Katchi Dabeli

'Katchi Dabeli' …..One more street food…….I think it's originally a Gujarat state's dish but got vey famous in Maharashtra.  It's a type of sandwich. Khatta mitha and very tasty. When we were in Pune , we used to eat it like anything.  But after becoming Bangalorean   it has become difficult to have one dabeli on any street in the rainy eve.  One of my friend Ruchi who used to stay in Pune in her college days wanted to  have Dabeli……so after loooooooong planning we met yesterday and enjoyed homemade Dabeli.  In Pune we used to get  Special Amul butter and cheese dabeli. So I tried making such type of Dabeli and it was yum.  I used readymade 'Siddhi' Dabeli masala. But I have masala recipe which one of my friend had given. I'm sharing that recipe for those who don't get readymade one. For Bangalore people…..you can get  Dabeli Masala in Total Mall.

Ingeredients

Pav - 10

Boiled and Mashed Potatoes - 2 cups

Dabeli Masala - 3 tablespoons

Salted Peanuts - 1/2 cup

Pomegranates - 1/3 cups

Finely chopped onion - 1/4 cup

Chopped fresh coriander - 2-3 tablespoon

Oil- 1 tablespoon

Amul Butter - 100 gms.

Amul Cheese cube - 2

Sev  - 1/2 cup

Imli ki chutney - 1/2 Cup

Pudina Chutney - 2-3 tablespoon

Dabeli Masal

Coriander seeds - 2 tablespoons

Cumin Seeds - 2 tablespoons

Fennel seeds - 1 tablespoon

Cloves- 7-8

Cinnamon  - 1 inch

Dry red chilli - 5-6

Sugar - 1 teaspoon

Amchur powder - 2 tablespoons

Ginger powder- 1/2 tablespoon

Salt as per taste

Procedure

For Masala

Dry roast corianderseeds, Cumin seeds, Feneel seeds, cloves, cinnamon, red chillies one by one in nonstick pan.  Let it get cool.  Now grind to a fine powder including all other ingredients.  Dabeli Masala is ready to use. Store it in a airtight container.

 

For Filling

Heat oil in kadai. Now add Dabeli Masala into it. Sauté for few seconds. Now add mashed potatoes and a teaspoon of imli ki chutney. Mix it properly and after minute or so take out of the flame.  Now spread  this mixture in a rectangular dish and top it with roasted peanuts then pomegranates then sev then chopped onion then chopped coriander.

Preparing  Dabeli

Slit one pav just like we do for pav bhaji or vada pav. Now put imli ki chutney on one side and pudina chutney on other side. Now put a spoonful potato filling  with  the topping.  Now close it with the upper portion of the pav. Deep three sides of pav in sev. Mean while heat a fry  pan. Put 1/2 teaspoon butter on it and roast Dabeli from both side with butter till it gets  golden brown color. Press Dabeli while roasting it. Garma Garam Dabeli is ready to serve.  Serve with a grated cheese on top of it. If you like you can add grated cheese in the feeling too.

Ragda Pattice

Ragda Pattice is very famous chaat in Mumbai. Specially in Winter Garma garam Ragda pattice is real treat for us. It is similar to chole tikki of Delhi chaat but we use dried white peas in it. When the chaatwala serves pattice placed on huge tawa and steaming Ragda in a plate …. Aha ha…just a feel of heaven. Like other chaat I love lots of imli ki chutney on it. It's a total meal itself.

Ingredients

For Pattice

Potatoes - 4-5 medium
Bread slices - 1
Cornflour - 1 teaspoon
Turmeric powder - a pinch
Green chili-garlic paste - 1 teaspoon
Salt to taste
Oil for shallow frying.

For Ragda
Dried white peas (Pandhara vatana) - 1 cup
Oil - 1 teaspoon
Chili powder - 1teaspoon
Coriander powder - 1 teaspoon
Cumin Powder -1 teaspoon
Turmeric powder - 1/2 teaspoon
Asfetida - a pinch
Salt to taste.

