A nice snack place in the old Pune city

Fresh, hot and reasonably priced snacks early in the morning- hot batata wadas, a variety of dosas, uttapas, medu vada, tea, coffee, etc. What more does the tummy want? It does not have any seating place and is more of a food shop. Customers seemed quite happy eating standing outside the place. 

Located opp. Ahilyadevi school, near a small Maruti mandir. 

Mi Punekar


Eggless Doughnuts

Made these for the first time. Trawled the internet for recipes, then made a few adjustments as made sense to me and prepared these. Thank you all the internet food bloggers!
Turned out pretty good.. crsipy on the outside, light as air and spongy inside. Just how a donut should be. Didn't bother with icing etc. Couldn't wait to eat them! These are just perfect for vegetarians who don't eat eggs.

Maida - 3 katoris for dough (approx 250 gm.s) and some for the rolling board.
Milk - 1 cup, and a little more if reqd.
Powdered Sugar - 1 tbsp for yeast mixing; 2-3 tbsp for adding to dough
Yeast - 1 tbsp. I used active dry yeast by Recipia.
Baking powder - 1 tbsp
Oil - 3-4 tbsp., plus oil for frying.
Salt 1 tsp or less, according to taste.


  • In a bowl add the yeast and 1 tbsp sugar to warm milk, stir a bit with spoon and keep it aside for 5-6 minutes.
  • In another bigger bowl, mix flour, powdered sugar, baking powder, salt. Add 3 tbsp oil and the yeast milk mixture to it and knead for 6-8 minutes till smooth. Use a little oil while kneading if dough is sticky. Dough should be soft but firm enough to lightly roll it.
  • Then spread a few more drops of oil on the dough all over, cover it, and keep for an hour. It will double in size.
  • After one hour remove the cover, and punch the dough to let some of the air out.
  • Take a ball of the dough and roll it out 1cm thick approx. Using a cutter or katori with sharp edge, blank out doughnuts. Punch holes in the middle with smaller katori or bottle cap. (The tiny dough pieces from the middle can be fried too. They make bite sized donuts.)
  • Then keep these for another 10 minutes to rise again.
  • Deep fry the doughnuts on slow to medium flame till golden.
  • Drain on paper to remove excess oil. Sprinkle with powdered sugar. 
  • Taste best while warm and fresh.


baby potatoes in yoghurt gravy

Potatoes are my Achilles heel,  especially if they have come in contact with hot oil. This dish made from the ubiquitous spud manages to combine divine taste with very little oil. 

For it, I looked up a few recipes that popped up on googling, and then did my own thing. 


Parboiled baby potatoes (alternatively use fully boiled potatoes, if that is what you prefer)

For marinade: 
ginger-garlic-green chilli paste 
dash of garam masala 
one teaspoon Kasuri methi 
For tadka: a broken red chilli, Hing(Asafoetida), Cumin seeds, mustard seeds, turmeric powder and oil.

Stab the parboiled potatoes with fork to make holes. 
Mix together all the marinade ingredients and soak the potatoes in the mix for half an hour.
In a kadai/wok, make the tadka. 

Add the coated potatoes. (Keep any extra marinade aside.)
Cook covered, on slow heat till potatoes are cooked from inside. 
Add the remaining marinade and cook for a minute or two.
Serve warm with rotis or rice.

Note: If you're interested in tadka and how to make it, read more here.