When 10 year-old Anil Jethmal moved to and was living in Bombay, India, he missed the street foods of New York City. To him, there was no better treat than spending time with his family, eating hot chestnuts from a brown paper bag at Rockefeller Center during winter holidays or savoring a New York City hot dog with mustard and onions…..well…anytime.
However, when Anil Jethmal moved back to New York permanently, he began to realize just how much he missed Bombay street food. He still laments that it is impossible to get an Alphonso mango outside of India and impractical to make a perfect Frankie without a clay oven. However, over time, as Indian food has become more popular and thus more accessible, Anil Jethmal has been able to replicate some other favorite Bombay street snacks in New York.
Bhel Puri
Anil Jethmal insists that there is not a single restaurant in New York that does it correctly. They all “Americanize” the classic…not trusting that Americans can tolerate or might appreciate the authentic spices that make Bhel Puri what it is.
Pour a ¼ cup of Bhel Puri Chutney (available at any Indian grocery or on Amazon) into a shallow bowl or plate. Microwave for 20 seconds. Pour a cup of Bhel mix on top (also available at any Indian grocery store or on Amazon). Layer raw diced white onions on top. Add cubed (1/4 inch) boiled potatoes on top. The potatoes should be hot. Do not overcook the potatoes…..they should be slightly firm (kucha aloo, Indians call it). Garnish with cilantro leaves….the more the better. For those with a spicy palate, sprinkle finely diced chilies on top (green and red for both taste and aesthetics). Mix the ingredients with your fork as you eat it so that the Bhel Puri does not get soggy.
Chana (or Chole) Bhatura
Buy Chana Masala frozen entrée from Trader Joe’s (they nailed this one). Fry Pillsbury dough sheets in very hot oil until the dough is a golden brown. Scoop some heated Chana Masala onto the bread. Add chopped onions, cilantro leaves, fresh lemon juice and green chilies. No need for a knife and fork….eat with your hands…..like you might eat a hot dog.
Bhutta (Grilled Corn)
Remove the corn husk and wrap completely with aluminum foil. Grill on high heat with the grill cover top down for 10 minutes, occasionally rotating the corn. Remove the foil. Continue to grill and rotate until all sides are charred, but not burnt.
Mix salt and cayenne pepper in equal parts on a small plate. Dip a wedge of lime into the salt and cayenne mixture until the pulp in completely covered. Rub onto the grilled corn.
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