Category: party menu

How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/11/25/make-chutney-chaat-sev-puri/

How to make Chutney for Chaat and Sev Puri

Love,

Shreya 🙂

Pin it for later!?

 

Baked Cheesy Corn and Peas Samosas

Baked Cheesy Corn and Peas Samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Baked Cheesy Corn and Peas Samosas

These samosas are very easy to put together and use all the basic pantry essentials. You can play around with the ingredients in terms of flavors, the possibilities are endless. Also, great for those make ahead snacking options! Prep a batch and freeze these for up to 2 weeks.

Baked Cheesy Corn and Peas Samosas

I had some samosa patti (pastry) sitting in my freezer for a few days. Making something fried was out of the question due to too many calories. Baking always comes to my rescue 🙂 The last time when I shared my recipe for baked spring rolls, many people had mailed me saying they loved the results! So, these baked samosas are going to be your new favorite 😛

You can always substitute the peas and corn with boiled eggs, mixed veggies, some shredded chicken or minced meat! The options are endless and each one is super exciting! 😉

Baked Cheesy Corn and Peas Samosas

This is what they looked like right before they went into the oven 🙂 I brushed these with some oil and they crisped up so well. Folding these samosas correctly is very important. The samosa patti does dry out a bit while working on these so keep them covered under a kitchen towel. Dried pattis (pastries) tend to crack and folding them is very difficult hence keeping them covered is a good idea.

Baked Cheesy Corn and Peas Samosas

Let’s make some..

Preheat oven @180′ C.

Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package.

Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.

Make the edible glue by mixing the APF and water. Make sure it’s lump free. The consistency of the glue is like that of a pancake batter.

Take a patti, and fold one side over the remaining longer half to make a triangle.

Baked Cheesy Corn and Peas Samosas

Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.

Baked Cheesy Corn and Peas Samosas

Now add approximately 2 tbsp. of the filling into the triangular pocket.

Baked Cheesy Corn and Peas Samosas

Use some more glue and secure the open edges.

Baked Cheesy Corn and Peas Samosas

Repeat the same steps for all the samosas. Lay them on a baking tray and brush them with some oil.

Bake them @180′ C for 15-16 minutes. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Baked Cheesy Corn and Peas Samosas

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 6 samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Ingredients

  • 6 no. samosa patti
  • For the filling:
  • 1/4 cup steamed corn
  • 1/4 cup steamed peas
  • salt to taste
  • freshly crushed black pepper to taste
  • 1/4 tsp paprika
  • 1 tbsp. grated cheddar cheese
  • 1 tbsp. grated mozzarella cheese
  • 1 tbsp. grated processed cheese
  • 1/8 tsp chaat masala
  • For the edible glue:
  • 1 tbsp. All Purpose Flour (maida)
  • 1-2 tbsp. water

Instructions

  1. Preheat oven @180' C.
  2. Filling:
  3. Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package. (I left them on the counter for 30 minutes and they were ready to use).
  4. Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.
  5. Edible glue:
  6. Make the edible glue by mixing the APF and water. Make sure it's lump free.
  7. The consistency of the glue is like that of a pancake batter.
  8. Assemble:
  9. Take a patti and fold one side over the remaining longer half to make a triangle.
  10. Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.
  11. Now add approximately 2 tbsp. of the filling into the triangular pocket.
  12. Use some more glue and secure the open edges.
  13. Repeat the same steps for all the samosas.
  14. Lay them on a baking tray and brush them with some oil.
  15. Bake them @180' C for 15-16 minutes.
  16. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Notes

Use a good quality samosa patti. Do not let the patti dry in the air, cover them with a kitchen towel. Make sure the edges are sealed well with the edible glue. The texture of the edible glue must be sticky. If making these to be stored in the freezer, them fill, fold and seal them well. Store them in dry and clean Ziploc bags in the freezer. They can be used up to 2 weeks.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/10/26/baked-cheesy-corn-peas-samosas/

Baked Cheesy Corn and Peas Samosas

These look scrumptious?! Right!? Then do try these soon and let us know how you enjoyed these 🙂

Love,

Shreya 🙂

Pin it for later!?

Baked Cheesy Corn and Peas Samosas

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

You guys know I love potatoes….I do! I may not share too many recipes with potatoes in them, but the Lord above knows my love for these spuds….and my love for them is shared by my hubby!! Talk about marriages being made in heaven…..for us, it’s more like a spud-farm 🤣🤣🤣😂

Breakfast to dinner, I can live on them. Start your day with some scrumptious Aloo ke Parathe (potato stuffed Indian flatbreads). These are are absolutely awesome and very mildly spiced to start your day with these parathe and you will full almost up to lunch time…I serve them with some home made yogurt, some mango pickle and a lot of butter on top of these….the butter melts all over these piping hot beauties 😍…Mmmmm!

