Mayo – Hung Curd Sandwich


Hello folks! Everything around me looks so festive and merry. The beautifully adorned Christmas tree in every nook and corner of the street, the colorful lights hanging everywhere, the cafes beaming with lots of freshly baked goodies and not to forget the conversations going on everywhere as to how one is celebrating Christmas. Amidst the endless baking going on in my kitchen, I feel I need a small break to make something comforting and simple. Hence we have a Quick Homestyle Sandwich Alert!

Sometimes all I need is a simple sandwich to feel good. Chop some basic ingredients, slather it on yoru favourite bread, toast it and you’re done. I made these Mayo and Hung Curd Veggie Sandwich for breakfast a few days back and it was yummy! Chopped few veggies, mixed it with hung curd and mayo, seasoned it, toasted my bread and my breakfast was done. I felt like a superstar. Save this recipe now because you can use all your teeny weeny leftovers to get this delish homestyle sandwich. No frills, no fancies – only goodness!



INGREDIENTS: (Makes 4 sandwiches)

  • 8 slices of multigrain bread (you can also use white sandwich bread)
  • 4 tbsp of store bought mayoniesse
  • 1 cup hung curd (you can also plain Greek Yogurt)
  • 1 large onion, finely choppeed
  • 1/2 cup bell peppers, finely chopped
  • 3/4 cup grated carrot
  • 1/3 cup corn kernels, boiled and cooled to room temparture
  • 1/2 tsp chili flakes
  • 2 tsp freshly parsley, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp unsalted butter
  • salt, to taste
  • freshly ground black pepper, to taste


  • Take mayo and hung curd in a bowl and whisk it until combined. Now add onion, bell peppers, grated carrot, corn kernels, chili flakes, parsley, coriander leaves, salt and black pepper and mix it well.
  • Put a gridle pan on medium flame. Meanwhile take one slice of bread and generously fill it with the mixture you have made in the first step. Make sure to leave some space towards to the edges will putting the mixture.
  • Take another slice of bread and place it on top of it.
  • Take a little butter and put it on the pan. Place the sandwich on the griddle pan and let it cook for 1 minute – 90 seconds. Meanwhile lightly butter the bread on the top.
  • Carefully turn the bread over and let the sandwich cook on the other side for 60 – 90 seconds.
  • Once cooked and golden brown on both sides, take it off from the griddle pan and place it on the kitchen top. Diagonally cut it making sure the mixture doesnt ooze out of the slices of bread.
  • Serve immediately with ketchup or as is.

Eggless Buckwheat and Oats Banana Bread

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Its gratifying to see how something so delicious and addictive comes together effortlessly. A cozy chilly morning, a steaming cup of coffee and a moist banana bread – my dreamy kinda morning! Actually this is the way to break-fast. A quiet early morning, baking this quick banana bread, breakfast table seems all the more pretty and these small little joys makes a fulfilling day!

This buckwheat and oats banana bread is a healthy makeover to the classic eggless banana bread and is tastes darn delicious. Just the right amount of sweetness and moistness, try this once and this bread will be everyone’s favorite in your house.



INGREDIENTS: (Make 1 – 9 inch loaf)

  • 3/4 cup buckwheat flour
  • 3/4 cup oats flour
  • 3 medium sized ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil (you can use vegetable oil too)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • pinch of nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 cup whole milk
  • 1 tbsp mixed seeds (I used pumpkin and melon seeds) + extra for garsnishing
  • 1/4 cup rolled oats, for garnishing


  • Preheat the oven to 180C and grease the loaf tin with oil and dust it with flour and keep aside. Optionally  you can line it with parchment paper and keep aside too.
  • Meanwhile in a bowl mix buckwheat flour, oats flour, baking powder, baking soda, cinnamon powder, nutmeg powder, star anise powder and mixed seeds and keep aside.
  • In another bowl, take oil, honey, vanilla extract and brown sugar and whisk it still well combined.
  • Take 2 bananas and mash it used a fork and add it to the oil mixture.
  • Now combine the wet and dry ingredients and gently fold it until the mixture is well combined.
  • Add milk if the consistency it too thick. Transfer the mixture to the prepared loaf tin.
  • Now take the last remaining banana and cut it lengthwise from the center. Place it on top of the transferred mixture and garnish with mixed seeds and some brown sugar.
  • Bake it for 30 – 35 minutes at 180C or until a skewer inserted comes out clean.
  • Once baked, allow it to cool, unmould it, slice it up and serve with vanilla ice cream or as is.

