Masala Pav Recipe | Mumbai style Masala Pav | How to make Masala Pav

Mumbai style masala pav recipe with step by step photos.Masala Pav is another snack from the streets of Mumbai which is a delicious snack served in the same stalls where Pav Bhaji is sold.It is not so popular in the other parts of the country but in Mumbai it is a very hot selling chaat after Pav Bhaji.I would rather say it is a simple version of  Pav Bhaji and is light on stomach.

Masala pav is prepared with just few ingredients-onions, tomato and capsicum play a vital role in the recipe and the addition of pav bhaji masala gives a similar taste of pav bhaji but the preparation process is lot simpler version compared it.The butter ladened pavs stuffed with the spicy onion-tomato-capsicum mixture is a perfect tea time snack or makes a simple breakfast too.The street style Masala pav uses a small portion of bhaji(pav bhaji's gravy) in the recipe but it is not compulsory to use it.If  you have prepared pav bhaji previous night you can keep some masala and add it to the masala pav mixture to prepare masala pav the next day.My favorite place for Masala pav was DP's in Matunga where we friends used to hang out for our quick evening chaat sessions.

Check out other popular Mumbai street  style Chaat recipes here in my blog:

• Pav Bhaji, Tawa Idli
• Sev Puri, Bhel Puri
• Ragada Pattice
• Ragada Pani Puri
• Sookha Bhel Puri
• Bombay Masala Toast

Here is how to make Mumbai style masala pav recipe with step by step photos:

Mumbai Street style Masala Pav Recipe:

Serves 2  | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: Mumbai Street Food | Category: Snacks/Chaats

Ingredients:

4-6 Ladi Pav Buns

1 large Onion,finely chopped

2 large Tomatoes,finely chopped

1 medium Green Capsicum,finely chopped

2-3 Garlic pods, finely chopped

3/4 tsp Red chili powder

1/4 tsp Turmeric powder

1-1.5 tbsp Pav Bhaji masala

2 tbsp chopped Coriander leaves
1/2 tsp Cumin seeds

Salt,to taste

4 tbsp Butter

Lemon wedges,to serve

finely chopped Onions,to serve

Method:

• Heat 2 tbsp butter in a pan and add cumin seeds and let them splutter and then add finely chopped garlic and fry for half a minute.Alternatively you can use Ginger-garlic paste in the recipe.

• Add finely chopped onions and fry until they turn translucent.

• Now add finely chopped capsicum and fry for a minute and then add finely chopped tomatoes,salt and turmeric powder and fry until the tomatoes become mushy. Slightly mash them with a masher.

• Add red chili powder and pav bhaji masala powder and cook for another 2 mins.Add 3-4 tbsp water to it and cook for 3-4 mins until the masala becomes thick.If your tomatoes are juicy enough to give you a nice thick gravy, you can avoid adding the water in the recipe,but it helps in blending the flavors but make sure that you will not loose the crunch of capsicum in the recipe.

• Add coriander leaves at the end.

• Heat a griddle add butter and place the slit buns and fry for half a minute and remove them.

• Add 2 tbsp of prepared masala to the griddle and place the pav buns on it facing the center sides(which are roasted earlier) and place spread some more masala on top of it and fold.

Sprinkle finely chopped onions and coriander leaves on top of it and serve it hot with lemon wedges.

Notes:

1. In case if you do not have pav buns, you can either use burger buns or hot dog buns.
2. You can sprinkle some grated cheese on top to make it Cheese masala pav.
3. You can add a ground paste of soaked red chilies and garlic in the oil instead of garlic and red chili powder.It gives a nice bright red color like the street style masala pav.
4. I had less capsicum and hence I used some yellow bell pepper in the recipe.

Technorati Tags: how to make masala pav, masala pav recipe, mumbai style masala pav,mumbai street food recipes, easy snacks recipes for diwali, easy chaats,mumbai snacks recipes, mumbai chaat recipes, pav recipes

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Bhel Puri Recipe | Mumbai Style Bhel Puri

Bhel puri is one of the most popular chaats that is available in various variations all over India. There are several versions like Sookha Bhel puri, Mumbai style Bhel Puri, Delhi style Bhel Puri, kolkata style Jhalmuri, Karnataka style Churmuri, Beach style Bhel puri to name a few. I love all the variations as everything tastes good on its own.Today I am posting a typical Mumbai style Bhel puri and whats makes it different from the typical Delhi style Bhel puri is the addition of Lahsun(Garlic) Chutney in Mumbai style Bhel puri.

