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 14 Popular Street Foods of India
  Last Updated : Aug 10,2020






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14 Popular Street Foods of India, Indian Roadside Food

Popular street foods of India, popular roadside food of India. Chaat is a term that is very tightly bound with Indian Cuisine. Traditionally street food, chaat has now found a place at famous restaurants, parties and weddings the world over. These savory snacks are as plenty as they are popular. Each part of India has its own provincial chaats, using local ingredients and seasonal veggies or fruits too.



Various types of savories, chutneys, spice powders and fresh produce are deftly arranged on dishes in such a way that the appearance and aroma lure passers-by to the vendor. The chaatwala works like a magician, briskly mixing the perfect ingredients in the perfect quantities, sprinkling the right masalas, and loading just the right amount of the right toppings, in a suave fashion that holds your attention.

Aloo Aur Shakarkand ki ChaatAloo Aur Shakarkand ki Chaat

What if we help you recreate the chaatwala’s street food magic in your own kitchen with ease? Yes, here we have some amazing chaats that will add a thousand chatpata moments to your life. Try innovative recipes like the Aloo aur Shakarkand ki Chaat, those with an international touch like the Chinese Bhel and our indigenous all-time favourites like the Sev Puri.

Sev Puri ( Chaat Recipe )

Sev Puri ( Chaat Recipe )

Popular Indian Roadside Vada Pav

Who doesn’t know Vada Pav? This needs no introduction. Being one of the cheapest street side food of India, it is called as the poor man’s burger. People enjoy it for breakfast, snacks, lunch or any time of the day. Aloo is flavoured with lots of garlic and freshly chopped green chillies, coated with besan batter and deep-fried. It is served between a pav which has a layer of sweet chutney, green chutney and red chutney.

Vada Pav, Mumbai Roadside RecipeVada Pav, Mumbai Roadside Recipe

Popular Indian Roadside Bhajji Pav

Similarly, Aloo Bhajji Pav is also a famous roadside recipe, made and sold by the same vendor who sells Vada Pav. In this potato slices are besan dipped and deep-fried. They are served the same way as Vada Pav – in between ladi pav which is layered with a variety of chutneys.

Aloo bhajias are also replaced with crisp bhajias made with sliced onions. Here besan and a host of masalas are mixed together and fried to perfection to make Kanda Bhaji Pav. This Maharashtrian delicacy is many people’s favourite food on the road. In Mumbai, every street and corner will have one vendor selling these Kanda Bhajias. Well, the choice of ladi pav is totally yours. If you wish you can enjoy the bhajias with chutneys as it is. A cup of cutting chai with Kanda Bhaji Pav is a breakfast in Mumbai.

Masala Chai Or Masala TeaMasala Chai Or Masala Tea

Popular Indian Roadside Samosa

Ever popular deep fried samosas are aloo and green pea stuffing inside a crisp covering of maida. They are another pick-me-up snacks on the streets of India. Famous more in the Mumbai, Delhi and Gujarat, its taste is unbeatable, especially if it is freshly deep-fried. This can be served in between ladi pav as well.

Punjabi Samosa
Punjabi Samosa

Popular Indian Roadside Sandwhiches

Ladi Pav replaces sliced bread in this roadside delicacy. There are a varieties of sandwiches available on the roads of India. But to make the perfect roadside style Sandwich, you first need to master making the Green chutney for Sandwich. This chutney is not made with only coriander. It has some spinach and bread slices to get that perfect texture. In fact, the vendors often add only the crust of the bread slices which remains behind and is usually of no use to them. Now you know the reason behind the mesmerizing flavours of the roadside sandwich.

Green Chutney ( Mumbai Roadside Recipes)

Green Chutney ( Mumbai Roadside Recipes)

Once you have mastered this, learn to make the famous Sandwich Masala. This is another secret behind the Popular Roadside Sandwich. It takes only 5 minutes to make this recipe at home. Try it out…

Sandwich Masala ( Mumbai Roadside Recipes )

Sandwich Masala ( Mumbai Roadside Recipes )

Now you are ready to explore the varieties of sandwiches. Vegetable Sandwich, popularly known as sada sandwich on the streets of Mumbai, is a delight to bit into. Indeed, this tongue-tickling delight is a great hit with people of all age groups. It is quick and easy, and makes a really fuss-free, flavour-packed evening snack.

