STREET STYLE ANDA BHURJI | INDIAN STYLE SCRAMBLED EGGS – KETO | PALEO | DIABETIC FRIENDLY | GLUTEN FREE

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This super delicious Egg Bhurji is so easy to make and requires very basic ingredients. Ideally served with Dinner Rolls, making it the famous Bhurji Pav from Mumbai, this also tastes great with Roti or Bread. And if you are on a restrictive diet, you can have this with easy Coconut Buns (that I make at home) or simply eat as it is. A great breakfast idea, I make this at least twice a week. This also tastes exactly like the Mumbai street style Anda Bhurji, but since it’s made fresh at home with healthy ingredients and less oil, you can enjoy this recipe every now and then.

Before I forget to mention, this desi egg scrambled delicacy is Keto and Paleo Diet friendly. Ideal for Diabetic and Weight-Loss watchers, it also makes a great inclusion in Anti-Inflammatory and Gluten Free diet plans. Just replace the bread with Coconut buns and enjoy a hot plate of Egg Bhurjee!

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MUMBAI PAV BHAJI | 2 VERSIONS | WITH & WITHOUT STORE BOUGHT MASALA

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The quantity I made was good enough for 8 people. This was a thick gravy. So I could add water if I wanted to and increase the quantity further. So if you are planning to make a thinner consistency or for lesser people, reduce the quantity of ingredients accordingly. Also you can adjust the spices as per taste. The end result will turn out just fine once you cook and blend in the veggies well.

I’ve shared 2 recipes here. One with and one without store-bought Pav Bhaji Masala. The one without Pav Bhaji Masala has a taste similar to Mumbai’s Famous Sardar Pav Bhaji. Both variants are scrumptious, so do try them out and leave a comment! 🙂

INGREDIENTS | WITH PAV BHAJI MASALA:
2 Tbsp Ginger Garlic Green Paste
7 Tomatoes
2 Cups Cauliflower (Optional)
2 Onions
1 Capsicum (Optional)
1 Cup Frozen Green Peas
7 Potatoes
1/4 Cup Coriander Leaves
5 Tbsp Pav Bhaji Masala
2 Tbsp Kashmiri Red Chilli Powder
1 Tbsp Turmeric Powder
1/2 Tsp Asafoetida Powder (Hing)
1 Tbsp Kasoori Methi
Butter to Taste (Skip or use Vegan Butter if going Dairy Free or Lactose Intolerant)
Grated Cheese (Optional)
Salt to Taste
Water

METHOD:

  • Boil Potatoes and keep aside. You can check the method to boil them in a Pressure Cooker here.
  • In a deep pan, heat water and add washed and cleaned cauliflower florets for 5-10 minutes. Drain and reserve the water. Keep the Cauliflower aside to cool down.
  • Also immerse Frozen Green Peas in water to get them to room temperature.
  • In the meantime, wash all the other vegetables – Tomatoes, Onions & Capsicum and Chop them very fine. I used a chopper. You can use a knife or the mixer to coarsely grind into tiny bits.
  • Once the Cauliflower florets cool down, chop them in a mixer/grater/chopper finely. It should look like Cauliflower rice.
  • Now in the largest pan or wok that you have, heat Butter.
  • Add Ginger Garlic Green Chilli Paste and sauté for a few seconds.
  • Now we will add the finely chopped vegetables one at a time, starting with Onions.
  • Sauté the Onions till they turn light brown and translucent.
  • Now add the Tomatoes. Also add salt to soften them.
  • Drain Frozen Green Peas and crush them slightly with your hands or with the help of a pestle. Add and mix well. You can add fresh peas but boil them separately before adding.
  • Now add the Capsicum and sauté for a minute.
  • Also add the boiled Cauliflower grains and mix.
  • Cover and cook on a low flame for 4-5 minutes. Add water if needed and cover and cook.
  • Now add the boiled and peeled potatoes to this and with the help of a Potato Masher mash the potatoes along with the other veggies and keep mashing and cooking simultaneously for 5 minutes or more until it looks all blended.
  • Add the spice powders – Pav Bhaji Masala, Kashmiri Red Chilli Powder, Asafoetida Powder & Turmeric Powder. Adjust the spice level as per taste and consistency of the gravy. A thinner gravy may require more spice. Mash and mix for a few minutes.
  • Add water, salt if required and cover and cook for a few more minutes.
  • Crush Kasoori Methi in between your palms and add this to the gravy.
  • Also add finely chopped Coriander Leaves and mix well.
  • Garnish the Bhaji with some chopped onions, a dollop of butter or grated cheese and serve with hot Buttery Ladi Pav (Soft Dinner Rolls)!
  • In the evening, I used the leftover gravy as a filling for leftover Pav and added a slice of cheese and some chilli sauce! Yummy Pav Bhaji Sammich!

