10 Must-Try Indian Street Foods You Can Make at Home

Introduction: A Flavorful Journey to the Streets of India

India is a land of vibrant flavors, rich traditions, and culinary treasures, with street food standing out as a hallmark of its diverse gastronomy. From bustling markets to busy street corners, the aroma of spices and the sizzle of snacks beckon food lovers to indulge in delightful dishes that are often a fusion of flavors and textures.

Recreating these iconic street foods at home is not just about satisfying cravings; it’s about connecting with the culture and history behind each dish. In this blog post, we will explore 10 delicious Indian street foods that you can easily make in your kitchen. Get ready to embark on a flavorful journey!

1. Pani Puri: A Burst of Flavor in Every Bite

Pani Puri, also known as Golgappa or Puchka, is a beloved street food that consists of crispy puris filled with spicy tamarind water, chickpeas, and potatoes. Its popularity transcends regions and is a must-try for anyone experiencing Indian street cuisine.

Ingredients

• For the puris:
  • 1 cup semolina (rava)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • Water (for kneading)
  • Oil (for frying)
• For the filling:
  • 1 cup boiled chickpeas
  • 1 cup boiled and mashed potatoes
  • 1 teaspoon chaat masala
  • Salt (to taste)
• For the pani:
  • 1 cup tamarind pulp
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 2-3 green chilies
  • 1 teaspoon roasted cumin powder
  • Salt (to taste)
  • Water (to adjust consistency)

Step-by-Step Instructions

1. Prepare the puris: In a mixing bowl, combine semolina, all-purpose flour, and baking soda. Gradually add water to knead into a smooth dough. Cover and let it rest for 30 minutes.
2. Fry the puris: Roll small portions of the dough into thin circles. Heat oil in a deep pan and fry the puris until they puff up and turn golden brown. Drain them on paper towels.
3. Make the filling: In a bowl, mix boiled chickpeas, mashed potatoes, chaat masala, and salt.
4. Prepare the pani: Blend tamarind pulp, mint leaves, coriander leaves, green chilies, roasted cumin powder, and salt with water until smooth. Adjust the seasoning and spice level as needed.
5. Assemble: Gently crack the top of each puri and fill it with the chickpea-potato mixture. Dip in the spicy pani and enjoy!

Tips for Achieving the Perfect Puri

• Ensure the dough is well-kneaded and rested to achieve crispy puris.
• Fry the puris on medium heat to prevent burning while ensuring they puff up.
• Serve immediately after assembling to maintain crunchiness.

2. Aloo Tikki Chaat: Comfort Food with a Twist

Aloo Tikki, spiced potato patties that are crispy on the outside and soft inside, can be transformed into a delightful chaat by adding tangy chutneys and yogurt. This street food is not only comforting but also a canvas for culinary creativity.

Ingredients

• For the aloo tikki:
  • 3 medium potatoes (boiled and mashed)
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 tablespoon chopped cilantro
  • Salt (to taste)
  • Oil (for frying)
• For the chaat:
  • 1/2 cup yogurt
  • 2 tablespoons tamarind chutney
  • 2 tablespoons green chutney
  • Chaat masala (to sprinkle)
  • Sev (crispy noodles) for garnishing

Step-by-Step Instructions

1. Make the aloo tikki: In a bowl, mix mashed potatoes, cumin seeds, garam masala, cilantro, and salt. Form the mixture into small patties.
2. Fry the tikkis: Heat oil in a pan and shallow fry the tikkis until golden brown on both sides. Drain on paper towels.
3. Assemble the chaat: Place the fried tikkis on a serving plate. Top with yogurt, tamarind chutney, green chutney, and a sprinkle of chaat masala.
4. Garnish: Finish with sev for an added crunch and serve immediately.

Suggestions for Plating and Presentation

• Use colorful plates to enhance visual appeal.
• Drizzle chutneys artistically for an inviting look.
• Garnish with fresh cilantro for a pop of green.