Vegetable Sandwich ( Mumbai Roadside Recipes )

Vegetable Sandwich ( Mumbai Roadside Recipes )

You like hot snacks? Try out the Veg Toast Sandwich. The same plain sandwich is toasted in a hand toaster and garnished with sev for added flavour and crunch. Make sure this veg toast sandwich is served immediately upon toasting, because the chutneys will tend to make the crisp bread soggy after a while.

Veg Toast Sandwich, Mumbai Roadside Recipe

Veg Toast Sandwich, Mumbai Roadside Recipe

Another option is Vegetable Cheese Grilled Sandwich. Made with big slices of triangular bread, one sandwich is like a meal in itself. It is for all cheese lovers. It is a popular snack sold on the streets of India, and is enjoyed piping hot by pedestrians, kids and people returning from office in the evening.

Vegetable-Cheese-Grilled-SandwichVegetable Cheese Grilled Sandwich

Popular Indian Roadside Chaat

In Mumbai you often hear ‘bhaiya thoda teekha banana’, ‘bhaiya kothmir mat dalna’ and bhaiya aloo jyada dalna’, then you are at a chaat stall. From Sukha Bhel to Geela Bhel and Sev Puri to Pani Puri, all are the famous Indian Roadside Chaat recipes. The word ‘chatpata’ and chaat go hand in hand. The word chaat means sev, puri, chutneys, fried masala dal, masala peanuts etc. And all of these combined in any form is sure to adorable. These are famous in west and north of India, especially Maharashtra and Delhi.

Pani Puri, Mumbai Roadside Pani Puri, GolgappaPani Puri, Mumbai Roadside Pani Puri, Golgappa

Here to make these Indian chaats, again you need to master the art of making Meetha Chutney, Green Chutney and Spicy Garlic Chutney. We even get ready made chutney’s in the market, but the home-made meetha chutney tastes excellent!!

Khajur Imli ki ChutneyKhajur Imli ki Chutney

The bhaiyas who make these chaats, also use a masala powder, which lends these chaats their uniqueness. Learn how to make this Dry Masala Powder for Chaat with step-by-ste photos.

It is difficult to make the chutneys and dry masala powder in very small quantities, so you can make a little more as shown here and store the remaining quantities in dry airtight containers in the fridge to use later.

Oh! Don’t miss out on trying Ragda Pattice on the roads of Mumbai. Aloo tikka topped with vatana gravy and a host of spices, it is truly enticing. While it kindles your appetite with its tongue-tickling flavours, ragda pattice is also filling enough to appease your hunger!

Ragda PatticeRagda Pattice

Dahi Kachori is famous on the streets of Delhi and other northeren regions in India. Like sev puri is to Mumbai, Dahi Kachori is to Delhi. It is a perfect raj kachori which is flaky and filled with moong, yellow moong moong dal stuffing and topped with chtuneys, sev and jeera powder. One Dahi Kachori is enough to satiate your hunger and taste buds both.

Dahi Kachori ( Mumbai Roadside Recipes )

Dahi Kachori ( Mumbai Roadside Recipes )

Popular Indian Roadside Dabeli

Another delicacy made with ladi pav – Dabeli. A famous recipe from the land of Kutch, Gujarat, this is also relished by people roadside. This is at par in price with Vada Pav and thus savoured by many frequently. Stuffed with aloo filling but uniquely flavoured with dabeli masala, it is cooked in butter on the huge tava in fron of you and served hot.

Dabeli ( Mumbai Roadside Recipes )

Dabeli ( Mumbai Roadside Recipes )

Popular Indian Roadside Dosas

Staple to South of India, dosas have now become popular all over India. Rice and urad dal are soaked, methi seeds are added and the batter allowed to ferment before making yummy dosas. It is one of the satiating delicacy, ften enjoyed by people at any time of the day hunger strikes. The Plain Dosa is the basic variety. Some prefer a ‘kadak dosa’ which means crisp, while the others enjoy soft dosa.

Sada Dosa
Plain Dosa or Sada Dosa

For paneer lovers, Mumbai street side vendors make Paneer Dosa. The dosa batter is the same, just that it is flavoured to suit different choices and different palates. It has a paneer chilli stuffing which is lined with shredded veggies, chilli garlic sauce, tomato ketchup and some chilli powder and garam masala.