IMG_7670

Not looking for something so heavy early in the morning….then you can try my super-yum….brilliant beyond brilliant Baked Potato Wedges 😉 We, the spud-lovers are particularly partial to it and can never share it…hence we make ourselves two whole trays of them, beauties……one for him and one for yours truly 😜

Next, if your looking something Indian…curry style for a proper supper, just go with the Aloo Dum, pair it with some Pooris (fried flatbreads) or Laccha Paratha or even some rice, a quick home style salad (sliced red onions + chopped tomatoes + chopped cucumber + salt + a bit of lime juice) on the side and just step into the food coma …..it’s that good 😍  For something a bit less spicy…look out for my Rassedaar Aloo (potatoes and tomatoes simmered in a thin gravy with little spices),  just a few easy ingredients and it’s ready in under 30 minutes?

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

You must also try my Aloo Ki Kachori if you love a good North Indian fare 😉 It’s easy to put together and works well for brunches!

Anyways…..that’s a whole lotta potatoes recipes for you guys…not to mention that I’ve not even included a few  here…they are all there in the blog archives ➡️➡️ …go, look them up!

So…about these crisp, gorgeous looking smashed potatoes…well, I have been meaning to share this recipe for a while…I have many other variations for these, but the one which I’ve here today, is like the best way to have potatoes 😍😍 they are just everything one looks for in a side dish … a bit of spice from the chilli flakes (or, you could use smoked paprika), that comforting warmth from the garlic, a bit smokiness as I’ve used smoked sea salt (you could always use regular salt or even plain sea salt)…..spicy becaaaaaause…I’ve added my favourite spice mix in the whole wide world….yeah! Peri Peri spice powder and that last bit off oozing good in the form of Mexican blend cheese  😋 Yes please!!!

Let’s see how can we get you to make these babies….

Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!

Pre-heat the oven @200’c.

Once cooked, drain the water and let the potatoes cool down a bit. Then, grease the baking tray with about a tbsp of oil. Roll the boiled potatoes in the oil on the tray. Spread out the potatoes and use a fork to smash them a bit.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Bake these at 200’c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.

Garnish with some chopped coriander and sprinkle some more cheese if you like 😉 Serve these piping hot with some drinks or just as it is!

IMG_7668

They will melt in your mouth😋😋😋😋 so tempting…and so easy to put together!

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Cheesy! Garlicky! Spicy!! If you like potatoes and a bit of spice in your spuds, then you have to make these Gluten-free Smashed Potatoes today!

Ingredients

  • 300 gms baby potatoes
  • sea salt to taste
  • 1 tsp peri peri spice mix (store bought)
  • 1/2 tsp chilli flakes
  • 1 tsp garlic powder (use fresh minced garlic if you don't have garlic powder)
  • 3 tbsp oil
  • 1/4 cup Mexican cheese mix (store bought, easily available in any supermarket or hyper stores)
  • some fresh green coriander to garnish

Instructions

  1. Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes.
  2. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!
  3. Once cooked, drain the water and let the potatoes cool down a bit.
  4. Pre-heat the oven @200'c.
  5. Then, grease the baking tray with about a tbsp of oil.
  6. Roll the boiled potatoes in the oil on the tray.
  7. Spread out the potatoes and use a fork to smash them a bit.
  8. Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.
  9. Bake these at 200'c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.
  10. Garnish with some chopped coriander and sprinkle some more cheese if you like.
  11. Serve these piping hot with some drinks or just as it is!

Notes

Serve these piping hot - simple reason, it will not taste very good once it cools down. Play around with spices of your choice and come up with whole new recipes of your own.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/05/29/garlic-cheese-smashed-potatoes/

PIn it for later??!!

Garlic Cheese Smash Potatoes | gluten free meals in 30 mins

Love,

Shreya💕

Mango Kiwi Popsicles

 The sweltering heat…sticky, humid afternoons and my loss of appetite 😑😑 yeah…I do manage to skip meals very easily. Somehow, I never tend to feel all that hungry too… but it’s the thirst and constant craving for something chilled that keeps me running to the refrigerator every few minutes 😂 Chilled, ice cold water and I have a very, very long relationship….more like a love and hate relationship…because I love it and it tends to give me throat issues every now and then…hence the hate bit 😂😂😜😜😜

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

It doesn’t make any difference to me! Lol! Anyways…it’s the chilled stuff that keeps me going in summers. And, people who follow the blog regularly know that I have been posting a lot of ice creams and Popsicles since the summers have started….I even shared a recipe of a lovely, exotic drink, my Rose and Pineapple Cooler . It is one of the most refreshing drinks that I have ever put together, obviously after my Tropical ice tea!😍

