Mumbai Masala Toast Recipe | Bombay Sandwich Recipe [Video]

Mumbai Masla Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese. 

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7 Years!!! I can't believe that's how long I have been meeting you guys at this very space!!

On 9th February 2012, I posted by very first recipe Sweet Potato Chips, and started this journey. I was such an amateur in this space of blogging. I was horrible at taking photos, I owned a point and shoot and clicked all my photos under tube lights at home. I didn't know how to edit them or even the right angle to take photos. While I won't claim I am an expert today, I think I have grown leaps and bounds since then in my photography. I was an absolute zero in social media promotion. This is still something, I feel I'm poor at, but I hope to improve this year. Likewise, there is so much I believe I have overcome and improved, and it was you guys who made it all possible.

I love you guys for encouraging me to keep doing this, the comments and feedbacks, that I received have just kept me going. A very big Thank You!!

I struggled for a while on deciding which recipe should mark this momentous occasion. Gee suggested this one as this is one of her favorites and I liked the idea. It ticked all the check boxes - Easy (check), Delicious (check), Indulgent (check), Snacks (check), Kid friendly (check), Family favorite (check). What more could I ask for?

So, today, apart from all the applause and thanks, I bring to you a very delicious street food dish - Mumbai Masala Toast, from the streets of, ehmmm..... Mumbai!! The coastal city of Mumbai (formerly Bombay) is home to some of the best street food. Vada Pav, Masala Pav, Pani Puri, Tava Pulao and so much more. And this Masala Toast or Bombay Sandwich is one of those many more street favorites. It is actually such a simple dish, but once you eat it you totally understand why thousands of people love it.

There are several variations of the dish, I am sharing one that I have eaten.

Mumbai Masala Toast is a vegetarian sandwich that is stuffed with so many flavorful things and then toasted. To build the perfect Mumbai Masala Toast, you will need:

• Butter. Butter is your friend, your very best friend, while making this sandwich, The street food cooks, do not shy away from it, and neither should you. So be generous, street food was never meant to be healthy. 
• After butter, embrace those potatoes. The spiced mash can be as simple as I have shared or full of spicy masalas like some folks make. Feel free to adjust the taste to your liking. 
• Then come in all the veggies - now that's the healthy part. Tomatoes, Onions, Beets and Capsicum. Add in cucumber if you are in the mood.
• Green chutney is added for more flavor. 
• Then add cheese, the more cheese, the better. 
• Once the tall sandwich is ready, it is toasted in a unique type of toaster. If you don't have that toaster, you can either grill the sandwich in a sandwich maker or you can toast it in a pan.

Serve these sandwiches while still hot, along with some piping hot adrak wali chai or ginger tea.

Happy Weekend to all you lovelies.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Mumbai Masala Toast Recipe

Mumbai Masala Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     25 minutes
Yield:                6

Ingredients:

12 Bread slices
1.5 cups mashed boiled Potatoes
5-6 Curry leaves, finely chopped
1 Green Chilli, finely chopped
1 tsp Mustard Seeds
2 Tbsp Oil
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
1 tsp Chat Masala (optional)
Salt to taste
Sliced Tomatoes
Sliced Onions
Sliced Capsicum
Sliced Beetroot
0.5 cup Green Chutney
1 cup grated Cheese
Butter as required

Method:

1. Heat oil in a pan and add in the mustard seeds.
2. Once the mustard seeds splutter, add in the chopped curry leaves and green chilli.
3. Add the turmeric powder and the mashed potatoes and mix well.
4. Add salt to taste.
5. Add chat masala now, if adding. Mix well.
6. Remove from heat and add in chopped coriander leaves and keep aside.
7. Apply butter on 2 slices of bread and then spread 1 tsp of green chutney on each of them.
8. Add the spiced potato mash on one slice of bread, over the chutney.
9. Place sliced tomato, onion, capsicum and beetroot over the potato mash.
10. Add in grated cheese and place the other bread slice with the chutney side down.
11. Grease the stove top toast maker with butter. If using a pan, grease the pan.
12. Apply butter on the outside of the sandwich and place in toaster or on pan.
13. Toast until both sides are golden brown and crisp.
14. Remove from heat and cut the sandwich into half with a sharp knife.
15. Serve hot with chutney or ketchup.

