Indian street food is a delightful culinary adventure, filled with vibrant flavors and exciting textures. From crispy indian snacks to tangy chaats, these recipes bring the essence of Indian streets into your kitchen. Let’s explore over 50 Indian street food recipes that are easy to make at home, with a special focus on vegetarian options.
Pani Puri
Pani Puri, also known as Golgappa, is a beloved street food across India. This dish consists of crispy puris filled with spicy, tangy water, tamarind chutney, and a mixture of potatoes and chickpeas. It’s an excellent example of vegetarian Indian street food recipes that offer a burst of flavors in every bite.
Pav Bhaji
Another classic, Pav Bhaji, is a spicy mashed vegetable curry served with buttered pav (bread rolls). This dish is a staple in Indian street food recipes and can be easily made at home. The bhaji is cooked with a blend of spices, giving it a rich and flavorful profile.
Enhancing Your Street Food Menu
To create an authentic street food experience, consider adding a variety of dishes from related categories. Chaat Recipes like Bhel Puri and Sev Puri offer a delightful mix of tangy, sweet, and spicy flavors. For a sweet finish, try Indian Desserts Recipes like Jalebi or Rabri, which complement the savory snacks perfectly. Incorporating Healthy Recipes such as sprouted moong chaat or fruit chaats can provide a nutritious twist to your street food spread.
More Easy Indian Street Food Recipes
Dahi Bhalla
Dahi Bhalla is a refreshing and flavorful dish made with lentil dumplings soaked in yogurt and topped with various chutneys and spices. This dish exemplifies easy Indian street food recipes that are both delicious and light. It’s perfect for a hot summer day or as a starter for any meal.
Vada Pav
Vada Pav is often referred to as the Indian burger. It consists of a spicy potato fritter (vada) sandwiched between a bun (pav) with chutneys. This iconic street food from Mumbai is a must-try and falls under street food recipes Indian that are easy to replicate at home.
Sweet and Spicy Endings
Jalebi
Jalebi is a spiral-shaped sweet made from fermented batter, deep-fried, and soaked in sugar syrup. It’s crispy on the outside and juicy on the inside, making it a favorite in Indian street food recipes. Enjoy it warm for the best experience.
Kulfi
For a creamy, cold dessert, Kulfi is the way to go. This traditional Indian ice cream is flavored with cardamom, saffron, and pistachios, offering a rich and indulgent end to your street food meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian street food recipes?
A: Some popular Indian street food recipes include Pani Puri, Pav Bhaji, Dahi Bhalla, Vada Pav, Jalebi, and Kulfi. These dishes are full of flavor and bring the essence of Indian streets into your home.
Q: How can I make vegetarian Indian street food recipes at home?
A: To make vegetarian Indian street food recipes at home, use fresh vegetables, a variety of spices, and traditional cooking techniques. Dishes like Pani Puri, Pav Bhaji, and Dahi Bhalla are excellent healthy vegetarian recipes.
Q: What are some easy Indian street food recipes for beginners?
A: Some easy Indian street food recipes for beginners include Vada Pav, Dahi Bhalla, and Jalebi. These recipes are straightforward and don’t require advanced cooking skills, making them perfect for those new to Indian street food.
Q: Can I prepare Indian street food recipes in advance?
A: Yes, many Indian street food recipes can be prepared in advance. For example, you can make the puris for Pani Puri, the bhaji for Pav Bhaji, and the batter for Jalebi ahead of time. Store them properly and assemble when ready to serve.
Q: What are some sweet dishes that pair well with Indian street food?
A: Some sweet dishes that pair well with Indian street food include Jalebi, Rabri, and Kulfi. These desserts provide a sweet contrast to the savory and spicy flavors of the main dishes.
Conclusion
Exploring the world of Indian street food recipes is an exciting journey filled with bold flavors and vibrant aromas. Whether you’re looking for vegetarian Indian street food recipes, specific easy Indian street food recipes, or simply want to recreate the street food magic at home, these dishes will bring joy to your table. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian street food. Happy cooking and happy eating!
By incorporating these recipes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re preparing snacks, main courses, or desserts, there’s a street food recipe Indian to suit every taste. Don’t forget to find vegetarian recipes out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!
Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicyvegetables. This is a very popular street food with roadside vendors.
Ingredients:
2 medium potatoes, peeled and diced
1 cups chopped cauliflower
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chilies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 teaspoon red chili
1/2 teaspoon turmeric
1 tablespoon fennel seed powder (saunf)
2 teaspoon salt (adjust to taste)
1 teaspoon garam masala
1 tablespoon lemon juice (adjust to taste)
1/4 cup chopped cilantro (hara dhania)
6 bread buns
for Garnish:
1 medium chopped tomatoes
Few pieces of thinly sliced lemon
Method
Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don't add too much water, just enough to cook.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
Next add the red chili powder, fennel seed and turmeric, mix it well.
Add mashed vegetables.
Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
Add salt and two tablespoons of ghee, stir-fry for another minute.
Add about ¼ cup of water or as needed, and let it cook for a minute.
Turn off the heat.
Add garam masala, and lemon juice, mix it well
Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.
