INDIAN STREET FOOD

Ingredients BATATA VADA
3 medium Potatoes, boiled

1/4 teaspoon Mustard Seeds
A pinch of Asafoetida
2 Green Chillies, chopped (or more to taste)
1/2 inch piece of Ginger, chopped
2 cloves of Garlic, chopped, optional
3-4 Curry Leaves, finely chopped
1/3 cup finely chopped Coriander Leaves
1/4 teaspoon Turmeric Powder
1 teaspoon Lemon Juice or 1/2 teaspoon Dry
Mango Powder, optional
1/2 cup Gram Flour (besan/ chickpea flour/ chana
flour)
1/3 cup Water (or more)
A pinch of Baking Soda (soda bi carbonate)
2 teaspoons Oil + for deep frying
Salt to taste
Directions:
1. Have all the ingredients ready before starting to make vada. Make a
paste of green chilli, ginger and garlic using mortar and pestle or in the
small chutney jar of a mixer grinder.
2. Peel boiled potatoes and mash them with backside of a large spoon.
3. Heat 2-teaspoons oil in a small pan over medium flame. Add mustard
seeds. When they start to crackle, add asafoetida, curry leaves and a
paste of green chilli-ginger-garlic.
4. Stir and cook for a minute. Add turmeric powder and mix well.
5. Turn off the flame and transfer the prepared tempering over mashed
potatoes. Add chopped coriander leaves, lemon juice and salt.
6. Mix well and taste for the lemon juice and salt. If required, add more
lemon juice or salt.
7. Divide it into 9-10 equal portions. If mixture turns sticky, grease your
hands with oil and make round shaped balls from it.
8. Prepare batter for vada – take gram flour, baking soda and salt in a wide
mouthed bowl.
9. Add water (approx. 1/3 cup) little by little and stir continuously and make
a lump free smooth batter. Consistency of the batter should be slightly
thinner than dosa batter. If batter is too watery then add 1-2 teaspoons
gram flour and if it is too thick then add little water and mix well.
10. Heat oil in a pan over medium flame for deep-frying. When oil is
medium hot, dip each potato ball into batter and coat it evenly with hand
or spoon and gently drop it into the hot oil. Drop 3-4 balls in a single
batch and deep-fry them until light golden brown.
11. Drain excess oil using perforated spoon and transfer them over paper
napkin on a plate. Deep-fry remaining balls. Batata Vada is now ready for
serving. Serve hot with tea and green chutney / tomato ketch up.
2.CORN PATTICE
Ingredients
Fresh Corn - 150 G
Potatoes – 250 G
Onion [ Chopped] - 60 G
Ginger-Garlic Paste – 8 G
Coriander (Dhania) Powder – 6 G
Cumin Seeds (Jeera) Powder – 6
Chilli Powder – 12 G
Chopped Fresh Coriander (Dhania) Leaves – 15 G
Oil For Frying – 450 Ml
Vermicelli – 150 G
Salt - To Taste
METHOD :
Boil the potatoes, mash them and keep aside.
Put corns in the mixer grinder and churn slightly.
Cut the onion into small pieces.
Mix all the above dry spices, ginger-garlic paste, mashed potatoes, chopped onions and churned corns
well.
Make small round balls of the mixture made above and coat them with vermicelli. Heat the oil in the
frying pan or kadhai.
Put the small balls of the mixture into the hot oil one by one.
Deep fry till golden brown. serve hot with either tomato ketchup or green coriander chutney.
3.GREEN / PUDINA CHUTNEY
Ingredients:
green chillies – 4 g
green capsicum – 100 g
tomato – 50 g
Fresh mint leaves – 250 g
coriander leaves – 750 g
Black salt - 2 g
Salt – 8 g
Onion – 50 g
Ginger – 10 g
Garlic - 10 g
Water – as required
Method:
Clean mint leaves and coriander and cut their stems.
Take all the ingredients and blend them until smooth.
Taste and adjust salt.
4.Tamarind chutney
Ingredients:
1/2 cup Tamarind (Imli) – 100 g
3/4 cup finely chopped Jaggery (Gur or Gud) – 100 g
1 teaspoon Red Chili Powder – 7 g
1 teaspoon Cumin Powder – 7 g
1½ cups Water - as required
1/4 teaspoon Black Salt – 4 g
Garam masala powder – 4 g
Coriander powder - 7 g
Chat masala – 4 g
Salt - to taste
METHOD:
soak the tamarind in hot water then boil it.
Mash tamarind in water and strain through a metal colander and discard fibres. Press
mashed tamarind with spoon while straining to get more pulp out.
Crush boiled tamarind into puree using mixer-grinder, strain through fine sieve and
discard any residues.
Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium
flame until jaggery dissolves completely. Add red chilli powder, all the powder masalas,
black salt and salt, mix well. Taste for sweetness and add more jaggery if you want to
make sweeter chutney.
Serve the chutney samosas or any other snacks.
5.ALOO CHAAT
For Aloo Chaat:
Aloo (boiled) –400 g
Black Salt – 2 g
Black Pepper – 3 g
Cumin Powder - 2 g
Chaat Masala – 7 g
Chilli Powder – 5 g
Onion, chopped – 60 g
Lemon Juice – 8 m
Thin sev – 50 g
Tamarind Chutney – 5 g
Mint chutney – 15 ml
METHOD:
Take boiled potatoes in a pan and cut into dice.

