Cheesy Wafer Pav - Mumbai Street Food#AlphabetChallenge

This is an unique/innovative street food. Street vendors are getting so innovative now days, you find new snacks created by them. This may seem like a totally bizarre dish, but it’s worth a try! 

There is no fancy prep required for this. Just a handful of chips thrown inside a pav with different sauces that they use chiptole sauce, piri piri or schezwan masalas, some onion and lots of cheese. You can use any spicy or non spicy sauce you want according to you taste buds. Try this and you will love this street food, wherein all are going ga..ga over it!
Made this for friends and they enjoyed it.

Ingredients
Pav - I used this Single Rise Brioche Dinner Rolls
Homemade Keto Chipotle Sauce
Mint Chutney
Spicy Lay Wafers
Grated Cheeza Cheese
Method

Take the pav slit it from between then apply chipotle sauce and mint chutney then place lays on both the pav's. 

Then add cheese and cover it on each other top it with so more cheese and grill / toast it. 

Grate some more cheese on top and your Cheesy Wafer Pav is ready. It does look tempting right? Enjoy!!

Labels: Wafers, Alphabet Challenge, Laadi Pav, Sauces, Chutney, Cheese, Street food, Mumbai

Let's take a look at the recipes being shared today with Alphabet "W" 
Jolene’s Recipe Journal: Whole Wheat Waffles  

Culinary Cam: Roasted Watermelon Radish with Maple-Kissed Tahini Sauce

Karen’s Kitchen Stories: Homemade Wonton Soup with Pork and Ginger

Blogghetti: Slow Cooker Ham and White Bean Soup 

Food Lust People Love: Honey Walnut Brittle 

A Messy Kitchen: Whiskey Sriracha Caramel Corn 

Sneha’s Recipe: Cheesy Wafer Pav 

A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail

Mayuri’s Jikoni: Walnut Chocolate Tartlets

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing

Magical Ingredients: Wintermelon Whole Wheat Paratha

Ragda Patties#SundayFunday

Ragda Pattice , is also known as Ragda Patties, a popular Mumbai street food snack that is loved by everyone that tries them. Ragda is white pea gravy and Pattice is mashed potato patties. It's vegan & gluten free.

Ingredients
For The Pattice
4 Large Potatoes - boiled, peeled 
For The Ragda
1 Cup White Peas - soaked overnigh
3 Cups Water
Salt To Taste
A Pinch Soda Bi Carb /Baking Soda
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin Seeds
A Pinch Asafoetida
2 Green Chillies - finely chopped
1 Large Onion - finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped
Salt & Sugar to taste
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
2 Teaspoons Coriander powder
½ Teaspoon Garam Masala powder

For The Red Chutney
½ Teaspoon Salt
2 Tablespoon Kashmiri Red Chilly powder
2 Cloves Garlic,
½ Teaspoon Roasted Cumin powder
½ Teaspoon Chat Masala,
1 Small Piece Ginger
¼ Teaspoon Sugar
For The Green Chutney
1" Piece Ginger
5 Clove Garlic
5 Green Chillies
1 Cup Coriander Leaves
½ Cup Mint Leaves
1 Teaspoon Roasted Cumin powder
1 Tablespoon Roasted Peanuts
Salt & Sugar to taste
A Juice Of ½ A Lime
Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

For Garnishing
Nylon Sev
Chopped Tomato
Chopped Onion
chopped Coriander leaves
Lime wedges

Method
For The Pattice

Mash the potatoes and add in salt to taste. Mix all well keep in fridge for an hour. Form flat patties, shallow fry add oil so that the patties are ½ immersed. Fry on medium flame till golden brown.
For The Ragda

Soak the white peas overnight. Wash well the next day.  

Pressure cook with 3 cups water, take one whistle on high flame then reduce the flame to low and let it cook for 15 minutes. Switch off the flame and let the cooker cool. Remove this into a bowl.

Heat oil in a in a pressure cooker add cumin seeds, pinch of asafoetida, and green chillies, fry well then add onion fry till the onion turn translucent . Now add the ginger garlic paste, tomatoes & fry well till tomatoes are mushy. Add salt, sugar to taste and the cooked peas along with the stock, mix well. Add turmeric, red chilly powder, coriander powder and roasted cumin powder, mix well. If gravy is too thick add more water. Check seasoning add garam masala & cover with lid, place it on high flame take one whistle reduce the flame to low and let it cook for 5 minutes. Switch off the flame and let it cool. Open the cooker add chopped coriander leaves. Keep aside.
For The Red Chutney

Grind all the given ingredients to a fine paste adding a little water. Remove this into a serving bowl. Keep aside.

