Monthly Archives: October 2015

Inventive Gastronomy – Part VII

The pattering rains outside may have your family craving the usual vada-pavs hot from the fryer;  but you will not let them.

Enjoy their surprise when they bite into their favourite spicy street-snack in a fashionably figure-flattering avatar!

My innovative vada-pav recipe is not just lip-smackingly yummy and amazingly healthy.. But trend-setting too!



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Prep Time:   90 min                       Cooking Time: 15 min                        Serves: 16 pcs


For the Vada:
1 1/2 tea cup mashed potato
3 tsp chilli ginger paste
3 tbsp coriander leaves
6 clove garlic (grated)
11/2 tsp lime juice
salt to taste

For the Tempering: 
1/2 tbsp oil
1/4 tbsp mustard seed
1 tsp urad dal (split black gram)
4-6 curry leaves (curry patta)

For the Chilla:
1 tea cup gram flour
pinch of soda
salt to taste
oil for making the chilla

For the Garlic Chutney:
1/4 tea cup chopped garlic
1/2 tea cup salted boondi
1/2 tea cup desiccated coconut
4 tsp chilli powder
1 tsp cumin seed
salt to taste

For the Bread:
4 tea cup maida (all purpose flour)
2 tsp instant yeast
2 tsp sugar
2 1/2 tbsp oil
1 tsp salt
warm water


For the Stuffing:

  1. Mix all ingredient of vada

For tempering:

  1. Heat the oil
  2. Add the mustard seed and urad dal
  3. When it starts crackling and the urad dal turns light brown, add the curry leaves and then mix it into the potato mixture
  4. Divide it into 16 equal part and keep aside

For the Chilla:

  1. Mix gram flour, salt, pinch of soda and some water to make the batter for the chilla
  2. Keep aside for 1/2 an hour
  3. Make 16 small circular (approx 2 1/2″ inch diameter) chilla with help of oil
  4. Half cook them and keep it aside

For the Garlic Chutney:

  1. Mix all ingredient of chutney and grind it without water
  2. Keep it aside

For the Bread Dough:

  1. Sieve the flour with salt and keep aside
  2. Mix the yeast, sugar and 1/2 cup of warm water and keep it aside until it becomes frothy (takes approx 7 to 10 minutes)
  3. Add this mixture to the flour and make a soft dough
  4. Transfer the dough on counter and knead it with oil until soft
  5. Cover and set aside for approx 45 minute 
  6. Sprinkle some flour on a smooth surface and knead the dough on that until it becomes soft
  7. Divide the dough into 16 equal part

How to proceed:

  1. Take a portion of dough and flatten it into a small circular shape
  2. Sprinkle the garlic chutney on it to make a thin layer
  3. Add a single chilla on top of the chutney
  4. Add a portion of the potato stuffing
  5. Then shape it into a bun
  6. Repeat steps 1-5 with all the remaining portions
  7. Grease a baking tray and place the buns on it (leave them as it is for 20-25 minutes on tray allowing them to rise until double in size)
  8. Brush the buns with milk and bake at 200 degrees centigrade for 10-15 minutes until golden brown

Green Peas Patties

Stuffed Peas Patties

Every housewife has her own share of favourite recipes. And these tasty patties have a special place in my heart. 

As a newly-wed bride, I discovered that Green pea kachoris were frequently made at my in-laws’.Now I preferred these patties over kachoris; and so I started making this simple Gujrati fried recipe incredibly versatile. 

Taught to me by my mother, I also learnt how to serve these ‘non-tikkis’ as a popular starter, as a traditional Gujrati farsaan item and even on days when you’d like to make a filling meal out of chaat by serving it for Ragada Patties! 

And just like that, my in-laws too were hooked and started favouring my patties over the kachoris! 

Try it out yourself and I won’t be surprised if your family falls in love with it too! You can even experiment and try a Jain version using bananas!


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Prep Time: 40 min                       Cooking Time: 10 min                            Makes: 12 pcs


1 /2 kg potato (special potato for Patties) boiled and grated
1/2 tbsp corn flour
1/2 tbsp of lime juice
Salt to taste

For the Stuffing:
1 1/4 teacup green peas (mutter) (roughly crushed)
2 tsp oil
1 1/2 tsp chilli ginger paste
1 1/2 tsp sugar
1/8 tsp of citric acid
1/2 tbsp of thick poha
1/4 teacup coriander leaves
1/4 tea cup grated coconut
Salt to taste
corn flour + plain flour for rubbing
oil for deep frying


  1. Add 1/2 tbsp corn flour, lime juice and salt to the potato and mix well
  2. Divide it into 12 equal parts
  3. Heat 2 tsp of oil, add the green peas (mutter) and salt and sauté it for few minute
  4. Add sugar and again sauté it for a minute. Switch off the stove
  5. When it cools down add all the other ingredients for the stuffing 

How to proceed:

  1. Make a small circle out of each portion of the potato
  2. Take 1 portion, rub it in the flour and flatten it on the palm
  3. Put a spoonful of stuffing mixture in the centre and make a ball
  4. Repeat steps 1-3 with the remaining portions
  5. Mix the corn flour and plain flour in a plate and rub the ball in the flour mixture
  6. Deep fry