Popular Mumbai Spicy Street Food Recipes

Ingredients

• 1 cup Dates (pitted) (remove pits, roughly chopped)
• 0.5 cup Water (for blending dates)
• 1.5 cup Jaggery (gur) (grated or chopped; can substitute with brown sugar)
• 0.5 cup Tamarind pulp (fresh pulp or concentrate)
• 1 tsp Salt (regular table salt)
• 0.5 tsp Black salt (kala namak) (adds a subtle sulfur note)
• 1 tsp Kashmiri red chili powder (mildly spicy, bright red)
• 1 tsp Roasted cumin powder (freshly roasted for aroma)
• 1 tsp Black pepper powder (freshly ground)
• 1 tsp Dry ginger powder (ground dry ginger)
• 0.5 tsp Garam masala (store‑bought blend)
• 0.5 cup Fresh coriander leaves (packed, washed)
• 0.5 cup Fresh mint leaves (packed, washed)
• 0.5 cup Frozen spinach (blanched) (thawed and squeezed dry)
• 0.5 cup Roasted peanuts (unsalted, coarsely ground)
• 1 tbsp Sesame seeds (lightly toasted)
• 1 tsp Cumin seeds (dry roasted)
• 1 tsp Amchur (dry mango powder) (adds tanginess; can use lemon juice)
• 0.5 tsp Turmeric powder (for color)
• 2 Green chilies (slit lengthwise)
• 1 tsp Fresh ginger (grated)
• 15 Garlic cloves (peeled)
• 1 tbsp Lemon juice (freshly squeezed)
• 2 cup Papdi (store‑bought) (crushed into bite‑size pieces)
• 1 cup Boiled potatoes (peeled and diced; optional)
• 0.5 cup Onion (finely chopped)
• 1 Tomato (finely chopped)
• 0.5 cup Sev (fried chickpea noodles) (for garnish; optional)
• 1 tbsp Oil (vegetable) (for roasting masala)
• 1 cup Roasted peanuts (solid) (coarsely crushed; forms the crunchy masala)
• 1 tsp Red chili powder (adjust to heat preference)

Instructions

1. Prep Dates

   Remove pits from the dates and roughly chop them.

   Time: PT5M

2. Blend Date Puree

   Place the chopped dates with 0.5 cup water in the blender and blend to a smooth puree.

   Time: PT2M

3. Cook Sweet Chutney Base

   In a saucepan, combine the date puree, 5 cups water, 1.5 cup jaggery, and 0.5 cup tamarind pulp. Bring to a rolling boil over high heat.

   Time: PT8M

   Temperature: High heat

4. Add Spices and Simmer

   Add salt, black salt, Kashmiri red chili powder, roasted cumin powder, black pepper, dry ginger powder, and garam masala. Stir and simmer on high for 10 minutes.

   Time: PT10M

   Temperature: High heat

5. Thicken Chutney

   Reduce heat to low and continue to simmer for another 10 minutes until the mixture thickens and becomes glossy.

   Time: PT10M

   Temperature: Low heat

6. Cool and Store Sweet Chutney

   Remove from heat, let cool to room temperature, then transfer to a clean glass jar. Store at room temperature for up to 15 days or refrigerate for longer shelf life.

   Time: PT5M

7. Blanch Spinach

   Bring a pot of water to boil, add frozen spinach, blanch for 2‑3 minutes, then plunge into ice water. Drain and squeeze out excess moisture.

   Time: PT5M

   Temperature: Boiling

8. Blend Green Chutney

   In the blender, combine coriander, mint, blanched spinach, roasted peanuts, sesame seeds, roasted cumin seeds, amchur, garam masala, black salt, turmeric, salt, green chilies, ginger, and enough water (≈0.5 cup) to blend into a smooth fine paste.

   Time: PT5M

9. Adjust Green Chutney Consistency

   If the chutney is too thick, blend in a little more water; if too thin, add a few more peanuts or a pinch of salt.