If you liked this, you may also like:

Masala Bread Toast

Grilled Vegetable Sandwich

Mediterranean Veg Sandwich

Read more ...

Sweet Potato Kebabs Recipe | Shakarkand Tikki Recipe [Video]

Sweet Potato Kebabs are shallow fried vegan fritters or tikkis made from boiled sweet potato, nuts, herbs and spices. They are perfect to be served as snacks at tea time. This recipe is vegan and glutenfree.

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SNACKS! It is FRY-day after all.

Sometime last year I posted a poll on Facebook, asking what you would like to see, and snacks got the highest vote. And I knew, you guys are just like me.

Raj loves sweet potatoes, and I'm just kinda okay okay about it. At this time of the year, the markets are flooded with sweet potatoes, well, because it is the season. So while we went out for our regular Sunday night dinner to eat Benne Dose or Butter Dosa, he tricked me into buying a lot of sweet potato from a farmer. Turns out, he wasn't a farmer.

Anyway, with a lot of sweet potatoes in my bag, and knowing that this lazy man won't even boil it for himself to eat, I had to think of something that I could cook and we both could eat.

Sweet Potato Kebabs or Tikkis are delicious and easy finger food, that will just prove to your family, how sweet you really are. Ok, bad jokes aside. They really are delicious and easy to make. Just boil sweet potatoes, add in all the other nice things, roll into shape, any shape you like, and fry it. Coz fry-day. Ok, no more jokes!

I'm keeping this post short for today. CYA on the other side of the weekend. Love you all.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Sweet Potato Kebabs Recipe

Sweet Potato Kebabs are shallow fried vegan fritters or tikkis made from boiled sweet potato, nuts, herbs and spices. They are perfect to be served as snacks at tea time. This recipe is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                14-15

Ingredients:

500gms boiled Sweet Potato
1 tsp Cumin Seeds
3-4 Walnuts, chopped
1 Green Chilli
1 large Tomato
2 Tbsp Green Onions or Spring Onion Greens
1 tsp Amchur Powder (dried mango powder)
1 tsp Turmeric Powder
1 tsp Garam Masala
2 Tbsp chopped Coriander Leaves
3 Tbsp Buckwheat Flour (Kuttu ka atta) or any other flour
Salt to taste
Oil to fry
1 tsp Chat Masala (optional)

Method:

1. Mash the boiled sweet potato until smooth.
2. Lightly crush the cumin seeds and add to the sweet potato.
3. Add in finely chopped green chilli, chopped walnuts, chopped green onions, amchur powder, turmeric powder, garam masala powder, chopped coriander leaves, buckwheat flour and salt to taste.
4. Mix well until combined and shape into kebabs.
5. Heat oil in a pan and fry the kebabs until browned evenly on all sides.
6. Sprinkle with chat masala before serving (optional).

If you liked this, you may also like:

Broccoli Zucchini Fritters

Shalgam Kebab

Banana Blossom Cutlets

Read more ...

Soya Biryani Recipe [Video]

Soya Biryani is a spicy vegan layered rice dish made with nutritious soya chunks, mixed vegetables and fragrant long grained Basmati Rice.

If you love Biryani, you have arrived at the right place. This Soya Biryani is meaty, spicy and fragrant and perfect when you crave carbs and something spicy. 

To be honest, I am not a Biryani fanatic like a lot of my friends. While a lot of my friends can eat biryani for every meal, I'm usually the one who refuses to accompany them and I'd rather settle for a simple meal of roti and a dry sabzi with lots of fresh coconut. But I enjoy the spicy indulgence occasionally, especially on a real bad work day or on Sundays, when I have all the time in the world to give to the Biryani.

This Biryani recipe is my go-to recipe. I've made it with raw jackfruit, with mixed vegetables and with mushrooms, changing it ever so slightly at times. When I have ghee at home, I use that instead of the oil. When in mood, I use sour yogurt instead of tomatoes. But I keep the spicy masala the same, for the simple reason, because it works!!

While there are good instant biryani recipes, to make the best Biryani, you need to give it love and time. You need to coax out the flavor of the spices by gently cooking them in oil. The tomatoes need to soften and come together with the spices. The birista or the fried brown onions needs their own time to crisp up and develop the flavor. While you may not miss much if you leave these steps out, but you will love it when you make it with patience.