Paneer Dosa, Paneer Chilli Dosa, Mumbai Street Food

Paneer Dosa, Paneer Chilli Dosa, Mumbai Street Food

Schezwan Chopsuey Dosa is a Indo-Chinese blend. The famous Schezwan Chopsuey is made on the tava in front of you and stuffed into South Indian dosa. This dosa, in reality, needs no accompaniment like chutney and sambhar. It is a busrt of flavours by itself.

Schezuan Chopsuey Dosa, Mumbai Roadside Schezwan Dosa Recipe

Schezuan Chopsuey Dosa, Mumbai Roadside Schezwan Dosa Recipe

Popular Indian Roadside Pav Bhaji

Even a kid in India is a fan of Pav bhaji. While they enjoy it less spicy, adults love to indulge into its spicy version till they start sweating. It has its own unique aroma and taste. The inimitable flavour of this Indian Roadside recipe is Pav Bhaji Masala. Buy the readymade masala or grind your own one.

Pav Bhaji ( Mumbai Roadside Recipes )Pav Bhaji ( Mumbai Roadside Recipes )

Cooked with butter, topped with butter and served with butter-laden pav – that’s Mumbai roadside Pav Bhaji. Pav Bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large portions of the bhaji are made in advance and simply reheated with a few spices before serving.

Pav Bhaji Masala, Homemade Pav Bhaji Masala

Pav Bhaji Masala, Homemade Pav Bhaji Masala

Popular Indian Roadside Chinese Recipes

Indians have learnt to accept flavours across the world. They love their food and love to try and adapt to other tastes as well. Thus Chinese ‘rekdis’ are also very popular across India.

Tossed in a wok in front of us, these Chinese Hakka Noodles are very famous among children. The addition of veggies to make them attractive too.

Hakka Noodles, Chinese Hakka Noodle RecipeHakka Noodles, Chinese Hakka Noodle Recipe

 

Schezwan Noodles is yet another matchless Chinese recipe sold roadside in India. Without any doubt, it is the most popular dish. Schezwan sauce and chilli oil is what lends that irreplaceable taste to it.

Schezuan Noodles, Chinese Schezwan Noodle Recipe

Schezuan Noodles, Chinese Schezwan Noodle Recipe

As an accompaniment to these Noodles, what’s sold more commonly on roads of India is Veg Manchurian. You cannot miss the inimitable smell of cooking garlic, onions and chillies of veg manchurian recipe, which will grab your attention even from 500 metres away!

Veg Manchurian
Veg Manchurian

Chinese Bhel is another Popular Indian Roadside Snack. Readymade fried noodles are tossed with cabbage and spring onion whites along with Schezwan Sauce, chilli sauce, tomato ketchup, soy sauce and vinegars. Yes, these many sauces. That’s what makes this Chinese Bhel a quick snack on the go!

Chinese Bhel ( Chinese Recipe )Chinese Bhel ( Chinese Recipe )

Popular Indian Roadside in Gujarat

Now this is more famous in the state of Gujarat in India. The soft spongy Nylon Khaman Dhokla, is what Gujarati’s don’t miss out on any occasion, which includes even a Sunday morning.

Nylon Khaman DhoklaNylon Khaman Dhokla

Similarly, ponkh, when in season in winter, is twisted to make Ponkh Bhel. Ponkh means tender jowar, also called as hurda. It is tossed with chutneys, onions, tomato, chaat masala, coriander and mimosa sugar balls to make a unique kind of bhel we can say.

Ponk Bhel, Hurda Bhel

Ponk Bhel, Hurda Bhel

Other Popular Indian Roadside Recipes

Crunchy to the core, and as tongue-tickling snack one can enjoy Masala Khichia Papad in different ‘khau gallis’ across Mumbai. Readymade khichiya papad are roasted on an open flame and topped with onions, tomatoes, chutney, sev and lemon juice and served. It is too flavourful to be resisted, though it’s just a tickle to the taste buds and not a filling snack.

Masala Khichiya Papad ( Mumbai Roadside Recipes )

Masala Khichiya Papad ( Mumbai Roadside Recipes )

A way to end on a sweet note in these ‘khau gallis’ is Falooda. Made in a jiffy, it is rose milk flavoured with subza, falooda sev, jelly cubes and further a scoop of vanilla ice-cream. A glass of this Falooda and then you ought to go home walking. You will be that satiated.