Banana Bread Granola – 100th Post Celebration!

BB granola 1 (3)

Hello folks! I can’t believe that I have penned down 100 of my favorite recipes and shared my culinary stories with all if you. The love I have got from each of you is completely overwhelming. It is so gratifying to see the blog grow from a single viewer to a community of such amazing people who appreciate my efoorts and my love for food. I can’t thank each of you enough for your unending faith in me.

Coming to the 100th blog post celebration, means something special was cooking in my kitchen. A dish that invokes memories of my first baking experience and has become my family (and definitely my lil one’s) favorite – Quick Banana Bread. However this is not a post about the classic banana brad but something which is healthy, super easy and unquestionably delicious – Banana Bread Granola!

When you feel like munching something, a bowl of this granola with or without yogurt is all you will need to satisfy your hunger pang as well as your sweet craving. The aroma of banana bread flavors wafting through the entire house is therapeutic. The warmth of the spices and the infused banana flavor makes it quite addictive.

Just as we enjoyed this super bowl of granola, make a BIG batch for yourself because I bet this will get over in no time!

bb granola 4


METHOD: (Makes 3 cups)

  • 1 3/4 cups jumbo oats
  • 2 tbsp walnuts
  • 1/4 cup almonds
  • 15 tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tbsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin/melon seeds
  • 1/8 cup unsalted butter, melted
  • 3 tbsp pure maple syrup (you can use agave syrup or honey)
  • 1/2 tsp vanilla extract
  • 1 medium sized banana, mashed


  • Preheat the oven to 165 C for atleast 15 minutes. Meanwhile line a baking tray with parchment paper and keep aside
  • In a bowl add jumbo oats, cinnamon powder, nutmeg powder, chia seeds, walnuts, almonds, pumpkin seeds, salt and brown sugar and mix well so that the ingredients are evenly spread.
  • In another bowl add maple syrup and melted butter and whisk it. Add vanilla extract and whisk the mixture.
  • Now add the mashed bananas and mix it well.
  • Pour the wet mixture into the dry ingredients bowl and using a spatula mix it well so that all the ingredients are well coated and evenly spread.
  • Spread the entire mix onto the baking tray and spread evenly. Put it in the oven to bake for 23- 25 minutes.
  • Around 10 minutes into baking, take the baking sheet out and using a fork just mix the entire granola mixture to avoid burning of the ingredients.
  • Put it back into the oven and allow it to bake for another 13 – 15 minutes.
  • Take it out of the oven, fluff it using a fork and allow the mixture to cool down completely. Only once it is cooled will the mixture get crunchy.
  • Store it in an airtight container upto 2 weeks.


Quick Powerhouse Patty with Yogurt Dip

Patty 1

It’s #foodcoma time! These powerhouse patties are an explosion bomb, packed with fresh flavor and great nutrients. I always loved patties since childhood. My mum used to revamp it every single time with different veggies and different herbs to make our meals more exciting! Yes, I get these genes from her. A lot has changed  in my life since I have attained motherhood. When it comes to food, I try to eat healthier stuff, more superfood and introduce the same to my child by alternating the favors. To my surprise my 2 year old mini bomb loves it too!

These patty is quite literally everything. The delicious concoction of nutritious veggies, the lushness from the fresh herbs and the abundance of super-food all comes together to create a firework of amazing flavors. All this complemented with a zippy yogurt sauce, it is phenomenal.

So just when you were pondering what to eat with your cup of tea during monsoons, we’ve got a quick and easy solution for you!



INGREDIENTS: (makes 8 – 10 pieces)

For the patty:

  • 1/2 cup uncooked quinoa
  • 2 cups spinach leaves
  • 1/2 cup grated carrot
  • 1/4 cup onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil leaves, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tsp chili flakes
  • 1 cup panko bread crumbs
  • 1/4 tsp lemon zest
  • 4 tbsp olive oil, for cooking the patty
  • salt, to taste
  • freshly crushed black pepper, to taste

For the dip:

  • 120 grams plain Greek Yoghurt (I used Epigamia Yogurt)
  • 1 tbsp fresh lemon juice
  • salt, to taste


For the patty:

  • Cook the quinoa as instructed in the package. Once cooked, fluff it with a fork and keep it aside.
  • Meanwhile, blanch the spinach leaves and once blanched, run it under cold water. Roughly chop it and keep it aside.
  • In a bowl, mix chopped onion, grated carrot, chopped spinach leaves, chopped basil leaves, parsley, chili flakes, garlic and lemon zest and mix it with a spoon.
  • Add cooked quinoa, lightly beaten egg, salt and pepper and mix the mixture using your hand.
  • Lastly add the Panko bread crumbs and completely mix the patty mixture. Keep it in the fridge for 20 – 30 minutes.
  • Take out the patty mixture from the fridge and using an ice-cream scoop, take a scoop of the mixture, roll it and slightly flatten it.
  • Repeat the process for the remaining mixture.  Keep the balls in the fridge for another 10 minutes.
  • Meanwhile take a flat pan and put it on medium heat. Spray 1/2 tbsp of oil.
  • Now put the patty on the pan, drizzle some oil on the patty and allow it to cook until its crisp and golden brown on each side.
  • Repeat the process for all the patty and keep it aside.

For the dip:

  • Take Greek yogurt in a bowl. Whisk it slightly using a wire whisk.
  • Add lemon and salt and mix it with a spoon.
  • Keep in the fridge until ready to serve.

Now place the patty in a platter along with the dip and serve immediately!


Roasted Figs, Caramelized Onions and Ricotta Cheese Crostini


Seeing a box of fresh fig at a local grocery shop – my brain is running at million miles a minute to understand how will I use so many figs. But I really want them to make atleast a few dishes. I decide to buy it because I have finally figured out a 3 – 4 dishes where I can use these beautiful fresh figs. I am in love with them.

Today’s recipe is my absolute favorite since it has all the ingredients I love. With the festive season coming, you will fall in love with this recipe since its quick to assemble, its not commonplace, its fresh and not heavy on your palate. The roasted figs are beautiful and tender, adding tartness and sweetness to crostini. The chili caramelised onion is simply gorgeous on your taste buds. The hit of the chili and the flavors of balsamic vinegar and honey  is alluring. Then comes in the ricotta cheese that forms the base of the whole dish and adds the perfect saltiness to the dish. The freshness from these ingredients spruces up the flavors of the dish.

This crostini is a great interplay of sweetness and saltiness in each bite which makes you want to dig in for more. Use a nice baguette, ornate these crostini with mint leaves or basil leaves and you have a stellar dish to celebrate this festive season with your friends and family.

Do share your experience with me! Follow us on Instagram or like us on Facebook – we will get you the best recipes to enjoy your meals!



INGREDIENTS: (Makes around 12 pieces)

  • 6 fresh figs, cut into 4 pieces lengthwise
  • 3 tbsp ricotta cheese
  • 3 tbsp plain Greek yoghurt
  • 1 medium sized onion, thinly sliced lengthwise
  • 1 1/2 tbsp balsamic vineger
  • 1 tbsp chili flakes
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 20 fresh mint leaves
  • salt, to taste
  • freshly grounded black pepper, to taste
  • basil leaves, for garnishing
  • 1 french baguette loaf



  • Preheat the oven to 180C for atleast 5 – 7 minutes.
  • Trim the stems of the fresh figs and cut it into quarters lengthwise.
  • Arrange the figs, facing upwards on the baking tray and put it into the oven for 10 minutes or until slightly tender.
  • Once done, remove it from the oven and let it rest.
  • Meanwhile take a bowl mix in the ricotta cheese and greek yoghurt until it forms a smooth paste like mixture.
  • Add in salt (don’t add much salt since cheese has its saltiness) and roughly chopped mint leaves and freshly grounded black pepper. Mix the mixture well and set aside.
  • Take a saucepan, add the olive oil and once heated add in half the chili flakes and sauté for 20 – 30 seconds. Add the sliced onions and sauté until its translucent.
  • Add the honey, pinch of salt and balsamic vinegar and sauté for a couple of minutes on medium heat until onion is brownish (not burnt) in color.
  • Add the remaining chili flakes and sauté for 20 – 30 seconds and take it of the heat.
  • Take the baguette and  cut it diagonally into 1/4 inch thick slices. Put it to toast in the oven at 180C for 4 minutes or until lightly brown.
  • Once toasted, generously spread the cheese – yoghurt mixture on the baguette. Place 2 pieces of figs on one side. Take a spoon of caramelized onion and place it on the other side.
  • Garnish with fresh mint or basil leaves and serve with the cheese yoghurt dip.

Bon Appétit!


