15 Yummy Street Food Of India Everyone Must Try

Street food is popular all over the world, be it a hot dog or pani puri. But nothing can beat the variety of street food in India. Simple yet exotic flavours make Indian street food different and our all-time favorite. No matter where we are, be it a flea market, a mall or at Haldiram’s, we always indulge in street food. No outing is ever complete without some chaat or egg rolls or pakode. 

Here are a few delicious street food from all over India that you simply cannot say no to:

1. Chhole Bhature

Chhole bhature taste best when served hot, they are yummy and filing. The next time you have one, make sure you have built an appetite to do justice to this dish.

 

2. Aloo Tikki

Assorted with curd, red and green chutney, namkeen and pomegranate seeds, aloo tikki is a must try. The explosion of flavours is a treat to your taste buds.

 

3. Vada Pav

Batata vada neatly placed between buns with spicy powder and chutney is the secret of the amazing taste of this Indian burger.

4. Dahi Puri

The Marathi bhai of Delhi chaat papdi, dahi puri is the best way to soothe your palate. The semi puffed pooris with the sweetness of curd and tangy chutney is the perfect way to treat yourself.

5. Pav Bhaji

A mixture of veggies with a few drops of lime to go with the pav dipped in butter is the most delicious way to indulge in Indian street food, especially in winters.

6. Akki Roti

One of the most popular dishes from Karnatak cuisine, akki roti is made with rice flour and served with coconut or tomato chutney. The dressing of onions, tomatoes, carrots and green chilies give us the extra punch of flavours.

7. Paddu

Also known as appe, ponganalu or paniyaram, this is a very famous South Indian dish. These shiny (rice batter) balls taste exactly like dosa, but with a slight hint of sourness.

8. Poha-Jalebi

Jalebi and poha are famous throughout India, but the lip-smacking combination of these two tastes best on the streets of Indore.

9. Litti Chokha

Straight from the streets of Patna, litti chokha is made with sattu and can be enjoyed with aloo, baingan bharta and curd.

10. Tunday Kebabi

Straight from the city of Nawabs, these mouthwatering kebabis are worth trying. Remember to taste them next time you visit Lucknow!

11. Galouti Kebabs

Tasty kebabs served with hot dipping sauce melt as soon as they land on your tongue.

12. Moong Daal Bhaji

Gujarati dishes are famous for their sweet & salty flavour but this bhaji with chatpati chutney will blow your mind and taste buds for sure.

13. Kachori

Made from maida, these deep fried kachoris come with different fillings: onion, peas, potato and dal. They taste delicious with pudina or imli chutney.

14. Ghunghi Chaat

A huge bowl of yellow daal, surrounded by tomatoes, peas and lime juice, this luscious Bengali street food is the perfect snack.

15. Egg Rolls

Hot and delicious egg rolls are mouth-watering tasty snacks sold on the street sides of Kolkata. If you’ve been there and not had ‘the roll’, your visit was incomplete.

 

So which one of these are you going to try out first?

Moong Dal Khandvi ” Food Receipe “

A delicious starter made with split yellow gram and curds and tempered with sesame seeds and mustard seeds.

Preparation Time: 10 min., Cooking Time: 6 min., Serves 2.

Ingredients

1/2 cup soaked yellow moong dal (split yellow gram)
1/2 cup curds (dahi)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste

For the tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For the garnish
2 tbsp coriander (dhania)

Method

1. Drain and grind the moong dal to a very fine paste in a food processor using 1 tablespoon of water.
2. Combine th moong dal paste, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and mix very well in a glass bowl. Microwave on high for 7 minutes, stirring in between after every 2 minutes.
3. Spread the mixture thinly on the back of three 200 mm. (8″) diameter thalis. Allow to cool for five minutes.
4. Cut the khandvi into 50 mm. (2″) thick strips. Carefully roll up each strip.

How to proceed

1. For the tempering, heat the oil in a pan and add the mustard seeds.
2. When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
3. Serve, garnished with the coriander.

Tips

1. Saok the moong dal at least 3 to 4 hours before use. A quarter cup of raw moong dal will yield approximately 1/2 cup soaked moong dal.

Paneer Tikka

Ingredients

1/2 kg paneer
1 tomato
1 onion
1 capsicum

Marinade for paneer tikka:

1/2 Tbsp cumin seeds
1/2 Tbsp coriander seeds
1 brown cardamom
10 green cardamom
1/2 Tbsp cloves
1/2 Tbsp black pepper
2 star anise 2 pieces
1/2 Tbsp shahee zeera
3 Tbsp ginger-garlic paste
2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
Salt
2 tsp kashmiri chilli powder
2 Tbsp refined oil
1/2 lime
1/2 Tbsp dry mango powder
1/2 Tbsp chaat masaala
2 green chilli, chopped
100 gms whisked curd
1/2 Tbsp garam masala
Coriander leaves, chopped
Mint leaves, chopped

Method

Marination for paneer tikka:

Dry roast and pound cumin seeds, coriander seeds, brown cardamom, green cardamom, cloves, black pepper, star anise and shahee zeera in a mortar and pestle.
In a bowl add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, salt, kashmiri chilli powder, refined oil, coriander leaves chopped, mint leaves chopped, lime, dry mango powder, chaat masala, green chilli, whisked curd and hara masala. Mix them all.