For The Green Chutney

Grind together and the given ingredients to a fine paste with little water. Remove this into a serving bowl and keep aside. 
Preparing The Serving

In a serving bowl, place pattice, pour ragda on top garnish with all the 3 chutneys 

then add nylon serve, sprinkle chopped onion, tomato, coriander leaves, lime juice. Serve warm!! Enjoy this mouthwatering street food.

Labels: Street food, Mumbai, Indian, Patties, Potato, Vegan, Gluten free, Sunday Funday, Chaat  

For Sunday Funday The Theme is Street Food

Chicago Tamale Dog (Mother-in-Law Sandwich) from Palatable Pastime

Chipati from A Day in the Life on the Farm 
Egyptian Kushari from Karen’s Kitchen Stories
Pan-Fried Steamed Buns (Sheng Jian Bao) from Amy's Cooking Adventures
Pav Bhaji Recipe from Mayuri's Jikoni
Ragda Patties from Sneha’s Recipe  

Bombil Samossa / Stuffed Bombay Duck #FishFriday

This is my Mummy's special recipe, she use to make this very often for us in different spices and filling. I, once made 40 of these for my friends who came from Canada and served these with Handbreads, they were a hit and these got over in a jiffy.

This fish has many names, we Mumbaikar's call it Bombil, some call it bummalo, the British and others who came to India call it Bombay Duck. There are many other stories found on the net regarding the name of the fish, which is true I, do not know, but,  Bombil / Bombay Duck  is a marine lizard fish found on the coastline of Mumbai and Maharashtra.  This is favorite fish of us Mumbaikar's.  Bombils in any form are enjoyed here, dried or fresh we love it.

Our Host Wendy for Fish Friday Foodies asked us to get creative and share some stuffed fish recipes.  I, decided to make my Mummy's favorite recipe, its a little time consuming but worth the effort.


Ingredients

6 - 8 Medium size Fresh Bombils

For the Red Masala Paste

5- 6 Kashmiri Red Chillies
4 Cloves Garlic
1 Teaspoon Level Cumin Seeds
1/4 Teaspoon Turmeric powder
2 Tablespoons Vinegar

Salt to taste

For the Stuffing

2 Medium Onions - finely chopped
1 Green Chilly - Finely chopped
2 Cloves Garlic - Finely chopped
2 Tablespoons Coriander Leaves - chopped
A pinch of All Spice Powder - optional

Salt to Taste

1 Tablespoon Oils

For  Coating 

1/2 Cup Rice Flour 

2 Tablespoons Cup  Fine Semolina  / Rawa

Oil as required for frying

Method

Soak  the red chillies in warm water for an hour at least. 

Wash and clean the bombil, cut the head, lightly scrape it with a back if the knife to remove any dirt or scales on the body.  Then remove the side fins and trim the tail a little.

Now take the bombil on to a cutting board and slit it in the middle very gently, see that you do not cut it fully, then remove the center bone, keep aside like do it for the rest, apply salt and keep aside.

In the meantime grind the ingredients of the masala paste using only vinegar not water should be used.  

Now wash the bombil in fresh water and pat them dry with a kitchen towel.

Apply the paste to the bombil and keep in the refrigerator.

In the meantime lets prepare the stuffing

In a pan heat oil add the onions and rest of the ingredients and saute  it till the onion a translucent, then add a tablespoon or more (according to your taste  ) and fry it till  all the moisture evaporates and the stuffing is dry.  Keep aside to cool. Add the coriander leaves and mix well.

When the stuffing cools, place a tablespoon or more in the center and fold it to make triangle samoosa.

Mix the rice flour and semolina well, gently press each bombil into this mix and coat it nicely on both sides, like wise coat all the bombils and keep aside.

Heat a pan with 2 tablespoons oil on medium low flame and fry the bombils till golden brown and crisp. 

 Enjoy these with  Handbreads,    I, assure you you will love them. 

Labels :  Seafood/Fish, Bombils, Stuffed Fish, Red Masala, Onions, Garlic, Fish Friday, East Indian, Mumbai

An InLinkz Link-up

Laadi Pav or Pull Apart Rolls #BreadBakers

Today I, am sharing with your Mumbai's special bread called Laadi Pav or Pull Apart Rolls or slab of bread rolls ( one laadi consist of 6 rolls) or Pao means a ‘small rolls’, these are eggless and pillow soft, these rolls are baked as one big slab and the individual rolls are pulled apart. 

