Believe it or not, street food is always delicious.
Everybody is aware that the food cart parked at the street corner is covered with dust, there may not be clean water to use, its not even hygienic on many levels, but the taste is really unique that cannot be replicated at the food court in any fancy malls.
And if you thought that this trend of street food is new, then let me tell you that it has been there since 79AD and it has been proven by archeologist, who have made extraordinary find of frescoed hot drink and food shop that served the equivalent of street food (like salty fish, baked cheese, lentils, spicy wine) to poor residents who had no proper cooking facilities in their homes in the ancient Roman city of Pompeii.
So what makes street food so tasty?? Very clearly, it is authentic, cooked according to the local taste of the city and moreover, the food is made by the owner of the stall or food truck. It is readily available, easy on the pockets, and you can have it anytime on a go.
During the pandemic, street-food was missed the most. Specially during those first three months, when nobody dared leave their security net to venture out, but many women got busy in their kitchen trying out various dishes to please their family.
There were many home chefs who excelled in street food, and Sneha Senapati is one of them.
Sneha Senapati's journey began in 2006 when she came from Bhubaneswar, Odisha to study in TISS in Mumbai. Since then, Mumbai has been home to her. Like anyone living away from home, there were times she would miss home food immensely, but there wasn’t a single restaurant in Mumbai that served food from her hometown. So, as we say, necessity is the mother of all inventions that’s when she started cooking on her own (under the guidance of her mom). She became a chef by passion while managing a full time corporate job.
Sneha Snehapati specialises in Odiya cuisine. While her aim is to make Odia food popular she has a free style of cooking where she likes to create stuff using less oil.
She has hosted brunches by partnering with restaurants in Andheri West (Versova) under the name of ‘Odiya Bhoji’. So far, She has done about five pop-ups in the past 2yrs serving only Oriya Food to a crowd of 120-150 people. She is also empaneled with Authenticook.com where she does home meals.
"During the lockdown I was doing home deliveries across Mumbai which have been published by CNtraveler, Midday and Mumbai Mirror." she informs.
"Odia Bhoji’ Creates Buzz In Mumbai! @MyCityLinks - is the link to one of the brunches I did." she continues to talk about the excitement she felt when she read about the mention of her cuisine
Sneha Senapati is fond of good food and likes to explore the local food of the city that she visits. She clearly remembers her visit to Hell’s Kitchen by Gordon Ramsay at Las Vegas, where she enjoyed the set meal, "I specially loved chicken wings." she says. But of course she still misses her mom’s food the most, whose memories lives with her through her recipes.
Sneha Senapati is happy to share Bhubaneswar style Chaat
Method
1. Soak 150gms (clean and washed) Chana dal (white peas) in water for 4-5 hours.
2. Boil the soaked white Peas in Salt and 2 small tsps Garam Masala powder in a pressure cooker
3. Cook uptil 3-4 whistles on medium flame
4. Once done keep the pressure cooker on the side turn off the gas and wait till the pressure cooker cools down
5. Meanwhile, take a pan, heat it on low flame, once heated add 4tbsp oil to the same
6. When oil is heated add 2 chopped Onion and cook till it turns transulent.
7. Add 2 chopped tomatoes, 7-8 chopped green Chillies, 4tbsp ginger garlc paste and stir well
8. Add Salt and 3tsp Turmeric powder, 1tsp Garam Masala powder and keep stirring till the mixture starts leaving oil
9. Add 2tsp red Chilli powder and further mix well.
10. Remove the boiled white peas and drain them separate from the stock.
11. Save the stock for later use
12. Add the boiled white peas,
13. Add 1 boiled potato to the masala mixture and mix well
14. Once the white peas and the masala mixture have blended well. add the stock and let it boil on medium flame with covered lid.
15. Keep cooking for 10-15mins. checking occasionally on the consistency.
16. The same should be thick gravy and not too runny.
17. Now garnish with 2tsps roasted cumin powder, coriander leaves
18. Take some in a serving bowl top it up with chopped onions, tomatoes, green chillies, bhujia sev and julienne ginger, some chaat masala, tamarind pulp, hot n sweet tomato sauce –
19. The chaat is ready
Sneha Senapati can be reached on her Watsapp no 75066 43020
Follow her on her insta at @snehasenapati
