Street Food In India

Chhole Kulche is a popular North Indian dish that consists of spicy chickpea curry (chhole) served with soft and fluffy Indian bread called kulcha. It is a flavorful and satisfying meal that is often enjoyed as a breakfast or lunch option. The chickpea curry, known as Chhole, is made by cooking boiled chickpeas in a tangy and spicy tomato-based gravy. It is seasoned with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala, among others. The curry is typically cooked slowly to allow the flavors to meld together and develop a rich and robust taste. The kulchas are made from all-purpose flour dough that is leavened with yeast or baking powder. The dough is rolled into flat discs and cooked on a hot tawa (griddle) until it puffs up and develops a slight char on the surface. The kulchas are brushed with ghee (clarified butter) to enhance their flavor and make them soft and moist. Chhole Kulche is often served with various accompaniments such as pickles, onions, a

 Amritsari Kulcha is a popular North Indian bread that originated in the city of Amritsar. It is a soft and fluffy bread stuffed with a delicious filling of mashed potatoes, onions, and a blend of aromatic spices. The dough is made with all-purpose flour, yogurt, and baking powder, which gives it a light texture. The kulchas are traditionally cooked in a tandoor or clay oven, resulting in a crispy exterior and a soft, flavorful interior. Amritsari Kulcha is often served with chole (spicy chickpea curry), pickles, and yogurt, making it a satisfying and flavorful meal option. Here's a recipe for making Amritsari Kulcha: Ingredients: For the dough: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons oil 1/2 cup yogurt Water (as needed) For the stuffing: 2 cups boiled and mashed potatoes 1 medium-sized onion, finely chopped 2 green chilies, finely chopped 1/4 cup fresh coriander leaves, chopped 1 teaspoon ginger paste 1 teaspoon

 Chicken tikka is a popular dish originating from the Indian subcontinent. It consists of succulent pieces of boneless chicken that are marinated in a flavorful mixture of spices and yogurt, and then traditionally cooked in a tandoor, a clay oven. The marinade for chicken tikka typically includes a combination of spices such as cumin, coriander, turmeric, paprika, ginger, and garlic, along with yogurt, which helps tenderize the meat and infuse it with tangy and aromatic flavors. The marinated chicken is left to rest for a few hours or overnight, allowing the flavors to penetrate the meat. Traditionally, chicken tikka is cooked in a tandoor, which is a cylindrical clay oven heated by charcoal or wood fire. The high heat of the tandoor gives the chicken a distinct smoky and charred flavor while keeping it moist and tender. However, it can also be cooked on a grill or in an oven if a tandoor is not available. Once cooked, chicken tikka is typically served hot and garnished with freshly ch

Dabeli is a popular street food from Gujarat, India. It is a spicy and flavorful snack that consists of a spiced potato filling stuffed inside a bun, garnished with various chutneys, sev (crispy noodles), and pomegranate seeds. Here's a recipe for making Dabeli:  Ingredients: For the Potato Filling: 4 medium-sized potatoes, boiled and mashed 1 small onion, finely chopped 2 tablespoons Dabeli masala (readily available spice mix) 2 tablespoons tamarind-date chutney 2 tablespoons roasted peanuts, coarsely crushed 1 tablespoon oil Salt to taste Water as needed Fresh coriander leaves, finely chopped (for garnish) For Assembling Dabeli: 8 Dabeli buns or pav (soft buns) Tamarind-date chutney Green chutney Garlic chutney Nylon sev (crispy noodle-like snack) Pomegranate seeds (optional) Butter or ghee for toasting the buns Instructions: Heat oil in a pan or skillet over medium heat. Add chopped onions and sauté until they turn translucent. Add the mashed potatoes to the pan and mix well wit

  A parantha is technically vegan – it’s the butter that plays spoilsport. And of course, the filling. Just ask your paranthawala to avoid butter and eat yours with a side of pyaaz or pickle instead of dahi and butter. While many stalls serve up paneer, anda and cheese paranthas, there are much more vegan fillings to choose from, like aloo, pyaaz-tamatar, mooli, matar, gobi and many more! So, keep this in mind and enjoy a wholesome and filling vegan snack. Parantha is a popular Indian flatbread made from whole wheat flour. It is a delicious and versatile dish that can be enjoyed with various accompaniments. Here's a detailed method for making parantha: Ingredients: 2 cups whole wheat flour Water (as needed) Salt (to taste) Ghee or oil (for cooking) Optional fillings: mashed potatoes, grated cheese, cooked vegetables, paneer (Indian cottage cheese), etc. Instructions: 1. In a large mixing bowl, take the whole wheat flour. Add salt to taste and mix well. 2. Gradually add water to the

 Lassi is a popular traditional dahi-based drink that originated in Punjab region. Lassi is a blend of yogurt, water, spices and sometimes fruit. Namkeen lassi is similar to doogh, while sweet and mango lassis are like milkshakes. Lassi may be infused with cannabis in the from of bhang. Recipe 1)  Add 2 cups chilled curd to a deep bowl. Do note that using sour curd need addition of milk and more sugar. I do not prefer the combination of curd and milk together. So I ensure to use fresh curd. 2) Whisk it well until smooth. You should not see any grainy yogurt. I used a whisk here. You can also use a immersion blender or mixing rod. 3) Next add 3 to 4 tablespoons sugar, 1pinch of saffron strands or 1 teaspoon rosewater . If you do not have saffron strands or rose water, simply skip both. 4) Add 1/2 to 3/4 teaspoon cardamom power. I removed the husks of the 10 whole green cardamoms & powdered them with little sugar in a grinder. 5) Whisk everything well until sugar dissolves. 6) Add ha