Falooda ( Mumbai Roadside Recipes )

Falooda ( Mumbai Roadside Recipes )

Enjoy all these Popular Indian Roadside Foods in the comfort of your own kitchen. Do share your suggestions with us.

 

14 popular street foods of india indian roadside food

1.  
 by Tarla Dalal
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paan ki chaat recipe | betel chaat | paan patta chaat | with 28 amazing images. Betel leaves, used mostly as a mouth-freshener, also lends itself to make paan ki chaat, a traditional North Indian favourite that many people recall fondly as one of the most unforgettable experiences of trips to regions like Benaras. Learn how to make paan ki chaat recipe | betel chaat | paan patta chaat | The betel leaves are batter-coated and deep-fried till absolutely crisp. They are then broken into pieces and topped with spice powders, chutneys and curds to make a mind-blowing paan patta chaat. You will be amazed to see that despite the number of other ingredients used, the paan leaves still retain their unique flavour, which is what makes this paan ki chaat so exclusive! Tips to make paan ki chaat: 1. Make sure to serve it immediately after assembling, otherwise it will become soggy. 2. Use fresh curd for best flavour. 3. Deep fry the paan on slow flame to make it crispier. 4. You can also add onions for that extra crunch. Enjoy paan ki chaat recipe | betel chaat | paan patta chaat | with detailed step by step images.
2.  
 by Tarla Dalal
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Tangy, crisp and tongue-tickling are the first words that come to mind when one thinks of this chat-pata snack. An arrangement of puris or papdis loaded with potatoes and chutneys, garnished with crispy sev and peppy coriander, Sev Puri is a snack worth many accolades! A steady stream of praise usually follows every mouthful, so full of crisp papdi, fresh chutneys and crunchy veggies like onions and raw mangoes. But some just lose themselves in the myriad flavours and textures, and stay silent till they finish the whole plateful! Feel free to have it your way… After the explosion of tangy, spicy flavours and textures that the sev Puri treated you, a glass of Sweet Lassi or Mango Lassi will be a welcome drink to soothe your taste buds and tummy.
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Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with amazing 50 images One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata. Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. For our homemade pani puri, we have made everything at home from the scratch. We have started with making the puri first. To make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Once the dough is kneaded, divide it into equal portions, roll into a thin chapatti. Cut into circles using a cookie cutter and deep fry till they puff up. To make golgappa, we have first made the teekha phudina pani, combine mint leaves (phudina), chopped coriander (dhania), lemon juice, green chillies, ginger (adrak), 2 whole black peppercorns (kalimirch), black salt (sanchal) and cumin seeds (jeera) powder in a mixer jar and blend it into a paste. Transfer the paste to a deep bowl and add 3 cups of chilled water, mix well and our teekha phudina pani is ready. You can keep it in the refrigerator and take it out when serving. Further we have prepared mixed sprouts mixture for pani puri. Combine parboiled mixed sprouts, boondi (soaked for 10 minutes and drained), mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder and black salt (sanchal). Mix everything well. Our mixture is ready!! You can also use ragda as the filling. To serve this mouthwatering snack pani puri you need to rack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve homemade pani puri immediately. Make sure, you assemble Mumbai roadside pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Here’s a tip for the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav, Ragda Pattice, Pav Bhaji and Jini Dosa. Enjoy Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with step by step detailed recipe photos and videos.
4.  
 by Tarla Dalal
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Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with 25 amazing images. Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav is an unbeatable snack from the streets of Mumbai. Learn how to make wada pav. To make Indian vada pav, for the vada, heat the oil in a small kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds. Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously. Add the coriander and mix well. Remove from the flame and keep aside to cool. Divide into 4 equal portions and shape each portion into a round. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney. Repeat with the remaining ingredients to make 3 more vada pavs. Serve immediately with fried green chillies. Vada pav with spicy chutney is aptly called the poor man’s burger! Deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just Rs.15. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys like meetha chutney and teekha chutney. The credit for the alluring flavour and aroma of wada pav goes to finely chopped garlic, ginger and green chillies which are sautéed in oil. Addition of coriander to the potatoes is an added flavour boost. Tips for Indian vada pav. 1. A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to. 2. The vadas can be shaped and refrigerated till frying. 3. As a variation to deep frying, you can try making the baked vada pav. Also do try other popular Mumbai street foods like Samosa Sandwich, Ragda Pattice and Veg Frankie. Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with step by step photos
5.  
 by Tarla Dalal