For grilling paneer tikka:

In a tray spread some paneer cubes, julienne onion, capsicum and tomatoes.
Mix the masala in the tray. Marinate the paneer cubes.
Skewer the tikkas for roasting.
Now keep the marinated paneer tikkas in the fridge for 45 minutes.
Then grill the tikkas till cooked.
Serve the paneer tikka hot.

Food Recipe ” Veggie Fingers “

Veggie Fingers

ingredients

Potatoes-3 (boiled and mashed)
Carrots-1/2 cup chopped)
Fenugreek (Methi)-1/4th cup (chopped)
Beans-3-4(chopped)
Salt to taste
Pepper to taste
Bread crumbs-1 cup
Oil for frying

preparation method

Method for veggie fingers:-Mix all the ingredients in a bowl and shape it up like fingers and deep fry till golden in color. Serve with ketchup

Food Recipe ” Chili Cheese Toast “

Chili Cheese Toast

ingredients

Toasted bread with butter 2 slices
Capsicum-1/2 chopped
Onions 1 small onion- chopped
Red capsicum-1/2 chopped
Cheese-20gms grated
Salt to taste
Pepper to taste
Kissan sweet & spicy sauce-2 tbs

preparation method

Method:-Mix all the vegetables and add salt and pepper to it. Top each slice of bread with this mixture. Top it up with cheese and bake at 200 degrees for 5-10 minutes, with just the top rod working, till the cheese is melted and golden from top. cut and serve.

Food Recipes ” Vegetable Quiche “

Vegetable Quiche

ingredients

For Dough :

Unsalted butter—75 gms–soft

Egg—01 no

Refined flour —125 gms

Salt—03 gms

For Vegetables filling :

Diced mushroom—50 gms

Diced spinach –40 gms

Red bell peppers-50 gms

Yellow bell peppers—50 gms

Green capsicum-30 gms

Mozzarella cheeese —100gms

For Custard:

Cooking cream-250 gms

ggs,whole—02 nos.

Salt—01 pinch

preparation method

Beat egg with soft butter only to mix. do not over beat.

Add refined flour and salt to it and mix well with a beater to make a dough.

Dust the work table with flour and roll the dough.using quiche mold cut it into round shape.cut a bit bigger than the mold size.

Grease the mold and spread the rolled dough on it compressing from all sides.

In a bowl, add diced mushrooms, spinach , red capsicum, green capsicum, yellow capsicum and mozzarella cheese , and mix well.

When the base is ready,put the above vegetable mixture in it.

To make custard : in a bowl , add eggs and salt and beat . do not over mix.

Now, pour this  custard on vegetables and seal the quiche.

Bake in a pre-heated oven at  200 degrees celsius for 25-30 minutes.

Food Recipes ” Masala Dal Vadai “

Masala Dal Vadai

ingredients

1 cup Bengal gram,soaked for 2 hours,( chana dal)
1 onion, finely chopped,( piyaz)
2 cloves(Laung)
1 cinnamon stick(Dalchini)
2 tbsp coriander, finely chopped, (hara dhaniya)
3 red chillies, dried,crushed(Sookhi lal mirch)
1 tbsp ginger,chopped fine ( adrak)
1 tbsp garlic, chopped, ( lehsun)
2 tbsp rice flour(chawal ka Atta)
1 Tbsp fennel seeds, (saunf)
Oil to deep fry (tel )
salt to taste, (namak)
200 gms coconut chutney to serve, (nariyal chutney)

preparation method

Soak chana dal for 2 hours and put in the blender.
Add red chillies, ginger, cloves and cinnamon and grind coarsely. If needed add a little water. Make sure the mix ture is dry.
Remove the mixture in a big bowl.
Add onions, garlic, coriander, fennel seeds and salt.
For binding add rice flour and mix everything properly.
In a wok heat oil for deep frying.
Make small dumplings of this batter and deep fry them until they are golden brown.
Remove on a paper towel to soak excess oil.
Arrange the vadai into a serving plate and serve hot with coconut chutney.

Food Recipe “CORN CHAT”

Corn Chaat

Enjoy a bowl of hot corn chaat especially during the monsoon.

ingredients

Corn kernels :-1 cup
Onion :-1
Cucumber:-1
Tomato :-1
Peanuts:-¼ cup
Chaat masala:-1 tsp
Sev or boondi :-¼ cup
Lemon juice :-1 tbsp

tools required

Spatula

Medium bowl

preparation method

In a pan, deep fry the peanuts in hot oil.

Cut all the veggies.

Now sauté the corn kernels in melted butter for about one minute.

Then add cucumber, tomato, onion, pepper, coriander leaves, salt, chaat masala and lime squeeze.

Mix peanuts, sev or boondion top of this mixture before serving.

Serve immediately.

Serving Suggestions

Garnish with salted boondi and sev. Serve with onion slices and lemon wedges.