7 Popular Street Foods In Mumbai
Many people come to Mumbai for their dreams. They think this city can fulfill their dreams. People get connected to city’s busy life Mumbai is known for its glamour. Along with glamour it is also known for places for good food whether its street food, good restaurants or hotels.
Whether it’s day or night city doesn’t sleep. In this busy schedule street food in Mumbai has made its place in people heart.
It’s not only for taste but many people rely on these foods in their struggling phase. so if you are new to the city below are 7 popular street food in Mumbai.
Vada Pav – Whenever I think of street food in Mumbai first thing that comes to my mind is Vada Pav. Vada Pav is very popular street food in Mumbai. People love to eat vada pav as morning breakfast or in lunch or snacks or at dinner. Vadas are made with mashed boiled potatoes with garlic, green chillies, curry leaves, coriander leaves, besan (gram flour) as main ingredients. Sukha garlic-coconut chutney along with salted fried green chillies and chutneys are served with vada pav.
Vada Pav
Pani Puri – Pani Puri is almost everyone’s favorite. Cooked chickpeas or boiled potato or sprouts or salted boondies are first put into crispy puries and then filled with tangy, spicy chatpata water which makes it just awesome. There are variations in pani puri but all of them are mouthwatering. Pani puri lovers hangout with their friends, relatives to eat pani puri. Pani puri lovers also have pani puri competition.
Pani Puri
Pav Bhaji – Another popular street food in Mumbai. There are very popular pav bhaji stalls in juhu. Pav bhaji is basically Indian bread with bhaji mashed vegetables cooked with pav bhaji masala and butter topped with chopped coriander leaves, chopped onion, butter and lemon juice. Dish is very tasty and stomach filling hence used as meal also.
Pav Bhaji
Dabeli – Dabeli is also one of the popular street food in Mumbai which was originated in kutch. Dabeli filling has mashed potato cooked with spices, topped with pomegranates, grapes, fresh coriander leaves then roasted peanuts in masala and sev on top of it. Pav is cut horizontally in the centre and then tamarind chutney and garlic chutney are applied to the pav and then dabeli filling is put inside the pav and pav is heated with butter on it. Butter melts on the pav making Dabeli little crunchy and crispy from outside with soft mashed potatoes, little juicy because of grapes and pomegranates, peanuts give nutty texture and taste with sev and coriander leaves altogether just amazing taste.
Dabeli
Egg Bhurji Pav – There are many popular places in Mumbai to eat bhurji pav. This dish is very quick, easy and tasty made with few ingredients easily available. Egg, onion, tomato are the main ingredients. Egg bhurji pav is stomach filling dish hence used as breakfast, lunch, snack or dinner.
Egg Bhurji On Tawa
Dosa – Most popular among street food. Dosa is South Indian dish made with fermented batter. Rice and black gram ( urad dal) are main ingredients. Dosa is similar to crepe crispy like wafer from outside with filling served with coconut chutney and sambar. There are varieties of dosas available on stalls on streets sada dosa, masala dosa, mysore masala dosa, chinese dosa, etc.
Mysore Masala Dosa
Bombay Toast Sandwich – Sandwich mashed potato masala is prepared which placed between two slices of bread along with tomato, cucumber, capsicum and onion thin slices. Inner Slices of bread are applied with butter and green sandwich chutney. Sandwich is then toasted with the help of toaster and toped with sauce. You will enjoy sandwich hot with chutney inside bread and juicy salad.
Toast Sandwich
Suji Halwa Recipe | Rava Sheera Recipe | How To Make Suji Halwa
Rava Sheera Recipe
Rava Sheera recipe is very easy to prepare and it is very tasty especially those who are fond of sweets just love it. It is also known as Suji halwa. Suji halwa recipe is mostly prepared in all Indian homes. People prepare suji halwa (sheera) as a prasad during puja. This sheera recipe is made with rava (semolina) which is also called as suji, milk, sugar, ghee and dry fruits. At different places it is made in different variety. At many places water is used instead of milk.
Rava Sheera Recipe:
- Heat a pan or kadhai and add 1 tablespoon ghee to it.
- Add 1 cup rava (suji) in the kadhai and roast it. Keep stirring till the suji is roasted properly.
- Once you start getting nice aroma roasted rava in ghee its time to remove the roasted suji in a plate and keep aside.
- Now add 2 cup milk to the kadhai.
- Once milk starts boiling then put 1/3rd cup sugar in the suji halwa.
- Add powdered green cardamon to it.
- Cover the rava sheera with lid for 1 min.
- Open the lid, you will see sheera is ready. Add half cup ghee and mix. Once you add ghee your rava sheera will become soft.