To serve
Shev - 1/4 cup
Imli ki chutney as per your choice
Green chutney as per your choice
Finely chopped onion - 2 medium
Chopped Coriander - 2-3 tablespoon

Procedure

For pattice
Boil and mash potatoes. Mix all the other ingredients. Now make small balls of this mixture and flatten it with palm. Give a proper tikki shape. Shallow fry it on fry pan till it turn brownish from both the side. Pattice are ready. Keep it aside.

For Ragda

Soak peas overnight. Then add water and pinch of turmeric powder and cook it in pressure cooker for 3-4 whistle. It should get cooked properly. Heat oil in kadai put turmeric powder, asafetida in it. Then add cooked peas and all other ingredients. Add 1/2 cup of water and cooked it again for 6-8 minutes. Smash peas in between. Ragda is ready.

To serve

Place two pattice in a plate. Pour hot ragda on it. Then shev, then imli ki chtney, then Green chutney, then chopped onion and coriander. If you want sprinkle chaat masala on it.

This goes to Pari's 'Only Chaat' event.

Vada Pav

I am sure for this post, I'll not get the comment - "This is new to me." Vada Pav is a most most popular street food of Mumbai. In college days, this was our breakfast, lunch and evening snacks. In Mumbai you can see Vada Pav gadi on each street. I know it is very heavy calories …..but "Vada Pav ke liye kuch bhi karega". On Pune-Mumbai highway, in a food junction you will get awesome vada pav with garam chai (Tea). Now whenever we go to Mumbai from Bangalore. After landing in Mumbai, we first have vada pav on the road. Hey now instead of boring you with such a long description, will straight tell you the procedure .

 

Ingredients

Laadi Pav - 6
Imli (tamerind) ki chutney - 1/4 cup
Green chutney - 1/4 cup
Potato - 6 medium
Oil - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Asafetida - A pinch
Fresh coriander leaves, chopped - 2 tablespoon
Lemon juice - 1 tablespoon
Salt to taste

For Paste

Green chilli - 3-4
Garlic cloves - 6-7
Ginger - 1 inch
Cumin seeds - 1/2 teaspoon

For cover

Bengal gram flour (Besan) - 1 cup
Rice flour - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Ajwain - 1/4 teaspoon
Hot oil - 1 tablespoon
Salt to taste.

For Dry garlic chutney

Garlic cloves - 9-10
Gated dry coconut - 1/2 cup
Red chilli powder - 1 teaspoon
Salt to taste



Procedure

Boil, peel and mash potatoes. Make a paste of ingredients given under for the paste. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool. After that make small equal balls of potatoes mixture.

For Cover, mix all the ingredient. With water make a batter as we do for pakoda. Not too thick or not watery.

Heat sufficient oil in kadai. Oil should not be very hot. Now dip potato ball in the besan batter. It should get coated with batter from all the side. Deep fry it till golden brown. The cover will get crispy from outside. Drain on to paper towel.

For garlic chutney, mix all ingredients and coarsely grind it in a mixer.

Serving Vada pav

Slit one pav, Spread imly ki chutney on one side and green chutney on another side as shown in picture. Place vada on it nad press lightly. Add some garlic chutney. Close the pav .
Vada pav is ready. Now make a big "AAAAA" ( expand your mouth as much as you can) and enjoy the taste of heaven food.

This goes to 'THE COMBO EVENT' by Pari of foodelicious.

Tava pulav

One more recipe from Mumbai street is "Tava Pulav". It's not a regular pulav. Vegetables used are same as in Pav bhaji and the wonderful thing is, pav bhaji masala is added for flavor. It is called as Tava Pulav because Haath gadi wala bhaiyya prepares this pulav on same tava of pav bhaji. With all these vegetables, he also adds some ready bhaji into it. In our college days pav bhaji and Tava pulav with raita was our favorite dinner. So you must try this pulav, I assure you it tastes awesome……...