Deep fry the potatoes till golden brown.
Add black salt, black pepper, cumin powder, chaat masala and chilli powder.
Sprinkle some chopped onions on top of it along with juice of half a lemon.
Pour tamarind chutney and freshly made mint chutney.
Mix all of it thoroughly to soak all of the potatoes in the spicy and tangy flavour of the spices.
Serve in the plastic bowl with toothpicks, garnished with chopped onions.
6.PAAV BHAAJI
Ingredients:
2 medium Potatoes (approx. 1½ cups chopped)
1/2 cup Green Peas (fresh or frozen)
3/4 cup chopped Cauliflower (approx. 1/4 head of
cauliflower)
1/2 cup chopped Carrot (approx. 1 medium)
1 large Onion, chopped (approx. 3/4 cup)
1 tablespoon Ginger Garlic Paste
2 medium Tomatoes, chopped (approx. 1¼ cup)
1/2 cup chopped Capsicum (approx. 1 small)
1½ teaspoons Red Chilli Powder (or less)
1/4 teaspoon Turmeric Powder
1 teaspoon Cumin-Coriander Powder, optional
1 teaspoon Readymade Pav Bhaji Masala Powder
1 teaspoon Lemon Juice
Salt to taste
2 tablespoons Oil + 2 tablespoons Butter
Butter for serving
2 tablespoons finely chopped Coriander Leaves
8 Pav Buns, for serving
Directions:
1. Take all the vegetables listed in the ingredients. Wash them in running
water and cut them into small pieces.
2. Transfer chopped potato, cauliflower, carrot and green peas into a 2-3
liter capacity pressure cooker. Add 1/2 cup water and salt to taste.
3. Close the pressure cooker with a lid and cook over medium flame for 2-
whistles. Turn off the flame. Open the lid after pressure releases
naturally; it will take around 5-7 minutes.
4. Mash the boiled vegetables gently with potato masher or using the
backside of a large spoon until little chunky texture. You can mash
cooked veggies into a texture you like – with small chunks or smooth with
no chunks at all. The texture of your bhaji would depend on how you
mashed the veggies.
5. Heat 2-tablespoons oil and 2-tablespoons butter together in a pan over

medium flame. Add chopped onion and ginger-garlic paste. Sauté until
onion turns translucent.
6. Add chopped capsicum, chopped tomato and salt.
7. Sauté until tomatoes and capsicum turn soft.

8. Add 1½ teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1-
teaspoon cumin-coriander powder and 1-teaspoon readymade pav bhaji
masala powder.
9. Stir and cook for a minute.
10. Add 3/4 cup water, mix well and cook for 2-3 minutes.
11. Add boiled and mashed vegetables and 1-teaspoon lemon juice.
12. Mix well and cook for 4-5 minutes. Taste for the salt at this stage and
add more if required. Turn off the flame. Add chopped coriander leaves
and mix well. Bhaji is ready for serving.
13. Cut the pav buns horizontally into halves. Heat tava over medium
flame. Add a tablespoon of butter and place halved pav buns over it.
Shallow fry both sides until light brown spots appear, it will take around
30 seconds for each side to turn light brown. Transfer to the plate.
Shallow fry remaining pavs.
14. Transfer prepared bhaji to a serving bowl and garnish with a cube of
butter. Serve hot with butter roasted pav, sliced onion and lemon wedges

INDIAN STREET FOOD

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Ingredients BATATA VADA

3 medium Potatoes, boiled

Boil the potatoes, mash them and keep aside.

Put corns in the mixer grinder and churn slightly.

Cut the onion into small pieces.

green capsicum – 100 g

coriander leaves – 750 g

1/2 cup Tamarind (Imli) – 100 g

3/4 cup finely chopped Jaggery (Gur or Gud) – 100 g

1 teaspoon Red Chili Powder – 7 g

1 teaspoon Cumin Powder – 7 g

1½ cups Water - as required

1/4 teaspoon Black Salt – 4 g

Garam masala powder – 4 g

soak the tamarind in hot water then boil it.

Serve the chutney samosas or any other snacks.

For Aloo Chaat:

Aloo (boiled) –400 g

Take boiled potatoes in a pan and cut into dice.

Pour tamarind chutney and freshly made mint chutney.

5. Heat 2-tablespoons oil and 2-tablespoons butter together in a pan over

6. Add chopped capsicum, chopped tomato and salt.

7. Sauté until tomatoes and capsicum turn soft.

9. Stir and cook for a minute.

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