This Biryani uses mini soy chunks as the main ingredient. Since soya chunks are porous and meaty, they absorb the flavors of the spices perfectly. Cook the soya nuggets or chunks as described on the packet or just soak them in hot water and squeeze out the water to use them. 

This Soya Biryani can be prepped in advance - the birista can be made much in advance and store it in a air tight jar until you need to use it, the vegetables can be parboiled the previous day, the rice can be washed and cooked the previous night as well. And if you know you are going to be stretched for time the day you want to make Biryani, make the masala - until you cook the tomatoes, in advance and store it in the fridge. The oil and salt will preserve the masala well. Add the vegetables and soya chunks on the day you want to make the biryani.

Biryani is best served with raita and if you like more spice, then salan.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Soya Biryani Recipe

Soya Biryani is a vegan layered spicy rice dish made with nutritious soya chunks and mixed vegetables cooked in a spicy tomato masala and fragrant basmati rice.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Total time:     90 minutes
Yield:                Serves 3

Ingredients:

1 cup raw Basmati Rice
0.75 cup mini Soya Chunks
1 small Carrot
5 green Beans
1 medium Potato
1 large Onion
2 medium Tomatoes
1 Tbsp Ginger Garlic paste
3 Tbsp fried Onions (Birista)
3.5 Tbsp Oil
0.5 cup Mint leaves (Pudina)
0.5 cup Coriander leaves (Dhania Patta)
1 tsp Caraway seeds (shah jeera)
2 Green Cardamom
3 Cloves
0.5" Cinnamon
0.5 tsp Stone Flower (Dagad phool)
1 tsp Fennel seeds
1 Bay leaf
0.5 tsp Turmeric Powder
0.5 tsp Coriander Powder
0.5 tsp Cumin Powder
2 tsp Biryani Powder or 1 tsp Garam Masala
1 tsp Red Chilli Powder
Salt to taste
Water as required

Method:

1. Wash the basmati rice 5-6 times until the water runs clear. Soak for 20-30 minutes.
2. In the mean while, chop the carrot, beans and potato into chunks and parboil them with a little salt.
3. Soak the soya chunks in hot water for 15 minutes and squeeze out the water once soft. Or cook the soya chunks as instructed on the packet.
4. Boil 1.5 cups of water in a pan and add a pinch of salt to it.
5. Drain the basmati rice and add to water. Cover and cook on low to medium heat until the rice is almost done. Remove from heat and fluff the rice when slightly cool.
6. Roughly crush the green cardamom, cloves, stone flower, fennel seeds and cinnamon.
7. Heat 3 Tbsp oil and add the caraway seeds.
8. Add the roughly crushed spices and bay leaf and fry for 30 seconds until fragrant.
9. Add chopped onion and ginger garlic paste. Saute until the onions are browned.
10. Add finely chopped tomatoes and saute for 2-3 minutes.
11. Add the turmeric powder, coriander powder, cumin powder, red chilli powder, biryani masala or garam masala powder and salt and mix well.
12. Cook on low heat until the tomatoes are soft. Adjust salt or spices as required.
13. Add the soya chunks, parboiled carrots, beans and potato. Mix well and cook for 5-6 minutes.
14. In a clean non stick kadhai, spread out half the cooked masala.
15. Layer half the basmati rice on the masala.
16. Top with half of the chopped coriander leaves, mint leaves and the fried onions (birista).
17. Sprinkle a little salt and add 0.5 tsp of oil.
18. Layer the remaning soya masala.
19. Layer the remaining rice.
20. Top with the remaining chopped mint leaves, coriander leaves, and fried onions.
21. Sprinkle a little salt and add the remaining oil.
22. Cover and cook on low heat for 10-12 minutes.
23. Mix while serving. Serve hot with raita.

If you liked this, you may also like:

Jackfruit Biryani

Mushroom Biryani

Methi Rice

Read more ...

Boondi Raita

Popular Indian accompaniment made with yogurt, boondi (fried gram flour balls) and spices.

Namaste guys!! Happy friday, it is weekend, almost!! I hope you are planning for a relaxing weekend.

I've realised that my weekends are busier than my weekdays. I plan every Sunday night, that my next weekend will be relaxed and I won't take on more than I can do, but come weekend, and I'm either cleaning or cooking or gardening and by Sunday night, I need another weekend to recover from my weekend.

