Bhajiya Pav


As someone who was living in Mumbai for most of her life, I am going to commit blasphemy by uttering the next few words – I am not a big fan of the Vada Pav. Let the lynching begin. Somehow, all my life I tried to like it because duh! But I simply could not find it in me to enjoy Vada pav. I enjoy them separately – I love the batata Vada and I can eat pav with nothing on the side because bread! But put them together with the spicy green chutney and I start backing off from there. But Bhajiya pav is something I adore and crave and can eat as many as you can get me. Each bite holds so many memories and conversations of the years gone by. In our school, we did not have a proper canteen. We had two ladies who would come at break time with huge tubs full of Vada pavs, samosa pavs and bhajiya pavs. By the end of the 15 minute break they would walk out with empty tubs but full pockets. Since my mother took our eating out as a personal affront, we did not eat out much except for the birthdays – ours and our friends’ when the treat always was bought from the aunties at the ‘canteen’.


Later, we discovered the ultimate maker of Vada pavs and bhajiya pavs near our home in Mumbai. Ever since, no trip of mine to Mumbai is complete without a bite (so much more than a bite!) of his bhajiya pavs. He fries the bhajiya, rips open the pav, fills it with the chutneys and bhajiya, packs it in old newspaper and ties them with many metres of thread in a blink of the eye. We spend more time in pulling out the thread and untangling it from our fingers than we spend in actually eating the contents inside. Though I still don’t like the green chutney, I have included it here husband will not have it any other way. But trust me, if you top it with loads of dry garlic chutney and close your eyes, you will find yourself in a Mumbai street corner near a push cart which is super hot because of the incessant frying, with aromas that could make you hungry even though you just had lunch and an invisible magnetic pull towards it saying the golden words “Bhaiya 2 bhajiya pav parcel”.


Serves 2-3


6 Pavs

Dry garlic chutney

For the Bhajiya

1 Potato, large

1/2 cup Chickpea flour

2 tbsp Rice flour

1/2 tsp Red chilly powder



Oil for deep frying

For the green chutney

6-7 stalks of fresh coriander

1 garlic clove

1 green chilly

3-4 drops of lemon juice



  • Heat enough oil in a pan to deep fry the bhajiya
  • In a bowl, mix together the chickpea flour, rice flour, chilly powder and salt
  • Add enough water to form a slightly thick batter. The batter should not be too thin else it would be difficult to coat the potato and not too thick in which the flavour of the potato is lost
  • Slice the potato into thin slices in a mandolin slicer
  • Once the oil is hot, take one slice of the potato and coat it well with the batter and drop it into the hot oil
  • Once it is nicely cooked on both sides, take it out of the oil and place it on tissue to absorb the excess oil
  • You can fry multiple potato slices at a time depending on how big your pan is
  • Repeat the procedure with all other slices of potato till you have the desired number of bhajiyas
  • Add all the ingredients for the green chutney in a small mixer jar
  • Add enough water to blend together all the ingredients into a chutney. It needs to be slightly runny so that it is easy to slather it over the pav
  • Cut open the pav in half horizontally but leave it joint at one end

Assembling the dish

  • The pav is usually eaten as is but you can lightly toast it with some butter if you want
  • Apply the chutney on the inside of the pav and place 2-3 bhajiyas in it
  • Top it with dry garlic chutney and serve
  • Enjoy!


This is my post for the Blogging Marathon under the theme, ‘Street Food’.

BMLogoCheck out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Banana Flittas


One advice I would like to give people who are yet to be married is that to look for someone with similar taste in food. A surprisingly lot of time and effort in your life is with regard to food – buying, making, eating. If you don’t agree on that, it is not going to be easy. Trust me. You’ll thank me later. It has taken us nearly a decade to find a middle path and now we have the daughter’s taste to consider which is very likely to disrupt the equation we have painstakingly worked on to cause equal grief to both of us. 

Usually I am of the opinion that fruits should not be cooked but should be had raw and with its skin whenever possible. I do enjoy my orange cake and banana bread (but the bananas are overripe and so shouldn’t count. Right?) but little else. So I was kind of skeptical to make these banana fritters or flitaas as they are called in Jamaica. But once I did, the husband and daughter loved it so much that they are trying to make me promise to repeat this as often as I can. I am so torn between my principles and the demands of the family. Sigh! Well, I did like it too!