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cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with 18 amazing images. cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack is a tasty snack to be enjoyed at a family get-together. Learn how to make cabbage pakora South Indian style. To make cabbage pakoda, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well. Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured cabbage pakora South Indian style made with patta gobhi. With a flavourful touch of coriander, the cabbage is held together with besan to make awesome pakodas. The Indian patta gobhi ke pakode pairs best with green chutney or tomato ketchup. You can also serve them hot and fresh for parties or as a quick snack, with a cup of steaming tea or coffee. If you like Indian patta gobhi ke pakode, then also try other pakoras like Khichdi Pakodas, Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda to make a pakoda platter. Tips for cabbage pakoda. 1. Cabbage should be shredded thinly as shown here. 2. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 3. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 4. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt. Enjoy cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with step by step photos.
6.  
 by Tarla Dalal
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bhel puri recipe | bhel puri chaat | homemade bhel puri | enjoy with amazing 18 pictures. An awesomely crunchy and spicy snack, the bhel puri features puffed rice which is mixed with chutneys and spices to get a really chatpatta flavour. bhel puri chaat is a wonderful preparation of puffed rice tossed together with a lot of tangy chutneys, aromatic seasonings, crunchy veggies and flavourful garnishes. Onions, aloo, lemon juice, nylon sev and other elements bring in a variety of textures and tastes to this sumptuous bhel puri snack, which can even double up as a meal. Though bhel puris are easily available on every other street, where a chaat wallah would be making it but the bhel made at home is efficient and healthy. Now, you can recreate the magic in your own kitchen with this simple recipe. We have prepared homemade bhel puri by taking puffed rice which is the main ingredient to the dish, added onions, boiled potatoes, khajur imli ki chutney, green chutney, garlic chutney, fresh coriander, chaat masala, lemon juice, sev and crushed papdi and mixed everything together. The bhel puri chaat is ready to be assembled. Divide the mixture into 4 equal portions and garnish each portion with sev, papdis, masala dal, raw mango, coriander and 1 papdi. If you have all the chutneys prepared and stored bhelpuri can be prepared in a jiffy, not only Mumbai street style bhel puri but any chaat can be prepared quickly. It is difficult to make the chutneys and dry masala powder in very small quantities, so you can make a little more as shown here and store the remaining quantities in dry airtight containers in the fridge to use later. Keep the ingredients ready beforehand, but assemble this quick and easy snack just before serving to enjoy the tempestuous blast of fresh flavours and textures. Enjoy bhel puri recipe | bhel puri chaat | homemade bhel puri | with detailed step by step photo and video below.
7.  
 by Tarla Dalal
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chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | with 35 amazing images. chole tikki chaat also called aloo tikki chole is a popular Indian street food. Here, we show you how to make the potato and peas tikkis for Punjabi chole tikki chaat perked up with flavourful nigella seeds and spices, and the recipe for chole too. Also pay special attention to arranging this preparation, with curd, chutneys and fresh, crispy sev! A lip-smacking chaat that is loved all over India, and now globally too, the chole tikki chaat is most enjoyed at roadside stalls, but is definitely more satisfying when you make it at home for your family or for a party. Notes and tips on aloo tikki chole. 1. To make the Chole for the Chole Tikki Chaat, we first have to soak the kabuli chana. For that, wash the kabuli chana thoroughly under running water. Once washed, place them in a deep bowl. Cover them with enough water. We have taken approximately ¾ cup of chickpeas as they will double on size once they are soaked and cooked. Cover the bowl with a plate and keep aside to soak for at least 8 hours or overnight. This is a very important step as this not only helps in cooking the chickpeas faster but also helps in cooking them evenly. 2. If you want the chickpeas to go soft, you can add a pinch of baking soda while pressure cooking so that the chickpeas cook properly. But remember you do not want the chickpeas to go mushy. 3. Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. 4. Make sure that your pan is really hot so that you get a nice crust on your tikkis. Learn to make chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | with detailed step by step photos and video below.
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Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images. This is Mumbai’s own version of Mysore masala dosa. While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney . I would like to suggest 7 tips to make the perfect Mysore masala dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai style roadside Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties. Enjoy how to makeMysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with detailed step by step photos and video below.
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amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with amazing 20 images. Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Surti sev khamani. Making khaman dhokla is not at all a task, the recipe is very simple and luscious. We have given the recipe of khaman dhokla at the bottom of the page and is the main part of the amiri khaman recipe. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well.Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely. Use this khaman dhokla to make amiri khaman. Further to make amiri khaman recipe, crumble the dhoklas in a bowl, you can even get ready made khaman dhokla's that are easily available in the market. Next, heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the garlic, you can even use garlic paste and if you like your food spicy add green chillies. Next, add asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the crumbled khaman dhokla and mix well. Add the sugar, pomegranate seeds which would not only add sweetness but also give a mouthfeel, coriander and coconut and mix well. Just before serving Surti sev khamani, add the sev. Why, we can even say that this recipe was invented with the intention of making good use of leftover khaman dhoklas! Serve Gujarati sev khamani garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla , Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course. Enjoy amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with detailed step by step photos and video below.
