SATVIC

STREET FOOD
RECIPES
 MOMOS

COLOURFUL SATVIC MOMOS

B E ST F O R
Celebration
Special Treat SERVES 2 TIME : 1 hour

IN GR E D IE N T S METHOD
1. For the dough, purée the chopped carrot/
Dough spinach in a blender. Mix it with the wheat
• 1 cup chopped carrot or spinach flour, and knead it until it forms a dough.
• 1 cup whole wheat flour Cover, and set aside for 15 mins.

2. For the chutney, place all its ingredients in

Chutney
a pot (except salt), cover and let them cook
• ½ cup chopped red bell pepper

MOMOS
on medium flame for 10 mins.
• ¼ cup chopped carrot
• ¼ cup chopped pumpkin 3. Let the vegetables cool for 5 mins. Add salt
• ½ cup chopped cabbage and blend until smooth.
• 2 teaspoons chopped green chili
• 1 teaspoon white sesame seeds, roasted 4. For the filling, place all filling ingredients to
• ¼ teaspoon jaggery powder a big bowl and mix using a spoon.
• ½ cup water
• ½ teaspoon rock salt 5. Divide the dough into 20 equal balls. Dip
them in flour and roll into small and very thin
Filling chapatis, 3 inches in diameter each.
• ½ cup finely chopped carrot
6. Fill each chapati with 1 tablespoon of filling.
• 1 cup finely chopped cabbage
Fold into a semi-circle, and press the edge
• ¼ cup finely chopped green beans
together to seal tightly. Then join the corners
• ⅓ cup sweet corn, steamed of the semi-circle to form the shape in the
• 2 tablespoons finely chopped bell pepper photo.
• 2 tablespoons chopped coriander stems
• ½ teaspoon finely chopped green chili 7. Take a steamer. Grease the inside plate with
• 1 tablespoon finely chopped ginger some water. Once the water in the steamer
• ¼ teaspoon white sesame seeds, roasted boils, place the momos on the steamer
plate. Let them steam for about 10 min-
• ¼ teaspoon jaggery powder
utes on medium flame. Serve warm with
• 1 teaspoon rock salt
chutney.

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 CHAAT

ALOO PAPDI CHAAT

B E ST F O R
Celebration
Side Dish SERVES 2 TIME : 1 hour

IN GR E D IE N T S PR E PAR AT IO N
• Prepare peanut curd (for recipe check pg 11).
Aloo Papdi • Prepare green chutney (for recipe check pg 9).
• 2 potatoes, medium-sized • Prepare sweet chutney (for recipe check pg 9).

Aloo Masala
• ½ cup boiled and mashed potato METHOD
• 1 tablespoon chopped coriander 1. Thinly slice the potatoes, and poke about 10

CHAAT
• ¼ teaspoon roasted cumin powder holes in each slice with a toothpick.
• ⅛ teaspoon black pepper powder
• ¼ teaspoon black salt 2. Heat a cast iron tawa and place the potato slices
in it. Cook each side on low flame for 15 minutes,
Sweet Curd (optional) until the potato papdis are crispy.
• ½ cup peanut curd
3. Place all the aloo masala ingredients into a
• 1 tablespoon jaggery powder
mixing bowl, and combine well with your hands.
• ⅛ teaspoon roasted cumin powder
• ⅛ teaspoon black salt 4. If using sweet curd, place all the sweet curd
ingredients into a mixing bowl and whisk until well
Assembly combined.
• 2 tablespoons green chutney
• 2 tablespoons sweet chutney 5. To assemble, place the papdis on a serving plate.
Place some aloo masala on top of each papdi,
• 2 tablespoons grated carrot
followed by the sweet curd, and all the assembly
• 1 tablespoon chopped coriander
ingredients one by one. Serve.
• 1 tablespoon chopped tomato
• 1 tablespoon pomegranate seeds Tip You can also place the sliced potatoes into
• pinch of cumin powder a preheated oven and bake at 150°C for
15 minutes.

