Need Your Mumbai Pao?

If you’re a Mumbaikar cut adrift from all your soul-satisfying street foods, fret no more. Pasta Lane has come to Bleecker Street in New York, and at Aamchi Pao you can get all the spice and heat your heart desires. The tiny eatery is the creation of  Nandini Mukherjee who earlier ran The Indian Bread Co, and Surabhi Sahni, the pastry chef of Devi.

When the Mumbai street food they served at a party they had catered for ‘Slumdog Millionaire’ was a big hit, they realized it was an idea whose time had come. The two brainstormed came up with Pao as the new street food for New York. They seem to have hit a home run with authentic taste and a great price, for Aamchi Pao was featured in TimeOut New York’s Best Cheap Eats.

Sahni, who is a consultant to Aamchi Pao, says, “Pao means bread in Portuguese and that’s the influence it’s from. Pao is so Indian and so much a part of Mumbai street food that it’s accepted really well. Yet if you think of it, a  Pao is almost like a slider bun!”

Mukherjee says they collaborated on the menu to have authentic items like Vada Pao, Pao Bhaji and Keema Pao but also added innovations like Spinach Lentil Tikki Pao, Chapli Kebab Pao, and Shami Kebab Pao.

To create the Mumbai ambiance, Aamchi Pao also serves chaat, kati rolls and other street treats, as well as remembered tastes like Maggi Sweet n Chilli Sauce, Thumbs Up, Limca and Cutting Chai.

For both the chefs, it’s a mix of where they were and where they are now, creating tastes which everyone can relate to and love.  Says Nandini Mukherjee: “Some people come every day and sit with a chai and order a Vada Pao – to them it feels so familiar, like a taste of home.”

Want to re-create the tastes of home at home when you can’t get out to Aamchi Pao? Nandini Mukherjee and Surabhi  Sahni share the recipes with you to recreate Vada Pao, Pao bhajji and Chicken Tikka Pao at home. Happy cooking – and happy eating!

Vada Pao

Yields: 8 portions

Vada Pao is an Indian version of a slider where the Pao bread is filled with a chickpea coated batter fried potato filling. Each vendor has his own secret recipe & people travel great distances to eat from their vendor of choice!

Ingredients:

• 8 pao buns **
• 4 tablespoons butter
• 8 teaspoons dry garlic chutney
• 8 potato vada
• 8 tablespoons green chutney *

Method:

1. 1. Slit the Pao buns in half. Heat the butter in a saucepan on medium heat. Once the butter has melted, place the Pao halves on the pan with the slit side facing down. Remove after it has slightly browned, about 5 minutes.
   2. Place the 8 bottom halves of the Pao on 8 separate plates. Sprinkle 1 teaspoon dry garlic chutney. Place 1 potato vada on each bottom half & slightly flatten the potato vada with your h&. Smear 1 tablespoon green chutney onto each top half. Place on top of the vada & serve.

NOTES:

* Indian masala powders & green chutney can be purchased from any Indian grocery store.

** Slider buns can be used in place of Pao.

Dry Garlic Chutney
Yields: 1/2 cup

• 1/3 cup garlic cloves, peeled
• 1/2 cup grated dried coconut
• 2 tablespoons red chili powder
• 1 teaspoon oil
• salt to taste

1. Heat the oil in a pan & sauté the garlic & coconut for 2 to 3 minutes over a medium flame.

2. Cool, combine all the ingredients in a blender & grind till it is a smooth paste. Store in an airtight container. Refrigerate & use as required.

Potato Vada

For the potato stuffing:

• 2 large sized potatoes, boiled & peeled
• 2 green chilies (1 green chili for less spice)
• 3 garlic cloves
• ¼” ginger, peeled
• 1/4 cup cilantro, chopped
• salt to taste
• 1 tsp mustard seeds
• 6 curry leaves, julienned
• 1/2 tsp turmeric powder

For the batter:

• 1 cup chickpea flour
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• salt to taste
• 1 cup water
• 1/2 tsp baking soda

Vegetable oil for frying

1. Grind the green chilies, garlic & ginger into a paste. Mash the boiled potatoes. Add in the green chilies-garlic-ginger paste, cilantro & salt to the potatoes. Mix well.
2. Heat 3 teaspoons of oil in a kadai or deep pan on high heat. When the oil is heated, add mustard seeds. As soon as they start popping, add the curry leaves & turmeric powder. Pour this on the potato mixture. Mix well.
3. Divide the potato mixture into 8 portions, & shape into balls.
4. Put the chickpea flour in a bowl & add the turmeric powder, chili powder & salt. Mix it together. Add water, ½ cup at a time, to make a thick batter. Remove the lumps. Add the baking soda & mix well.
5. Heat some oil (enough to cover the balls) in a kadai or deep pan on high heat. Once the oil is smoking, reduce to medium heat. Dip the balls in the batter, & coat well. Deep fry till golden brown in color.

