Bombay Masala Sandwich Recipe | How to make Bombay Masala Sandwich

Bombay Masala Sandwich #Recipe

Bombay Masala Sandwich is a very popular roadside snack from the city of Mumbai. Between two grilled bread slices smeared with a generous amount of green chutney and butter is a spicy potato mixture topped with onion and tomato slices and grated cheese. The roadside vendors are very generous when it comes to filling it and topping it with cheese. I, however, exercise caution when I make it at home. However, if you like it cheesy you can be as generous as you like!

It is best to have this sandwich when it is freshly made - crisp and hot, along with a cup of masala chai.

Jhaal Muri | How to Make Jhaal Muri from scratch | Street Food Recipes

Jhaal Muri #Recipe

Jhaal Muri is another popular street food from the state of Bengal. It is a light snack and is quite healthy too. ‘Jhaal’ in Bengali means ‘spicy’ and ‘muri is puffed rice – and it translates to spicy puffed rice. In the streets of Kolkata, the street vendors prepare them instantly and serve them in newspaper cones. With chopped onion, tomato, boiled potatoes, peanuts, sev bhujia, mustard oil and a blend of spices, it is a delightful snack to munch on. Using mustard oil is a must, as it imparts the dish its characteristic taste. While it might look somewhat similar to Bhel Puri, it’s taste is altogether different.

Ghugni Chaat | How to Make Ghugni from Scratch | Recipe

Ghugni Chaat #Recipe

Ghugni Chaat is one of the most loved street foods from the lanes of Kolkata. And contrary to the popular belief about street foods, it is quite a healthy protein packed dish to indulge in. Try any area in Kolkata that is famous for its street food, you are bound to find a conspicuous vendor selling Ghugni.

In simple words, ghugni is a spicy curry made from dried white peas (that has been soaked for at least 6 hours or overnight) topped with chopped onions, tamarind chutney, a handful of coriander leaves and a specially roasted masala. Ghugni is to Kolkata what chole chaat is to Delhi. It is one of those dishes I make when I am running out of veggies in my pantry. With just a few ingredients, you can have a hearty and tummy satisfying meal.

When I was in school, there was a vendor who could come to our school park to sell ghugni during lunch breaks. From what I remember, there used to be a huge crowd surrounding his cart – all enjoying a plate of hot ghugni chaat. Back then I was quite averse to street foods since I was not sure what kind of hygiene standards they maintained. So, I never bought a plate of ghugni from him. Although today I enjoy having street food from street vendors, I am still very choosy. Well, that’s just me. These days whenever I crave street food, I end up making it at home.

Looking for more street food options, check out the recipe for

papdi chat,

samosa,

khaman dhokla,

vada pav,

onion bhaji.

How to make Ghugni Chaat at home

Ingredients:

1 cup dried yellow peas

1 large onion, chopped

2 tsp ginger-chilli paste

1 tsp garlic paste

1 tsp cumin powder

2 medium tomatoes blanched and pureed.

1 large boiled potato, boiled, peeled, and mashed roughly.

A pinch of hing

1 tbsp oil

¼ tsp turmeric powder

½ tsp chilli powder

Salt to taste

To serve:

Chopped onion

Chopped fresh coriander

Tamarind chutney

Lemon slices

Specially roasted masala (bhaja masala)

In order to prepare the roasted masala, take 2 tbsp cumin, 1 tbsp coriander seeds and 2 whole red chillies. Dry roast it in a pan over medium heat till they change colour. Grind it into a coarse powder in a pestle and mortar. Add 1 tsp of black salt and mix. Store it in an airtight container and use as needed.

Method:

1.       Wash the dried yellow peas and soak them in fresh water for 6 hours or overnight.

2.       In order to cook the peas, add the drained yellow peas to a pressure cooker and water such that the peas are covered in water. Add ½ tsp salt and cook it on high until one whistle. Wait till the pressure is released and open the cooker.

3.       Heat a Kadhai, add oil and when it is heated add hing and cumin seeds. Will the cumin seeds splutter, add ginger-chilli paste, garlic paste and stir. After a few seconds add the chopped onions and a pinch of salt. Cook till the onions are translucent. It will take about 3-4 minutes.

4.       Now add the tomato puree and stir. Add the turmeric powder, chilli powder, cumin powder and stir again. Cook till the tomato puree leaves oil in the sides.

5.       Now add the cooked peas and mashed potato. Give it a good stir. Check the spices. Add more if necessary. Bring it to a boil and then cover and lower the heat. Cook for about 5 minutes. When done turn off the heat.

6.       To serve, add the ghugni to a deep plate. Top it with a dash of lemon juice, tamarind chutney, chopped onion, chopped coriander, and the specially prepared roasted spice mix. Serve it hot.

This post is a part of the Blogging Marathon under the theme 'Make Street Food at Home'.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83