Variations:
You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
If you don’t eat potatoes, use green bananas for the base.
Papdi Chaat, a popular street food delicacy, combines crispy papdi with a tantalizing mix of appetizers and chaat elements, creating a flavorful explosion that delights the taste buds. Papdi chat is a delightful Indian street foodsnack that tantalizes the taste buds with its crispy papdis, tangy chutneys, yogurt, and assorted toppings. This papdi chat recipe promises to deliver an explosion of flavors in every bite, making it a perfect choice for parties, gatherings, or simply as a savory indulgence.
How to Make Papdi Chat
To create this mouthwatering delicacy, start by preparing the papdis, the essential base of the dish. Combine all-purpose flour, semolina, carom seeds, and salt in a mixing bowl. Knead the ingredients into a firm dough, adding water gradually. Roll out the dough thinly and cut it into small rounds. Prick the rounds with a fork and deep fry until golden brown and crispy. Drain excess oil and set aside.
Next, prepare the tangy tamarind chutney by simmering tamarind pulp, dates, jaggery, and spices until thickened. Strain the mixture to remove any solids, resulting in a smooth, flavorful chutney. Similarly, whip up a refreshing mint chutney by blending mint leaves, coriander, green chilies, and yogurt into a smooth paste.
Now, assemble the papdi chat by arranging the crispy papdis on a serving plate. Drizzle generous amounts of both chutneys over the papdis, followed by spoonfuls of beaten yogurt. Sprinkle chaat masala, roasted cumin powder, and red chili powder for an extra kick of flavor. Top it off with tomatoes, and fresh coriander leaves.
Serve the papdi chat immediately, allowing everyone to enjoy the perfect blend of textures and tastes.
Tips for Making Papdi Chat
Crispy Papdis: Ensure the papdis are rolled out thinly and fried until crisp to achieve the perfect texture.
Chutney Consistency: Adjust the consistency of the chutneys by adding water gradually while cooking to achieve the desired thickness.
Topping Variation: Experiment with different toppings such as boiled potatoes, chickpeas, or sev to add more depth to the flavor profile.
Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for spice.
Variations of Papdi Chat
Dahi Papdi Chat: For a creamier variation, substitute beaten yogurt with thick, creamy yogurt or hung curd.
Healthy Twist: Replace fried papdis with baked or air-fried versions for a healthier alternative.
Fusion Flavors: Experiment with fusion flavors by incorporating ingredients like avocado, salsa, or shredded cheese for a unique twist on the traditional recipe.
Benefits of Papdi Chat
Rich in Flavors: Papdi chat combines a variety of flavors, textures, and spices, making it a truly indulgent treat for the taste buds.
Nutrient-Rich Ingredients: Ingredients like yogurt, chickpeas, and fresh vegetables provide essential nutrients like protein, fiber, vitamins, and minerals.
Cultural Experience: Enjoying papdi chat offers a cultural experience, allowing you to savor the vibrant street food culture of India.
FAQs (Frequently Asked Questions)
Q: Can I prepare the papdis ahead of time?
A: Yes, you can prepare the papdis in advance and store them in an airtight container once cooled to maintain their crispiness.
Q: Can I make the chutneys ahead of time?
A: Absolutely, both tamarind and mint chutneys can be prepared in advance and stored in the refrigerator for several days.
Q: Can I make papdi chat without yogurt?
A: Yes, you can omit yogurt or use a dairy-free alternative like coconut yogurt for a vegan version of the dish.
Papdi chat is a versatile and beloved snack that never fails to impress with its burst of flavors and textures. Whether enjoyed as an appetizer, a snack, or a light meal, this recipe promises to be a crowd-pleaser at any gathering or occasion. So, gather your ingredients and embark on a culinary journey to recreate this iconic Indian street food delight in your own kitchen!
Pani Puri Recipe: The Ultimate Guide to Making Delicious Pani Puris
Introduction to Pani Puri
Pani Puri, also known as golgappa or phuchka, is a beloved Indian street food famous for its burst of flavors and crunchy texture. This pani puri recipe encapsulates the essence of Indian culinary tradition, offering a delightful mix of tangy, spicy, and sweet flavors. Perfect for gatherings, parties, or simply as a snack, making pani puri at home is a rewarding experience that brings friends and family together.
How to Make Pani Puri: Step-by-Step Guide
Preparing the Puris
To start this recipe for pani puri, you’ll need puris, which are hollow, crispy semolina or wheat spheres. You can either make them at home or purchase them from a store. If making at home, mix semolina or wheat flour with water and knead into a firm dough. Roll out small circles and deep fry until golden brown. Set aside to cool.
Preparing the Pani
The pani puri is incomplete without its signature spicy and tangy water. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and salt. Blend until smooth. Strain the mixture and dilute it with water according to taste. Chill the pani in the refrigerator for at least an hour before serving.
Preparing the Filling
For the filling, boil potatoes until tender, then peel and mash them. Add boiled chickpeas, and a dash of chaat masala for extra flavor. Mix well and set aside.