Recipe adapted from here

Makes around 10


Bananas, ripe, medium                    2

All purpose flour                                1/2 cup

Sugar                                                     2-3 tbsp

Baking soda                                          A pinch

Ground cinnamon                              1/4 tsp

Salt                                                         A pinch

Oil                                                           2 tsp

Milk                                                        1 tbsp

Oil for deep frying
WHAT TO DO           

  • Heat oil in a pan for deep frying
  • Mash the bananas well in a bowl and set aside
  • Mix the flour, sugar, cinnamon, baking soda and salt
  • Add 2 tsp oil and the milk to the mashed bananas
  • Add the banana mixture to the flour mixture and combine to form a smooth, wet dough
  • Drop spoonfuls of the dough in the hot oil and fry till golden brown
  • Enjoy!


  1. The amount of sugar depends on the sweetness of the bananas. You need to taste and adjust to your preference
  2. An option is to roll the deep fried flittas in some cinnamon sugar to give it an additional level of flavour and sweetness 


This is my post for the Blogging Marathon under the theme, ‘Dishes from the Carribean’.


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

Rava Kunuku / Semolina Fritters #MonsoonMojo

I live in a weird location. Suddenly it’s hot beyond measure and suddenly it starts to pour. One minute you want a lemonade and the next moment you are craving for a piping hot masala chai. So if we want to enjoy the rain (we really want to ) then we need a quick snack to go with that masala chai.

This is my mother’s recipe plus onion and garlic which are Abhacharam in my part of the world. Yup, I am an Iyengar, how did you guess? If you are a tambram then you will understand the depth of the rebellious nature I have displayed in adding onion and garlic to this dish (double whammy). If you aren’t, no worries. It’s too technical to explain and this has no implication on understanding the recipe. So read on….


Rava / Semolina        3/4 Cup

Curds                          1- 1 1/2 cup

Rice flour                    4 tsp

Onion, medium         1

Garlic                           1 

Curry leaves                few

Chilly powder             2 tsp

Ginger.                         1″


Oil for frying

  • Mix the rava with 1 cup of curds and set aside for half hour


  • Cut the onions, garlic and curry leaves finnnnnely
  • Grate the ginger


  • Pour the oil into a pan and keep those tissues ready for absorbing all that extra oil and some of the guilt you may have for eating fried food.
  • Watch an episode of your favorite show. Arre, lots of time to go!
  • Heat the oil
  • Mix the onion, garlic, ginger, curry leaves, chilly powder, rice flour and salt with the rava batter.
  • If it feels too dry then add 2-3 tbsp of curds to make it into a thick batter.


  • Drop a few bit sized pieces of the rava batter and fry till it starts browning on one side
  • Turn the fritters over and let them cook well on the other side as well.
  • Take off the oil and lay it on the tissues.


  • Enjoy the fritters with ketchup or green chutney!
  • Yummmmmm


That’s right! masala chai in a coffee mug….too much rebellion in a day?



  1. The amount of curds required is usually double the quantity of the rava used. But some rava don’t absorb as much curds as others making the batter very runny. It is still possible to make the fritters with the runny batter but the drawback is that it will consume more oil. Hence hold back on the curds.
  2. Onion and garlic are totally optional but I would recommend them, at least the onion. Grated carrot is another option to add to the batter.
  3. If your batter is too runny then add veggies or rice flour to thicken it. Though the taste will not suffer, it will not have the airy texture that is the rava kunuku’s trademark.

I am sending this for #MonsoonMojo hosted by Kalyani 

Blogging Marathon – Tokneneng


Today is the final day of this week’s Blogging Marathon on Fritters! My recipe for today is perfect for for days when one is too lazy to make an elaborate snack. It is the recipe for a street food from Philippines called Tokneneng which is frying hard boiled chicken eggs in a fiery orange batter. The same recipe is also used with quail eggs and is called kwek kwek.


6 Chicken eggs

1/2 cup plain flour

1/4 cup corn starch

2 tsp annatto powder (See Notes)

Coarse table salt

Pinch of ground black pepper

1/2 cup water

extra corn starch for dusting the peeled eggs

Oil for deep frying


Boil the eggs for around ten minutes. Cool the eggs and peel the shells Combine all the dry ingredients together

Heat the oil

Add water to the dry ingredients and mix till the texture of the batter becomes really smooth and free from any lumps.

By now the oil should be hot enough for frying.

Roll each egg in corn starch and coat them with the batter

Lower the egg one by one into the oil with a spoon. You can fry as many eggs at a time depending on the size of your pan. You only need to ensure that the eggs don’t come in contact with each other in the oil

Once the eggs floats on top of the hot oil, let them cook for  5-10 seconds before removing them.

