Street treats
Vandana Jain, Freelance chef
Friday, May 25, 2012


Serves: 4


For the medu wada:

Urad daal   1 cup

Chillies, green, chopped 2 pc

Ginger, grated  1 tsp

Curry leaves 8-10

Peppercorns, black  7-8 pc

Oil  1 tsp

Salt to taste

Coconut, pieces 1 tbsp

Oil for deep frying

To be mixed into green chutney:

Coriander leaves, chopped  2 cup

Chillies, green            4-5 pc

Garlic, cloves             4-5 pc

Yoghurt, thick          3 tbsp

Salt to taste


For the medu wada: Clean, wash and soak the urad daal in water for 2 – 3 hours. Drain.

Add the peppercorn, curry leaves, ginger and green chillies and blend in a mixer to a smooth batter, adding a little water.

Add salt and oil and mix well.

Finally, add coconut pieces and mix.

Wet your fingers, take some batter and make a hole in the centre.

Slip the wada gently into the medium hot oil and deep fry till it turns golden brown in colour.

Serve hot with chutneys.


Serves: 4

Ingredients For the Dough:

Maida        2 cup

Oil                 4 tbsp

Salt               ½ tsp 

For the stuffing:

Moong daal, yellow    1 cup

Coriander seeds, whole   1 tbsp

Fennel seeds      1 tbsp

Cloves, crushed     4-5 pc

Chilli powder, red  1 tsp

Turmeric powder  ¼ tsp

Gramflour (besan)    2-3 tbsp

Amchur powder    ¼ tsp

Garam masala powder  ¼ tsp

Salt to taste

Oil  4 tbsp

To be ground into a green chutney:

Coriander leaves, fresh    2 cup

Garlic, cloves    3-4 pc

Chillies, green    4-5 pc

Yogurt, thick   3 tbsp

Salt to taste


For the dough: Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside for 15 – 20 minutes.

For the stuffing: Soak moong dal for 1 hour in water. Drain and keep aside.

Heat oil in a deep non-stick pan. Add coriander seeds, fennel seeds and cloves and sauté for a few seconds.

When the seeds crackle, add moong daal, turmeric powder, chilli powder, salt and 1 cup of water and cook on slow flame till the daal in almost cooked.

Add gramflour, amchur powder and garam masala powder and cook again for 3 – 4 minutes.

Remove from flame and allow to cool.

Divide the stuffing into 10 – 12 equal portions and shape each portion into a round ball. Keep aside.

How to proceed:

Divide dough into 10 – 12 small equal portions. Spread each portion on your palm and place a portion of the stuffing in the centre, sealing the edges on top. Make a round shape of kachori with your fingers. Deep fry all the kachoris in medium hot oil til they turn golden in colour. Serve hot with green chutney.


Serves: 4


Bread slices, white

slightly buttered     4 pc

Onion, finely chopped      1 pc

Chilli, green, chopped       1 pc

Tomato, chopped 1 pc

Paneer, grated

(cottage cheese)      ½ cup

Mozzarella cheese, grated     ½ cup

Coriander leaves, chopped  2 tbsp

Salt to taste

Oil   1 tbsp

Chilli flakes, red      ½ tsp 


Remove the edges from bread slices and keep aside.

Heat the oil in a pan, add onions and green chilli and sauté till they turn light brown.

Add tomato and sauté for 1 minute.

Remove from flame, add cottage cheese, half the mozzarella cheese, ¼ tsp chilli flakes, coriander leaves and salt. Mix well.

Put an even amount of cheese mixture on top of each bread slice before sprinkling the remaining grated cheese and chilli flakes on top.

Bake in a preheated oven at 180° Celsius till the cheese melts.

Serve hot with tomato ketchup.

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