INGREDIENTS| WITHOUT PAV BHAJI MASALA:
1 Tsp Cumin Seeds
3 Onions
4 Tomatoes
4 Potatoes
1/4 Cup Green Peas
1 Tbsp Garam Masala
1 Tbsp Cumin Seeds Powder
1 Tbsp Goda Masala/ Ghati Masala
2 Tsp Kashmiri Red Chilli Powder
1 Tbsp Chilli Garlic Chutney
1/4 Cup Coriander Leaves
Grated Cheese (Optional)
Water
Butter to taste (Skip or use Vegan Butter if going Dairy Free or Lactose Intolerant)
Salt to taste

METHOD:

  • Boil Potatoes and keep aside. You can check the method to boil them in a Pressure Cooker here.
  • Immerse frozen Green Peas to get them to room temperature. You can also use fresh peas after boiling them separately.
  • In the meantime, wash and finely chop Tomatoes and Onions. I used a chopper. You can use a knife or the mixer to coarsely grind into tiny bits.
  • Now in the largest pan or wok that you have, heat Butter.
  • Add Cumin Seeds.
  • Add and sauté Onions till they turn light brown and translucent.
  • Now add the Tomatoes. Also add salt to soften them.
  • Drain Frozen Green Peas and crush them slightly with your hands or with the help of a pestle. Add and mix well.
  • Cover and cook on a low flame for 2 minutes. Add water if needed and cover and cook.
  • Now add the boiled and peeled potatoes to this and with the help of a Potato Masher mash the potatoes along with the other veggies and keep mashing and cooking simultaneously for 5 minutes or more until it looks all blended.
  • Add the spice powders – Garam Masala, Cumin Powder, Goda Masala and Kashmiri Red Chilli Powder.
  • Also add Chilli Garlic Chutney. This is just soaked dry red chillies with garlic, ground into a smooth paste.
  • Adjust the spice level as per taste and consistency of the gravy. A thinner gravy may require more spice. Mash and mix for a few minutes.
  • Add water, salt if required and cover and cook for a few more minutes.
  • Also add finely chopped Coriander Leaves and mix well
  • Mash everything well until it all blends in and looks mushy and this is ready to be relished!
  • Garnish the Bhaji with some chopped onions, a dollop of butter or grated cheese and serve with hot Buttery Ladi Pav (Soft Dinner Rolls)!
  • In the evening, I used the leftover gravy as a filling between leftover Pav and added a slice of cheese with some Chilli Garlic Chutney! Pav Bhaji makes for an awesome evening Sammich!
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Blanched cauliflower florets
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Mashed vegetables
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A dollop of butter completes the taste
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Leftover Pav Bhaji Sandwich!

CHANA DAL VADA | SPLIT CHICKPEA FRITTERS

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Split Chickpea or Chana Dal is a rich source of energy boosting lean protein. They have a high amount of both insoluble and soluble fibers, as well as resistant and slowly-digestible starches. Altogether it is very low on GI (Glycemic Index) making this a diabetic friendly pulse. Chana Dal has zero cholesterol, has no trans fats, virtually no saturated fat nor sodium! It’s also a great source of zinc and particularly rich in phosphorous and magnesium. Such a rich food!

INGREDIENTS:
1 Glass Split Chickpeas (Chana Dal)
2 Onions
2 Green Chillis
1 String Curry Leaves
1 Inch Ginger
2 Tbsp Coriander Leaves
Salt
Oil for Deep Frying

METHOD:

  • Wash and soak Split Chickpeas in enough water for at-least 3 hours or overnight.
  • Drain the water completely and grind this in the mixer into a coarse paste. Do not add water while grinding. You don’t have to grind into a smooth paste. You should be able to see a few dal pieces still unground.
  • Transfer this to a large mixing bowl.
  • Add Onion, Green ChillI, Coriander Leaves and Curry Leaves, all finely chopped.
  • Also add grated Ginger.
  • Mix and keep this in the refrigerator for 15-20 minutes. This will give the vadas a crispy exterior.
  • Take it out from the fridge and add salt. Mix well.
  • Heat oil in a wide pan and add vadas one at a time. I could handle 4 vadas at a time. Depending on the size of your pan, add vadas. Flip and cook until both sides turn brown.
  • Serve crispy hot Chana Dal vadas with Coconut Chutney or Green Sattu Chutney.
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Crisp exterior
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Dal Vada served with Sattu Chutney & Almonds
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Crispy Chana Dal Vada

RAGDA PATTICE I POTATO PATTIES WITH WHITE PEAS CURRY

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INGREDIENTS I RAGDA
3 Cups Boiled White Peas (Safed Matar)
1 Tbsp Oil
1 Tsp Cumin Seeds
1 Tsp Ginger Garlic Paste
1 Green Chilli
1 Onion
1 Tomato
1 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1/2 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves
Water

INGREDIENTS I POTATO PATTIES
1 Tbsp Oil
10 Boiled Potatoes
2-4 Tbsp Corn Flour
1/4 Cup Mint Leaves / 1 Tbsp Mint Powder
1/4 Cup Coriander Leaves
2 Tbsp Ginger – Garlic – Green Chilli Paste
1/2 Tsp Dry Mango Powder (Amchur)
Salt to taste

INGREDIENTS I OTHER
Cups Yogurt (Skip for Lactose Intolerance/Vegan)
Ketchup / Date Tamarind Chuntey
1 Green Spicy Chutney
Nylon Sev
Sugar/Rock Salt

METHOD I RAGDA

  • In a wide pan, heat oil.
  • Splutter Cumin Seeds.
  • Add Ginger Garlic Paste and sauté for a few seconds.
  • Also add one finely chopped Green Chilli.
  • Now add finely chopped Onions and sauté until they brown a little.
  • Now add the finely chopped Tomatoes and mix.
  • Add salt and sauté until the Tomatoes soften.
  • Add the spice powders – Turmeric Garam Masala & Asafoetida. Mix and let the mixture cook for 2 minutes.
  • Now add the cooked White Peas (Safed Matar). Make sure the peas are cooked well and not hard.
  • You can add water and adjust the consistency as you desire. For Rotis I keep it dense and for Potato Patties a little gravy so I can pour easily.
  • Add salt and garnish with finely chopped Coriander Leaves.

METHOD I POTATO PATTIES

  • Boil the Potatoes in a pressure cooker. Cool them completely and peel the skin. You can do this the previous day/night and store in the fridge.
  • Add the Potatoes in a deep mixing bowl.
  • Add finely chopped Mint & Coriander Leaves. I added Dry Mint Powder I had, instead.
  • Also add the Ginger – Garlic – Green Chilli Paste.
  • Also add Amchur powder along with Salt.
  • Mash and mix everything together.
  • If the dough feels moist add Cornflour to this. Cornflour helps in binding. You can otherwise skip this.
  • You can add boiled green peas, carrots or other veggies too. But since we are making street style Ragda Pattice, we will skip them this time.
  • Now divide the dough into equal parts, roll them into balls and then flatten them into small but thick patties, like Burger patties.
  • Spread some cornflour/rice flour on a plate and cover both sides of the patty very lightly.
  • On a hot griddle/tava, spread oil and place these patties.
  • On a medium flame, cook both sides evenly until they brown well.

ASSEMBLING & SERVING SUGGESTION FOR RAGDA PATTICE

  • Lay a Potato patty on a plate or wide bowl.
  • Pour the hot White Peas curry over it.
  • Top with some smoothened out Yogurt. You can add either Sugar or Rock Salt to Yogurt depending on the taste you prefer.
  • Spread some Spicy Green Chutney and/or Sweet & Sour Date Tamarind Chutney.
  • Add chopped Onion, Tomatoes, Mint & Coriander Leaves.
  • Garnish with some Nylon Sev or some crispy puris if you have them.
  • There are so many ways to enjoy this! Do share in the comments below if you liked this recipe or tried a different pairing.
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Potatoes to boil
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Mashed Potatoes
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Dry Mint Powder
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Rolled & Flattened Patty
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Cook well until brown on both sides
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Patties ready to be curried!
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Crisp exterior
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Ragda Pattice
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Ragda
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Ragda for the Pattice
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Blend of flavours