When you’re traveling in India, it’s easy to get caught up in the culture and flavor of the country — but when it comes time to eat, even the most die-hard foodie can feel overwhelmed by all of the options.
Luckily, there are a few dishes that are so iconic they can’t be missed! We’ve rounded up recipes for five Indian street food classics that you should add to your list of must-eats when visiting India or cooking at home.
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Gobi Manchurian is a popular Indian street food that is enjoyed all over the country. It is a crispy fried cauliflower dish coated in a spicy, tangy and sweet sauce. The cauliflower is tossed with ginger-garlic paste, chili powder, soy sauce and red chili powder which gives it its characteristic flavor.
The dish is served with a side of chutney and a dipping sauce made with cashews or peanuts along with freshly chopped green onions. You can serve this as an appetizer or side dish at your next dinner party!
- 1 large cauliflower head, cut into florets
- 2 tbsp cornstarch or flour for coating the cauliflower florets
- Vegetable oil for shallow frying and deep frying (350 ml)
For the sauce:
- 6 tablespoon tomato ketchup (preferably red colored)
- 5 tablespoon vinegar or lemon juice
- 2 teaspoons soy sauce
- 2 teaspoon chili sauce
- 1 teaspoon garlic paste
- 2 tablespoons chopped ginger
- 2 tablespoons chopped green chillies
- 1/2 teaspoon sugar
- 1 teaspoon salt
- A few spring onions finely sliced
- A few drops of sesame oil
Preparation: Mix all sauces in a bowl together with ginger, garlic paste and green chillies. Now add salt and sugar to this mixture and then pour into a pan along with fried cauliflower florets once they are ready (you can even add some cornflour if you wish).
Let it simmer on medium heat while stirring continuously until the sauce thickens in consistency making sure not let it burn at any stage! Now turn off your stove top and garnish it with chopped spring onion greens followed by sesame seeds before serving hot over rice noodles or plain white basmati rice!
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Pav Bhaji is a popular Indian street food made with vegetables, potatoes and spices. It’s served with pav which are bread rolls that have been hollowed out and grilled until crispy on the outside. Pav Bhaji is also referred to as Mumbai Pav Bhaji because it originated in Mumbai city of Western India.
The most common ingredients used in making this dish are –
- Tomatoes – These are used for adding tanginess and color to the curry as well as for thickening its consistency and adding more flavors to it
- Onion – Onions provide a sweet taste to this dish they also add some freshness
- Coriander Leaves – Coriander leaves provide a light citrus flavor along with some freshness to this dish
- Ginger – Ginger helps in enhancing the flavor of this dish by providing sweetness along with some spice
- Heat ghee or oil in pan over medium heat
- Add cumin seeds; allow them crackle (about 40 seconds)
- Add ginger garlic paste; saute for about 1 minute
- Add chopped tomatoes cook until soft (about 7 minutes)
- Mix all masala powders together & add them into pan followed by red chili powder, turmeric powder salt & coriander powder mix well cover & let cook until oil separates/comes out at sides (about 30 minutes).
You will need the following ingredients. 1. 1 tbsp vegetable oil 2. 2 tsp cumin seeds 3. 2 tsp ginger-garlic paste (or more) 4. 4 tomatoes chopped (or 8 cherry tomatoes) 5. 1 cup water 6. Salt to taste
* 1 tsp red chili powder * 1/2 tsp turmeric powder * 1 tsp coriander powder * 2-3 potatoes cooked, peeled & mashed (or more) * 1 cup peas cooked (or more) * 1 cup fresh coriander finely chopped (or more) Garnish: 3 tbsp butter or ghee, optional Instructions: Heat vegetable oil in pan over medium heat. Add cumin seeds; allow them crackle (about 40 seconds
Add ginger garlic paste; saute for about 1 minute Add chopped tomatoes cook until soft (about 7 minutes) Mix all masala powdhers together & add them into pan followed by red chili powder, turmeric powder salt & coriander powder mix well cover & let cook until oil separates/comes out at sides (about 30 minutes) Add mashed potatoes & peas mix gently cover & let simmer for another 5 minutes or so. Top with coriander leaves or butter if using . Serve hot
Samosas are a popular street food in India. They are deep fried pastry triangles filled with spiced potatoes or peas, and served with chutney.
- 2 cups flour
- 1 teaspoon salt
- 1/2 cup ghee (clarified butter) or oil to fry the samosa dough
- 1 cup water for the dough Filling:
- 4 medium potatoes, boiled and cut into small pieces 1 teaspoon garam masala (a mix of ground spices) 1/2 teaspoon chilli powder 2 teaspoons salt 2 tablespoons chopped coriander leaves
1. Mix the salt with the flour and ghee or oil, then add water little by little to form a stiff dough ball. Leave for about 30 minutes.
2. Mix all the filling ingredients together in a bowl, then mash slightly so that some of the peas remain whole or cut into small pieces. The filling should be a bit dry, so if it is too wet (like mashed potatoes) add more peas or some flour to absorb moisture.
3. Make small balls of dough, then roll out thin to form circles. Cut the circle into a semicircle (one half only), then fold the semicircle over itself to make a cone shape. Fill with potato mixture and seal with water.
4. Fry in very hot ghee or oil until golden brown and crisp, then remove and drain on paper towels.
Momos are a Tibetan dish that is popular in India, Nepal and Bhutan. Momos are steamed dumplings filled with meat or vegetables, and served with a spicy sauce.
Momos are prepared by wrapping dough around a filling and then steaming them to cook the filling inside. They can be made at home for an informal meal or as an appetizer for guests to enjoy.
Ingredients: * 1 cup flour * 1/2 teaspoon baking powder * water to make dough (about 2 tablespoons) * 1/2 teaspoon salt * 3 tablespoons oil or ghee (clarified butter) for fryin
2. Cut dough into four equal parts and roll each into a ball. Knead each ball for five minutes, then shape into a cylinder or log that is about six inches long and three inches wide. Slice dough crosswise at 1/4 inch intervals to make small squares or rectangles.
3. Heat oil or ghee in a heavy pan over medium-low heat. Using a slotted spoon, place pieces flat on hot surface and fry until golden brown (about 4 minutes per side). Transfer to paper towels to drain excess fat before serving warm.
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Kachori is a deep fried, crispy and flaky pastry stuffed with a spicy filling. It is a popular street food in India and is often served with a sweet and spicy chutney. It is a popular snack in the North Indian states of Uttar Pradesh and Rajasthan.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
For the dough: * 2 cups all purpose flour * 3 tablespoons clarified butter (ghee) or vegetable oil * 1/2 teaspoon salt or to taste For the filling:
* 1 cup urad dal (split black gram), soaked in water for at least 1 hour * 4 green chilies, chopped finely * 1/2 teaspoon cumin seeds, roasted and crushed * 2 tablespoons coriander leaves, chopped finely * salt to taste
1. In a bowl, mix together the all purpose flour, clarified butter and salt.
2. Add water to knead into a soft dough. Cover with a muslin cloth and set aside for 15 minutes. 3. Meanwhile, strain the urad dal and blend in a food processor or blender without adding any water until it is coarsely ground.
4. Transfer the ground dal into a large bowl, add green chilies, cumin seeds, coriander leaves and salt to taste.
8. Heat oil in a wok and fry the kachoris on medium heat until they are golden brown. 9. Remove on absorbent paper, cool slightly and serve with green chutney and tamarind chutney.
If you’re looking for some delicious and authentic Indian food, these recipes will help you make it at home. They’re easy to follow and full of flavor—so get ready to enjoy!