Caramelized Onion, Roasted Pepper, Corn and Olives Crostini

Good ideas strike to me when I am about to go to sleep, ideas hovering through my mind so that when I wake up the next day I have my to do list ready. When its about food good ideas strike when  bits of different ingredients are kept in the fridge and I have a sudden urge to finish it all. The first idea that clicks in my mind when different vegetables are stocked is crostinis. I love them, period!

I love the whole idea of having a crostini station – sweet and savory crostinis, different experimental toppings, a glass of wine and loads of chitter chatter with family and friends. Its easy to eat and then its definitely delicious. So as my in laws came over to celebrate my little one’s first birthday I was planning a long, lingering brunch menu which definitely had crostini in it. The bright and fresh veggies, the toast slathered with cheese and herbs was a complete winner during the brunch. They thoroughly enjoyed it. The sweetness from the caramelized onions with a hint of balsamic vinegar, the bold smokiness form the roasted peppers and the crunch from the baby corn all complimented well to create a wonderful brunch dish. All you need is an extra step to experiment with different ingredients and then something spectacular will be made in your kitchen.


INGREDIENTS: (For 4 people)

  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 large onion, thinly sliced
  • 15 pieces baby corn , boiled and halved lengthwise
  • 1/4 cup sliced black olives
  • 1 large tomato, thinly sliced, lengthwise
  • 1/2 cup cream cheese
  • 2 1/2 tsp dried mint
  • 2 tbsp sugar
  • 2 tsp chili flakes
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp crushed garlic (optional)
  • salt, to taste
  • freshly grounded black pepper, to taste
  • 1 french baguette loaf


  • In  saucepan, heat half  butter. Once heated add in the thinly sliced onions and sauté until they turn light golden.
  • Add the sugar and balsamic vinegar and sauté for a couple of minutes on medium heat until sugar is dissolved and onion is brownish (not burnt) in color.
  • Take it off the heat and keep it aside.
  • Take the peppers, brush it with olive oil and put it on a naked flame, medium heat until each side is black.
  • Take it off the heat and dip it in a bowl with cold water.
  • After 5-10 minutes, take off the skin, cut it length wise into thin slices. Remove the seeds.
  • In another saucepan, heat olive oil. Add chili flakes and sauté for 30 seconds. Add garlic and sauté for a minute.
  • Add baby corn, roasted pepper, olives, tomato and caramelised onion and mix well.
  • Add salt, basil, oregano and freshly crushed black pepper and mix well.
  • Take a griddle pan, put some butter on it on medium heat and toast the thin slices of baguette or half bread slices until its golden brown and crisp.
  • Meanwhile take cream cheese in a bowl and mix it with dried mint and keep aside.
  • Once the baguette is done, take it off the heat, slather it with generous amount of cream cheese mixture.
  • Top it with a generous amount of veggie mixture. Garnish with fresh basil leaves or parmesan shaving or fresh boccocini in the side.



  • You can use multigrain bread in case you dont find a french baguette.
  • You can use ricotta cheese with mint for the base of the crostini.
  • Toast the bread/ baguette slices in a toaster in case you don’t have a griddle pan.
  • Add roasted capsicum for more color.

Enjoy your day! 

Bread Upma


Bread upma is a really easy dish which you can have during your breakfast or for evening snacks. Loads of daily Indian spices, this dish is bound to kick start your day in a flavorful way. I love this dish basically because you can make it in just no time and secondly it uses all the leftover bread slices and vegetables in your fridge.

I have amazing childhood memories associated with it. I remember during my school days one of my friend used to get bread upma (though a slightly different version) and we loved it. There were days when I had her version of bread upma for tiffin in school and then my mum used to make it at home as an after school snack. Still I never got bored of it. These days when there is slight late start to my day, I often end up making his quick breakfast dish for my family. Its healthy, its delicious and definitely loaded with Indian flavors.

So as the weekend starts and you need long hours of sleep (and morning sleep is priceless), get this recipe up your sleeves, because you will definitely need it!