They are perfect accompaniment for Usal Missal, Pav Bhaji, Vada Pav, Dabeli , Burgers or any gravy dish. Actually in Mumbai these are eaten with everything, like for breakfast these are had with eggs,  slated with butter they taste... yum ! I ,believe Laadi Pav were introduced by the Portuguese in India and are always made with all-purpose flour.

Ingredients
2.1/2 Cups Plain Flour  
1 Tablespoon Butter 

1 Teaspoon Rapid Action Yeast
2 Tablespoons Sugar
1 Tablespoon Milk powder

3/4 to ¼ Cup Warm Water – 

½  Teaspoon Salt 

Method

In a food processor whisk together the flour, milk powder and the salt.   Add the yeast,  butter and  mix well, then as the food porcessor is running add warm water little at a time till all the flour comes together and forms into a ball of dough. Take this dough out on a greased surface and knead it into a smooth and soft dough. 

 Grease a large bowl with a teaspoon of oil, turn the dough in the oil so that it is evenly coated with the oil, and cover the bowl. Keep for an hour or till it doubles. Dough should be all airy and puffed up. Poke a finger in the dough and make an indent (or a small hole with your finger) in the dough. If the hole or indent remains and the dough doesn’t bounces back that means dough is ready.

Now deflate and knead the dough for another minute until it makes a smooth dough ball.   Divide dough into  equal  parts  and  shape the dough into balls and set them in the greased baking tin, making sure to leave gap between the balls, because they will expand while they rest.

Loosely cover the rolls with aluminum foil or plastic wrap or keep inside a covered space  to proof. Let the rolls rise for about 30-45 minutes, until doubled. All the raised, proved balls will stick to each other, it is ‘Laadi Pav’! Brush them with milk.

Bake them in a pre-heated the oven at 200 degrees C, for about 15-20 mins till top of the pavs turns golden brown. Keep checking it after 15 minutes. 

Once its golden brown take it out of the oven and  brush them with butter, 

remove the laadi pav from the baking tin and allow them to cool down on a wire rack.  

Just make it or Buy it ..like in Mumbai the Mumbaiets say to the baker -- "Ek  Laadi Pav dena " .   Break into pieces or salter it with butter / jam or enjoy with gravy of your choice.


Labels : Laadi Pav, Bread Bakers, Breads, Mumbai


For November Host: Kelly , choose the theme "Pull Apart Breads " for Bread Bakers. Thank your Kelly for hosting this event.


Apple Pecan Streusel Pull Apart Bread from Hostess at Heart
Bananas Foster Monkey Bread from Food Lust People Love
Caramel Nut Rolls from House of Nash Eats
Cheese Stuffed Garlic Pull Apart Bread from Mayuri's Jikoni
Cheesy Pesto Pull Apart Bread from Spill the Spices
Christmas Tree Bread from Sara's Tasty Buds
Chrysanthemum Bread from Ambrosia
Cinnamon Sugar Pull Apart Bread from Cook's Hideout
Coffee Pull-Apart Bread from Passion Kneaded
Coriander Garlic Pull Apart Bread from The Mad Scientist's Kitchen
Cranberry Chutney Pull Apart Bread from Spiceroots
Garlic Pull Apart Bread from Palatable Pastime
(High Altitude) Cranberry Orange Cardamom Pull-Apart Bread from The Wimpy Vegetarian
Jalapeño & Cheese Pull Apart Bread from I camp in my kitchen
Laadi Pav or Pull Apart Rolls from Sneha's Recipe
Monkey Bread from Sonlicious
Overnight Monkey Bread Pudding from A Day in the Life on the Farm
Paneer Pesto Pull Apart Rolls from Veena's Vegnation
Pull-Apart Dill Bread from Karen's Kitchen Stories
Pumpkin, Garlic, and Sage Pull Apart Bread from Baking Sense
Pumpkin Spice Latte Pull-Apart Bread from All That's Left Are The Crumbs
Stuffed Sweet Potato Pull Apart Rolls from The Schizo Chef

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Vada Pav (Mumbai Style) - Street food

Vada Pav is a hugely popular street food in India and has its origins in the state of Maharashtra. Vada Pavs are common to find in every part of India and is sold by roadside vendors and some shops. The first Vada pav was first sold in Dadar, Mumbai around 1970.

Vada pav is  served with a with different types of chutneys.

This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this dish at extra cost. The Vada Pav is still regarded as a humble dish, and many people have it as their meal too.  My daughter loves Vada Pav, when she was in Brussels and we were visiting her, she asked me bring for her  Vada Pav.

This is recipe on day 3 which I choose from here.

