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Patakha on a plate: 3 ways to get street smart with festive food

Serve your guests a finger-licking Diwali with these easy-peasy street food recipes

Arpita Kala 22 October 2016, 5:06 PM
Have a chatpata Diwali.

Have a chatpata Diwali.

Get edgy this season by adding spice to your life, literally. Enough of those sweet gulab-jamuns and fragrant boondi ke laddoos. This Diwali, hold a firecracker feast by serving street food at home. We spoke to Chef Abhinav Verma, from Factory By Sutra, to get some finger-licking recipes that you can rustle up at home. Take a dekko:

 

Bhelpuri Bomb

Bhelpuri bomb

 

1.5 cup puffed rice
1/2 cup chopped tomatoes
1/2 cup chopped onions
1/4 cup chopped coriander leaves
1/2 cup boiled and cubed potatoes
4 chopped green chillis
6 tbsp imli chutney
6 tbsp coriander leaves and mint chutney
1/2 cup sev
1/2 cup papdi
2 tbsp lime juice
½ tsp chaat masala
½ tsp Degi Mirch
Pinch of salt
¼ tsp coriander powder

Mix the puffed rice, tomatoes, onions and cube potatoes and mix that as well. Mix all the ingredients under seasoning and add to this. Lightly crush and add the papad. Add the sev and the remaining ingredients and mix well. Finally garnish with coriander leaves and lemon juice. Serve immediately.

Chef Note: Garnish with roasted peanuts and chopped cucumber with sliced green chilli with julienne ginger and pomegranate.

 

Kurkuri Bhindi

Kurkuri Bhindi

 

200 gms Okra/Bhindi/Lady Finger
½ tsp red chili powder
¼ tsp dry mango powder
¼ tsp chaat masala
1/2 tsp corn flour
3 tbsp besan/gram flour
salt or black salt
oil for frying the bhindis
Piri Piri sprinkle

Rinse the bhindi in water 3-4 times. Wipe them dry and slice them vertically into very thin pieces. Take all your sliced bhindi in a big thali or a big bowl. Now sprinkle all the spice powders one by one on the sliced bhindi. With a spoon or spatula, gently mix the spice powders with the bhindi. Sprinkle the besan on the bhindi. Again, gently mix the besan with the bhindi. The besan must evenly coat the bhindi. Marinate the bhindi in this mixture for 25-30 minutes. In your kadai, heat up the oil. Fry bhindi in two batches of 100 gms to ensure they get crisp. Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry. Keep the fried bhindis on a crumpled kitchen tissue so that the extra oil gets drained. Serve them directly after garnishing with coriander leaves, onions and tomatoes, mixed with lemon and chaat masala.

Chef Note: Serve it with a garlic yoghurt dip.

 

Patakha Pav Bhaji

Patakha Pav Bhaji

 

2 lemons
3 tbsp oil
Salt to taste
3 tbsp MDH pav bhaji masala
100 gm butter
Pav 4 pieces
30 gm ginger
30 gm garlic
3-4 medium potatoes
3 pieces of pav
½ medium cauliflower
150 gm onions
1 medium green capsicum
4 green chillies
½ cup fresh coriander leaves
¼ cup green peas

Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate cauliflower. Peel, wash and finely chop onions. Peel and wash ginger, garlic and grind to a fine paste. Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and finely chop green chillies. Clean, wash and finely chop fresh coriander leaves. Now, wash and boil the green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into wedges.

Heat oil in a pan and add three-fourth quantity of chopped onions. Sauté till light brown. Add chopped green chillies and ginger garlic paste. Stir-fry for half a minute. Add half the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly mashed peas, grated cauliflower, grated boiled potatoes and one-and-a-half cups of water.

Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhaji masala, salt and the rest of the chopped . Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa.

Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish with chopped coriander leaves, remaining butter and serve hot with pav, accompanied with the remaining chopped onions and lemon wedges.

Chef Note: Serve with onion chutney by mixing chopped onions, amchoor, fresh coriander, zeera powder, salt and a bit of sugar.

 

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