4 Mumbai street food recipes you need to make at home this monsoon

Mumbai is a city that is as diverse as it can get. Not only will you find people from across the country, you will also find a diverse palette. An important part of the city is its culinary culture, especially the street food. Every corner or ‘naka’ has a vendor whipping up a mouthwatering dish, including vada pav, bhel puri, misal, dabeli and more. Since, we can't walk out of our offices for a quick trip to the vendor across the street for the 5pm snack, Vogue spoke to chef Glyston Gracias, city chef, SOCIAL, to share recipes from their street menu that will go perfectly for your afternoon chai at home.  

1. Recipe: Dabeli by Mr Dabolkar

Servings: 2

Ingredients for dabeli mix:

• 150gm potatoes, boiled

• 25gm tamarind chutney

• 15gm dabeli masala

• 15ml oil

• 15gm coconut, grated

• 10gm coriander

• 15gm pomegranate

• 15gm masala peanuts

• Salt to taste

Ingredients for final assembly:

• Dabeli mix

• 4 pav

• 15gm butter

• 10gm green chutney

• 10gm tamarind chutney

• 10gm onion, finely chopped

• 15gm sev

Method: 

1. 1

   In a preheated pan, add oil, dabeli masala, tamarind chutney and mashed potatoes. Mix well and adjust seasoning.

2. 2

   Set the dabeli mix a side in a bowl and top it up with grated coconut, masala peanut, chopped coriander and pomegranate.

3. 3

   Finally split the pav and spread green and tamarind chutney on the inside. Stuff the pav with the dabeli mix and chopped onion.

4. 4

   Grill the pav with butter on both sides and sprinkle sev on open ends.

5. 5

   Serve warm with chai.

2. Recipe: Mhatre’s Misal Pav

Ingredient for pressure cooked:

• 50gm white peas (vatana)

• 50gm green moong (whole)

• 5gm turmeric

• Salt to taste

Ingredients for base masala:

• 15ml oil

• 2gm mustard

• 2gm cumin

• 5gm curry leaves

• 15gm ginger garlic paste

• 30gm onion

• 20gm dry coconut, roasted

• 25gm tomato

• 5gm red chilli powder

• 5gm coriander powder

• 5gm goda masala

• 10gm jaggery

• 10gm coriander, chopped

Ingredients for the final assembly:

• 100gm teekha meetha farsan

• 4 pav

• 40gm onion, chopped

• 2 lime wedge

Method: 

1. 1

   Pressure cook the white peas and green moong with turmeric and salt.

2. 2

   In a pre-heated pan oil, mustard seeds, cumin seeds, curry leaves, ginger and garlic paste and let it cook it for a minute. Add the chopped onion, roasted coconut and tomato and continue cooking for two minutes.

3. 3

   Add the red chilli powder, coriander powder and goda masala and cook well.

4. 4

   Finally, add the pressure-cooked white peas and green moong. Adjust seasoning and finish with jaggery and coriander leaves.

5. 5

   Serve the misal warm with masala pav, farsan, chopped onion and lime wedge.

3. Recipe: Vada Pav

Ingredients for the potato mix: 

• 15ml oil

• 5gm mustard seeds

• 5gm urad dal

• 4 green chillies

• 5gm turmeric

• 10gm ginger

• 10gm garlic

• 5gm garam masala

• 150gm mashed potatoes, boiled

• Salt to taste

Ingredients for the batter:

• 150gm besan (chickpea flour)

• 5gm cooking soda

• 5gm chilli powder

• 5gm turmeric powder

• Salt to taste

• Water as required

• Oil, for deep frying

Ingredients for the final assembly: 

• 4 pav

• 4  green chilli, fried

• 15gm green and tamarind chutney

• 10gm garlic chutney

Method: 

1. 1

   In a pre-heated pan add oil and temper the mustard seeds, urad dal, green chilli, crushed ginger and garlic.

2. 2

   Add turmeric, garam masala and mashed potatoes to the mix. Adjust the seasoning and keep it aside and let it cool.

3. 3

   In the meantime, take a bowl get the batter ready and pre-heat the fryer.

4. 4

   Shape the potato mix into two-inch balls, roll it in the batter and deep fry till crispy.

5. 5

   Finally split the pav and spread green and tamarind chutney on the inside.

6. 6

   Stuff the pav with the fried vada and garlic chutney.

7. 7

   Serve hot with fried chillies.

4. Recipe: Naanstop Chap

Ingredients for the mutton mix:

• 550gm mutton chap, rib side

• Whole garam masala 1 gm each (cinnamon, cloves, bay leaf and black pepper)

• 10ml oil

• 2gm cumin seeds

• 2gm cardamom

• 2 green chillies, chopped

• 15gm ginger and garlic paste

• 50gm onion

• 30gm tomato

• 2gm red chilli powder

• 2gm turmeric powder

• 2gm cumin powder

• 5gm garam masala powder

• 2gm coriander leaves

• 1 lime

• Salt to taste

Ingredients for the final assembly:

• Mutton mix

• 2 naan bread

• 15gm green chutney

• Laccha onions

Method: 

1. 1

   Slow cook the mutton chap with whole garam masala, turmeric and ginger garlic paste. Once cooked, debone and keep aside in the cooking liquid.

2. 2

   In a preheated pan add oil, cumin, cardamom, green chilly, ginger garlic paste and cook it for a minute. Add sliced onions and cook till brown.

3. 3

   Add the sliced tomatoes, all powdered masalas.

4. 4

   Add the cooked mutton with a little cooking liquid and bring it together. Adjust seasoning, acidity and finish with chopped coriander.

5. 5

   Split the naan bread, stuff it with the chap mix and serve it with laccha onion and green chutney.

Also read: 

11 popular Mumbai restaurants that will give you a taste of the city

5 quick and easy Gujarati snack recipes to try with your weekend chai

5 delicious Maharashtrian recipes you'll want to cook for a meal this weekend