Now it’s time to add pieces of dry fruits – almond pieces, raisins, dates and green cardamon powder to the suji halwa.
Dhaniya Pudina Chutney, Cilantro Mint Chutney
Dhaniya Pudina Chutney
Dhaniya (coriander) leaves and pudina (mint) leaves both the herbs are used in Indian cuisine. Dhaniya which is also called as cilantro has so many health benefits. It is good for digestion, good for skin. Dhaniya has high portion of iron so those who are suffering from anemia, it is good for them.
Pudina (mint) leaves also has many health benefits. Pudina is used as freshener. It is used for treating stomach problems like indigestion and nausea.
Dhaniya Pudina Chutney Recipe:
- Wash and chop 1 cup corainder ( dhaniya) leaves and 1/2 cup mint (Pudina) leaves.
- Wash 2 green chillies (hari mirch) and keep aside.
- In a grinder put chopped corainder (dhaniya) leaves and chopped mint (pudina) leaves.
- Add 2 green chillies (hari mirch) to it.
- Add 2 teaspoon roasted chana dal to it.
- Add salt as per taste.
- Add 2-3 garlic cloves and pinch of cumin seeds.
- Add 1 teaspoon lemon juice (limbu ka raas) to it and grind to a smooth paste.
Dhaniya pudina chutney (cilantro mint chutney) is ready to be served.
Soft And Fluffy Idli
Soft And Fluffy Idlies
Idli is famous South Indian food. Idli is stomach filling and healthy breakfast. It is made with rice, black gram, semolina, flattened rice (poha), fenugreek seeds, etc. In south people use par boiled rice for making idlies instead of raw rice. Par boiled is good for digestion and more healthy compared to raw rice.
Coconut chutney, tomato chutney and sambhar is served with steamed idlies.
How To Make Batter For Idlies:
- Clean, wash and soak 1 small glass black gram (urad dal) and 2 small glass rice separately. Generally people use Ratio of 1:4 but I am using ratio of 1:2 which will turn idlies more tasty.
- Now grind urad dal into smooth paste with help of some water.
Simillarly grind rice into smooth paste. - Mix both rice and urad dal paste along with salt.
- Batter should not be too thick nor too thin. It should be of thick pourable consistency. If required add little water and mix to get right consistency but see to it that batter doesn’t become too thin it should be medium.
- Cover the batter and allow it to rest overnight so that it gets fermented.
- Next day remove the cover from batter. You will notice batter is fermented and has little sour smell.
- Mix the batter with the help of spoon.
How To Steam Idli:
- Pour some water in steamer and heat it for 5-10 minutes.
- By the time grease idli moulds with oil and fill the batter in each mould.
- Our steamer is heated and ready.
- Place idli plates one above other.
- Cover the lid and allow it to steam for 5 minutes on medium or high flame.
- Remove the cover and you will see idlies will rise with fluffy texture. If not cover and keep for few more minutes. Usually it will take 5-10 minutes.
- Switch off the flame, remove the cover carefully as it is hot and remove idly plates.
- With the help of your knife remove soft and fluffy idlies in a plate.
- If you have more batter left repeat the process.
- Coconut chutney and sambhar are served with idlies.
Idlies With Coconut Chutney
Mixed Dal (Panchratna Dal)
Mixed Dal
Dal is staple food in Indian diet. Dal is source of protein specially for vegetarians. It is said that we should include one bowl of dal in our daily diet for sufficient protein. There are varieties of dal found in India. Pigeon peas (tur dal), red lentils (masoor dal), bengal gram (chana dal), green gram (moong/mung dal), black gram (urad dal), etc.
Method of cooking dal in different homes across India varies from region to region.
Whether be form of tadka or addition of ingredients to tadka or dal.
No matter how much we eat outside but dal rice gives us satisfaction. I am sharing below one of my dal recipe of 5 mixed lentils (dals) also called as panchratna dal or panchmel dal.
How To Make Panchratna (Panchmel) Dal:
- Wash 250-300 gms mixed dal (tur dal, chana dal, masoor dal, moong dal, black urad dal).
- Pressure cook dal along with 2 1/2 glass of water, 1/2 teaspoon turmeric powder and salt to taste for 2 whistle. If you want you can boil mixed dal in vessel also but it will take more time compared to pressure cooker.
- Dal should be in mashable format.
Meanwhile dal is getting cooked, chop 1 large onion and 1 large tomato. - Crush 5-6 garlic cloves and piece of ginger.
- Cut 2-3 green chillies into small pieces.
- Dry roast 1/2 tablespoon cumin seeds, 1/2 tablespoon coriander seeds and 1/2 tablespoon cloves together. Grind it to fine powder.