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Since it’s the summers, mangoes can’t be far away…can they!? Juicy, ripe and so sweet…they are my go to snack these days. A couple or more of chopped Alphonso (always Alphonso) mangoes and that’s my lunch pretty much sorted (I adda couple drops lemon juice and a few torn mint leaves), it’s so refreshing and helps me push through my work for another couple of hours during the long afternoons….sigh!! Yeah, summers do make me lazy and processing picture after picture can take a lot out of me…😂😂🤣

Anyways… talking about tropical stuff always reminds me of Kiwis, they are another of my most favourite tropical fruits…. and I always have a few in my refrigerator…they pair well with almost every other fruit (read making a quick fruit salad thingy) and look too pretty if you need to add them as a quick garnish for drinks or mocktails….which reminds me….you must go take a look at my Kiwi mojito Popsicle 👌🏼 You’ll be making it even before logging out of the blog 😁

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

So what do I do when I have to clear out my refrigerator over the weekend to make room for fresh produce…I look at all the leftover bits of sliced mangoes and some kiwis sitting at the back of the refrigerator…I think frozen goodies to take me through my misery of the week ahead that is going to need a tad bit of extra efforts….phew! Popsicles….my mind jumps at the prospect of the very thought! Hahha….but a girl needs to make her snacks healthy, doesn’t she!? What more can I add to these beauties to ensure that….well, enough said…check out the recipe below and go make yourself some….call it a Mango Kiwi Popsicle or tropical smoothie Popsicle 😍

Let’s make some Mango Kiwi Popsicles..

In a blender jar, add coconut water along with mango pulp and give it a whiz.

Now, pour half of this mixture into each Popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.

Then remove the moulds with the set pulp. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too) and add an ice cream stick into each mould. Place them in the freezer to set for another 4-5 hours.

That’s it, once they have frozen completely, to serve them, dip the lower halfs of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle. One of the healthiest ways to enjoy frozen treats without added colours or artificial sweetners. 😊

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Mango Kiwi Popsicles

Prep Time: 8 hours, 15 minutes

Mango Kiwi Popsicles are dairy-free, gluten-free, artificial sweetener-free frozen treats! Summers call for these and you must make some today!

Ingredients

  • Ingredients:
  • 3/4 cup fresh mango pulp (I used Alphonso mangoes, they have a beautiful colour and the taste is unmatched)
  • 1/4 cup fresh tender coconut water
  • 2 slices Kiwi (use green or golden kiwi as per your choice)
  • 2-3 tbsp Kiwi fruit pulp (use green or golden Kiwi as per your choice)

Instructions

  1. In a blender jar, add coconut water along with mango pulp and give it a whiz.
  2. Now, pour half of this mixture into each popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step.
  3. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.
  4. Then remove the moulds with the set pulp.
  5. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds.
  6. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too).
  7. Add an ice cream stick into each mould.
  8. Place them in the freezer to set for another 4-5 hours.
  9. That's it, once they have frozen completely, to serve them, dip the lower half's of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle.
  10. One of the healthiest ways to enjoy frozen treats without added colors or artificial sweeteners.

Notes

You can substitute any fruit that's available in season.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/05/23/mango-kiwi-popsicles/

They look so delicious… do make these and let us know how you like them!

Love,

Shreya💖

Pin it for later!?

Mango Kiwi Popsicles

Eggless Tutti Frutti Cake

 Today I’m sharing the recipe for Eggless Tutti Frutti Cake. I prefer tea cakes over frosted cakes, however, that wasn’t always the same….as a teenager or for that matter even in my early twenties…I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting 😍😍😍😍😍 I just couldn’t resist them!

I prefer tea cakes over frosted cakes, however, that wasn't always the same....as a teenager or for that matter even in my early twenties...I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting 😍😍😍😍😍 I just couldn't resist them! () But with time, I have begun to appreciate other flavours which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you've been following my blog, you'll know what I am talking about. Simply, moist sponges are my go to cakes for any occasion.

This Eggless Tutti Frutti Cake is just perfect! Over the last few years, I have begun to appreciate other flavors which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you’ve been following my blog, you’ll know what I am talking about. Simple, moist sponges are my go to cakes for any occasion. Besides, they are so easy to put together😊😊. This one has no butter, no eggs! 👌🏼 

You must try these,

Banana Muffins/ bundt

Chocolate Peanut Butter banana bread  (egg free)

Chocolicious Butterscotch and Banana breakfast bars

and many more….click here. I have a few pressure cooker cake recipes on the blog too, look for them in the archives😊 What I find particularly comforting about such light tea-cakes is that they don’t weigh you down and there always room for another slice 🤗. Oh, not to forget…how easy they can be for experimenting with new flavors!