Green Chutney

• 2 cups cilantro, chopped
• 1/2 cup mint, chopped
• 1/4 large onion, sliced
• 1 clove garlic
• 1 cup yoghurt *
• 1 tablespoon lemon juice
• 1 teaspoons sugar
• salt to taste

1. Combine all ingredients in a blender & grind to a smooth paste.

1. Store in an airtight container. Refrigerate & use as required.

NOTE:

* The yoghurt can be substituted by 4 tablespoons water for dairy free chutney.

Pao Bhaji

Yields: 8 portions

Pao Bhaji is a favorite snack of the large vegetarian population in Mumbai. The trick is to mash in the vegetables till you have a puree like texture. The Pao is then dunked in this mix & popped right into the mouth. The chunky puree complements the crispy Pao.

Ingredients:

• 1 large cauliflower, cut into florets
• 4 medium potatoes, peeled & diced
• 2 tablespoons vegetable oil
• 1 green bell pepper, minced
• 2 teaspoons ginger garlic paste
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 3 cups tomato puree
• 1 tablespoon Pao bhaji masala*
• ½ tablespoon garam masala powder*
• ½ cup water
• 1 cup frozen peas, thawed
• 2 tablespoons butter
• 8 pao buns **
• 4 tablespoons butter
• 1 red onion, chopped
• 1 cup cilantro, chopped
• 2 lemons, each cut into 4 wedges

Method:

1.  Boil the cauliflower & potatoes till tender. Drain & set aside.

2.  Heat oil in a deep saucepan & saute the bell pepper. Add ginger-garlic paste & saute till translucent, about 10 minutes.

3.  Add turmeric powder, chili powder & salt to taste. Mix well.

4.  Add tomato puree, boiled potatoes & cauliflower, & mix well. Add pav-bhaji masala & garam masala powder. Stir for 5 minutes.

5.  Add ½ cup water. Mix in & mash the potato & cauliflower with the back of the ladle till it is a smooth mixture. Cover with a lid when not stirring as the mixture tends to spurt up as it boils.

6.  Simmer for 20 minutes till the mixture has the texture of a rough puree. Add peas & simmer for 5 minutes. Add 2 tablespoons butter & mix in. Remove from heat.

7.  Slit the Pao buns in half. Heat the butter in a saucepan on medium heat. Once the butter has melted, place the Pao halves on the pan with the slit side facing down. Remove after it has slightly browned, about 5 minutes.

8.  Place 2 Pao halves on 8 separate plates.

9.  Divide the vegetable mixture among the 8 plates. Top with chopped onion & cilantro. Place 1 wedge of lemon on each plate, & serve.

NOTES:

* Indian masala powders can be purchased from any Indian grocery store.

** Slider buns can be used in place of Pao.

Chicken Tikka Pao

Yields: 8 portions

‘Pao’ which is Portuguese for Bread is synonymous with Mumbai street food & is served with various fillings to form a meal on the go.

Ingredients:

• 2 pounds chicken tikka
• 1 teaspoon oil
• 2 red onions, finely sliced
• 1/2 teaspoon chat masala powder *
• 1 teaspoon lemon juice
• 8 pao buns **
• 4 tablespoons butter
• 8 tablespoons green chutney *

Method:

1. 1. Heat the oil in a saucepan on medium heat. Sauté the chicken tikka & onion, till the onion is translucent, about 2 minutes. Mix in the chat masala powder & lemon juice. Remove the saucepan from the fire. Divide the chicken tikka mixture into 8 portions.
   2. Slit the Pao buns in half. Heat the butter in a saucepan on medium heat. Once the butter has melted, place the Pao halves on the pan with the slit side facing down. Remove after it has slightly browned, about 5 minutes.
   3. Place the 8 bottom halves of the Pao on 8 separate plates. Heap 1 portion of the chicken tikka mixture on to each bottom half. Smear 1 tablespoon green chutney onto each top half. Place on top of the chicken tikka & serve.

NOTES:

* Indian masala powders & green chutney can be purchased from any Indian grocery store.

** Slider buns can be used in place of Pao.

Chicken Tikka

• 2 pounds boneless chicken breast
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 tablespoon lemon juice
• ¼  cup hung curd *
• 1 teaspoon garam masala powder
• Salt, to taste
• 1 tablespoon oil
  1. Wash & cut chicken into 1” cubes. Mix in the rest of the ingredients & cover the container with plastic wrap. Refrigerate, & marinate for 1 hour.
  2. Pre-heat the oven to 350 degree. Line baking tray with aluminum foil & spread out the marinated chicken cubes.
  3. Baste with marinade & oil every 15 minutes. Cook till done, about 45 minutes.

NOTES:

* Hung Curd can be substituted by Greek yogurt.

Green Chutney

• 2 cups cilantro, chopped
• 1/2 cup mint, chopped
• 1/4 large onion, sliced
• 1 clove garlic
• 1 cup yoghurt *
• 1 tablespoon lemon juice
• 1 teaspoons sugar
• salt to taste

1. Combine all ingredients in a blender & grind to a smooth paste.

1. Store in an airtight container. Refrigerate & use as required.

NOTE:

* The yoghurt can be substituted by 4 tablespoons water for dairy free chutney.

Photos and recipes credit: Aamchi Pao