Living for over a decade in Bombay, food sold off the streets of Bhendi Bazaar embodied an immortal relationship with my college/work life – an affair so absolute and unconditional. A solitary place to remind ourselves that we are so broke yet intoxicated with simple joys. While meat dominated the scene, Chana Bateta stall near the mosque saw a rush of people from different walks of life followed by handi. Sold for a mere 0.50 paise or sometimes free if you had a rapport with the vendor, Handi was a soft whisper in the mouth amongst the noisy vehicles honking their way through a lane so small.
You may wonder what Handi is? It is a canapé made from boiled potatoes weaving with steamy ragda , spicy-sweet chutneys and crisp nylon sev for a magic only a street food can conform to. Ragda is a dried mashed medley of white peas, onions and tomato with hint of spices usually forming an integral part of street food – think of pani puris and ragda pattice.
Although this one is my favorite Iftar item during Ramadan, I squeeze in on days I only feel like having chaat for my meal. But that could be just me. Ever known of anyone substituting street food for a meal? I wouldn’t even say it is a party food because you have to make these ‘just before serving’. And when I am hosting at home, I don’t prefer spending too much time in the kitchen while my guests entertain themselves. So when should you make Handi?! Everytime you want to bring a bit of Indian street food in your home and kitchen!
Ingredients: For canapes: For Ragada: Method: For Ragada : For Canapes : To assemble:
Handi - Potato Canapes
For Ragada :
For Canapes :