   Time: PT2M

10. Prepare Garlic Chutney

    Place peeled garlic cloves, 1 tsp black salt, 0.5 tsp regular salt, 1 tbsp lemon juice, and 0.5 cup water in the blender. Blend to a smooth paste.

    Time: PT5M

11. Roast Masala for Bhel

    Heat 1 tbsp oil in a skillet over medium heat. Add a pinch of turmeric and black salt, then add 1 cup roasted peanuts. Stir‑fry for 3‑4 minutes until fragrant.

    Time: PT5M

    Temperature: Medium heat

12. Season Roasted Masala

    Add roasted cumin powder, red chili powder, and additional salt to taste. Stir for another 2 minutes and remove from heat.

    Time: PT2M

    Temperature: Medium heat

13. Prepare Bhel Base

    In a large mixing bowl, combine crushed papdi, diced boiled potatoes (if using), chopped onion, and tomato.

    Time: PT5M

14. Add Chutneys and Masala

    Add 2‑3 tbsp sweet date‑tamarind chutney, 2‑3 tbsp green chutney, 1‑2 tbsp garlic chutney, and the roasted peanut masala to the bowl. Toss gently to coat evenly.

    Time: PT5M

15. Garnish and Serve

    Top with sev and a sprinkle of fresh coriander. Serve immediately while the papdi is still crisp.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

78 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dates (pitted): Figs, Dried apricots
• Instead of Jaggery (gur): Brown sugar, Palm sugar
• Instead of Tamarind pulp: Lemon juice + a pinch of sugar
• Instead of Black salt (kala namak): Regular salt
• Instead of Kashmiri red chili powder: Paprika + cayenne
• Instead of Roasted cumin powder: Ground cumin
• Instead of Dry ginger powder: Fresh ginger, grated
• Instead of Fresh coriander leaves: Cilantro
• Instead of Frozen spinach (blanched): Fresh spinach, blanched
• Instead of Roasted peanuts: Cashews, Almonds
• Instead of Cumin seeds: Cumin powder
• Instead of Amchur (dry mango powder): Lemon juice
• Instead of Green chilies: Jalapeño
• Instead of Fresh ginger: Dry ginger powder
• Instead of Lemon juice: Lime juice
• Instead of Papdi (store‑bought): Puri chips
• Instead of Boiled potatoes: Sweet potato cubes
• Instead of Sev (fried chickpea noodles): Crispy fried onions
• Instead of Oil (vegetable): Ghee
• Instead of Roasted peanuts (solid): Roasted chana dal
• Instead of Red chili powder: Paprika

Equipment Needed

• Blender
• Saucepan (medium)
• Skillet or frying pan
• Mixing bowl
• Wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons
• Glass storage jars (optional)
• Large serving bowl

Critical Steps — Do Not Skip

• Cooking the sweet date‑tamarind chutney to the right thickness (step 5).
• Blending the green chutney to a fine smooth paste (step 8).
• Roasting peanuts without burning (step 11).
• Mixing the Bhel just before serving to retain papdi crunch (step 14).

Chef Tips from the Video

• Use fresh, high‑quality dates for natural sweetness; Medjool dates work best.
• Roast cumin seeds and peanuts until golden for deeper flavor.
• For extra tang, add a teaspoon of lemon juice to the sweet chutney at the end.
• If you like extra heat, add a pinch of powdered cayenne to the green chutney.

Troubleshooting

Storage

Refrigerator: All chutneys keep 2‑3 weeks in airtight glass jars. Roasted masala stays fresh 2 weeks.

Freezer: Sweet chutney can be frozen for up to 3 months; thaw in fridge before use.

Room temperature: If stored in a clean, sealed jar, sweet chutney lasts up to 15 days at room temperature.

Make-Ahead Tips

• Prepare all three chutneys a day ahead; store in the refrigerator.
• Roasted masala can be made up to a week in advance.
• Keep papdi in an airtight container; add chutneys only when ready to serve.

Frequently Asked Questions