But this Sunday is relax-day for sure. It is my Birthday!!! and seriously who cooks or does laundry on their birthday. So I'm all ready to chill out and eat what others have cooked. I've made dinner plans with family for Saturday night and I plan to spend the d-day at home reflecting on my year's achievements. Not really!!! I just plan to not plan anything for Sunday, cause I'm tired of planning. So let's see how Sunday goes, I'll keep you updated on Instagram (may be).

Anyway, this Boondi Raita is as chill as I want to be. It is my favorite kind of raita. Raita is a popular Indian condiment or accompaniment to spicy rice dishes like Biryani. Raita is always made with yogurt and either cooked or raw vegetables, sometime, fruits like pineapple too (I love this one too). In this case it is made with Boondi. Boondi is fried gram flour balls. Boondi can be sweet or savory, in the raita, we always use the savory one. The boondi is soaked in warm water until it gets soft and added to whisked dahi or yogurt or curd and a mix of spices are added to mildly flavor the raita. You can find boondi in the snacks section of supermarket or you can buy "Raita Boondi" online.

Raita is best served slightly cool or at room temperature. It is cooling accompaniment to any spicy meal. 

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Boondi Raita

Raita is a popular yogurt based Indian accompaniment to rice dishes. Boondi raita is made with yogurt, spices and savory fried gram flour balls called boondi. 

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     5 minutes
Total time:     20 minutes
Yield:                Serves 2

Ingredients:

0.5 cup Boondi
1 cup thick Yogurt
0.5 tsp Chaat Masala
0.25 tsp Red Chilli Powder
0.25 tsp Cumin Powder
2-3 Tbsp Water
1 Tbsp chopped Coriander leaves
Salt to taste
Water as required

Method:

1. Heat water until it is warm on the stove or in the microwave.
2. Remove from stove/microwave and add in the boondi. Let it soak for 8-10 minutes.
3. Whisk the yogurt until smooth and add in the spices.
4. Add salt to taste. The chaat masala has added salt, so add it before adding in regular salt.
5. Drain out the boondi and add to the whisked yogurt.
6. Add water if it is too thick.
7. Garnish with the chopped coriander leaves.
8. Serve cool with Biryani and Pulao.

If you liked this, you may also like:

Homemade Yogurt

Vegetable Souvlaki Rolls

Dahi Bread Chaat

Read more ...

Eggplant Coconut Curry [Video]

Vegan Eggplant Curry made by simmering sauteed eggplant in a spicy coconut gravy.

It was today, 12 years ago that I stepped foot into the Corporate jungle. My first day at my first job. A job I had waited 1.5 years to join, a long wait. A special day in the life of a young Engineer. 

It was also special for another reason. It was the day I met Raj. We've known each other for 12 years, starting from that day. 12 years is a long time to know someone. You tend to learn every annoying little detail there is, every story has been told, there are no skeletons left in the cupboard. When I predict he will do something to the "T", he thinks I'm guessing, but I know him so well that I don't need to guess anymore. There is comfort in knowing someone so well, there is warmth in trusting a person so much.

These two feelings of comfort and warmth are echoed in today's curry. A good curry is like a warm hug from inside. It is supposed to make you feel at home, it is supposed to make you smile for no reason at all. It is supposed to make you feel like you are in your pajamas even when you are dressed to impress.  It is supposed to be something you cannot resist taking another helping of. This Eggplant Coconut Curry is all that, and more!

This Eggplant Coconut Curry is made by first sauteing roughly diced eggplant in coconut oil until they are brown and soft. Then a gravy is made by adding coconut milk to sauteed onion and tomato puree. Spices, a lot of them are added to flavor the curry. The curry is finished off in true Indian style with a tempering or "tadka" of mustard seeds and curry leaves. Garnish with sliced almonds and the quintessential coriander leaves. You can use pine nuts or cashew nuts too. This is just an indulgent step and skipping it will not affect the flavor of your dish.

This curry is simple if you know your way around in the kitchen. If not, I have a quick video to help you out. This Eggplant Curry is vegan. It can be made gluten free by skipping the asafoetida. It can also be easily doubled or tripled and is perfect for a large family gathering. It requires barely any prep too.