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 FRANKIE

FRANKIE

B E ST F O R
Celebration
Special Treat MAKES 6 TIME : 1½ hours

IN GR E D IE N T S PR E PAR AT IO N
• Prepare chipotle mayo (for recipe check pg 8).
Wraps (makes 6) • Prepare green chutney (for recipe check pg 9).
• 1 cup wheat flour • Prepare magic masala (for recipe check pg 8).
• ½ cup boiled and mashed potato
• ½ cup vegetable purée
METHOD
(Blend any vegetable of choice with little
water. Use beetroot, carrot or spinach.) 1. For the wrap, combine all the wrap ingredients in
a mixing bowl and knead into a dough. Let it rest
Vegetable Patties (makes 12)
for 10 mins. Then divide it into 6 balls, roll them flat

FRANKIE
• ¼ teaspoon hing and cook like normal chapatis.
• ½ teaspoon grated ginger
• ¼ tsp finely chopped green chill
2. For the vegetable patties, take a pot, add hing,
• 2 potatoes, boiled and mashed
ginger and green chili and sauté for a minute. Add
• ⅓ cup green peas the boiled and mashed potatoes, green peas,
• ½ cup grated cauliflower cauliflower, carrot and capsicum, and cook for
• ⅓ cup grated carrot 5 minutes on low flame. Turn off the stove, add
• ¼ cup finely chopped capsicum cardamom and salt and mix well.
• ¼ teaspoon cardamom powder
• ¾ teaspoon rock salt
3. Allow to cool, then divide the batter into 12
• ¼ cup powder of roasted flax seeds
balls. Make rectangular patties using hands.

Filling
• 1 cup cabbage, thinly sliced 4. Coat the patties with flax seed powder and cook
on an iron tawa for 5 mins on low flame. Keep
• ¼ cup tomato de-seeded & sliced
flipping until they are crisp.
• ½ cup capsicum, julienned

Assembly 5. To assemble, take a chapati, spread green

• ½ cup chipotle mayo chutney over it. Then place two patties and some
• ½ cup green chutney filling. Pour a generous amount of chipotle mayo.
• ½ teaspoon magic masala Sprinkle some magic masala, roll and serve.

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CHIPOTLE MAYO GREEN CHUTNEY
P RE PA RATI ON IN GR E D IE N T S (MA KES ¾ CU P )

Soak 16 cashews in water for 6 hours. • 1 cup coriander leaves

• ½ cup mint leaves
I NG RE DI E NTS ( MAK E S ½ CUP ) • ½ cup raw mango, roughly chopped
• 1 teaspoon cumin seeds
• 16 soaked cashews
• ½ teaspoon rock salt
• ⅓ cup chopped red bell pepper or tomato
• 1 small green chili
• 1 tablespoon water
• 2 teaspoons lemon juice METHOD
• ½ teaspoon rock salt
1. Place all the ingredients into a blender and blend
until smooth.
ME THOD
2. Use immediately, or store in refrigerator for 2-3 days.
1. Simply blend all the ingredients together until smooth.

2. Use immediately, or store in refrigerator for 2-3 days.

CHUTNEY
SWEET IMLI CHUTNEY
MAGIC MASALA INGREDIENTS (MAKES ½ CUP)
• ½ cup jaggery
I N G RE DI E NTS • ½ cup water
• ½ tablespoon cumin seeds • ⅛ teaspoon black pepper powder
• ⅛ teaspoon roasted cumin powder
• ½ teaspoon black peppercorns • ⅛ teaspoon fennel seeds
• ¼ cup tamarind pulp
• ½ teaspoon black salt • ½ teaspoon rock salt

M E THOD METHOD
1. Roast the cumin seeds and black peppercorns until 1. Heat a pot, and add all the chutney ingredients, except
the tamarind and rock salt. Cook for 10 minutes on low
they become fragrant. flame.
2. Place them in a small blender, along with black salt 2. Add the tamarind pulp, stir, and cook for 2 minutes.
and grind into a fine powder. 3. Switch off the stove, add the rock salt, and stir. Allow to
cool for 5 minutes.
3. Store the powder in an airtight container. The powder
4. Serve immediately, or store in the refrigerator for
can last for 3-4 months.
2-3 days.
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 PEANUT CURD

SERVES 3 TIME : 40 mins watch the video

1. Soak 1 cup of peanuts 2. Place the soaked peanuts 3. Sieve the mixture into a
in water for 4 hours. Use and 2 cups water into a blender bowl through a muslin cloth

CURD
peanuts that are light brown and blend. Then add 1 more or nut milk bag. Then put the
in colour. cup of water and blend again. peanut milk on the stove.

4. Heat the milk on medium 5. Place 8 chili tops on top 6. Allow the curd to ferment
flame for 3-4 minutes. As soon and cover with a plate. Keep for 8-9 hours, and your peanut
as it starts boiling, remove it the bowl in a mildly warm curd will be ready! While the
from the gas. Once the peanut place, such as a balcony or curd is setting, ensure the
milk is lukewarm, transfer it to a an empty oven. bowl is not disturbed.
clay pot or glass bowl.

Note : Next time you want to prepare peanut curd, add 5 spoons of curd from your previous batch
as a fermenter. Also, always make sure to maintain a ratio of 1 cup peanuts to 3 cups water.

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