Bombay Bhel, Yoghurt Puri & Vada Pau Recipes: Indian Street Food at Chit Chaat Chai Restaurant.

✓ This really is a genuine treat; because we’re finally getting to visit the recently opened “Chit Chaat Chai” Restaurant in Wandsworth, these guys have created a delicious menu drawing inspiration from classic home cooked food and Mumbai’s famous street food stalls & laris’.

In this video we can watch Chef Shad make some of India’s favourite street foods whilst at the same time revealing some the recipe secrets behind these great dishes.

This is wonderful “Indian Restaurant Food” at it’s very best but at very affordable street food prices!!!

A special thank you to Dhruv, Tania and all the restaurant team
who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.

There are so many more “Indian Street Eats” items on the menu that we didn’t have a chance to try………so we can’t wait to pay a return visit to taste what we have missed this time around.

Here’s links to Chit Chaat Chai’s various social media pages:

Facebook: @chitchaatchaiuk

Twitter: @ChitChaatChai

Instagram: chitchaatchai

& Website:

They are located at: 356 Old York Road, Wandsworth, London, SW18 1SS, United Kingdom.

If you have any questions you can phone them on: 0208 480 2364

Bombay Bhel Recipe Ingredients:
* Sev & Mumra.
* Boiled Potatoes.
* Pomegranate Seeds.
* Red Onion.
* Fresh chopped Green Coriander.
* Red Chilli & Garlic Chutney.
* Coriander & Lemon Chutney.
* Tamarind & Date Chutney.
* Fine Nylon Sev.

Yoghurt Puri Recipe:
* Cooked Chickpeas.
* Boiled Potato.
* Red Chilli powder.
* Chaat Masala.
* Lemon Juice.
* Salt.
* Chopped Red Onion.
* Natural Yoghurt (strained & whipped).
* Tamarind & Date Chutney.
* Homemade Coriander Chutney.
* Fine Nylon Sev.
* Fresh chopped Green Coriander.
* Pomegranate Seeds.

Vada Pav Burger (A Bateta Vada in a soft bun) garnished with some of the chef special sauces………”Bombay’s version of a Chip Butty”:
The vada batter is made with using:
* Gram Flour.
* Salt.
* Coriander Powder.
* Chilli Powder.
* Cold Water.

* the spiced potato filling is made using: *Skinned, boiled and mashed potato,

Tempered with a “bhagar”:
* Oil is heated up; to which is added:
* Curry Leaves.
* Mustard Seeds.
* Coriander Seeds.
* Tumeric Powder.
All of which is quickly fried together & then added (whilst still hot) to the mashed potato & mixed together. (Note: the key is to make the balls tight).

The Pau used here is a Brioche Bun which is buttered & then toasted on a hot tawa, the garnish when putting together the bun is:
* Red Chilli & Garlic Chutney.
* Coriander Chutney.
* Chopped Red Onion.
* Fresh chopped Green Coriander.
* Boondi / Kurni (small fried crispy vada batter bits).

Copyright free music used for the photos is titled: Desert City by Kevin Macleod

(Video recorded on Wednesday 24th August 2016).


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