Ingredients

Cooked Basmati rice - 1 big bowl.
Potato -1 (peeled and cut in cubes)
Cauliflower florets - 1/2 cup
Capsicum - 1 (cut in cubes)
Carrot - 1 small (cut in cubes)
Onion - 1 (finely chopped)
Tomatoes - 1 (finely chopped)
Green peas - 1/2 cup
Ginger-garlic paste - 1 teaspoon
Pav bhaji masala - 2 teaspoon
Red chili powder -1 teaspoon
Amul butter - 3 table spoon
Chopped onion and coriander - 1/2 cup
Lemon wedges - 4
Salt to taste


Procedure

Take a big tava (or a fry pan). Heat the tava and add butter in it. When the butter melts add ginger garlic paste and saute it for few seconds. Add chopped onion and saute it till it gets transparent. Add tomatoes , saute it till it leaves oil. Now add all the remaining vegetables, salt, red chili powder and pav bhaji masala and mix well. Add little water, cover it and let all the vegetables get cooked. Don't over cook it. Now add cooked rice, 1teaspoon of butter and if needed, add salt. Mix very gently . Saute it for a minute . Our pav bhaji wala used to add 1-2 table spoon of pav bhaji's ready bhaji at this time to give the authentic taste. This time my bhaji was ready, so I added 2 table spoon of ready bhaji into it. Mix well. Serve hot pulav with lemon wedges, chopped onion and coriander and Raita.

This is my entry for RCI : Mumbai Street Food and Lakshmi's RCI page.

&

For Ravishing Rice Recipes and to Meeta's MM page.

&

For EFM June - Breakfast Series!

Pav Bhaji

First of all Thanks from bottom of my heart to the person who invented such a wonderful dish called Pav Bhaji. This is a most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav. You can get good pav bhaji on 'hath gadi' or you can say thela…… My most favorite Pav bhaji places are…… Mama's Pav bhaji @ Nashik, Brindavan hotel's Pav bhaji @ Bandra, Samarth Pav bhaji @ Pune, Kailash's Pav Bhaji @ Aurangabad. Wow the taste of each Pav bhaji stall is still on my tongue. There are different types of Pav bhaji like Sadha Pav bhaji, Amul Pav bhaji, cheese Pav bhaji, Khada Pav bhaji (Vegetables are not mashed), Jain Pav bhaji (without onion and garlic). This bhaji has a typical masala which contains 14 different spices. I have the recipe of this masala but I prefer to make this with Everest Pav bhaji Masala. This Bhaji is served with Pav (sorry not a bun). It is usually called as ladi Pav (slabs of bread) in Mumbai. Whenever you have to order for more Pav, you can only say…. "Ek single dena / Ek Doube dena…" I still remember a boy in Mama's pavbhaji stall, I don't remember his name but we used to call him Shahrukh and he was also very happy with that name :)
Today is my lovely sis Sneha's Birthday and she is very fond of "Pav bhaji". So sis this special dish is only for U…….. &

WISH U A VERY HAPPY BIRTH DAY!

Ingredients
Potatoes, boiled and mashed 5-6
cauliflower florets boiled and mashed - 1 cup
Finely chopped Capsicum - 1/2 cup
Finely chopped Tomatoes - 1 cup
Boiled Green peas -1 cup
Finely chopped Onion - 2 cups
Finely chopped Coriander -1/4 cup
Finely chopped garlic - 6-7 cloves
Grated ginger - 1/2 teaspoon
Pav bhaji Masala - 2 teaspoon
Red chili powder -1 teaspoon
Oil - 3 tablespoon
Butter - 50 gms.
Salt to taste.
Pav - 6-8


Procedure

Heat oil in a big Kadai. Add garlic and ginger and saute it till garlic turns to golden brown. Then add half of the onion and saute it till it get brown. Add tomatoes and cook it for 2 minutes stirring constantly. Now add capsicum and let it get cooked for a minute. Then add boiled peas, mashed cauliflower and potatoes. Add some water and mix it properly. Cook it on low flame for another 5 minutes. Mash it with wooden masher or back of the spoon till all the vegetables are completely mashed.(For khada pav bhaji this step is not necessary) Now add red chili powder, Everest Pav bhaji masala, salt and mix it properly. Add some butter from the side. If you find the bhaji very dry you can add some water and cook it for another minute. Bhaji is ready.
Heat a tawa. On the other side give a little cut to pav and spread a spoonful butter to pav from both sides. Now fry pav from both side till it gets crispy. Serve these pav with bhaji. Put half teaspoon butter on bhaji. And with chopped onion with coriander and lemon wedges.


I would love to send this post for RCI : Mumbai Street Food and Lakshmi's RCI page.