Ingredients2 Big Potatoes - boiled and mashed lightly
1/2 Teaspoon Chilly powder
½ Teaspoon ground green chilly garlic paste
1/4 Teaspoon Turmeric powder
¼ Teaspoon Asafoetida
1/4 Teaspoon Lime crystals or 

1/2 Teaspoon Amchur powder - I used this
¼ Cup chopped coriander - chopped finely
Salt to taste
1 Teaspoon Oil

Oil as needed for frying

2 Green chillies for frying

For the Batter
¼ cup chickpea flour
2 Tablespoons Rice flour
1/4 Teaspoon Chilly powder
Salt to taste
Water as needed

To Serve
Pav/ Bread as needed
Green Chutney

Dry Lasun Chutney

Method

Mash the potatoes and add the chilly powder, ginger- chilly paste, turmeric powder, amchur powder, coriander and mix well. 

In a pan heat oil, add mustard seeds when they splutter add curry leaves, asafoetida and pour on the mixture and mix well. Make vada's and keep aside.  

In the meantime heat the oil in a kadai on medium flame.

To make the batter 

Mix all the batter ingredients and add water as needed to make a thick batter, as soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.

Making vada 

Dip the vada with a spoon into the batter and put it into the oil and fry till cooked. Fry green chilly also lightly and sprinkle salt a little keep aside.

To serve  

Slit the pav. Add dry lasun chutney on one side and on the other side green chutney place the vada.  

Press and serve with fried green chilies. 

Labels : Starters, Blogging Marathon, Street food, Savory Snacks, Vada Pav, Mumbai, Kids delight, Snacks

Tawa Pulao - Mumbai Street Food

This is the day 2 recipe that I have choosen from  here  for the Blogging Marathon.

Tawa pulao is a famous street food of Mumbai. A city which is always bustling with activity. People here have no time to look at eachother. Each one is running the rat race and moving with ticking of the clock. The fast life that they lead, people have less time to prepare meals, and you will find the street stalls busy with activity preparing meals for them.

This delicious rice is served in all street stalls in Mumbai. Tawa pulao as the name suggests is made on a tawa or large iron griddle. Pav bhaji masala is used for making this pulao and also uses veggies similar to that of pav bhaji. Tawa pulao tastes delicious when eaten fresh and hot. This can be served with raita or plain curd. ‘Tawa’ means griddle and ‘Pulao’ means "rice’. So basically tawa pulao is a rice preparation particularly made on a flat griddle on high heat (since I do not have a large tawa , made it in a large kadai). I like tawa pulao because it is a meal in itself as there are veggies too in it. In Mumbai you will get Tawa Pulao any time of the day. This Pulao is prepared in the same tawa in which pav bhaji is made and hence pav bhaji masala is main in ingredient, it contains a variety of spices. This pulao is usually served with raita on the streets of Amchi Mumbai.

Ingredients
2 Cups  Basmati rice – cooked
1 Onion –  chopped finely
1 Tomatoe –  chopped
1  Large Carrot –  diced into small pieces
1/4 Cup Green peas
1  Capsicum –  diced
2 Teaspoon Ginger - Garlic paste
A pinch Garam masala powder
2 Teaspoons Pav Bhaji masala powder
1 Teaspoon Red Chili powder
1 Tablespoon Coriander leaves - chopped

1 Green chilly - chopped
Salt - to taste

1 Tablespoon Butter
1/4 Cup Oil 

1 Teaspoon Cumin seeds

1 Tablespoon Lemon juice

Method:

Cook the rice and keep aside to cool.

Parboil all the vegetables except the capsicum and keep aside.

Heat butter+oil in a kadai, add cumin seeds allow it to crackle. Then add ginger-garlic paste and onion. Fry till slightly browned, then add tomato and saute till mushy, oil starts leaving the sides.Then add capsicum and saute for a minute  only. Add red chilli powder , garam masala powder and pav bhaji masala powder, salt to taste and saute till well blended. Then add the boiled veggies. Add  sprinkle little water (just for the spices to combine).  Add cooked rice and mix well. Cook in high heat for 2mins then switch it off. 

Squeeze lemon juice and add chopped coriander leaves. Serve hot, onion raita and with fried Appalam.

For the Boondi Raita:

1 Cup Thick Fresh Curds
1/2 Cup Masala Boondi
A pinch of Salt
A pinch of Chilly powder
A pinch Roasted Cumin powder

Method

Beat the curds well mix the boondi in the curds, add salt to taste and Serve with a sprinkle of chilli and cumin powder.

This was delicious.  

My Notes:
You can also prepare this with the previous day rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Labels: Blogging Marathon, Rice, Street food, Vegetarian, Raita, Boondi, Carrot, Green Peas, Capsicum, Mumbai