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 by Tarla Dalal
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veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.
11.  
 by Tarla Dalal
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Falooda is a dessert, if you look at it technically, but practically it is an any-time snack! This exciting combination of sweetened rose-flavoured milk with falooda sev, subza seeds, vanilla ice-cream and all the works is a delicacy that appeals to all. It is quite sumptuous and satiating, and you will often find people stopping by at a roadside vendor to have a glassful of Falooda to keep them comfortably going till the next meal. Indeed, what a tasty way to chase hunger away!
12.  
 by Tarla Dalal
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Chinese bhel recipe | Indian style Chinese bhel | veg Chinese bhel at home | with amazing 15 images. Mumbai’s favourite street food merges with Oriental culture, in this exciting version of Chinese bhel. Rather than being made with puffed rice, this unique Chinese bhel recipe is made with fried noodles, tossed with colourful sautéed veggies and garnished with crunchy spring onions making it a veg Chinese bhel. A generous dose of sauces is also added to bind the Indian style Chinese bhel together in a tangy way! Prepare this Chinese bhel snack just before serving, as the fried noodles tends to get soggy over time. Indian style Chinese bhel is made of fried noodles, perked up with crunchy veggies like cabbage, carrots, capsicum and spring onions along with splashes of tongue-tickling schezwan sauce and tomato ketchup. This Chinese bhel recipe is not a street-style recipe, it is a variation to the Mumbai street style Chinese bhel. The delicious flavors of Chinese cuisine are very well adapted by Indians and fusion recipes are invented! This is one of the Indo-Chinese dish that is my personal favourite and I make Indian style Chinese bhel as an evening snack for my family!! Enjoy Chinese bhel recipe | Indian style Chinese bhel | veg Chinese bhel at home | with detailed step by step recipe photos and video below.
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 by Tarla Dalal
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chole samosa chaat recipe | Delhi roadside chole samosa chaat | samosa chaat with chole | with 30 amazing images. chole samosa chaat recipe is a famous Delhi roadside chole samosa chaat. We show you how to make the chole and then how to go about making the chole samosa chaat. What happens when two super stars act together in a movie? Well, the Chole Samosa Chaat creates a similar effect because both chole and samose are hot favourites with almost all Indians. When the two are combined and topped with myriad exciting ingredients like tangy chutneys, crunchy onions and crisp sev, the resulting chaat is totally irresistible. This mouth-watering chole samosa chaat is an ever-popular roadside treat in Delhi, and you can find several vendors equipped with large, flat kadhais where the chole keeps simmering, ready to accompany crisp samose with snazzy toppings. Notes on chole samosa chaat. 1. Instead of chole, you can also make the samosa chaat using ragda. You can prepare the chole and the samose in advance, but remember to assemble the chole samosa chaat just before serving. You can also try a variety of samosa recipes from our collection like Pyaz Ke Samose, Chinese Samosa, Hariyali Samosa, Spicy Rice Samosa and Mini Spinach and Cheese Samosa. Learn how to make chole samosa chaat recipe | Delhi roadside chole samosa chaat | samosa chaat with chole | with detailed step by step photos and video below.
14.  
 by Tarla Dalal
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nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with 18 amazing images nylon khamman dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! These Gujarati nylon khamman dhokla are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”! I would like to give you some tips/suggestions to make a perfect nylon khamman dhokla. 1. Add the lemon juice and salt to the dough. As this is a sweet and slightly sour dhokla, we add lemon juice. Alternately you can add citric acid (nimbu ka phool). The lemon juice (or citric acid) and fruit salt create a fizzy reaction which results in soft, spongy khaman. 2. Mix well using a whisk to get a smooth Nylon Khamman Dhokla batter. The batter will have to mixed very well as the sugar needs to dissolve properly. If you want you can keep the batter aside for 10-15 minutes till the sugar has properly dissolved. 3. Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the nylon khamman dhokla come out of the plate without breaking or sticking. 4. Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter. 5. Gently mix the fruit salt in the batter till just mixed. Do not over mix the batter, it should be airy and fluffy like this! 6. Pour the tempering over the prepared dhoklas and spread it evenly. Make sure the dhoklas are warm when you pour the tempering or else they will not soak the water in. Serve nylon khamman dhokla with green chutney. Enjoy nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with detailed step by step photos.
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 by Tarla Dalal