INGREDIENTS: (F0r 2 – 3 people)

  • 7 pieces of whole wheat bread, sides removed
  • 1  medium sized onion, thinly sliced
  • 1/2 capsicum, diced
  • 1/2 red bell pepper, diced
  • 1 tomato, roughly chopped
  • 1 green chili, cut lengthwise
  • 4 curry leaves
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp mustard seeds
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • coriander leaves, to garnish
  • salt, to taste


  • Take a saucepan and put the oil. Once it is heated add the mustard seeds and wait for it to crackle.
  • Next add the curry leaves and chili and sauté for 30 – 40 seconds.
  • Add in the onions and sauté it until its turns translucent.
  • Meanwhile take the bread pieces and cut it into 1 inch squares and keep aside.
  • Its time to add in the capsicum and red bell pepper. Put in the turmeric powder and the salt too.
  • Let the peppers become soft and then add the tomatoes. Add the red chili powder and sauté.
  • Just minutes before serving, add the bread pieces and mix it well.
  • Switch off the heat and add the lemon juice and mix well.
  • Garnish it with coriander leaves and serve hot.

Have a great start to the day.


Mushroom Bruschetta


With the rain lashing at my window panes, there is a temporary respite from the mercury onslaught. With the rains comes in a craving for some comfort and rustic dinner and the first thing that comes to my mind is bruschetta. Its my favorite antipasti. It is so versatile that you probably don’t need any guidelines. All you need to do is play with a different ingredients, think beyond tomatoes and then you have a beautiful bruschetta.

The key to any bruschetta is keep it simple and basic and what better than a mushroom bruschetta. A baguette piled with sautéed mushrooms, topped with fresh herbs and cheese – a magical outburst of flavor in your mouth. Mushroom bruschetta is a beautiful introduction to any dinner. It simply sparks your appetite. Whether you choose to use just one kind of mushroom or an exotic array of mushrooms available in the stores, the impeccable earthy flavors is what lingers on your palate. So why wait, toss up some mushrooms for the bruschetta, pour in a glass of wine and enjoy an amazing summer evening.

Mushroom Bruscetta


INGREDIENTS: (Makes 10 – 12 pieces)

  • 1 french baguette, sliced into 1/2″ thick slices
  • 4 cloves of garlic, peeled and crushed
  • 1 medium sized onion, finely chopped
  • 14 – 16 button mushrooms, stemmed and sliced (you can use mixed varieties of mushrooms)
  • 6 tbsp olive oil
  • 2 tbsp chili flakes
  • 1/2 tsp lemon juice
  • 1/3 cup fresh flat parsley, roughly chopped
  • 10 – 12 basil leaves, roughly chopped
  • 1/3 cup parmesan cheese, for garnishing (you can use goat cheese or bocconcini)
  • salt, to taste
  • freshly grounded black pepper, to taste


  • In a bowl mix 3 tbsp of extra virgin olive oil, 1 tbsp chili flakes and half of the roughly chopped basil leaves and set aside.
  • Heat the remaining olive oil in a saucepan on medium heat. Once its heated add chili flakes and sauté for 20 -30 seconds. Now add in crushed garlic and sauté for a minute.
  • Now add in the onions and sauté until translucent.
  • Add in the mushrooms and sauté well. After 30 – 40 seconds of adding the mushroom add salt and freshly grounded black pepper.
  • While the mushrooms are getting sautéed, toast your bread in a grill pan or in the oven.
  • Add 3/4th of the roughly chopped parsley leaves and mix well.
  • Finish it off with lemon juice, mix it and take it off the heat.
  • Its now time to assemble the bruschetta. Take the toasted bread, generously drizzle the olive oil mixture prepared in step one.
  • Put the mushroom mixture on top. Garnish with parmesan cheese and remaining fresh parsley leaves.

Dig in!


  • If you don’t find a baguette, toast a brown bread and follow the same step.
  • If you don’t find fresh herbs,  not to worry, you can use dried herbs which is easily available. Use 1/2 tbsp of dried parsley and 1/2 tbsp of dried basil.


Fattoush Salad

fattoush 1

With abnormally hot weather, tossing up a salad for meals is quite satisfying.These days I tend to get really excited about salads as a kid would be excited in a candy store. So here I am, sharing a feel good salad recipe – Fattoush. Its a Middle Eastern dish, ubiquitously present in every mezze table. Its visually appealing and packed with bags of fresh and bold flavors.

Fattoush salad has no fixed recipe with respect to the measurements, I feel its more how I rediscover my creativity every time I make this salad. I love to play with the different ingredients. I  often end up using local ingredients rather than using the exotic ingredients the original recipe demands, since it is not always readily available. The vibrant leaves and vegetables tossed in a zesty lemon dressing, the aroma of the fresh herbs and the crunch from the bread/pita brings together to a salad you won’t treat as a punishment. The nicest part of this salad is the sumac powder which makes the whole experience worth it. Its a must buy ingredient if you want to enjoy the true flavors of Middle Eastern cuisine. Even as I am writing this recipe I am salivating and probably going to make this salad today again for dinner. Enjoy this mouth watering easy to follow salad recipe.