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

This recipe is just as easy and calls for yogurt instead of eggs. As most of my readers look for egg free options, I try to keep their needs in mind. However, if you wish replace the yogurt in this cake, just take out the yogurt and instead add 1 large egg. Also, minus the baking soda if working with egg in this recipe. It will turn into a beautiful cake ☺️

Why I like using yogurt over hot water or even sour cream….it’s because the taste of sour cream is slightly too tart for our liking whereas using yogurt makes just as moist a cake as the sour cream one. And besides, let’s be honest….most would prefer going for the yogurt as it’s readily available in nearly every Indian household and there’d be no need to bother to go find sour cream.

I love practical recipes! The one’s where I just peek into my pantry and come out with a big pile of everyday ingredients to make something delicious! This recipe is one such 😍 Spontaneous is my middle name….I hate having to plan a list of groceries specific to what I plan to share here on the blog unless it’s something that was on my bucket list for a while 😂

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Isn’t the texture just awesome! This cake literally melts in the mouth…and I make it nearly every fortnight! But never was able click even one decent picture as I usually bake this in the evenings just before the mister gets back from work…so that he can have a slice of warm goodness with his cuppa 😍

So getting on with the recipe…

Preheat the oven @ 180’c. Line the baking tin with the parchment paper. Set this aside.

Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt. The mixture will become little frothy after a few minutes.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Now, add the oil and vanilla extract to this frothy yogurt mixture. Whisk well to make a lumpfree mixture. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients. Do not beat or whisk the batter. Once the flour is well incorporated, add the tutti Frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).

Now, pour the batter into the ready tin and sprinkle some tutti Frutti on top of the batter too.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Bake the cake @180’c for about 30-35 mins using the lower heating elements/ rods. Once the cake is baked, insert a toothpick in the centre of the cake to check readiness. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.

Remove the ready cake from the oven and place the tin on the cooling rack. Let the cake cool completely before unmoulding and slicing. This cake stays fresh in an airtight container for about 3-4 days.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Eggless Tutti Frutti Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: one 7" loaf

Moist, light and butter free recipe is perfect for that delicious slice of egg free tutti frutti cake to go with your cuppa!

Ingredients

  • 1 cup All purpose flour (Maida)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup powdered sugar (I used icing sugar)
  • 1/4 cup + 2 tsp oil
  • 1/4 cup thick yogurt (or use 1 large egg instead of yogurt)
  • 1 tsp vanilla extract
  • 2-3 tbsp milk
  • 1/2 cup mixed tutti frutti

Instructions

  1. Preheat the oven @ 180'c.
  2. Line the baking tin with the parchment paper. Set this aside.
  3. Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute.
  4. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt.
  5. The mixture will become little frothy after a few minutes.
  6. Now, add the oil and vanilla extract to this frothy yogurt mixture.
  7. Whisk well to make a lump free mixture.
  8. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients.
  9. Do not beat or whisk the batter.
  10. Once the flour is well incorporated, add the tutti frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).
  11. Now, pour the batter into the ready tin and sprinkle some tutti frutti on top of the batter too.
  12. Bake the cake @180'c for about 30-35 mins using the lower heating elements/ rods.
  13. Once the cake is baked, insert a toothpick in the center of the cake to check readiness.
  14. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.
  15. Remove the ready cake from the oven and place the tin on the cooling rack.
  16. Let the cake cool completely before demoulding and slicing.
  17. This cake stays fresh in an airtight container for about 3-4 days.

Notes

Slice the cake once it has cooled down completely, results in clean slices. Dust the tutti frutti bits in a bit of flour before adding them to the batter to keep them suspended in between the loaf/cake.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/05/16/eggless-tutti-frutti-cake/

Hope you try this soon and don’t forget to share your feedback with us 😀

Love,

Shreya 💝

Pin it for later?!

Egg free Tutti Frutti Cake

No-Churn 3 Ingredient Eggfree Vanilla Ice Cream | Gluten-Free Recipe for Vanilla Ice Cream

No-Churn 3 Ingredient Egg free Vanilla Ice Cream 🙂

My first few memories of enjoying ice-creams are very fresh in my mind. Small, perfect white scoopfuls in a plastic cup with a handy wooden spoon. The flavour was Vanilla, always Vanilla. Nothing exotic or fancy…just some good old sweet, delicious and classic Vanilla 😍 And ever since then, Vanilla happens to be my go-to flavour for desserts, specially ice-creams!