Now heat 2 tablespoon oil or ghee in kadhai. - Put pinch of cumin seeds.
- Once cumin seeds start cracking, put 1/4 or 1/2 teaspoon asofodita.
- Then add chopped onion and fry till translucent.
- Once onion turns soft add crushed garlic and ginger.
- Put green chilly pieces and stir.
- Keep stiring till onion turns slight brown and rawness of ginger-garlic goes away.
- Now add chopped tomato, pinch of salt and cook till tomatoes turn soft.
- As soon as tomatoes become mashable put cooked dal and stir.
- Put little water if required. Now add grinded garam masala powder and mix again.
- Allow dal to boil for 2-3 minutes more. Switch off the flame. Mix dal is ready to be served.
Panchratna Dal
Rabdi (Rabri) Recipe
Rabdi
Rabdi or Rabri is very popular Indian dessert made by boiling milk and reducing it to 1/4 th proportion. Rabri is used or served in combination of many other sweets like Jalebi, Malpua, Gulab Jamun, etc. Rabdi can be garnished with dry fruits or you can keep it simple because this dessert itself is enough for its taste it doesn’t require anything extra.
How To Make Rabdi / Rabri:
- Take 1 litre full fat milk in kadhai and boil it.
- Once the milk starts boiling reduce the flame to medium and keep stiring in intervals.
- You will notice cream forming layer on top of milk. With the help of cooking spoon take the cream to the sides of kadhai.
- Repeat the process of stiring in intervals and accumulating formed cream to the sides of kadhai till the milk reduces and starts becoming thick.
- Now 5-6 cardamon powder and 1/4 th cup sugar and mix.
- Stir continously and with the help of spoon bring all cream from the sides of kadhai to the centre and mix.
- Now you will notice milk has become thick and its color has changed.
- Switch off the flame and let rabdi / rabri cool down. Rabri / Rabdi is ready to be served.
Rabri
Dal Vada (Masala Vada)
Dal Vadas
Dal Vadas also called as masala vadas are made with bengal gram (chana dal). This is one of popular South Indian snack. You will find these dal vadas mostly on dosa stalls in Mumbai. These vadas are very tasty golden brown from outside and soft from inside.
How To Make Dal Vada / Masala Dal Vada:
- Soak 1 cup bengal gram for 2-3 hrs.
- Wash and rinse soaked chana dal (bengal gram) properly.
- Grind chana dal into coarse paste without water.
- Now put the grinded chana dal mixture in a vessel.
- Add 1 medium size chopped onion into it.
- Put 1 tablespoon chopped coriander leaves.
- Add green chillies and ginger paste to the chana dal mixture.
- Put 2 springs of curry leaves and pinch of cumin seeds.
- Add salt as per taste and mix everything together.
- Now apply oil to your hands and divide dal mixture to equal portions.
- Make round balls of dal mixture and slightly press with help of your thumb and shape them into flatten discs. Keep aside in a plate.
- Heat oil for frying dal vadas.
- Once oil is hot enough slowly put chana dal vadas one by one in oil.
- Fry dal vadas from both the sides on medium flame till crisp and golden brown.
- Remove masala vadas and keep aside in plate.
- Serve dal vadas hot with your favorite chutney.
Masala Vadas
Sesame Seeds (Til) Chutney
Til (Sesame Seeds) Chutney
Til Ki Chutney
Sesame seeds has good benefits to body like it brings glow on your face and also keeps warmth in your body. Hence combination of til (sesame seeds) and jaggery (gud) is used during winters in form of ladoos or barfi.
Til is also added as a tempering on some of the Indian snacks. It adds perfect crunch to the dish and enhances the flavour.
There are variety of til chutney made at different parts of the world also in India we find different variety of til chutney.
Lets have a look at one variety of such chutney which is made with sesame seeds, chillies and pickle.
- We required 6 tablespoon of sesame seeds in this recipe.
- Dry roast the sesame seeds till it starts popping and cracking. You will also notice slight change in colour. Don’t roast it too much else it will be burn but roasting is important to remove that bitterness from sesame seeds.
- Once you are done with the roasting, transfer the sesame seeds (til) into a grinder jar.
- Add 1 1/4 tablespoon of mango pickle to it.
- Add 1-2 green chillies if you love extra spicy else you can completely avoid adding chillies as pickle already has spice in it.
- I add 1 green chilly to my chutney.
Put a tablespoon of water and grind it into a smooth paste. - Adjust water if you need little more but don’t add too much else your chutney will become watery.
- This chutney is mostly made on grinding stone but as everyone doesn’t have that stone we can grind it in mixture grinder too.
- This til chutney can be served with dal rice, chapaties, parathas or some cutlets.