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Vada Pav sath mei Sukhi Chutney recipe

Ingredients:
👇
4 medium-sized potatoes, boiled and mashed
1 tsp mustard seeds ( rai )
1 tsp cumin seeds ( jeera )
8-10 curry leaves
1-inch piece of ginger, finely chopped
3-4 garlic cloves, finely chopped
2-3 green chilies, finely chopped
1/2 tsp turmeric powder ( haldi)
1/2 tsp red chili powder ( mirch )
Salt to taste
2 tablespoons oil
A handful of chopped coriander leaves

For the Batter:
1 cup besan (gram flour)
1/4 tsp turmeric powder
1/4 tsp red chili powder
A pinch of baking soda
Salt to taste
Water as needed to make a smooth batter

For Assembly:
6 pav buns
Green chutney
Tamarind chutney
Dry garlic chutney
Oil for frying

Instructions:
👇
Heat oil in a pan and add mustard seeds. When they begin to splutter, add cumin seeds, curry leaves, ginger, garlic, and green chilies. Sauté for a minute.
Add turmeric powder, red chili powder, and salt. Stir well.
Add the mashed potatoes and mix thoroughly to combine all the spices. Cook for 2-3 minutes.
Turn off the heat and mix in the chopped coriander leaves.
Let the mixture cool slightly and then shape it into small balls (about the size of a golf ball). Set aside.

2. Prepare the Batter:
In a mixing bowl, combine besan, turmeric powder, red chili powder, baking soda, and salt.
Gradually add water to make a thick, smooth batter.

3. Fry the Vadas:
Heat oil in a deep frying pan over medium heat.
Dip each potato ball in the batter, ensuring it's evenly coated, and gently drop it into the hot oil.
Fry the vadas until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

Chutney
👇
1/2 cup dry coconut powder
4-5 dry red chillies
2. tsp peanuts
2 tsp Kashmiri red chilli powder
5 garlic cloves (with peel)
Black salt to taste

Method of making chutney
👇
1. Lightly fry coconut, red chillies and peanuts separately in a pan. Fry garlic with peel too.
2. Now cool these things and grind them separately. Then mix all three together, add red chilli powder and black salt and grind again.
3. Store this chutney in an air-tight container. You can keep this chutney in the fridge for 6 months.
This chutney tastes very delicious with Vada Pav, and can also be eaten with Idli-Dosa.

4. Assemble the Vada Pav:
Slice the pav buns in half and toast them lightly with a little butter if desired.
Spread green chutney and tamarind chutney on the inside of the pav.
Place a fried vada in the bun and sprinkle with dry garlic chutney if using.
Press the bun gently and serve immediately.

Grilled Dosa Sandwich Subway #easyrecipes

Mumbai Masala Brunch Box

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1. Mini Vada Pavs

Ingredients:

Pav buns – 3 mini

Boiled potatoes – 2

Ginger-garlic paste – 1 tsp

Green chili – 1, chopped

Mustard seeds – ½ tsp

Turmeric – ¼ tsp

Besan (gram flour) – ½ cup

Salt, oil, coriander

Method:

1. For vada stuffing: Sauté mustard seeds, ginger-garlic paste, green chili, turmeric, and mashed potatoes. Add salt and coriander. Cool and make small balls.

2. Batter: Mix besan, water, salt, turmeric into a thick batter.

3. Dip balls into batter, deep fry till golden.

4. Slice pav, apply chutney, place vada in between, and serve with fried green chili.

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2. Ragda Patties Cups

Ingredients:

Dried white peas – ½ cup (soaked & boiled)

Potato – 2 boiled (for patties)

Onion – 1 chopped

Tomato – 1 chopped

Turmeric, red chili, garam masala – ½ tsp each

Salt, oil, coriander

Sev for garnish

Method:

1. Ragda: Sauté onion, tomato, turmeric, salt, chili. Add boiled peas with some water. Simmer till thick.

2. Patties: Mash potatoes, add salt, shape into small tikkis. Shallow fry till golden.

3. Serve ragda in glasses or bowls, place patties on top, garnish with sev and coriander.

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3. Bombay Masala Sandwich Bites

Ingredients:

Bread slices – 4

Boiled potatoes – 2, mashed

Onion, tomato, capsicum – sliced

Green chutney – 2 tbsp

Chaat masala – ½ tsp

Butter – 2 tbsp

Method:

1. Mix mashed potato with salt and chaat masala.

2. Apply chutney on bread, spread potato, layer veggies.

3. Grill with butter till golden. Cut into mini bite-sized pieces.

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4. Cutting Chai

Ingredients:

Water – 1 cup

Milk – ¾ cup

Tea leaves – 1½ tsp

Ginger – crushed

Sugar – 2 tsp (to taste)

Method:

1. Boil water with tea leaves and ginger.

2. Add milk and sugar. Simmer 5 minutes.

3. Strain and serve hot in cutting glass.

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5. Chocolate Paan/Gulkand Shot (Dessert)

Ingredients:

Gulkand – 1 tsp

Grated coconut – 1 tsp

Chopped dates – 1 tbsp

Crushed fennel seeds – ½ tsp

Chocolate syrup or melted chocolate – 1 tbsp

Chopped nuts – optional

Method:

1. Mix gulkand, dates, coconut, fennel, and nuts.

2. Place in a small dessert glass.

3. Top with melted chocolate or syrup.

Lemon Garlic Chickpea Buddha Bowl
Ingredients:
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked quinoa
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
Instructions:
In a skillet, heat olive oil over medium heat. Add chickpeas, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
Divide cooked quinoa among bowls. Top with chickpea mixture, cucumber, cherry tomatoes, red onion, and feta cheese.
Serve and enjoy!
Prep Time: N/A | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: N/A | Servings: 2 bowls
Tips:
Feel free to add your favorite veggies or protein sources to customize your Buddha bowl.
Drizzle with a tahini dressing for extra flavor.