The Eggplant Curry uses a mix of different spices like fennel powder, coriander powder, cumin powder and garam masala. If you don't have all of them, just use what you have, or use your favorite Indian spice blend or curry powder.

Serve the curry with roti, naan or jeera rice like I did.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Eggplant Coconut Curry

Flavorful curry made by simmering sauteed eggplant in a vegan gravy made with coconut milk and flavored with a mix of spices.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:

1 large Eggplant (bharta baingan)
1 cup Coconut Milk
1 large Onion
2 medium Tomato
1 tsp Ginger Garlic Paste
1 tbsp Fennel Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
A pinch of Asafoetida (Hing)
3 Tbsp Coconut Oil
0.5 tsp Mustard seeds
8-10 Curry leaves
Salt to taste
0.5 cup Water
Sliced almonds to garnish (Optional)
Handful of Coriander leaves

Method:

1. Dice the eggplant into small pieces.
2. Heat 1 Tbsp coconut oil in a pan and add the diced eggplant.
3. Add salt to taste and saute the eggplant until it is cooked. Remove and keep aside.
4. Puree the onion and tomato separately.
5. Heat 1 Tbsp coconut oil in a pan and add the pureed onion.
6. Add the ginger garlic paste and saute until the onion browns slightly.
7. Add the pureed tomato and cook until the liquid evaporates.
8. Add all the spice powders and mix well.
9. Add 0.5 cup of water and simmer on low heat until for 4-5 minutes.
10. Add the coconut milk, salt to taste and the sauteed eggplant. Mix well and simmer on low heat for 4-5 minutes.
11. Heat the remaining oil in a different pan. Add the mustard seeds and allow them to splutter.
12. Once the mustard splutters, add the curry leaves and remove from heat.
13. Add this tempering to the curry.
14. Garnish the curry with sliced almonds and chopped coriander leaves.
15. Serve hot with roti or rice.

If you liked this, you may also like:

Lahsuni Methi Mushroom

Grilled Eggplant Rolls

Punjabi Dum Aloo

Read more ...

Dahi Bread Chaat Recipe

Toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds!! 

Happy Tuesday! I hope all of you had an awesome fun filled weekend. I sure did. In fact, I had a fun filled week!

If you follow me on Instagram, you would know, I was out vacationing the last week in Karkala at my in-law's place. I met a lot of relatives, ate a lot of good food and visited a lot of places. And my favorite among them was this beautiful little Jain temple at Varanga. Set amidst a lake and surrounded by greenery, it was mesmerizing. The temple is 850 years old!!! Check out the pics on Instagram.

There was also a TV serial shooting going on there, so we had some of our own fun directing it among ourselves, we created so many story lines in a short span on 10 minutes. Don't you just love making up your own movies? I definitely do. 

Now back to my recipe - Dahi Bread Chaat. I asked a few of my readers who I know personally what they would like me to publish, and a few of them wanted quick snacks, so here it is. This Dahi Bread Chaat is my take on Dahi Bhalla, only it is super instant. No soaking, no grinding, no frying. Healthy and ready in a jiffy. Could you ask for more?

Dahi Bread Chaat is made by layering a few goodies like papdis and boiled chickpeas along with plain toasted bread and soaking them in generous portions of dahi (yogurt), tamarind chutney and green chutney. A dash of spice and a sprinkle of fresh pomegranate seeds and you have a delicious healthy snack to squash that evening hunger. The recipes for baked papdi, yogurt, tamarind chutney and mint-coriander chutney are all available on the blog, however, you can also buy them in stores or online here- Date and Tamarind Chutney, Mint Chutney,

Dahi Bread Chaat is the perfect dish, if you are personally catering to a small group of friends or family or kitty parties. It requires minimal prep and can be assembled quickly, so you won't be spending all your time in the kitchen instead of mingling with your loved ones. This is also ideal as an after school snack for kids.