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dabeli recipe | Mumbai roadside dabeli | kutchii dabeli | double roti | with 15 amazing images. Dabeli is a famous Mumbai roadside food and Gujarat street food. In fact, Dabeli originated from Kutch, Gujarat and hence also known as kutchii dabeli or double roti. Mumbai roadside dabeli is made with Indian bread also known as ladi pav which is stuffed with potato mixture which can be either sweet, mild or spicy depending on your preference. The term "Dabeli" in Gujarati stands for pressed which resembles to the potato mixture being stuffed in the pav and then the pav cooked on a tava. Dabeli is very famous snack in Gujarati households and is also tummy filling, the best part about this delicious snack is that it is really very easy and quick to make. To make dabeli, you need to make the potato mixture first. Combine the dabeli masala, sweet chutney and a little water (approx. 1 tbsp) in a bowl and mix well. In a non stick pan, heat the oil, add the prepared dabeli masala mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Remove from the flame, transfer it to a plate and press well with the back of a spoon. Sprinkle the coriander, coconut and pomegranate on top. Keep aside. Our mixture for dabeli is ready! To proceed, take a pav slit it into half. Apply 1 tsp of geeli lehsun ki chutney and 1/2 tbsp of sweet chutney evenly on the inner sides of the pav. Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev. Repeat with the remaining ingredients to make 3 more dabelis. Just before serving,cook each dabeli on a hot tava (griddle) for a minute using a little butter. Also do try our other popular Mumbai Street Foood recipes like Sev Puri, Masala Omelette Pav, Toasted Samosa Sandwich, Schezuan Chopsuey Dosa and many more. Enjoy dabeli recipe | Mumbai roadside dabeli | kutchii dabeli | double roti with detailed step by step photos and video below.
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masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with 24 amazing images. masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack can be set on the table in a matter of minutes. Learn how to make khichiya papad Indian street food. To make masala khichiya papad, roast a khichiya papad on an open medium flame till light brown spots appear on both the sides. Allow it to cool slightly, place it on a serving plate and press in the centre it with your palm to break it into pieces. Apply 1½ tsp melted butter evenly over it. Sprinkle 2 tbsp of cabbage, 2 tbsp of onions, 2 tbsp of cucumber, 2 tbsp of tomatoes and a little salt evenly over it. Top with 1 tsp of garlic chutney and 1 tsp of green chutney evenly over it. Sprinkle 1 tbsp nylon sev and ½ tsp lemon juice evenly over it. Repeat steps 1 to 6 to make 3 more masala khichiya papads. Serve immediately garnished with coriander. Crunchy to the core, and as tongue-tickling as a snack can get! The khichiya papad Indian street food is a scrumptious snack of crushed papads. What sets this Mumbai special roadside snack apart from other snacks is the use of melted butter and the variety of chutney and of course the sev used as topping. Keep all the ingredients ready but prepare this just before serving; otherwise the papad will get soggy with the juices of the vegetables and chutneys. When all these merge together in one mouthful, the experience is just too exciting. Khichiya papad are readily available in the market. But when you have time on hand, you can make khichiya papad at home. All you need is rice flour and a couple of spices which are found on most kitchen shelves. Tips for masala khichiya papad. 1. Remember to roast the edges of the khichiya papad also. 2. Your roasted khichiya papad is ready. Let it cool down before breaking it. 3. You can put the masala on the whole khichiya papad instead of breaking it into pieces. 4. masala khichiya papad is had as a one dish meal often as it has lots of filling. Enjoy masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with step by step photos.
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paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with 28 amazing images. paneer dosa is a popular Indian breakfast paneer dosa recipe. You can think of paneer dosa as a Chinese counterpart for the popular Masala Dosa, just that the usual potato masala is replaced with a fiery paneer chilli stuffing. The paneer chilli dosa stuffing has a spicy flavour and a wonderful texture, thanks to veggies like capsicum, cabbage, tomatoes, and more. It is important to use tomato ketchup in the paneer dosa stuffing because it balances the spiciness of the chillies. Notes on paneer dosa. 1. Add cabbage. Make use of any vegetables of your choice like baby corn, purple cabbage, bell pepper, carrot to give a nice bite to the spicy paneer chilly stuffing. 2. Add the paneer. Replace cottage cheese with tofu to make it vegan. 3. You can buy readymade paneer from a local dairy or supermarket in fresh or frozen form. In case the frozen paneer is too hard, submerge it in hot water for 15-20 minutes and get a soft texture. 4.To prepare paneer chilly dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. You can also try other interesting dosa recipes like the Rava Dosa and Neer Dosa. Learn to make paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with step by step photos and video below.
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ragda pattice recipe | mumbai ragda pattice recipe | how to make ragda pattice | ragda recipe | with 60 amazing images. Ragda Pattice is an ever-popular snack served piping hot by the roadside food vendors of Mumbai. Aromatic, tasty and filling, this ragda pattice snack often doubles up as a meal for many. Mumbai ragda pattice recipe is basically potato patties drowned in ragda, a gravy with white peas and spices. Laced with chutneys and topped with crunchy sev, this chatpata snack is absolutely mouth-watering. We show you in detail how to make ragda. While it kindles your appetite with its tongue-tickling flavours, ragda pattice is also filling enough to appease your hunger! Relish this awesome snack on Mumbai’s roadside ragda pattice on a wet monsoon day, surrounded by friends or family – it is truly an incomparable experience. Enjoy our ragda pattice recipe with detailed step by step photos and video below.
 