In Mumbai you find these Bhel puri- Sev Puri waala, Sandwich waala in every nook and corner of the city. Though I was bit hesitant to try at the road side chaat waalas, I have tried various chaats from many famous chaatwalas and loved the taste of it.I have already posted a dry version of Bhel puri known as Sookha Bhel puri in case you want to check it out.There are no hard and fast rules for the addition of ingredients in the bhel puri, one can prepare according to their personal preference.

If you love chaats, check out few other chaat recipes here in my blog:

• Aloo Chana Chaat
• Bangarpet Pani Puri
• Bhel Poori-Sookha waala
• Canape Sev Poori
• Dahi Bhalla
• Dahi Papdi Chaat
• Dahi Puri, Sev Puri
• Delhi style Golgappa
• Pav Bhaji
• Ragada Pani Puri Mumbai style
• Ragada Patties

Bhel Puri | Mumbai Style Bhel Puri Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: North Indian | Category: Snacks/Chaats

Ingredients:

2.5 cups Puffed Rice

1.5-2 tbsp Green Chutney

2-2.5 tbsp Meetha(Date-Tamarind) Chutney

1-1.5 tbsp Lahsun(Garlic) Chutney(recipe follows)

2-3 tbsp roasted Peanuts

1/3 cup fine Sev

8-10 Papdis,slightly crushed

1 large Potato, boiled,peeled and diced

1 small Onion, finely chopped

1 Tomato, finely chopped

2-3 tbsp chopped Coriander leaves

3/4 tsp Red chili powder

1 tsp roasted Cumin powder

1 tsp Chaat masala

Salt,to taste

for Garlic Chutney:

1 whole Garlic

2 tbsp Red chili powder

juice of 1/2 Lemon

Salt to taste

Method:

to prepare Garlic(Lehsun) chutney:

• Separate the garlic cloves and peel the skin and blend with red chili powder,lemon juice,salt and 2-3 tbsp of water to a smooth paste.You can refrigerate this chutney and use it upto 15-20 days.

to prepare Bhel puri:

• If the puffed rice is not crispy heat it in a kadai on low flame until they turn crisp,switch off the flame and keep it aside.

• Keep all the ingredients like chopped vegetables, chutnies and masalas handy before you proceed to make the bhel puri.

• In a large bowl add finely chopped onions, boiled potato, tomato, coriander leaves(reserve few for garnish), green chutney, meeta chutney, garlic chutney, salt, red chili powder, cumin powder and chaat masala and mix nicely until everything is mixed.

• Now add crushed papdis and roasted peanuts and give a stir and then add the puffed rice and mix nicely and serve it in serving bowls immediately.Taste the bhel puri and adjust the seasoning accordingly.

Garnish with generous amount of sev and coriander leaves and serve with papdis.You can use papdis to eat the bhel like a spoon.

Notes:

1. Add papdis, peanuts and puffed rice to the vegetable mixture and mix just before serving otherwise it will turn soggy.
2. There are no hard and fast rules for the quantity of ingredients in the recipe, you can play around according to your taste buds.
3. You can even add few pomogrenate  kernels while garnishing.
4. The addition of Lahsun chutney(Garlic chutney) makes it typical Mumbai style Bhel, you can avoid it to make a North Indian Delhi style Bhel puri.
5. You can even add a handful of steamed moong sprouts or boiled kala chana to the bhel for a variation.
6. If you like it more tangy you can add a bit of lemon juice while preparing the bhel puri.

Technorati Tags: indian chaats varieties, chaat varieties, street food, mumbai street food, bhel puri recipe ,mumbai style bhel puri ,bhel chaat ,party recipes

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Dahi Papdi Chaat Recipe | Papdi Chaat | Dahi Papdi Recipe

I love Chaats!!! 

I love Chaats very much!!

