Bhajiya Pav

When you can’t go to the (Mumbai) street, the street comes to you.

Spicy, tangy, Mumbai-style bhajiya pav, served with three chutneys: tamarind-date, coriander-mint, and a dry garlic-chillies sprinkler.

Onion bhajiyas/pakoras/fritters: sliced onions, coriander, besan (chickpea flour), rice flour. Oh, and aloo pakora.

Start it all by making the fresh, fragrant green coriander-mint chutney. Ingredient line-up to grind: mint, garlic, sugar, ginger, salt, green mango, green chillies, peanuts, coriander, and a splash of water.

Tip #1: Coriander to mint goes in the two to one ratio.

Tip #2: Keep the coriander stems; that’s where the flavour really is.

Tip #3: A couple of ice cubes in the grinder makes a huge difference. As the grinder heats the chutney, it tends to go dark. Ice keep it all bright green.

Tip #4: Using a rice flour-besan mix makes much crispier bhajiyas compared to just besan.

Tip #5: Press down on the onions to release juice. Mix batter in just that juice. No added water — adding water makes for soggy bhajiya.