This is another dish which is recommended to be served immediately.

Notes 1. Annatto powder is a food colouring derived from the achiote tree. You can simply use orange food colouring like I did. The uniqueness of this dish is in the bright orange batter. So use the food colouring a little generously to get the perfect colour.


2. If you are a pure vegetarian, then you an try this recipe by replacing eggs with paneer. The additional step would be to sprinkle some salt on the paneer and leave it for 15 minutes before dunking it in the batter.

3. After peeling the eggs, hold them under running water for 30 seconds. This will remove any minuscule shell pieces from the egg.


Blogging Marathon-Perkedel Ketang

Today is Day 2 of the 3 day Blogging Marathon on Fritters. My recipe for the day is for Perkedel Ketang which is a potato based fritter from Indonesia.
It is yummy, easy and actually does not need too much oil. And as I write this, my two year old has already finished one and is in the process of cleaning off the next one. What more can I ask for?
2 Russett potatoes
2 garlic cloves
1 shallot
2 tbsp fresh or dried herbs
2 tsp – 2 tbsp corn flour ( See notes)
2 tbsp Oil
1 egg
Boil potatoes so that it can be mashed completely without any lumps.
Grind garlic and shallot to fine paste.
Mash potatoes fully and add salt and pepper
Add the shallot, garlic mix to the potatoes.
Add the herbs and mix
Divide the potato mix into 8 to 10 pieces and flatten each to make thin patties
Sprinkle corn flour on all the patties
Heat the oil
Beat the egg in a wide mouthed vessel so that it is easy to dip
Dip each patty in beaten egg and place it in the oil
Patties should be half submerged in oil.
 IMG-20150611-WA0016 IMG-20150611-WA0014
Remove when both sides are golden brown
1. You can use any other type of potatoes to make these fritters. The advantage of Russett potatoes is that it is easily mashable and also easy to shape.
2. If you are not using Russett potatoes then you may have to add some corn flour to the potato mix in order to be able to shape the patties.  The quantity of corn flour depends on the type of potatoes used.
3. The preferred method to grind garlic and shallot is by using mortar and pestle. But you can grind with a mixer or you can grate them.

Blogging Marathon – Apple Fritters


Before you frown, let me tell you that I am one of you. I am also not in favor of cooking fruits in any way and believe that they taste best when eaten raw. Well, I don’t  even peel fruits if I can help it.But (of course there is a but) some recipes go beyond and call out to you. Don’t they? This is one such. So forgive. And while you are in that mood also extend the forgiveness to my future upside down pineapple cake which I will be making as soon as I get THe pineapple 😀Ok, the great news is that I have finally found a food blogging marathon. Can you believe this was happening for four years and I couldn’t find it till now. Google, how could you? Anyway, I found it and then had to wait for a month to sign up and then another month to participate. If nothing else, the kitchen has taught me patience.So I am part of this Blogging Marathon. Yay!

The rules are – 3 Fritters in 3 Days from 3 Cpuntries. Wiki says Fritters = Batter + Filling + Deeeep Fry! Yumm

Here is my recipe for Apple Fritters and from the sketchy info I got, it is an American Classic


3/4 cup All purpose flour

Pinch of baking powder

Pinch of salt

1/2 cup yogurt /curds

1 Egg

4 Medium sized apples

Oil for frying

1/4 cup Sugar

2 tsp Cinnamon


Mix the flour, baking powder and salt

In a separate bowl beat egg and mix it with the yogurt

mix the wet with the dry ingredients

Core the apples and cut them into thin rings (around 1/4 inch thickness). Then cut out a portion from the centre with a cookie cutter to make the apple rings


heat oil

mix sugar and cinnamon in a plate. If you are a cinnamon fan like me, feel free to increase the quantity of cinnamon by another teaspoon.

dip the apple on the batter and gently place it in the oil. Fry till both sides are golden brown.

sprinkle sugar mix while still hot.

Gobble it up ASAP.


1. I found that I did not need the entire amount of sugar since I like a subtle sweet instead of it being overpowering. So adjust according to your taste. You can use the balance sugar mix for your tea or coffee.

2. If you have batter remaining, you can add some chilly powder, more salt and herbs and use the batter for onion or capsicum rings. I did and they were not so bad.

3. Every page I read on apple rings advised to serve immediately on making them. I did, not that I needed an excuse.

4. I did not peel the apple and it tasted good. But you can peel if you so want.

Happy Fritters!