When I say this,I really mean it.I can shamelessly admit that I can eat Chaats for any meal of the day - whether it is a breakfast, lunch or dinner. YES..that is my love for Chaats. Infact Panipuri was one of our breakfasts even during my childhood.We used to not get the puris(for chaat) in the place where we lived, but it did not stop us anytime.I remember amma and me used to prepare a huge batch of puris for the breakfast and used to save the unpuffed ones for the Sev puri, Masala Puri, Tikki puri or Papdi chaat. On the days we used to have panipuri for breakfast, my mom used to prepare another breakfast for my father because somehow he did not like the idea of having panipuri for breakfast.Also, to highlight we have growm up eating Bangarpet style Pani Puri which is a speciality from my grand mom's home town Bangarpet. I had already blogged about the recipe in my space incase if you want to know more about it.I will also warn you that it is an acquired taste as the pani used in the Bangarpet pani puri is way different from the regular Mumbai style Pani Puri or Delhi style Golgappe or Calcutta style Puchka. But I love all foms of Pani puris and needless to say that I love any chaat varieties. I think I have told enough about my love for chaats and let me talk more about this chaat now.

Papdi Chaat or Papri Chaat is a typical Delhi style Chaat which is a perfect medley of flavors and textures from various components used in the chaat. It is very similar to Dahi Puri when it comes to preparation, just that we use flat puris known as papris instead of puffed up puris. Also, we add pomegranate kernels and also a typical Delhi style Papri chaat has mini dahi bhallas in it.There are no fast and hard rules in the preparation process of these chaats.One can add more or less of dahi, spice powders, chaat chutneys to their chaats according to each individual's preference.The balance of sweetened curds with the tangy and spicy chutneys,spices on a crisp papdi layered with chickpeas and potatoes is definitely a winner on any palate.I am sure most of you would have tried this at least once,if you have not tried it I would suggest to give this lip smacking chaat recipe a try for sure. Let us see how to prepare Delhi style Papdi Chaat with step by step photos.

Check out other Chaat recipe on my blog:

• Bangarpet Pani Puri, Delhi style Golgappa, Mumbai style Pani Puri
• Sookha Bhel Poori, Babycorn Mango Masala, Aloo Chana Chaat
• Corn Bhel, Nippat Masala, Bun Nippat Masala
• Dahi Bhalla, Dahi Idli, Dahi Puri 
• Pav Bhaji, Ragada Patties
• Sev Puri ,  Canape Sev Poori, Tikki Puri

Dahi Papdi Chaat Recipe:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins

Cuisine: North Indian | Category: Chaats

Ingredients:

14  Papdis(baked/deep fried)

1/3 cup Chickpeas,boiled

1 large Potato,boiled,peeled and chopped

2-3 tbsp chopped fresh Coriander

3-4 tbsp fresh Pomegranate Kernels

10-12 small marble sized Dahi Bhallas,optional(I did not add)

1/4 cup fine Sev

1 cup chilled fresh thick Curd

2 tbsp Sugar

1/4 cup Kharjur-Imli chutney

1/4 cup Green chutney

1 tsp roasted Cumin powder

1 tsp Red chili powder

1 tsp Chaat masala

Salt to taste

Method:

• Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
• Pressure cook white chickpeas with added salt for 3 whistles and let it cook on sim for 10 mins.Let the pressure cooker cool and then drain the chickpeas and keep it ready.
• Beat fresh curds nicely and add sugar,salt and 1/2 tsp roasted cumin powder and mix well.
• Arrange papdis on 2 plates,7 each.

• Add boiled chickpeas and then followed by 1 tsp boiled and chopped potatoes on each papdi. If you are adding mini dahi bhallas, add 5-6 of them in each plate at this stage.

• Add little bit of kharjur -imli chutney and green chutney on all the papdis.Sprinkle a fat pinch of red chili powder, roasted cumin powder, salt and chaat masala on each papdi.
• Then add beaten curd generously all over the papdis on both the plates

• Again top it again with a generous drizzle of kharjur-imli chutney and green chutney.Sprinkle a pinch of roasted cumin powder,red chili powder,chaat masala and salt on the spread curd.

• Add few more chopped potatoes, boiled chickpeas ,generous serving of pomegranate kernels on the spread curd.
• Top it with sev generously and garnish with coriander.

Serve it immediately.

Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

Notes:

1. You can replace boiled yellow chickpeas with steamed moong sprouts in the recipe.
2. The amount of the addition of curd, chutneys and spice powders in each plate completely depends on individual choice.Add more or less according to your taste buds.
3. Use only freshly made roasted cumin powder for the chaats, it enhances the flavor of chaat.
4. Do not keep the prepared chaat sit for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.
5. If you like the garlicky flavor you can even used Garlic Chutney along with the other chaat chutneys.For Garlic Chutney - grind 8-10 pods of garlic with 2 soaked red chillies,lemon juice and salt to a fine paste.
6. You can make more number of plated increasing the quantities accordingly,there are no measurements.

Technorati Tags: papdi chaat recipe, delhi style papdi chaat, dahi papdi chaat, north indian chaats, delhi chaats recipes, indian street food, street style chaats, indian chaats varieties, snacks, papdi recipes, homemade chaats

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Dahi Idli Recipe | Thayir Idli | Left over Idli Recipes

If you have ever visited any Mumbai Udupi hotel you would have seen this Dahi Idli in their menu. Mumbai has a very special touch for South Indian food especially the dosa varieties we get in Mumbai is completely different and unique. Idlis also have taken a new avatar in the form of  Podi Idli, Masala Idli,Tawa Idli, Dahi idli etc. If you have left over Idlis you can turn them into various snacks - Idli upma, Idli fries, Tawa Idli, Podi Idli, Chili Idli, Dahi Idli, Idli Manchurian etc. I must say that dahi idli is the easiest of all. Also the taste of it is very similar to Dahi vada and also has very less calories.

I am posting a South Indian version of Dahi Idli where as one can transform it into a North Indian style chaat by adding the chaat chutneys and spices. I have mentioned about it in the Notes section and prepare this simple yet delicious Dahi Idli according to your taste buds. The addition of coconut in the dahi mixture adds a nice taste and texture and makes it very south Indian but if you do not have it you can skip it and it still tastes delicious.

Check out various snacks recipes from left over Idlis.

• Tawa Idli | Spicy Tava Idli 
• Idli Upma - using left over Idlis 
• Masala Idli Fries
• Tri Color Cocktail Idlis

Dahi Idli Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South Indian | Category: Chaats/Snacks

Ingredients:

4 left over Idlis(cut into 9 or16 cubes) or 20 mini Idlis

2 tbsp grated Carrot

1 tbsp Coriander leaves

Boondi,to garnish,optional

for curd mixture:

1 cup fresh Curd, nicely beaten

3 tbsp grated fresh/frozen Coconut

1 tsp grated Ginger

1/2 tsp Sugar,optional

Salt to taste

to temper:

4-5 Curry leaves

1 Red chili, broken

1 green chili,slit

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

2 tsp Oil

Method:

• Cut the Idlis into pieces and grate the carrot and cut the coriander and keep it ready.

• In a small pan heat oil and crackle mustard and cumin seeds and add slit green chili and red chili and fry for a bit and add curry leaves and switch off the flame.
• Beat the curd nicely with salt and sugar and then add ginger paste and grated coconut to it and mix well.I used frozen coconut which has very fine texture hence I added it directly.You can even grind coconut and ginger and add it to the curd mixture.

• Arrange mini idlis or idli cubes in two separate shallow plates or a big bowl if serving for a crowd.

• Add curd mixture on it evenly taking care it covers all the sides.Be generous to add it as the idli pieces absorb a bit.
• Sprinkle grated carrot, chopped coriander and pour the tempering evenly over the curd layer on idlis.

• Leave it for half an hour.If you are in hurry set aside atleast for 10 mins for idli to absorb flavors.
• While serving sprinkle boondi over the dahi idli.

Serve it immediately and Enjoy!!

Notes:

1. The addition of coconut and ginger adds a south Indian touch to it. If you want you can avoid it completely but I like it for extra flavor and texture.
2. It is best to make with left over idlis than the fresh idlis.If you are using fresh idlis let them cool completely before adding the curd mixture.
3. Once the curd is added try it leave it for half an hour for idli to absorb the flavors from spices and dahi.Add the remaining ingredients like carrot, coriander and boondi just before serving.
4. If you want to turn it into North Indian style Dahi Idli avoid coconut in the recipe, top the dahi mixture with green chutney and sweet chutney and sprinkle a generous pinch of red chili powder, cumin powder,chaat masala and black salt and garnish with coriander and sev.Even this tastes very nice.

