Mumbai's iconic street food reinvented — spiced fillings wrapped in a flaky paratha, served in a crispy edible basket. A modern twist on a beloved classic.
Mumbai's beloved street food, basket-style.
Knead flour, salt, oil, and water into a soft dough. Rest for 20 minutes. Roll into thin circles and cook on a tawa until golden spots appear. Brush with butter or ghee to keep soft.
Marinate chicken with yogurt, tandoori masala, ginger-garlic paste, lemon juice, and salt for 30 minutes. Grill or pan-fry until fully cooked and slightly charred on the edges.
Mix refined flour with water (and egg if using) into a thick batter. Press into a basket mold or free-form weave in hot oil. Fry until golden and crisp. Drain on a wire rack.
Spread mint chutney and schezwan sauce on paratha. Layer chicken, onions, capsicum, and cheese. Roll tightly and place inside the edible basket. Brush the basket with garlic butter for extra flavor.
Replace chicken with grilled paneer tikka. Add tandoori mayo for creaminess. Perfect for vegetarians.
Use spicy scrambled eggs as filling. Top with green chutney and pickled onions for a breakfast twist.
Fill with spicy minced lamb or chicken keema. Garnish with fried onions and fresh coriander.
Marinate soya chunks in BBQ sauce. Add shredded lettuce and vegan mayo for a plant-based version.
Spiced mashed potatoes with schezwan sauce. A budget-friendly and delicious option.
Paratha: Knead well for softness. Cook on medium heat. Filling: Pre-cook fillings for quick assembly. Drain excess moisture to prevent sogginess. Basket: Use a muffin tin as mold. Keep baskets airtight to retain crispness.