Most people will agree with me when I say it’s amlost everyone’s  favorite flavor of ice-cream. A no-fringe, straightforward Vanilla ice-cream is such a comfort food at times. The summers, for one, call for constant relief and I find some in my homemade No-Churn, 3 Ingredient Eggfree Vanilla Ice-Cream 🍦🍦

There was a time when just three or four flavors ruled the roost…back when we were kids Tutti Frutti ice cream was what most of us kids got and the elders picked butterscotch ice cream or some such basic flavor. But going out for ice cream these days is such a task …I look at the array of new flavors we can try and I am overwhelmed at the choices thrown at me….I almost get confused and pick something I can identify with and make my peace with it😄😄😂….hubby, on the other hand is the adventurous type and keeps trying new flavors…at times, even he’s in for a rude shock and looks at me sheepishly!

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

Look at the creamy, luscious texture of the ice cream. Each spoonful is melt in the mouth good and has no ice crystals either. Making egg-free ice creams is indeed a treat and so so fun. I have added neither CMC nor GMS to this recipe and it just doesn’t need any! Just some basic pantry ingredients and a bit of prepping is all you need. But ensure that you use good quality Vanilla extract or essence. It’s the Vanilla that will give you the flavor and the beautiful aroma 😊

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

I rarely add chocolate syrup or any toppings to my Vanilla ice cream but these cute little sugar sprinkles looked too adorable to miss during my recent visit to my favourite baking needs store and I picked it…and these do add a touch of colour to the pristine white ice cream 😍 the prettiest pastel shades ever ☺️

Anyways…so I will share this recipe now, its quick but needs a few things to be done before you start with actual preparation. Let’s get on with it…

To begin with, keep the whipping cream (I chilled the whipping cream overnight), the manual whisk or the electric whisk attachments and the large stainless steel bowl in the refrigerator for a minimum of 1 hour to chill.

Next, place some ice cubes on a large tray/ platter (make an ice bed), place the chilled bowl on top of the ice cubes. Pour the chilled whipping cream in to the bowl and using the manual whisk or the electric whisk, whip the cream until it has firm peaks. Took me about 5-7 mins using an electric whisk on setting 3 but keeping the ice cubes beneath the mixing bowl helps a lot in achieving the firm peaks in this heat.

Once, the whipped cream holds the peaks well, add the vanilla extract and the condensed milk. Now, DO NOT whip anymore. Use a silicon or a rubber spatula and gently fold everything together in the bowl. Make sure the bowl is kept on an ice bed all through the process.

Pour the ready mixture into the tin or into the freezer safe container, cover the container/ tin with some cling wrap and set it for 2-3 hours in the freezer.

After 2-3 hours, remove the container from the freezer and pour the mixture into another bowl and give good mix to the half set ice cream using a manual whisk (do not use the electric whisk for this step). Pour the contents back into the tin/ container, cover it with a cling wrap again and let the ice cream set for about 7-8 hours in the freezer.

That’s it, your smooth, creamy and delicious 3 Ingredient, No-Churn, Eggfree Vanilla Ice Cream is ready 😊

To serve, let the tin/ container sit on the kitchen platform for 5 mins before scooping out the ice cream.

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

No-Churn 3 Ingredient Eggfree Vanilla Ice Cream | Gluten-Free Recipe for Vanilla Ice Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: serves 4-5 (makes about 7-8 small scoops)

The summers call for constant relief and I find some in my homemade No-Churn, 3 Ingredient Egg-free Vanilla Ice-Cream!!

Ingredients

  • 400 ml sweetened condensed milk
  • 1+3/4 cup full fat whipping cream (heavy cream/ double cream)
  • 1+1/2 tsp vanilla extract

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight), the manual whisk or the electric whisk attachments and the large stainless steel bowl in the refrigerator for a minimum of 1 hour to chill.
  2. Next, place some ice cubes on a large tray/ platter (make an ice bed), place the chilled bowl on top of the ice cubes.
  3. Pour the chilled whipping cream in to the bowl and using the manual whisk or the electric whisk, whip the cream until it has firm peaks.
  4. Took me about 5-7 mins using an electric whisk on setting 3 but keeping the ice cubes beneath the mixing bowl helps a lot in achieving the firm peaks in this heat.
  5. Once, the whipped cream holds the peaks well, add the vanilla extract and the condensed milk. Now, DO NOT whip anymore.
  6. Use a silicon or a rubber spatula and gently fold everything together in the bowl.
  7. Make sure the bowl is kept on an ice bed all through the process.
  8. Pour the ready mixture into the tin or into the freezer safe container, cover the container/ tin with some cling wrap and set it for 2-3 hours in the freezer.
  9. After 2-3 hours, remove the container from the freezer and pour the mixture into another bowl and give good mix to the half set ice cream using a manual whisk (do not use the electric whisk for this step). Pour the contents back into the tin/ container, cover it with a cling wrap again and let the ice cream set for about 7-8 hours in the freezer.
  10. That's it, your smooth, creamy and delicious 3 Ingredient, No-Churn, Egg-free Vanilla Ice Cream is ready
  11. To serve, let the tin/ container sit on the kitchen platform for 5 mins before scooping out the ice cream.