Technorati Tags: dahi idli recipe, mumbai style snacks, how to make dahi idli, left over idli recipes, recipes with idlis, kid friendly recipes, snacks recipes, chaats recipes

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Bun Nippat Masala Recipe | Bun Nippat Recipe

'Bun Nippat' is a typical South Indian Burger which is a typical Bangalore style of  chaat and is available only at few places even in Bengaluru.A bun is stuffed with Nippat(Rice cracker) and south Indian style salad - onion-carrot mixture and is topped with spiced peanuts and few spices.The preparation process is so simple that if you have all the ingredients ready,it hardly takes 15 mins to assemble everything but it tastes really delicious.

The secret for a good Bun Nippat is a good Nippat and tasty Congress Kadalebeeja(spicy peanuts),I usually get all these goodies from Bangalore.Whenever I get Nippats(Rice crackers) from Bangalore I do no miss preparing this Bun Nippat  and Nippat masala as I love these chaats very much. One can use regular Bun but you can replace it with khara bun if you have it in hand,I like it either ways. I usually do not add cheese to my Bun Nippat but if you are a cheese lover, go for a cheese slice and call it as 'Bun Nippat Cheese'.This chaat is quite filling and hence can be served as a snack or as a light breakfast or dinner.

You can check out other Bengaluru style of chaats here:

• Nippat Masala
• Tikki Puri
• Brinjal Bajji Masala
• Okra Bajji Masala

Bun Nippat Masala Recipe :

Serves 2

Prep time: 15 mins | Cooking time: 5 mins | Total time: 20 mins

Cuisine: Karnataka-South Indian | Category: Chaats/Breakfast

Ingredients:

2 large Burger Buns or Khara Buns

2 Nippats/Chekkalu/Rice Crackers

2 Cheese slices,optional

1/4 cup Congress Kadalebeeja/spiced roasted Groundnuts

1/4 cup Sev

3-4 tbsp Green Chutney

2-3 tbsp Sweet Imli Chutney

1 Onion,finely chopped

1 Tomato,finely chopped

1 Carrot,peeled and grated

2 tbsp chopped Coriander leaves

Red Chili powder,to sprinkle

Chaat masala,to taste

Salt,to taste

Butter,to fry

Method:

• Mix finely chopped onions with grated carrot and chopped coriander and keep it aside.
• Keep all the items ready before plating them as these are supposed to be make quick and eat immediately.
• Slice the Buns horizantally into two halves and apply butter and roast them on tawa until its slightly browned.Remove the buns and keep them on a plate.
• Apply 1-2 tsp green chutney on  one side of the bun(lower side) and 1-2 tsp of  sweet imli chutney on the other side of the bun(top side).You can apply both the chutneys on both the cut sides of the buns.This quantity is personally your choice and according to your taste buds.
• Place a nippat on each green chutney smeared bun and apply green chutney and imli chutney according to your preference.
• Take a handful of onion-carrot-coriander mixture and place 1 tbsp of mixture on each nippat.
• Sprinkle few chopped tomatoes all over.
• Sprinkle a pinch of salt,red chili powder and chaat masala on it.Sprinkle them according to your taste buds.
• Next comes the layer of sev and congress kadalekayi.Be generous with this as it gives a nice taste to the masala.
• Now place a cheese slice if you wish on top of the masala and cover with the other half of the bun which is smeared with sweet imli chutney.

Serve the buns immediately.

Notes:

• There is no hard rule for the measurements in the recipe.You can play with those ingredients and also can tweak in the recipe according to your taste buds.
• You can use jeera powder instead of chaat masala in the above recipe.
• You can even use grated cheese instead of a cheese slice.
• I did not use cheese,sev and tomatoes in the recipe as it was not available with me at that moment.But all these ingredients makes this chaat even tastier.

Technorati Tags: bun nippat masala, bun nippat cheese masala, bun nippat recipe, bun nippat cheese, bangalore chaats recipes, chetty style recipes, vysyas recipes, buns recipes, south indian, karanataka chaats recipes

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