaspoon of stuffing in center.Seal by pulling the edges together and form a ball.Prepare rest of the kachoris and keep aside for 3 to 4 minutes.
3. Oil the surface and rolling pin and place the dough sealed side up and roll gently into a circle to approximately 3 inch diameter.
4. Heat oil in a pan on medium flame.Check the oil by putting a small piece of dough,if it sizzles and comes up slowly without changing color then its ready.
5. Drop in the kachoris slowly,they should not overlap,when the kachoris puff up turn over and fry till it turns golden brown(should fry on medium heat for crispy kachoris).It will take 7 to 8 minutes for the kachoris to fry properly.

How to assemble

1. Make a hole in the center of the kachoris and fill in 1 tbsp spoon of moong sprouts,1 tbsp potatoes,2 tbsp yogurt, 1 tsp of green chutney,1 tsp tamarind chutney and sev.Garnish with coriander leaves.

Note:The kachoris can be stored in air tight container for up to a week or more.

sweet & sour tamarind chutney

Does your mouth water when you hear some one say 'tamarind'? Yes of course my mouthwaters even when I see a chocolate cake or chicken biryani,but the feel is different.My tongue tingles whenever I see tamarind chutney ,its like my taste buds have a life of its own.

This chutney goes very well with chaats and can be stored in the fridge for almost 3 months.

Recipe source-manjula's kitchen

Ingredients
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• 220 grms tamarind
• 2 1/2 cups sugar(adjust to taste)
• 2 cups boiling water
• 1 1/2 tablespoons roasted ground cumin seeds
• 1 tablespoon salt
• 1 teaspoon black salt
• 1 teaspoon red chilli powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ginger powder

Method

1. Break tamarind to bits and soak in boiling water for 1 hour. After an hour, mash the tamarind and pass it through a strainer,press to remove the pulp.
2. Add sugar to the pulp and mix well.
3. Now add cumin powder, salt, black salt, red chilli powder, black pepper and ginger powder.
4. Adjust sugar and salt as needed.