Street Food

Chaat

Chaat
Pav Bhaji

Pav Bhaji
Dosa

Dosa
Bhel Puri

Bhel Puri
kathi roll

kathi roll
Burger

Burger

Goal Gappe Pani puri

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Ingredients:

For the Puri:

  • 1 cup semolina (sooji/rava)
  • 2 tablespoons all-purpose flour (maida)
  • A pinch of baking soda
  • Water (for kneading)
  • Oil (for frying)

For the Pani (Spiced Water):

  • 1 cup mint leaves (pudina)
  • 1/2 cup coriander leaves (dhania)
  • 1 tablespoon tamarind paste (imli)
  • 2 green chilies
  • 1 teaspoon roasted cumin powder (jeera powder)
  • 1 teaspoon black salt (kala namak)
  • Salt to taste
  • 4 cups chilled water

For the Filling:

  • 1 cup boiled chickpeas (chana)
  • 1 cup boiled and mashed potatoes
  • 1 teaspoon chaat masala
  • Salt to taste

Instructions:

Making the Puri:

  1. In a bowl, mix semolina, all-purpose flour, and a pinch of baking soda.
  2. Add water gradually and knead into a stiff dough. Rest it for 15-20 minutes.
  3. Roll out the dough and cut small, thin circles using a cutter.
  4. Heat oil in a deep pan and fry the puris until they puff up and turn golden brown. Set aside.

Preparing the Pani:

  1. Blend mint leaves, coriander leaves, tamarind paste, green chilies, and roasted cumin powder with a little water to make a smooth paste.
  2. Add the paste to chilled water, mix in black salt and regular salt. Adjust seasoning as per taste.

Assembling the Pani Puri:

  1. Lightly tap each puri to make a small hole in the center.
  2. Fill with a mixture of boiled chickpeas and mashed potatoes.
  3. Dip the filled puri into the spiced water (pani) and enjoy!

Vada Pav

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Ingredients:

  • 4 pav (bread rolls)
  • 2 large potatoes (boiled and mashed)
  • 1 onion (thinly sliced)
  • 1-2 green chilies (finely chopped)
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp asafoetida (hing)
  • 1 tsp ginger-garlic paste
  • Curry leaves (8-10)
  • 2 tbsp oil
  • Salt to taste
  • Coriander leaves (for garnish)

For the Batter:

  • 1 cup gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Water as needed
  • Salt to taste

For Frying:

  • Oil for deep frying

For Serving:

  • Dry garlic chutney
  • Green chutney
  • Tamarind chutney

Method:

  1. Prepare the Potato Filling:

    • Heat 2 tbsp oil in a pan.
    • Add mustard seeds and let them crackle.
    • Add asafoetida, curry leaves, and chopped green chilies.
    • Stir in turmeric powder and ginger-garlic paste. Cook for 1-2 minutes.
    • Add mashed potatoes, salt, and red chili powder. Mix well.
    • Remove from heat and garnish with coriander leaves. Let it cool.

  2. Make the Batter:

    • In a bowl, mix gram flour, turmeric powder, red chili powder, and salt.
    • Slowly add water to form a thick, smooth batter.

  3. Shape and Fry the Vada:

    • Divide the potato mixture into small balls.
    • Dip each ball into the batter and coat it well.
    • Heat oil for deep frying. Fry the vadas until golden brown and crispy.
    • Remove and drain on paper towels.

  4. Assemble the Vada Pav:

    • Slice the pav horizontally but keep it intact at the edge.
    • Spread dry garlic chutney, green chutney, and tamarind chutney on the pav.
    • Place a hot vada inside the pav and press gently.

  5. Serve:

    • Serve the Vada Pav hot with additional chutneys on the side.