  • 1 cucumber, peeled and diced
  • 3 medium sized tomatoes, chopped (you can use orange, red and green tomatoes too)
  • 2 – 3 medium size radish, thinly sliced
  • 1  medium sized capsicum, diced
  • 1 heart of romaine lettuce, chopped
  • 1 onion, thinly sliced (you can also cut it into cubes)
  • 1/4 cup mint leaves
  • 1 cup parsley leaves
  • 2 big pita breads
  • 12 – 15 black olives, chopped (optional)
  • few chunks of feta cheese (optional)
  • 4 tsp sumac (if you can’t find sumac you can use dried Indian ber powder, also called ber kuti)
  • 5 tbsp olive oil
  • 1 1/2 tsp lime juice
  • 1 tsp powdered sugar
  • 2 – 3 cloves 0f garlic, crushed
  • salt, to taste
  • freshly grounded black pepper, to taste


  • Preheat the oven to 175 C for atleast 10 minutes. Brush the pita breads with olive oil and toast on a baking sheet for 12 – 15 minutes in the oven until it is golden brown and crunchy.
  • Cool it and tear into pieces.
  • To make the dressing whisk together olive oil, lime juice, powdered sugar, 3 tsp of sumac powder, crushed garlic, salt and freshly grounded black pepper.
  • In a bowl combine cucumber, tomatoes, radish, capsicum , romaine lettuce, onion, parsley leaves, olives,mint leaves and toss it together.
  • Add the salad dressing prepared earlier and miss it nicely. Now add in the the torn pita bread and toss.
  • Garnish it with sumac powder, parsley leaves and a few mint leaves. Serve immediately.

Enjoy the freshness!

Mini Bread Katori Chaat


Indian street food needs no introduction. Its a meal bursting with different flavors that entices you again and again. Be it puchkas, papri chaat, vada pau or aloo tikki chaat, each with its unique flavor makes you crave for it everytime you want to indulge in yummy, inexpensive and a quick meal that is loved by people all over the world.

Being brought up in Kolkata, I couldn’t resist the magical puchkas and jhaalmuri available at every nook and corner of the city. However hard my mom tried to keep me away from it all her efforts were futile. I was a loyal customer to the local street food hawker. I was simply in love with Indian street food. And then I moved to San Francisco where I missed these mouthwatering temptations. I  then started making some chaat, trying to bring the flavors of street food into my kitchen, my home. So this recipe is a variation of the the usual street food which you can enjoy with friends and family. These mini bread katori chaat makes me salivate and surely will make you salivate too!



INGREDIENTS:  (For 4 -6 people)

  • 10 slices of brown/white bread
  • 1 cucumber, peeled and diced (small)
  • 1 medium onion, diced (small)
  • 2 tomatoes, deseeded and diced (small)
  • 2 boiled potatoes, diced (small)
  • 1/2 cup thick yoghurt/curd
  • 1/4 cup tamarind chutney
  • 1/4 cup coriander chutney
  • 1/4 cup finely chopped coriander leaves
  • 1 1/4 tsp chaat masala
  • 1 1/4 tsp red chili powder (you can adjust the quantity according to your spice tolerance level)
  • salt, to taste
  • 1/2 cup sev/ bhujia (optional)
  • oil, for greasing


  • Take mini muffin trays and grease it will a little oil and keep aside.
  • Take the bread and sprinkle a few drops of water on it and roll it with a rolling pin until its flat like a chapatti or tortilla.
  • Cut the bread diagonally into half and press one part into the muffin tray such that the bread takes the shape of the muffin tin. Grease it with a drop of oil.
  • Place the bread in each muffin tin and allow it to bake for 15 minutes in a preheated oven at 180 C.
  • Meanwhile in a mixing bowl, mix potatoes, cucumbers, tomatoes, onion, chaat masala and keep aside.
  • Take the yoghurt and add water so that it has cake batter like consistency and keep aside.
  • Once the bread katoris are baked and out of the oven, add the vegetable mixture. Sprinkle a bit of red chilli powder and salt. Then top it with yoghurt and add a little salt and red chili powder.
  • Drizzle tamarind chutney and green chutney. Garnish it with sev and coriander leaves. Now serve and enjoy.