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Reviews

14 Popular Street Foods of India
5
 on 16 Oct 21 09:52 AM


Those pic when I saw ,I got an aroma of each chat in my mind and an urge to go out side n have those as fast as I could,really an interesting post ,love it
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14 Popular Street Foods of India
5
 on 06 Feb 18 04:15 PM


Thank you Ma''am for the recipes right now I really need it in one place.
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Tarla Dalal    Thanks Sangeeta for your feedback. Happy cooking.
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21 Apr 18 01:04 PM
14 Popular Street Foods of India
5
 on 03 Oct 17 10:25 AM


Thanku so much 4 your lovely recipes..♡♡♡
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Tarla Dalal    Thanks Priya, we are delighted that you loved the article on street foods. Keep posting your comments. Happy cooking.
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03 Oct 17 11:41 AM
14 Popular Street Foods of India
5
 on 22 Jun 17 04:23 PM


Hello mam, I follow your many raciepies but this was amazing food for eat and yummy too. Thank u so much
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Tarla Dalal    Thanks Nilam. Great to hear from you. Happy cooking.
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22 Jun 17 05:56 PM
14 Popular Street Foods of India
5
 on 17 Jun 17 06:00 AM


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Tarla Dalal    Thanks Bharati, we are delighted you liked the article on Indian Roadside Food.
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17 Jun 17 09:18 AM
14 Popular Street Foods of India
5
 on 20 May 17 09:03 PM


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Tarla Dalal    Thanks Atul, we are delighted you liked the article on Indian Roadside Food. Keep posting your comments.
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17 Jun 17 09:20 AM
14 Popular Street Foods of India
5
 on 24 Feb 17 05:31 AM


Awesome post !! Did u forget to add ur super awesome Pav Bhaji recipe to this list !! That''s a massive hit among my family and friends too !!
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Tarla Dalal    Delighted to hear to hear from your side Vidhya. Happy Cooking!!!
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24 Feb 17 09:04 AM
14 Popular Street Foods of India
5
 on 18 Feb 17 10:36 AM


Indian Street chaat is everyone favourite. Good article......
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Tarla Dalal    Hi Harish , we are delighted you loved the Street Food article. Please keep posting your thoughts and feedback and review the articles you have loved. Happy Cooking.
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18 Feb 17 11:10 AM
14 Popular Street Foods of India
5
 on 20 Jan 17 03:38 PM


Loved the collection of Indian street foods and the Chinese Bhel tastes great. Also a must try is the Chole Tikki Chaat.
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