Notes

You can add some nuts and chocolate sauce while serving the ice cream. Set the ice cream in Popsicle moulds and make delicious Vanilla Pops.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/05/11/no-churn-3-ingredient-eggfree-vanilla-ice-cream/

I think…after all my love for Popsicles, I can definitely say that Vanilla ice cream is my favourite 😋

Love,

Shreya💝

Pin it here for later?!

No-Churn 3 Ingredient Egg-free Vanilla Ice-Cream

Schezwan Noodles | Indo Chinese Street Food

Schezwan Noodles?? Makes you drool, right?!! We Indians love our ‘desi’ Indo-Chinese….we may pretend to apprecite the gourmet, Asian-style spreads at the most sought after restaurants…but you’ll find us literally stuffing our faces with these street style noodles…or fried rice and some cornflour laden, soy sauce soaked manchurian gravies more often than not😍😍😍😂 and I am no different, I am in love with our ‘desi’ Chinese which is absolutely no where close to the authentic cuisine but what the heck?! It’s just too yummy to part with….and it’s one of my favourite things in the whole wide world 🤗 There! I said it!

Vegetarian lo mein recipe Chow-mien recipe How to make street style Schezwan noodles Polkapuffs recipes Shreya Tiwari photography Vegan noodle recipe Schezwan noodle recipe

So, having said that…what would you expect from me if I have a few packets of Hakka noodles sitting in my pantry and one hungry husband on a weekend ….with no plans to step out because the man ain’t in the mood to drive 😩 I make some street vendor style Schezwan Noodles…spicy….loaded with veggies…full of flavours and absolutely lip-smacking good😍😍😍 besides, it gets done in about 30 minutes…what’s not to love👌🏼

Vegetarian lo mein recipe Chow-mien recipe How to make street style Schezwan noodles Polkapuffs recipes Shreya Tiwari photography Vegan noodle recipe Schezwan noodle recipe

Actually, it’s better than your favourite take-out as this is healthier because of the veggies and I’ve added very little oil. Spicese, yes…added a whole lot of spices while making it as we prefer it to be hot! 😁 So, if you’ve been a person who starts sneezing and coughing at the first bite of anything spicy…tone this recipe down a couple of notches and you’ll survive 😉 I have used my homemade Schezwan sauce here and I did serve this with some quick Schezwan paneer….basically, everything was Schezwan 😑🤔 how’d that happen?!

Vegetarian lo mein recipe Chow-mien recipe How to make street style Schezwan noodles Polkapuffs recipes Shreya Tiwari photography Vegan noodle recipe Schezwan noodle recipe

Enough said! Start cooking…pronto!

Schezwan Noodles | Indo Chinese Street Food

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Spicy, delicious and easy to make vegetarian take-out in just 30 minutes!!

Ingredients

  • 2 packets of Hakka Noodles (boiled as per the instructions on the package)
  • 1+1/2 cups julienned carrots
  • 1 cup julienned cabbage
  • 1 cup julienned capsicum
  • 1 cup finely sliced red onion
  • 1/2 cup finely chopped spring onion whites
  • 1/2 cup finely chopped spring onion greens
  • salt to taste
  • 1/4 cup Schezwan sauce
  • 3 tbsp oil
  • 1 tsp noodle Masala (Indian grocery stores carry it, else skip it and add black pepper powder)
  • 3 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp vinegar
  • 3 nos. whole red chillies
  • 1 tbsp tomato ketchup (optional)

Instructions

  1. In the wok, heat oil until nice and hot.
  2. Then add the ginger, garlic, whole red chilies and spring onion whites.
  3. Sauté these on high flame until the garlic turns golden.
  4. Then add all the veggies along with salt and noodle Masala (black pepper).
  5. Keep mixing well and sautéing on high flame for the next 2-3 minutes.
  6. Next, add the sauces - Schezwan, soy, chilly.
  7. Add vinegar and ketchup too.
  8. Sauté for another 2 minutes.
  9. Now tip in the boiled noodles (ensure that the noodles are al-dentè).
  10. Use tongs to mix the veggies with the noodles and be gentle.
  11. You don't want to break any of those gorgeous noodles.
  12. Once everything is looking good, add the spring onion greens and give them a last mix.
  13. That's it, serve them piping hot!

