<h2>Tava pulao</h2>
Serves: 4 Ingredients For red chilli paste Whole red Kashmiri chillies, soaked - 6 to 7 Garlic cloves - 4 to 5 Cumin seeds - 1 tsp
For tava pulav Butter - 2 tbsp Oil - 1 tbsp Cumin seeds - 1 tsp Medium onion, sliced - 1 Ginger garlic paste - 1 tbsp Red chilli paste (see the recipe above) - &frac14; cup Shredded cabbage - 1 cup Green capsicum, sliced - &frac14; cup Medium tomato, sliced - 1 Potatoes, cut in cubes, boiled - &frac12; cup French beans, cut in cubes, blanched - &frac14; cup Salt to taste Green peas, boiled - &frac14; cup Cooked rice - 2 cups Lime juice - &frac12; tbsp Butter - 2 tbsp Pav bhaji masala - 1 tbsp
For garnish Tomato, sliced - 1 Fresh Coriander leaves Lemon wedges
<img title="Ranveer Brar" src="https://images.mid-day.com/images/2020/may/One-for-the-road-b.jpg" alt="Ranveer Brar" />
Method Put soaked red chillies, garlic cloves and cumin seeds into a blender, blend to a smooth paste and set aside till in use. Heat butter and oil in a pan, add cumin seeds and allow it to splutter. Add the sliced onions and saut&eacute; till translucent. Add ginger garlic paste and saut&eacute; till fragrant. Now, add the prepared red chilli paste, mix well and cook for a few minutes. Add cabbage, mix well and cook for 3-4 minutes; next, add the green capsicum, tomato, potatoes and French beans; mix well and cook for 5-6 minutes. Now, add salt and mix well followed by green peas; mix well and cook for 2-3 minutes. Mix the cooked rice and toss well. Now, pour lemon juice, add butter and pav bhaji masala; mix well and cook for 1-2 minutes. Garnish with sliced tomatoes, coriander leaves and lemon wedges. Serve hot with tomato raita and papad.
By chef Ranveer Brar
<h2>Chilla sandwich (Bombay sandwich with a twist)</h2>
<img title="Chilla sandwich (Bombay sandwich with a twist)" src="https://images.mid-day.com/images/2020/may/One-for-the-road-c.jpg" alt="Chilla sandwich (Bombay sandwich with a twist)" />
Serves: 4 Ingredients Dried green chana - 1 cup Moong dal - 1/3 cup Water - 2 cups Chopped onion - 1 tbsp Chopped green chilli - 1 tsp Chopped coriander - 1 tsp Cumin powder - 1/2 tsp Salt Olive oil - 1 tsp
Method (for the chilla) Soak the dal and chana for five hours in two cups of water. Blend the dash with chopped onions, green chilli, fresh coriander and cumin powder. Adjust the consistency with water. Add the olive oil to the batter. Heat up a non-stick pan. Pour batter and cook for 2-3 minutes on a low flame until golden brown and fluffy.
<img title="Vicky Ratnani" src="https://images.mid-day.com/images/2020/may/One-for-the-road-d.jpg" alt="Vicky Ratnani" />
For the filling Boiled potato, mashed - 1 cup Oil - 1 tsp Crushed dhania seeds Crushed jeera seeds A pinch of ajwain Black pepper Chopped ginger Chopped green chillies A pinch of anardana Fresh dhania, chopped - 1 tbsp Salt
Method Heat the oil and add ginger. Cook for a minute and add the rest. Mix well, season and chill. Sandwich the filling with the chilla, add cheese and cook again on the tawa to crisp it up. Serve with chutney or ketchup.
By chef Vicky Ratnani
<h2>Pani puri</h2>
<img title="Pani puri" src="https://images.mid-day.com/images/2020/may/One-for-the-road-e.jpg" alt="Pani puri" />
Serves-2 Ingredients For the dough Semolina - 1 cup All-purpose flour - 4 tbsp Baking soda - 1/4 tsp Oil - 1 tbsp Salt to taste Water for kneading
For the filling Boiled potatoes - 2 large (peeled and mashed) Chopped onion - 1 large Boiled yellow peas - 1/2 cup Chopped green chiliies - 2 Chopped coriander leaves - 2 tbsp Roasted cumin-chili powder - 1 tsp A pinch of black salt Salt to taste
<img title="Sneha Senapati" src="https://images.mid-day.com/images/2020/may/One-for-the-road-f.jpg" alt="Sneha Senapati" />
For the pani Water - 6 large cups Tamarind pulp/paste - 4 tbsp Green chillies - 4 pieces Ginger - 1/2 inch Jal jeera powder - 2 tsp Mint leaves - 1/2 cup + 2 tbsp chopped (for garnish)Roasted cumin-chilli powder - 1/2 tsp A pinch of black salt Chopped coriander leaves - 2 tbsp Salt to taste
Method In a large bowl, mix semolina, all-purpose flour/wheat flour, baking soda, oil and salt, adding water slowly, and make a dough. Cover it with a cloth and keep aside for 20 to 30 minutes. After 30 minutes, knead the dough again properly. Take some dough and make small balls. Roll out small round puris, using the rim of a container to cut out the round shape. In a pan, heat enough oil for deep-frying on medium heat. Once it&rsquo;s hot, slide a few puris into the oil and using the back of a ladle, press in the centre and along the edges and the puris will puff up. Flip over and fry the other side till each is light golden brown. Don&rsquo;t fry it too much as it will turn too dark. Remove on to absorbent paper. Cool and store in an air-tight container and use when required.
For the pani Make a fine paste of mint leaves, green chili and ginger. In a large bowl, add water, mint paste, tamarind pulp/paste, jal jeera powder, roasted cumin-chili powder, black salt and salt, and mix properly. Garnish with chopped coriander leaves and mint leaves.
For the stuffing Peel and mash the boiled potatoes. Add boiled yellow peas, chopped onion, chopped green chili, chopped coriander leaves, roasted cumin-chili powder, black salt and salt, and mix well.
By home chef Sneha Senapati
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Missing your fix of street food? Three chefs suggest recipes to satisfy your craving for favourite roadside dishes

One for the road

Tava pulao

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