My version of the Pani Puri is inspired by my favorite street food vendors of Bombay (yep, I asked for their secret recipe). If there’s one Mumbai-street-food I miss the most, it has got to be Chaat, specifically Pani Puri. Indians love snacking on street food. Strain the liquid through a fine sieve to get smooth liquid. This helps in cooking the peas easily. This site uses Akismet to reduce spam. I’m quite passionate about eating out… and this means everything from sophisticated food from high-end restaurants to greasy, spicy street-food. To make the spice mix, just add all ingredients to a spice grinder and grind to a powder. Dip the poori in the chilled paani (mint coriander water), Sweet Chutney & Pani Puri Mix – stays well for 2-3 months, Mint Coriander Water, Ragda or the Potato Mixture – 1 or 2 days in advance, The sweet and spicy components of the dish can vary based on individual preferences. It is sold all across the city by roadside food vendors, and is surprisingly easy to replicate at home! The Khaugallis at Ghatkopar, Zaveri Bazar, SNDT- cross maidan and Mohammad ali road are few popular places to indulge into street food that is freshly prepared right in front of your eyes with enticing aromas. Select the cookbook to add this recipe to. Vegetable Grill Sandwich ( Mumbai Roadside Recipes ). Commenting on the launch, Ms. Sanjana Desai, Executive Director, Mother’s Recipe - Desai Foods said “As a company dedicated to our customer needs and satisfaction, we decided to launch this new variant of Paani Puri mix. Who invented this recipe is not known but this is eaten all over India and very popular. Mumbai Style Pani Puri, the mere mention of this delightful street food is enough to sensitize your taste buds! Keep it chilled until use. To add a little sweetness to the dish, it is recommended to add Mother’s Recipe Tamarind Date Chutney with this. Hey! every dish is unique and classy. My fondest memories of the city include evenings spent eating Chaat and chatting up with these friendly street-food vendors. For ages, it was ruled by the vada pav and dosas, along with the standard cutting chai, bhel and bun maska, bhel accommodated variations such as Chinese bhel and corn bhel. Add in the cumin powder, chilli powder, Chaat Masala, Salt and sauté for about half a minute. The company claims that this chutney has been specifically curated and will remind you of your favourite street hawkers. Mix everything mentioned under “spiced Potato & Sprouts mixture”. Smartly-dressed guys in ties and formals will be relishing pani puri, right next to a rikshah-wala enjoying the dish with equal gusto! Owned by Deepak Bhagnani, a Sindhi himself, the pani puri recipe is a mix of the sweet imli chutney and the tangy spicy pani (their own recipe). Before serving, add the “Boondi” to the water and mix well. Like most things, street food in Mumbai has also undergone changes. They are called as Gol Gappa in the North or Puchka in West Bengal, Mumbai has its own version of this crowd pleaser. Immerse dates and tamarind together in about half a cup of warm water for 10 minutes. Dunk the puris filled with mashed boiled potatoes and Sprouts or Boondi in the water and enjoy. Learn how your comment data is processed. If not, cook again for a few more whistles. Here is a list of some popular Mumbai roadside toast sandwiches : Mumbai street food dosas. To help people satisfy their craving for street food, Mother's Recipe has launched a. special Pani puri mix in its popular range of street-style chutneys available in all-new attractive and convenient spout pack. Then dip the Puri into the spicy mint-coriander water. In fact, some of the vendors gain such a reputation for their snacks that people will journey far to experience the food from a specific vendor. One of my favorite is the cheese burst dosa oozing with cheese and loaded with vegetables. Switch off flame. Dunk the puris filled with mashed boiled potatoes and Sprouts or Boondi in the water and enjoy. Enjoy our Popular Mumbai Street Food recipes, Mumbai roadside recipes. Taste and adjust for seasoning. Dosa gave birth to Chopsuey dosa, Spring dosa. The company claims that this chutney has been. The peas should be extremely well cooked. Taste and adjust for seasonings. The next step is to assemble, sprinkle some water on the khara boondi. Generally the stuffed puri is then dipped in spicy green chutney water and then eaten. In a mixing bowl add the khara boondi and the moong beans and stir. Crack a small hole in the centre of each puri using the back of a spoon or a finger. Close the pressure cooker lid and put the whistle on. Add the peas immediately and mix well with the spices. The kind of happiness and joy one has eating these finger-licking delicacies at the stall cannot be compared to eating at home. ★☆ Whether it is a good old lazy Sunday, a festive season or simply a normal working day, the street side is always packed with hungry people waiting for more. If there’s one Mumbai-street-food I miss the most, it has got to be Chaat, specifically Pani Puri. Also enjoy the below street food recipes: Eating Wisely to Manage Diabetes
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