Assembling the Pani Puris
Now comes the fun part! Take each puri and gently make a hole in the center, creating a cavity for the filling. Stuff the puris with the potato mixture and arrange them on a serving plate. Pour the chilled pani into each puri using a small spoon or a pani puri maker, ensuring they’re filled to the brim.
Garnishing and Serving
Garnish the pani puris with a drizzle of sweet tamarind chutney and a sprinkle of sev (crunchy chickpea flour noodles) for added texture. Serve immediately to enjoy the burst of flavors and textures in every bite.
Tips for Perfect Pani Puris
Fresh Ingredients: Use fresh mint, coriander, and tamarind for the pani to enhance the flavor.
Chilling Time: Allow the pani to chill for at least an hour to let the flavors meld together.
Crunchy Puris: Ensure the puris are crispy and hollow to hold the filling and pani without getting soggy.
Variations of Pani Puri
Ragda Pani Puri: Replace the potato filling with ragda (spicy chickpea curry) for a heartier version.
Fruit Pani Puri: Experiment with filling options like diced mango, pomegranate seeds, or grated pineapple for a fruity twist.
Sukha Puri: Skip the pani and serve the stuffed puris with sweet tamarind chutney and spicy mint chutney for a dry version.
Benefits of Pani Puri
Rich in Flavor: Pani puri offers a medley of flavors, from spicy and tangy to sweet and savory.
Customizable: You can adjust the spice level and filling according to your preference, making it suitable for all taste buds.
Social Experience: Making and enjoying pani puri with friends and family fosters bonding and creates lasting memories.
FAQs (Frequently Asked Questions)
Q: Can I make the puris ahead of time?
A: Yes, you can prepare the puris in advance and store them in an airtight container for up to a week.
Q: How spicy should the pani be?
A: The spice level of the pani can be adjusted according to your preference. Start with fewer green chilies and add more if desired.
Q: Can I make a healthier version of pani puri?
A: Yes, you can opt for baked puris and use less oil in the filling to make a healthier version of pani puri.
For more delightful Indian recipes, visit Manjula’s Kitchen and explore a world of culinary delights!
By following this comprehensive pani puri recipe, you’ll be able to recreate the magic of this iconic Indian street food in the comfort of your own kitchen. Whether it’s a special occasion or just a craving for something delicious, pani puri never fails to satisfy. So gather your ingredients, invite your loved ones, and embark on a flavorful journey with homemade pani puris!
Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment to your afternoon tea.
4 slices white firm bread
1 cup besan (gram flour)
1 tbsp rice flour
1 tsp salt
1/8 tsp asafetida (hing)
1 tsp cumin seeds (jeera)
2 tbsp green finely chopped
1/4 cup cilantro finely chopped (hara dhania)
1/2 cup water little more or less use as needed
Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.
Tips:
If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.
Variations:
Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.
Serving suggestions:
The bread pakoras are best when dipped with a fresh cilantro chutney or
Pakoras taste best when they are served hot.
Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
Appetizer
Indian
Crispy Pakora, Kid Friendly, Spicy Fritters, Tea Time Snack, Vegan
Samosa is probably the most popular Indian snack. Fried puffed pastry filled with spicy potatoes and green peas. No one can resist samosas, a mouthwatering snack. Samosas can be served any time and for any occasion. This recipe is for traditional north Indian Samosa.
Dough
1/2 cup all purpose flour (plain flour, maida)
1/2 tbsp sooji (samolina)
1/4 tsp salt
1-1/2 tbsp oil (canola or vegetable)
3 tbsp lukewarm water use as needed
For the Filling:
3 boiled potatoes, peeled and chopped into very small cubes
1/2 tsp cumin seeds (jeera)
1 tbsp chopped green chilies
1 tsp coriander powder (dhania)
1/4 tsp garam masala
1 tsp mangopowder (amchoor)
1 tsp salt
2 tbsp oil (canola or vegetable)
1/2 cup green peas (I am using frozen peas)
Need oil to fry
Making the Dough:
Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Making the Filling:
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
Making Samosa:
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
Heat about 1 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
Tips:
Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
Suggestions:
Samosa can be prepared ahead of time and can be freeze for a month.
Before freezing fry them enough until samosa changes the color to very light gold brown.
After samosas are on room temperature bag them in zip lock bags and freeze them.
To use frozen samosas take out as many you need and fry them on medium heat.
Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.
For Jalebi Batter
1/2 cup all purpose flour (maida, plain flour)
1 tsp besan (gram flour)
1/2 tsp yeast
1/2 tsp oil
1/2 tsp sugar
1/3 cup lukewarm water (as needed)
For Syrup
1 cup sugar
1/2 cup water
1/8 tsp crushed cardamom
few strands saffron
1 tsp lemon juice
Also need oil to fry
Making the Batter
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.
Making the Syrup
Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).
Making Jalebis
Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
Serve hot. Enjoy!
Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
Serving Suggestion
In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.
Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.
1 cup whole wheat flour
1/2 tsp salt
1 tsp oil
1/3 cup water, use as needed
Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
Serve puri hot or store in covered container after they cool to room temperature.
Tips:
Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.
If the oil is not hot enough, the puris will not puff and will be greasy.
Variations:
Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.
