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Masala Dosa
Masala Dosa is a dish that has grown to be quite the staple in the Bhakta house. It isn’t a dish that I grew up with to be honest. My mom found a recipe through the CookingShooking channel and it really flipped our script! The potato and onion masala is her own creation and its really diverse with a lot of textural aspects from the cashews and toasted urad dal. We have bumped up this recipe a gazillion times from trying to make our own “gunpowder” which is a spice blend to sprinkle in the dosa. We have made Szechuan dosa with a chili chutney, spring roll dosas with a…
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Dabeli
Dabeli are the perfect street snack in Gujarat. They’re tangy, spicy, a little sweet, crispy and crunchy around the edges but also buttery from the ghee. I can eat about 10 of these on the spot, the filling is just so lip-smacking. You definitely can’t stop at just 1. I started making these a few years back when I entered them in a food competition, and I’ve been hooked ever since. The only Dabeli Hardik had ever had were the frozen variety, I made these fresh for him when he was here for a visit and he’s a fan! I serve these up piping hot with a little bit of…
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One Pot Pav Bhaji
Around the world there are several meals that started out as scraps and were turned into classics. American hot dogs, broken rice, and pav bhaji are essentially dishes produced from items that were deemed inferior or leftover from making other entreés. Pav Bhaji is a quick and easy meal for those on the go. I think I can make this in under 30 minutes with only one pot! There are several great recipes out there but I feel like this is the closest to that authentic Mumbai taste! Ingredients: 1.5 onions, diced 1 stick or 1/2 c. of butter + additional for garnish (oil can be used if keeping this…
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Aloo Paratha
Aloo Paratha is a super simple way to use up leftover potatoes in your fridge. If you have leftover mashed potatoes or leftover samosa filling I would definitely recommend using it up this way! I love to eat these when they’re super crispy right off the frying pan. I pan fry it in a ton of ghee and its never steered me wrong. This recipe isn’t super traditional but it always comes out exactly how I like it, so definitely feel free to adjust according to your own tastes. I pair this with achar and my red garlic chutney for a yummy, quick lunch! Ingredients: For the dough: 2 cups…
