Street Food Spree
Indian street foods depict the cultural diversities that our country’s got to offer. The quick vada pav pit stops before you catch the train from Thane. Sharing the chole battura from the stall opposite your office on a lunch break. A faint memory of the quaint tea stall from your Himalayan trek. The gol gappa wala you smile at every evening. The chaat shop you spent many evenings with your friends during your college days and that one chaat counter, everyone crowds at the wedding. Street food is more than just a snack -here it’s a way of life.
This array of delicacies with rich exotic flavour and aroma represent the authentic taste of India. Travelling across India is not complete without sampling the local street foods. Make this monsoon even more sublime with strong spicy aromas by conjuring up the local taste of our state cluster right in your kitchen! Can you make it as well as the bhaiya from the stall at the corner street? Find out with these handpicked recipes.
1.Twistatos from Karnataka
There’s something so irresistible about fried food when it’s rainy outside. Fulfil your craving for warmth and spice with these potato twisters. You can also make these twisters by baking them in the oven.
- Olive oil - 1 tsp
- Potato - 2
- Salt - a pinch,
- Paprika powder - 1 tsp
- Curry powder - 1 tsp
- Peel the potatoes and insert a wooden skewer at the button and make your way to the top in a spiral motion. You can also use spiralizer equipment or hand-cut them into a tornado.
- Place the twisters in a bowl and add olive oil, salt, curry powder and paprika powder. You can also make the executive decision to add spices of your choice.
- After they are well coated with spices, place them on a baking sheet and bake them for 15-20 minutes till they turn brown.
- You can add nutritional value to it by eating it with avocado dip.
2. Vada Pav Aamchi Mumbai
Mumbai tops the charts when it comes to vada pav. It is the Indian version of the burger (obviously better!). You can replace the aloo and experiment with so many varieties like paneer patty, mix veg patty and make them healthier.
- Mashed potatoes - 1 ½ cup
- Mustard seeds - ½ tsp
- Oil - 2 tsp
- Curry leaves - 5-7
- Hing - ¼ tsp
- Chopped green chillies - ½ tsp
- Chopped ginger - ½ tsp
- Turmeric - a pinch
- Chopped garlic - ½ tsp
- Chopped coriander - 2 tsp
- Salt to taste
- Pavs - 4
- Besan - ¾ cup
- Green chutney
- In a pan, add a spoonful of oil and then add mustard seeds.
- Once the mustard seeds sizzle, add curry leaves, hing, ginger and green chillies. Saute on medium flame.
- Bring in potatoes with a pinch of turmeric and salt. Add the mashed mixture to the pan and cook while stirring.
- Add coriander and keep aside to cool.
- Make a batter with besan, turmeric, salt and water and coat the potato balls divided into 4 equal proportions.
- You can bake them or fry them until brown.
- Cut the pav, spread green chutney and place the aloo patties to assemble.
- Serve it hot with green chillies.
3. Momos From The Capital
Every street in Delhi has a hot steamy momos stall. Add our one masala’s and stuffing our love for this Tibetan dish transcends geographical locations. A true embodiment that food brings people together with different cultural backgrounds and traditions. You can make them healthy by using wheat and baking them.
For Outer Cover
- Whole wheat - 1 cup
- Chopped cabbage - ⅓ cup
- Chopped Carrots - ⅓ cup
- Copped onions - ⅓ cup
- Chopped capsicum - ⅓ cup
- Turmeric - 1 tsp
- Grated ginger ½ tsp
- Chilli - ½ tsp
- Cumin - ½ tsp
- Coriander powder - ½ tsp
- Black pepper - ½ tsp
- Olive oil/ oil - 1 tsp
- In a bowl add wheat flour, salt and water at required proportions and kneed the dough. Keep it aside.
- In a bowl, add all the chopped vegetables and mix them with the spices.
- Divide the dough into small flattened balls and place the vegetable mixture at the centre. Carefully start pleating the edges of the dough and bring all the pleats to the centre on top of the stuffing.
- Stream the momos with help of a pressure cooker or you can also bake them for 15-20 minutes until they are glossy.
- Serve with schezwan sauce or chilli - garlic sauce.
4. Kelli Chana from Manipur
This dish is served with a green leaf in Manipur and the countrified aroma of the leaf adds a sting of homely flavour to the dish. Made from spicy chickpeas, this dish is healthy naturally. There’s a story that dish gets the name Kelli from the lady who stated first selling it.
- Boiled Chickpeas - 1 cup
- Chopped Cabbage - 2tbps
- Chopped onions - 2 tbsp
- Chopped tomatoes - 2 tbsp
- Garlic - 1 tsp
- Ginger - 1 tsp
- Coriander powder - ½ tsp
- Multi-purpose Indian masala - ½ tsp
- Red chilli powder - ½ tsp
- Chopped green chillies - 2
- Salt to taste
- A tinge of turmeric powder
- Heat some oil in a pan and saute with ginger, garlic, onion and chillies.
- Once the onion is golden add tomatoes.
- Now add the spices to the mashed tomatoes.
- Put in the boiled chickpeas and mix well.
- Garnish with coriander and lemon.
5. Lakhanpur De Balley from Jammu and Kashmir
This tangy and piquant balley dish is famous in Lakhanpur from J&K. You can see several vendors selling this delicious pulses snack with green chutney as you hit the state borders. This dish is also a part of the multi-cuisine tali in wazwam custom.
- Split Chickpeas dal/ Channa ki dal -1 cup
- Cumin Powder - 1/2 tsp
- Green chillies- 3 /4
- Ginger - 1 piece
- Salt to taste
- Mooli / Radish - 1/2 cup (grated)
- Green chutney - 1/4 cup
- Meethi chutney - 1/4 cup
- Start by soaking the channa dal for 4-5 hours.
- Add green chillies, ginger, cumin to the soaked dal and make it into a paste. Then add water and make it into a batter.
- Add the batter to an appam pan and flip them when it’s brown. Make sure to coat it with butter before.
- Garnish it with grated radish, shev on top along with chillies. You cal also experiment with Dahi and masalas.
- Serve them hot with green chutney.
Along with these recipes, you can also steam the classic Butta to satisfy those irresistible hunger pangs. Hundreds of people hitchhike every day, travel to different places and taste local street foods across the country. Each city has impeccably assorted items of street foods distinctive to its culture and lifestyle. Be it summer, winter or rainy, there’s street food for every season.