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Monday, February 22, 2016

Recipe- Vada Paav

Vada Pav- Mumbai's Own Burger

Vada Pav is a very famous vegetarian snack which is a staple Mumbai (Maharashtra) street food but also available throughout India. Vada pav consists of a batata vada (a spicy deep-fried potato patty/fritter) in a pav bun with dry garlic chutney and green chutney.

Vada pav is known as common man’s food in Mumbai, it is considered to be originated here. People have this snack every day as breakfast or any time of day. It is popular among students, office workers, labors and as family snack too.

So why not make it at home and make everyone happy as everyone loves the vada pav which is very easy to prepare at home. Here is the step by step recipe with pictures so do surprise your family with this.



  • Take one pav bun and with the help of a knife slit in half but leave one edge joined
  • Now take a spoonful of green chutney and apply on one side and garlic chutney on the other side of bun
  • Now put the batata vada on one side and some chopped onion, fold over press a little bit
  • Wada pav is ready to serve, enjoy while still hot with fried green chilies.
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Recipe- Dry Red Garlic Chutney

Dry Red Garlic Chutney

Garlic chutney is a spicy red dry chutney that goes with vada pav and other snacks very well. You can also enjoy this chutney with paratha, dosa, with rice and many other. This garlic chutney is very famous in Maharashtra India, you just cannot miss it if you are in Mumbai area.

It is very to make at home too and can be stored and used for long time. This Chutney is also good to have in wintery cold days I always make this teekhi red chutney in winter.

Here I am describing my step by step recipe with pictures. Hope you find this helpful.


  • 2 tbsp. grated dried coconut
  • 2 tbsp. peanuts
  • 1 tbsp. sesame seeds
  • ¼ cup chili powder
  • 1 tsp. oil
  • Salt as per taste
  • 1 garlic pod (12-20 cloves peeled)


  • Heat a pan, add the coconut into it and dry roast till light brown it will only take 1 minute
  • Now dry roast the sesame seeds and peanuts as well, remove the skins from roasted peanuts

  • Add 1 tsp oil to the pan when hot add garlic cloves and roast till turns brown
  • Let everything cool down and then transfer into a blender, add salt red chili powder then grind to powder

  • Dry red garlic chutney is ready!

  • Do not add water, this is a dry chutney.
  • Store in airtight containers and use as required.

  Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!

Tuesday, February 16, 2016

Recipe- Puris/Pooris (Deep fried Indian bread)

Puris/Pooris (Deep fried Indian bread)

Puri/poori is the most popular kind of Indian bread for festivals, special occasions and parties. They are unleavened deep fried breads made of wheat flour. Other variation of deep fried bread is Bhatura.
Pooris can be enjoyed at any time of the day as breakfast, lunch or dinner in Indian cuisine and can be enjoyed with any type of Indian curry or Daal and also served with chutney and pickles to enhance the taste.

At the time of preparation clarified butter or oil is added to the flour to make them crispy and puffed.
Pooris can be enjoyed plain or can be filled with different fillings made of potato, lentils or fenugreek or spinach leaves etc. Today I am going to share plain poori recipe but you can find other variation recipes on my blog. So happy cooking!


  • 3 cups of Atta (wheat flour)
  • 2 tbsp. Ghee (clarified butter) or Oil
  • Salt to taste
  • Oil to deep fry
  • ¾ cup Water


  • Take flour into a large mixing bowl, add ghee/oil and salt to the flour and rub well with the help of fingers
  • Now by adding a little water at a time make a soft but not sticky dough cover with a damp cloth and keep aside for 20 minutes
  • Knead the dough again for 5-10 minutes until dough gets firm and smooth, divide the dough into 18-24 pieces and make small round balls
  • Roll out each ball to a 5 inch circles on a flat surface with the help of rolling pin (apply a little oil so that pooris do not stick to the surface)
  • Heat oil in a kadhai or deep bottom pan and drop a poori carefully to the pan, poori will get puffed up immediately and float to the surface, let golden brown from both sides
  • Lift out and drain excess oil, place on a kitchen napkins, repeat the process for all other pooris

Pooris are ready enjoy hot with your favorite curry!

 Note: If you want to make soft pooris for later use or to take with you for travel purpose, milk can be used instead of water to make the dough.

 Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!