Notes

You can add any veggies if your choice. Add proteins of your choice...like shredded chicken or some sautéed prawns if you like seafood.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/05/09/schezwan-noodles-chinese-street-food/

Doesn’t that make you drool?! 😃 …you should make some👆🏼 I usually pair this with some sautéed veggies and obviously, a glass of chilled Coke!! Heheh!!

Love,

Shreya💖

Pin it here for later!?

Vegetable Lo-Mein spicy and Vegan Meals under 30 mins Asian noodle recipe Polkapuffs

Eggless No Cook No Churn Tutti Frutti Ice Cream

Hey all….yes..I have been a bit out of it lately…blame the summers..! Yes, please do blame the summers…so that you have an excellent excuse to make yourself some creamy….dreamy ice cream 😍

My No Churn, No Cook and egg free Tutti Frutti Ice Cream 🤗🤗 should cool you down I guess….it certainly did cool us down…scoop after scoop were polished off this last weekend and I have been ordered by my man to make some more ice cream ASAP! I will indulge him😘 I always do…..

Tutti Frutti ice cream recipe Eggless no cook no Churn Tutti Frutti ice cream Polkapuffs Shreya tiwari photography

I prefer ice creams rarely…more of a Popsicle girl..(see my Fruity Volcano Popsicle here …you’ll love it!). But when I do make an ice cream…I make a mean one! It’s always on point! 👌🏼😉 I love ice creams that need no churning machines and fancy equipment….and definitely no fancy ingredients! They need to be simple, easy to put together and they must taste better than the ones at your favourite ice cream place..!

This Tutti Frutti ice cream checks all the right boxes and is big on flavour!! 💃🏻It’s slightly citrusy…..that’s my version. You can go with the classic vanilla flavour or even almond extract would go beautifully. There are infinite options…if you like, add some cardamom flavour or even a bit of saffron (Kesar).

Tutti Frutti ice cream recipe Eggless no cook no Churn Tutti Frutti ice cream Polkapuffs Shreya tiwari photography

Coming to how to get that beautiful texture which is so creamy and yet has a firmness…. we come across many recipes which are no-cook, no-egg and no-churn but many of these recipes are complicated or call for some preservatives too. I won’t advocate such recipes…I like the idea of making ice cream only because it can be done without any CMC or GMS powders. These are obviously exceptional ingredients to ensure a good textured ice cream, but the challenge lies in making home made ice cream without any of these.

I have used very basic ingredients which are easily available and since it doesn’t need any machine to churn the mixture, a simple wired whisk or an electric whisk can do the magic!

Lets make some ice cream…

Place the the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.

In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks. It will take about 10-12 minutes manually.

Next add the milk powder and whisk again until it is fully incorporated. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream. Add the lemon zest next. If you are using the colour, add that colour and the tutti frutti bits. Mix everything gently so the the air incorporated into the cream doesn’t escape.

Pour the the mixture into the tin and cover the tin with some aluminium foil. Set it in the freezer for about 2 hours, it will be partially set by then. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes. Pour the mixture back into the tin and cover it again with the foil. Freeze the mixture for 6-7 hours.

To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it😉

Tip: I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the colour or choose any other colour.

Eggless No Cook No Churn Tutti Frutti Ice Cream

Prep Time: 9 hours, 10 minutes

Total Time: 9 hours, 10 minutes

Yield: serves 4 (about 8-9 medium sized scoops)

Simple ingredients, easy recipe and big on flavors! If you like the classic Tutti Frutti Ice cream, you must try this recipe!

Ingredients

  • 400 ml condensed milk (I used Amul Mithai Mate tin)
  • 1+1/2 cup chilled heavy whipping cream (Amul red tetra packet)
  • 1/4 cup dairy whitener (milk powder)
  • 1/2 cup mixed Tutti Frutti bits
  • 4-5 drops orange gel color (or even liquid)
  • 1/4 tsp fresh lemon zest

Instructions

  1. Place the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.
  2. In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks.
  3. It will take about 10-12 minutes manually.
  4. Next add the milk powder and whisk again until it is fully incorporated.
  5. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream.
  6. Add the lemon zest next.
  7. If you are using the color, add that color and the tutti frutti bits.
  8. Mix everything gently so the air incorporated into the cream doesn't escape.
  9. Pour the mixture into the tin and cover the tin with some aluminum foil.
  10. Set it in the freezer for about 2 hours, it will be partially set by then.
  11. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes.
  12. Pour the mixture back into the tin and cover it again with the foil.
  13. Freeze the mixture for 6-7 hours.
  14. To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it.

