Street Food In India

Tandoori chicken is a popular Indian dish known for its vibrant red color and smoky flavor. Traditionally, it is made by marinating chicken pieces in a mixture of yogurt and spices and then cooking them in a tandoor (clay oven). However, you can also make a delicious version of tandoori chicken at home using a regular oven or grill. Here's a recipe to guide you: Ingredients: 4 chicken leg quarters or 8 chicken drumsticks 1 cup plain yogurt 2 tablespoons lemon juice 2 tablespoons vegetable oil 2 tablespoons tandoori masala (a blend of spices readily available in stores) 1 tablespoon ginger-garlic paste (or finely minced ginger and garlic) 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon paprika or Kashmiri red chili powder (for color, adjust to taste) 1 teaspoon garam masala 1 teaspoon salt (adjust to taste) Fresh cilantro leaves, for garnish Lemon wedges, for serving Instructions: Make deep cuts in the chicken pieces using a sharp knife to a...

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 freshl...

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. ...

  Samosa is one of life's simple joys. Stuffed between some severely deep-fried dough and served with sweet and sour chutney, you can not stop at one bite. Special occasions are incomplete without samosas being served to our friend , who then compliment us for the delicious treat.  Recipe: 1)  Firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta. Add 1/4 tsp ajwain, 1/2 tsp salt and mix well. Now add 1/4 cup oil, crumble & mix the flour. Do not compromise in addition of oil, as its a key ingredient to make samosa flaky. 2) Crumble and mix well making sure the dough holds shape. Add 1/2 water and start to knead the dough. Knead to tight dough adding water as required. Grease the dough with oil, cover and rest for 20 minutes. 3) Firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, 1/2 tsp coriander seeds, 1/2tsp fennel and pinch hing. Also, add 1 inch ginger and 1 chilli. 4) Now add 1/2 cup peas and saute for 2 minut...

  Jalebi is a popular sweet from the Indian cuisine. It is sold in all mithai shops and also is also a popular street food sold by cart vendors in Indian cities and towns. The name jalebi originated from ancient word jalvallika, meaning full of water. Some believe that the jalebis originated in West Asia, where it was knowns as zulubiya and then was adopted by the Indians, though there is not much evidence to substantiate this claim.  Recipe 1)  In a mixing bowl, take 1 cup all purpose flour, Add2 tablespoons besan or gram flour, a pinch of baking soda and 1/8 teaspoon turmeric power. And mix all the above dry ingredients very well a spoon or spatula. 2)  Now add 3/4 to 1 cup water. The amount of water to be added depends on the quality of flour used i added i cup water. With the spatula soon or wired whisk, first mix. Break any lumps while mixing. you can also use your hands for mixing. 3) Then in round circular directions stir the batter briskly for 4 to 5 minutes....

 This is North Indian chaat recipe. shallow fried potato patties topped with spicy chickpea gravy, green chutney, sweet chutney, yogurt and sev. Indian chaat recipes are tongue tickling. All chaat recipes have combination of sweet, spicy and tangy flavors. And this aloo tikki chole is one of it. You will taste all these complex flavors in your mouth. Apart from lots of flavors you will feel many different textures in your mouth. Recipe: 1) Boil the  potatoes in pressure cooker for 2-3 whistles on medium heat. also boil green peas. You can cook peas in microwave for 4-5 minutes as well. 2) Mash the boiled potatoes. add peas in a bowl. Mash both together  using potato masher, so everything gets well blended. 3) Mash both together using potato masher, so everything gets well blended. 4) Add finely chopped green chilies, cilantro, red chili power, chaat masala and salt. 5) Mix everything together. 6) Divide the mixture into 6 equal portions and make patty out  of it. 7) ...

 Basically Dahi Puri is a snack originating from India. Which is especially popular in the state of Maharashtra in India. The dish from of chaat and originates from the city of Mumbai. It is served with mini-puri in local we also call golgappa, which is more popularly in every city in India it is recognized from the dish pani puri.  Dahi Puri Recipes 1. Chop peeled potatoes, onions, tomatoes and coriander leaves finely. Keep the pooris or golgappas, green mint coriander chutney, sweet chutney and red chutney on the side. 2. Whip the curd or yogurt using a wired until it is smooth. Alternatively, you can use chilled yogurt instead. Make sure the yogurt is fresh and not sour and don't add any sugar as the sweetness will come from the tamarind date chutney. 3. Arrange as many puris or golgappas you like on a plate. Then break them from the top center using your fingers or spoon to create space for the potatoes and chutneys. 4. Stuff the chopped boiled pootatoes in the pooris. Now...

  Momos is a type of Tibetan dumpling dish. It is a popular in Tibet, Nepal, India and in  the regions straddling the Himalayas between South Asia and East Asia. Momo is a type of steamed dumpling with some from of filling. Momo has become a dish in Asia. There are other reasons for momo's increasing popularity of Momo. First, it is cheap. The price of Momo varies from ten rupees. A plate of momo is enough for a light lunch . Second comes the taste. Momo is prepared with special spices, which add unique and original taste to suite the Nepalese palate.  Momos recipe 1) To make the stuffing, heat the oil in pan on medium heat-high heat. Once hot add ginger and garlic. 2)Sauté for 30 seconds. Make sure not to burn them. 3) Now add chopped veggies(onion, cabbage, carrot, capsicum). 4) Mix and continue cooking with stirring constantly for 3-4 minutes. 5) Veggies will start to soften. 6) Now add salt and pepper. 7) Again mix and cook for 2 minutes. Be careful not to overcook th...

  Aloo Tikki is a popular Indian street food served with various chutney's. Aloo Tikki chaat is one of my favorite way of enjoying Aloo Tikka. How to make Aloo Tikki Step1 Prepare the potato-peas mixture and make tikkis with it  To make this easy Aloo Tikki recipe, take a glass bowl and add potatoes, peas, coriander leaves, chaat masala, chili powder, corn flour, salt. Mix well all these ingredients. Once done, divide the mixture into 12 equal portions and shape each portion into a round Tikki . Step2 Coat the tikkis with breadcrumb and shallow fry them Now, to attain a crispy texture, coat the prepared tikkis with breadcrumbs on all sides by rolling it in the breadcrumbs filled plate. Meanwhile, heat oil in a pan over medium flame and shallow fry the tikkis, till both sides are golden brown in color . You can also cook them in an air-fryer for a healthier version. Step3 Serve Aloo Tikkis Hot Once done, transfer the Aloo Tikkis on a kitchen towel so that excess oil i...

  This food history and culture of eating together gave rise to the concept of street food, bringing people together to enjoy finger-licking appetizing food. One of the most common street foods in India, perhaps as popular as Beyoncé,  is Chole Bhature. Chhole bhature also known as Chana Bhatura  is one of the most popular all over India. Chole stands for a spiced tangy chickpea curry and Bhatura is soft and fluffy fried leavened bread. Chana Bhatura is a spicy, tasty and a filling dish. I have eaten this dish many time in Panjab and Kanpur. Every Dhaba and restaurants have their own flavors and taste in the chickpea curry. In some places ,it has tangy taste and the consistency of curry also varies from slightly thick to semi-dry and try. In last 20 year Chole bhature has travelled across India as much loved dish. Out side India also famous this dish. Chhole Bhature also loved in other country.