Tag Archives: Maharashtrian cuisine

World Palate Recipes: Mumbai Style Vada Pav ( Burger)

World Palate Recipes: Mumbai Style Vada Pav ( Burger)

Mumbai is a city which never lets anyone go hungry, a city that introduced the ‘iconic’ Vada Pav as its humble, satisfying street food. Maharastrian cuisine is zesty, spicy and masaledaar and the Vada Pav fits this concoction. Train travellers and Vasaiwallahs  popularly ate it as ‘ breakfast on the go.’  Today, with a hundred over kiosks and street stalls in Mumbai, the Batata vada and pav  are immensely popular among college students, office workers and at Shiv Sena political party meetings. Truly, this street food has captured the hearts of every Mumbaikar!

Vada Pav and Samosa at street kiosk, Mumbai

Vada Pav and Samosa at street kiosk, Mumbai

Served in a burger style with the vada (potato ball) sandwiched between sliced fluffy, white buns that are laced with dry garlic chutney.  A fried green chilli tucked in adds the fiery element of Maharashtrian cuisine.

Some of the most famous Vada pav kiosks are found near Sivaji Park, Dadar, CST Railway Terminal, Dadar’s Ruia college, MithiBai college, at  Chowpatty and Juhu beach. Let’s try an easy preparation in our  kitchen.

Batata Vada ingredients

Batata Vada ingredients


4-6 medium size potatoes

2-4 green chillies , finely chopped

fresh coriander and curry leaves (optional)

salt to taste

3-6 pods of garlic (optional)

1 inch ginger

green chillies with stem ( for frying)

2 onions chopped into quarters (optional)

4 white bread buns sliced in middle

Salted butter as needed

Oil for frying as needed

For Batter

1 1/2 cup gram /Besan flour

2-3 tbsps. rice flour (optional)

salt and chilli powder as per taste

water ( about 1 cup, as required)

Prepare a green chutney of your choice.


Boil and peel potatoes. Mash them lightly add salt to taste. Crush ginger, garlic, chillies in a mortar and add this paste to the potatoes. Throw in chopped coriander and curry leaves. Add a dash of turmeric (optional). Mix lightly and make balls. Set aside.

Batata /Potato balls and fried green chillies

Batata /Potato balls and fried green chillies

Fry the green chillies in hot oil, taking care they may splutter and pop out on you! Set aside.

Mix the batter with dry ingredients and add water slowly, to make a thick pouring consistency batter. Heat the oil, drop a tiny amount of batter to check if it rises /fluffs. Now dip /roll the potato balls in batter , coating well and drop them gently into the hot oil. 3-4 balls can be fried at a time. Don’t worry about tail ends, let them fry, and munch them later. Set aside balls on tissue to soak on extra oil ( if particular).

Lightly butter a thick Tava or flat pan. Roll the sliced pav and heat them on both sides till light brown.

Deep frying batata vada

Deep frying batata vada

Assemble the prepared items on a paper plate ( for a street food effect)-

1-2 fried chillies, chopped onions at one side, apply chutney to the inside of the sliced bun bread. Tuck in a vada. Tap the top half of bread into place and press lightly, so keep in place. Serve and enjoy with friends.

Mumbai street food: Vada Pav

Mumbai street food: Vada Pav

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World Palate Recipes: Maharashtrian Kairichi Dal (Raw Mango with Lentil)


Kairichi Dal /Aambyachi Dal

Here is another Maharashtrian recipe. For Maharashtrian rice recipe, see here.

Summer is almost here! In India, that translates as mango (raw and ripe) melons and ice cream season. Raw mango or kairi, is found in abundance in markets.

Summer brings back childhood memories of school holidays – of naughty times, spent stealing kairi and tamarind fruit that hung high on branches. Of aiming stones to hit them down, of hiding on roof terrace and slicing raw kairi. Of dipping them into salt and chilli powder to make an instant tangy salad. Summer also reminds me of kulfi or condensed milk ice cream, sold in small pots wrapped in cloth and kept cool in ice containers. Lastly, it reminds me of my mother’s kitchen – home-made pickles of kairi, lemon and tamarind. Yummm….delicious summer treats!

Mango tree and fruit. Photo courtesy: Tropical plant-flowers-decor

Mango tree and fruit.
Photo courtesy: Tropical plant-flowers-decor









Now here’s my summer treat for you. A simple, nutritious and quick recipe from coastal Maharashtra region. Enjoy!

This is typically made during the Chaitra month, Indian calendar falling in April /May. The dish is popular during Haldi- Kumkum or ladies function. Married women get together for a symbolic celebration. The hostess prepares many summer delicacies and gifts traditional items such as bangles, toe rings, kumkum or Bindi for forehead, a decorative blouse piece and betel leaf /paan and supari or areca nut. Kairichi dal is inevitably on the menu, tangy and spicy!

Kairichi Daal ( Raw Mango with Lentil)

Kairichi Daal ( Raw Mango with Lentil)


1 cup raw Chana dal /Bengal gram

1/2 cup grated raw mango ( desired to suit taste)

2-3 red /green chillies

salt to taste

Coriander, curry leaves for garnish


2 tbsp. cooking oil

1 tbsp. mustard

1 tbsp cumin seeds

pinch of asafoetida(optional)

1 tbsp. turmeric powder


Soak the Chana dal in 2-3 cups of water for 3- 4 hours. It should be well soaked, as raw dal is difficult to digest! Once soaked well, drain all the water. Coarsely grind it, leaving some crunchy bits of dal and taking care not to make a paste.

Keep aside. Mix the grated raw mango as much as desired to suit your taste. Add salt, little chopped coriander and few green chilli pieces. Set to rest.

Prepare tempering by heating oil, adding seeds to splutter, add turmeric and red chillies. Cool this for few minutes.

Add to dal and kairi mixture and gently mix it all. Adjust the taste.

Garnish with left over green coriander and curry leaves and spluttered red chilli. It’s tangy, tempting and nutritious!!

Kairichi dal /Raw mango and lentil

Kairichi dal /Raw mango and lentil










Do leave your comments on the result. Was it tasty? Tempting? What else can you make with raw mango?