Notes

I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the color or choose any other color.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/05/01/eggless-no-cook-no-churn-tutti-frutti-ice-cream/

Hope you try it out soon…you’ll be revisiting this recipe often which is adapted from my Mango Tutti Frutti ice cream which I had shared last year. You must also try my Classic Vanilla Ice Cream recipe, it calls for just 3 ingredients!

Love,

Shreya❤️

Tutti Frutti ice cream recipe

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Bombay Aloo Masala Sandwiches are a staple street food in Amchi Mumbai….or maybe a vegetable toast sandwich or a plain Chutney (salsa) sandwich…the options are endless and oh so yummy! 😍

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

I personally love the vegetable cheese grill sandwich! It’s like the best of both worlds…you get veggies and if you are a cheese lover like me…it’s just so good with that cheese within and on the outside😍😍😍😍….a side of some potato crisps/ chips/ wafers…and some ketchup😋

Similarly, there is another hot favourite among most Mumbaikars….the spicy, aromatic and very delicious Bombay Aloo Masala Sandwich…make it as a toast sandwich or a grilled one…it’s amazing! Aaaaannnddd…..it’s my hubby’s favorite 😘

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

This is a regular breakfast or evening snack at our place…and my Mom’s recipe for the filling/ Aloo Masala is super duper yum!

I usually use brown bread to make them…you can use regular white sandwich bread or any multigrain bread if your choice. I had once even used a Homemade Herbed Focacia bread for this sandwich and it was so good! Do try my recipe for Green Chutney, it goes so well with sandwiches.

Anyways…let’s get you started on the recipe..

To make the filling:

Heat oil in a non-stick pan. Once the oil is hot, add cumin seeds, hing and chopped green chillie. Sauté for a minute.

Next, add the chopped onions. Sweat them for a few minutes. Then add the capsicum. Sauté again. Tip in the tomatoes followed by the salt, turmeric, red chillie powder, ginger-garlic paste. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.

Next, add the mashed potatoes along with the Pav bhaji Masala. Also add the amchur powder and mix well. Turn off the flea me. Add chopped coriander leaves and give them all a final mix. That’s your filling done! Keep well in the refrigerator for 3-4 days.

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

To make the sandwich:

Take 2 slices of bread. Slather both the slices with butter. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling. Heat the griller/ toaster…spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides. Serve hot with some chips/ crisps and ketchup!

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: can be used for upto 6-7 sandwiches with generous amount of the potato filling.

Bombay Aloo Masala Sandwich is spicy, tangy and very delicious. Perfect for breakfast, brunch, lunch box or even a quick meal.

Ingredients

  • 5 nos. large potatoes (boiled and mashed)
  • 3 tbsp oil
  • 1 tsp finely chopped green chilli
  • a pinch of hing (asafoetida)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green bell pepper (capsicum)
  • 2 nos. finely chopped tomatoes
  • salt to taste
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp Pav bhaji Masala
  • 1/4 tsp amchur powder (raw mango powder)
  • 1-2 tsp water (if needed to correct the consistency)
  • 2 tsp chopped fresh coriander leaves
  • butter as needed to grill/ toast the sandwiches
  • bread slices as needed

Instructions

    Filling
  1. Heat oil in a non-stick pan.
  2. Once the oil is hot, add cumin seeds, hing and chopped green chilies. Sauté for a minute.
  3. Next, add the chopped onions.
  4. Sweat them for a few minutes.
  5. Then add the capsicum. Sauté again.
  6. Tip in the tomatoes followed by the salt, turmeric, red chili powder, ginger-garlic paste.
  7. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.
  8. Next, add the mashed potatoes along with the Pav bhaji Masala.
  9. Also add the amchur powder and mix well. Turn off the flea me.
  10. Add chopped coriander leaves and give them all a final mix.
  11. That's your filling done! Keep well in the refrigerator for 3-4 days.
  12. Sandwiches
  13. Take 2 slices of bread.
  14. Slather both the slices with butter.
  15. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling.
  16. Heat the griller/ toaster...spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides.
  17. Serve hot with some chips/ crisps and ketchup!

Notes

Use veggies of your choice if you like to make variations. Add cheese if you'd like some. Use this filling in frankies/ rolls, etc.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/04/25/bombay-aloo-masala-sandwich-spicy-potato-sandwich/

You can add some veggies to this filling recipe or even minus a few things if you wish. Do try it…it’s lip smacking 😍

Love,

Shreya💖

Pin it here for later!?

Bombay Aloo Masala Sandwich.

 

error: Content is protected !!