Eggs Kejriwal

 

           Eggs Kejriwal is an iconic dish from South Mumbai since decades. It is named after Late Devi Prasad Kejriwal, a regular at Willingdon Sports Club. He started requesting for this recipe which is a combo of eggs, pav, onion, tomato, cheese, etc. 

          This dish later became very popular. and was included in the menu of that club. Thus, a new recipe was created. So check out the step by step pictorial recipe to prepare this heavenly delight.

             There is an interesting story behind this particular dish. It is said that Mr. Kejriwal was a vegetarian. However, he loved eggs. Hence, on his visits to this particular club, he would request for toasted bread / pav with eggs, cheese, sautéed onion, tomato and green chilies to camouflage the eggs. 

           

                At present there are many versions of this Iconic dish. You can customize it according to your preference. It has also become popular in New York where it is served with cheddar cheese, Dijon mustard and few other toppings. Anyway, Eggs Kejriwal, no doubt is a great comfort food, that can be enjoyed for breakfast, as a snack or any time you wish.

• 2 eggs 
• 2 pav bread
• 2 cheese slices
• butter as required
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tomato, chopped
• 2 tbsp. coriander leaves, chopped
• salt, pepper & red chili powder to taste

                 Heat butter in a pan and sauté the onion till it turns translucent. 

               Then add the chopped green chilies, tomatoes, salt to taste, pepper powder and red chili powder.

               Give it a mix and continue sautéing till the tomatoes turns slightly soft. Add the chopped coriander leaves and give it a toss. Keep aside.

               Butter the pav on both sides and lightly toast them on a pan. Add a cheese slice on each of the pav. Cover and cook for few seconds till it melts a little. Transfer to a serving plate.

              Heat 1 tsp. butter on a pan and carefully break open an egg. Be carefully not to break the yolk.

              Sprinkle some salt, pepper and red chili powder. Add 1-2 tbsp. of the onion mix over the white part of the egg. Cover and cook for 30-40 seconds. 

               Place 1-2 tbsp. of the onion-tomato mix on the pav. Then gently place the omelette over the pav and serve as breakfast or as a snack. 

                        Heat butter in a pan & sauté the onion till it turns translucent. 

                               Add the chopped green chilies, tomatoes,

                          salt to taste, pepper powder & red chili powder. Give it a  

                       mix & continue sautéing till the tomatoes turns slightly soft. 

                     Add the chopped coriander leaves & give it a toss. Keep aside.

                        Butter the pav on both sides & lightly toast them on a pan. 

                       Add a cheese slice on each of the pav. Cover & cook for few                                                seconds till it melts a little.

                      Transfer to a serving plate. Place 1-2 tbsp. of the onion-tomato 

                       mix on the pav. 

                     Heat 1 tsp. butter on a pan & carefully break open an egg. Be 

                     carefully not to break the yolk. Add 1-2 tbsp. of the onion mix 

                     over the white part of the egg. Cover & cook for 30-40 seconds. 

                       Gently place the omelet over the pav & serve as breakfast 

                       or as a snack. 

Batata Vada (Fried Potato Fritters - Mumbai Style)

 

          Batata Vada is a very popular snack all over Maharashtra. It is similar to Aloo Bonda in the South. This recipe calls for boiled and mashed potatoes, coated in chickpea batter and them deep fried. It is generally a street food, at times served in pav (bread) called Vada Pav. It can also be enjoyed as a tea time snack or as an appetizer with green chutney or tomato sauce. Tastes absolutely yummy. 

Stuffing - 

• 4-5 potatoes, boiled & mashed
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. coriander leaves, chopped
• oil to deep fry

Batter-

• 1 cup besan (chickpea flour)
• salt to taste
• 1 tbsp. hot oil
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/4 tsp. baking soda
• 1 tsp. kalonji (nigella seeds)
• water as required

          To make the batter, combine all the ingredients in a bowl and make a smooth batter with the help of some water. It should be of pouring consistency. Keep aside.

          For the filling, combine all the ingredients in a bowl, except oil. and knead into a dough. Make equal sized balls out of it.

          Heat oil. Dip each ball in the batter and deep fry them few at a time till golden brown on all sides. Drain on a paper tissue and serve with any chutney or sauce.