Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Snacks

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Misal-Pav with Kat

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Misal-Pav with Kat

Serves: 2-3 persons

Ingredients:

For Matki Usal:

  • 1 cup sprouted matki or sprouted moth beans
  • 1 boiled potato chopped into pieces
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds or jeera
  • Pinch of asafoetida
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1½ teaspoon kolhapuri masala or Maharashtrian goda masala
  • Salt to taste
  • 1 tablespoon chopped cilantro
  • 2 cups water

For the Kat or Rassa:

  • 1 cup dry grated coconut
  • 1 cup chopped onion
  • 3-4 garlic cloves
  • 4 tablespoon oil
  • ¼ teaspoon red chili powder
  • 2-2½ cup hot water
  • 2 chopped tomatoes
  • ¼ teaspoon clove powder
  • ¼ teaspoon cinnamon powder
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • 1 teaspoon kolhapuri masala
  • Salt to taste

To assemble:

  • 2-3 cups farsan/spicy sev mixture
  • 1 onion chopped finely
  • 2-3 tablespoon chopped cilantro
  • White bread slices or dinner rolls

Method:

Matki Usal:

  1. Heat oil in a pan. Add cumin seeds and asafoetida. Add sprouted moth beans or matki and potato. Stir continiously for 5 minutes.
  2. Add red chili powder, turmeric powder, kolhapuri masala and salt. Mix well. Add 2 cups water and let the mixture boil. Cook on medium-high flame until beans are fully cooked.
  3. Switch off the flame. Add chopped cilantro and keep it aside.

Misal Kat:

  1. Heat 2 tablespoon oil in a pan. Add grated coconut and chopped onion. Chop garlic cloves and add it to the pan. Cook on a low-medium flame until the raw smell goes away. Do not burn the mixture. Turn off the flame and keep the mixture aside. Let it cool down completely.
  2. Add the cooled mixture to the grinder and make a smooth paste by adding little water.
  3. In the same pan, heat 2 tablespoon oil and add red chilli powder. Add chopped tomatoes. Cook it for 5 minutes. Add the grounded paste into the pan. Mix well and cook for 10 minutes on a medium flame. Make sure the mixture is not burning.
  4. Add clove powder, cinnamon powder, garam masala, kolhapuri masala, coriander powder, and salt. Mix everything and cook for another 10 minutes.
  5. Add hot water into the pan and mix carefully. Let the mixture boil and then turn off the gas.

How to assemble:

  1. Get a bowl and add farsan. Then add matki usal or bean curry. Add hot kat or rassa on top. (you can add kat according to your spice level)
  2. Garnish with some more farsan, chopped onion and chopped cilantro on top.
  3. Serve hot with bread slices or dinner rolls.

Dabeli

Dabeli aka Kutchi dabeli is a very famous street food from the region of Gujarat. This popular snack is prepared with potatoes and dabeli masala. It tastes little spicy and sweet so kids enjoy this too.

Apart from the potato filling, the main attraction is how well you decorate them. You can use grapes, cherries, tutti fruity, coconut, cilantro, pomegranate and peanuts.

Another essential ingredient of any chaat or street food is chutney. There are two types of chutneys ( Spicy and sweet) that mainly use. In India,Laadi pav is used for dabeli. But if you are outside India,you may not get the same type of bread. So, dinner rolls or burger buns are good substitutes.

Let's start making this delicious recipe :)

Ingredients:

For the filling:

  • 2 medium potatoes boiled and mashed
  • 2 tablespoon oil
  • 1-1½ tablespoon dabeli masala
  • Salt to taste
  • ½ teaspoon cumin seeds
  • 2 tablespoon water
  • Pinch of sugar (optional)

For Masala Peanuts:

  • ½ cup regular peanuts
  • 1 teaspoon oil
  • ¼ teaspoon red chilli powder
  • Pinch of turmeric
  • Pinch of chaat masala
  • Salt to taste

For the garnishing:

  • ½ cup masala peanuts
  • 2-3 tablespoon dry shredded coconut
  • ½ cup grapes
  • ½ cup fresh pomegranate
  • chopped cilantro

For serving:

Method:

For the Potato Filling:

  1. Get a pan and add cumin seeds. When they crackle, add boiled mashed potatoes and mix it.
  2. Add dabeli masala,salt to taste,and pinch of sugar.Mix well.
  3. Add 2 tablespoon water and stir continiously and let it cook for 5 minutes.
  4. Remove from the heat and spread the mixture evenly on a plate.

For the masala peanuts:

  1. Get ½ cup peanuts in a microwave safe bowl and roast them. You can dry roast them into the pan on stove top too. Keep it aside to cool them down.
  2. Remove the peanut skin by rubbing them with your hands. Clean the peanuts and keep it aside.
  3. Heat 1 teaspoon oil in a pan and add roasted peanuts. Add red chilli powder, turmeric,salt,and chat masala and mix well. Mix well on a low flame for a minute. Switch off the flame and keep it aside.

Garnishing:

  1. Spread the potato filling on a plate.
  2. Add chopped grapes on top
  3. Add masala peanuts on top.
  4. Sprinkle dry grated coconut and chopped cilantro.
  5. Add pomegranate.

To assemble:

  1. Slice the dinner rolls into half horizontally. Apply some butter to each side. Heat a tava or griddle and cook the dinner roll from both the sides.
  2. Spread the chutneys inside the dinner roll according to your taste and add 2 tablespoon of potato mixture. Add chopped onions on the mixture.
  3. Serve immediately.