मुंबईच्या रस्त्यावर चौका चौकात ठाण मांडून बसलेला गरमा गरम वडापाव. सर्वांच्या खिश्याला किंवा खिशे नसणाऱ्याला देखील परवडणारा. कधी कुणाच्या प्रेमात तर कधी कुणाच्या मैत्रीत मध्यस्ती करणारा. कधी आपलेपणा जाणवणारा, असा या गर्दीतलाच, काहीसा वेगळा आणि नाव घेताच जिभेवर रेंगाळणारा "मुंबईचा वडापाव" :)

Vada Pav don't need any introduction. Vada Pav, has iconic status in India specially in Maharashtra. Vada Pav is known as common man's food in Mumbai. This is one of the most humble street food of Mumbai.

Ingredients:
For Batata (Potato) Bhaji:
4 Medium size boiled Potatoes
6 - 7 Green Chillies
4 - 5 Garlic Cloves
1" piece of Ginger
2 - 3 Tablespoon Oil
7 - 8 Curry Leaves
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
Freshly chopped Coriander
Salt to taste

For Gram Flour Batter:
1 Cup Besan (Gram Flour)
1/2 Teaspoon red chili Powder
1/4 Teaspoon Turmeric Powder
Pinch of Baking Soda
Salt

Oil for deep Frying.

For Final Serving:
6 - 8 Pav
Fried Green Chilies (Optional)
Peanut/Garlic Chutney

Method:

Batata Bhaji:

Take a bowl and mash boiled Potatoes or you can cut into small pieces.
Grind Green chilies + Ginger + Garlic together and keep aside. Now heat oil in a pan, add Cumin seeds, Mustard seeds, Curry leaves, Green chili, Ginger, Garlic paste and Turmeric. Saute it for a few seconds. Add mashed Potatoes and mix well. Saute this mixture for another 2 - 3 minutes. Add fresh Cilantro and mix well. Turn off the heat and let the Batata bhaji cool down completely.

Gram Flour Batter:
Take a bowl. Add 1 cup Gram Flour, red chili powder, turmeric, baking soda and Salt. Add  water as per your need, mix well and make it a smooth paste/ batter.

Batata Vada:
Heat enough oil in a Kadai for deep frying vada. Make Small balls from batata bhaji and add this into batter. Deep fry vada until it turns golden color from all sides.

Final Serving:
Take Pav, slice it into 2 halves. Put some peanut - Garlic chutney on the Pav. Place the hot Vada between the Pav. Serve Vada Pav with some fried Green Chillies.
Garma Gram Vada Pav is Ready.

Pallavi Mane

Bhel is a Sweet, Savoury, and Spicy Snack/Chhat item.  It is made out of puffed rice, Farsan Mix, Onion, Tomato, Green Chutney (Spicy) and Tamarind Chutney (Sweet and Sour). This is a very simple and easy to make.  A dry version of Bhel popularly known as Sukhi Bhel.
There are many ways to prepare Bhel. You can add boiled Potatoes, Sprouts, Roasted Peanuts etc.

Ingredients :


3 Cup Plain puffed rice
1 1/2 Cup Farsan Mix
1/2 Cup Sev
1 Chopped Tomato
1 Chopped Onion
1/2 Cup Roasted Peanuts (Optional)
Tamarind Chutney (Tamarind Pulp + Jaggery + 1/4 Teaspoon Red Chili Powder + Salt)
Green Chutney (Mint leaves + Green Chilies + Cilantro + Ginger + Garlic)
Fresh Cilantro

Method :

Take a big Mixing bowl. Add Puffed Rice, Farsan Mix, Sev, chopped Onion & Tomatoes.
Add Tamarind Chutney and Green Chutney as per your taste. Mix well together. Squeeze Some Lemon. Again mix all together.

For Final Serving :
Take Bowl/ Plate. Add the prepared mixture into the plate. Add more chopped Onion, Tomato & fresh Cilantro.
On top of that add extra Tamarind Chutney and Green Chutney.
Bhel is ready!!

Pallavi Mane

Misal Pav is very popular spicy Maharashtrian CHAT dish. This dish mainly consists of spicy curry usually made of sprouted moth beans, commonly known as Matki and Chiwda mixture (Farsan/Sev).

The final dish is topped with Chiwda mixture, chopped onion, lemon and chopped Coriander.  It is usually served with butter toasted Bread or Pav.
There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal etc.

Ingredient 

For Curry :

6 - 8 tablespoons Oil
2 Cups Sprouted Matki (Moth Beans)
1 large onion
2 Tomatoes
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon ginger garlic paste
2 1/2 tablespoon Kolhapuri Masala (Substitute = 2 tablespoons Red chili powder + 1/2 tablespoon Garam masala + 1/2 tablespoon Coriander powder)
1/2 tablespoon Kashmiri red chili powder (Optional)
Salt to taste.

For Final Serving :

Farsan/ Sev
Chopped onion
Lemon
Coriander
4 - 6 Pav/Bread

Method :

Heat oil in the pan, add cumin seeds, mustard seeds and curry leaves.  Add chopped onion and turmeric.  Saute this mixture together for 3 - 4 minutes.
Add ginger garlic paste and sprouted Matki.  Saute the mixture for another 3 - 4 minutes, so sprouted Matki will roast properly.
Now add Kolhapuri masala and tomatoes, saute it till the mixture becomes soft.
After that add 2 - 3 cups water.  Add salt as per your taste and cover it.
Let it cook for another 10 - 15 minutes. Finally, add some fresh Coriander.

Take curry in a bowl and add Farsan into that.  Serve it with butter toasted Pav/ Bread and slice of lemon.  Garnish with some chopped onion and fresh Coriander.

Pallavi Mane

Pav Bhaji is my all time favorite food. It's a popular snack item in Mumbai. Bhaji is a traditional Marathi name for vegetable dish.  It is a mixture of vegetables cooked with various spices.
In Mumbai you will find small stalls of Pav Bhaji everywhere.
Pav Bhaji is all time favorite food for Mumbaikars.

Ingredients :

4 - 5 Medium Potatoes
2 Medium Green Capsicum
1 cup of Green Peas
4 Medium Tomatoes
2 Medium Onions
3 tsp oil
1/2 tsp cumin seeds
2 tsp Ginger Garlic paste
1/2 tsp Turmeric
1/2 Red Chilli powder
2 tsp Pav Bhaji Masala
1 tsp Kasoori Methi
1/4 Cup Fresh Coriander Leaves
1 Lemon
Salt to Taste
3 tsp Butter
8 Pav

Method :

Boil all vegetables together. After that mash vegetables and the liquid together to make a fine paste. Keep it aside.

Put a pan for heat. In a pan add 3 tsp oil, add cumin seeds,  chopped onions and turmeric. Saute  onions till they become slightly brown, then add ginger garlic paste. Mix all together. Add chopped tomatoes, red chilli powder, Pav Bhaji masala and mix well and saute till they become soft. Allow this mixture to cook 4 to 6 minutes on medium heat.

After that add the mashed vegetables in to the mixture. Add water and mix everything together. Add 1 tsp Kasoori Methi and salt as per your taste.  Let the mixture cook for another 6 to 8 minutes.

Pav Bhaji is ready!!

Serve Pav Bhaji garnished with coriander, chopped onion, lemon wedges and slightly butter fried Pav.

Pallavi Mane