To make this dish vegan, use any vegan yogurt such as soy yogurt or cashew yogurt.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Dahi Bread Chaat Recipe

Dahi bread chaat - Indian street food with toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     10 minutes
Total time:     25 minutes
Yield:                Serves 2

Ingredients:

4 slices Brown Bread
1 cup cold Yogurt
0.5 cup boiled Chickpeas
12-15 Papdi
3 Tbsp Date Tamarind Chutney
3 Tbsp Mint Coriander Chutney
0.5 cup Pomegranate Seeds
1.5 tsp powdered Sugar
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Chaat Masala
2 Tbsp finely chopped Coriander leaves
Salt to taste

Method:

1. Whisk the yogurt and add the powdered sugar to it. Mix well and chill till you are ready to assemble the chaat.
2. Toast the bread and cut the bread into 9 small pieces.
3. Divide the papdi and layer in the plates that you will be serving the chaat in. The following instructions are to be repeated for each plate.
4. Place the bread over the papdi. 
5. Add the chickpeas to the plate.
6. Now spoon the whisked yogurt over the plate.
7. Drizzle the sweet date and tamarind chutney and the spicy mint coriander chutney.
8. Sprinkle red chilli powder, cumin powder and chaat masala.
9. Sprinkle salt as required.
10. Add fresh pomegranate seeds.
11. Garnish with the chopped coriander leaves and serve.

If you liked this, you may also like:

Sweet Potato Chaat

Pani Puri

Masala Puri

Read more ...

Baked Papdi | Carom and Cumin Crackers

Guilt free baked popular Indian snack made from wholewheat flour and spices...

Hiya folks!!

This is my first outstation post in a long time. As you must have read here, I am not in Bangalore, but at my in-laws place near Mangalore on the West Coast. I've been enjoying my time off but definitely not the heat. We can feel the full effect of summer out here. I'm just thankful for the bursts of rain at night which make it cool enough for me to sleep.

And of course, the ice creams!! If you have come to Mangalore and missed the ice creams here, you have missed out on a lot of deliciousness. From when I can remember, Mangalore had the best ice creams ever!! I never miss a chance to hog on those when I'm out here.

While the ice creams are tempting, this post is not even remotely related to ice creams, but I could really not get them out of my head. This post is about a much healthier snack - Papdis, that have been baked. Papdi are just flat discs made from wholewheat flour and flavored with some spices. Traditionally these are deep fried, but I baked them, just to keep them guilt free. And they tasted just as delicious, but now I can eat a lot more without worrying.

Papdis can either be eaten as a tea time or mid day snack or can be added to other dishes, most popularly - Chaats. Chaat is a collection of Indian street food and many of them use papdis as the building blocks for them. They are the crunch element of the dish. They are added to Masala Puri, Papdi Chaat, Sev Puri etc. You can either make plain papdi, where you don't add any spices but personally I like ajwain (carrom) and jeera (cumin) a lot, so I never skip them out.

Also, I suggest get on to making papdis fast and log onto the blog soon. I have a new recipe planned that uses these crunchy papdis in a simple yet fabulously delicious dish.

Until then, goodbye from the West Coast!

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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Baked Papdi

Flat round discs made with flour and spices, a popular vegan Indian snack.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     60 minutes
Cook time:     20 minutes
Total time:     80 minutes
Yield:                75 papdi

Ingredients:

0.5 cup Wholewheat Flour (50 gms)
0.5 cup All Purpose Flour (50 gms)
0.5 tsp Carrom seeds
0.5 tsp Cumin seeds
3 tsp Oil
0.5 tsp Salt
0.75 cup Water
Oil for brushing
Wholewheat flour for dusting

Method:

1. Take wholewheat flour, all purpose flour, carrom seeds and cumin seeds in a large bowl.
2. Add the oil and salt. You may need less/more salt, so add it little by little.
3. Start by adding half the water and knead the dough. Add more water by the spoonful as required.
4. The dough should have a stiff consistency.
5. Cover and rest the dough for 20-30 minutes.
6. Divide the dough into 2 balls and roll one of them out until it is 1 millimeter thick.
7. Use a cookie cutter to cut the dough into papdis. You can also use a bottle /box cover to do the same. 
8. Do the same with the second ball of dough.
9. Preheat the oven to 180 degree Celsius.
10. Grease a baking sheet and place the papdis on it in one layer. They should not overlap.
11. Using a fork, prick holes into the papdis.
12. Brush oil over them and bake until golden.
13. Mine took 14-15 minutes to bake. If the papdis are rolled out thin they will start burning, so I suggest checking on them after 12 minutes.
14. Allow the papdis to cool completely before storing in an air tight box.

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