3. Vada Pav: The Iconic Bombay Burger

Vada Pav, often dubbed the “Bombay Burger,” is a vegetarian delight made with a spicy potato filling sandwiched between soft pav (bread rolls). It’s a staple for many Mumbaikars and a quick, satisfying meal.

Ingredients

• For the vada:
  • 3 medium potatoes (boiled and mashed)
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 2 green chilies (finely chopped)
  • 1 tablespoon ginger-garlic paste
  • Salt (to taste)
  • Oil (for frying)
• For the batter:
  • 1 cup besan (gram flour)
  • 1/2 teaspoon turmeric powder
  • Salt (to taste)
  • Water (to make a thick batter)
• For assembly:
  • 4 pav (burger buns)
  • Green chutney
  • Tamarind chutney
  • Fried green chilies (for garnish)

Step-by-Step Instructions

1. Prepare the vada filling: In a pan, heat oil and add mustard seeds until they splutter. Add turmeric, green chilies, and ginger-garlic paste. Mix in mashed potatoes and salt, and cook for 5 minutes. Let it cool and form into balls.
2. Prepare the batter: In a bowl, mix besan, turmeric powder, and salt. Gradually add water to make a thick batter.
3. Fry the vadas: Heat oil in a deep pan. Dip each potato ball in the batter and fry until golden brown. Drain on paper towels.
4. Assemble the vada pav: Slice the pav and spread green chutney and tamarind chutney on the insides. Place the hot vada in between and serve with fried green chilies.

Pairing Suggestions for Chutneys

• Mint chutney for a fresh kick.
• Tamarind chutney for a sweet and tangy flavor.
• Green chutney with a kick of garlic for heat.

4. Bhel Puri: A Crunchy, Tangy Delight

Bhel Puri is a quintessential Mumbai snack, famous for its medley of textures and flavors. It combines puffed rice, vegetables, and a variety of chutneys, making it a perfect snack for any time of the day.

Ingredients

• 1 cup puffed rice (mur mure)
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1/2 cup boiled potatoes (diced)
• 1/4 cup finely chopped coriander
• 2 tablespoons tamarind chutney
• 2 tablespoons green chutney
• Salt (to taste)
• Sev (for garnishing)
• Chaat masala (to sprinkle)

Step-by-Step Instructions

1. Combine the ingredients: In a large mixing bowl, add puffed rice, onions, tomatoes, boiled potatoes, and coriander.
2. Add the chutneys: Drizzle tamarind chutney and green chutney over the mixture. Season with salt and chaat masala. Mix well.
3. Garnish: Add sev on top just before serving to maintain crunchiness. Serve immediately!

Tips for Keeping It Crunchy Until Served

• Keep puffed rice and wet ingredients separate until ready to serve.
• Add the sev just before serving to prevent sogginess.
• Use fresh vegetables to enhance flavor and texture.

5. Pav Bhaji: A Spicy Vegetable Mash

Pav Bhaji is a hearty street food that originated in Mumbai. It consists of a spicy mix of mashed vegetables served with soft buttery pav, making it a favorite comfort dish for many.

Ingredients

• For the bhaji:
  • 2 medium potatoes (boiled and mashed)
  • 1 cup mixed vegetables (peas, carrots, bell peppers)
  • 1 onion (finely chopped)
  • 2 tomatoes (pureed)
  • 2 tablespoons pav bhaji masala
  • 2 tablespoons butter
  • Salt (to taste)
• For the pav:
  • 4 pav (burger buns)
  • Butter (for toasting)
• For garnishing:
  • Chopped onions
  • Chopped cilantro
  • Wedges of lime

Step-by-Step Instructions

1. Cook the bhaji: Heat butter in a large pan, add chopped onions, and sauté until golden. Add pureed tomatoes and cook for a few minutes. Stir in boiled potatoes, mixed vegetables, pav bhaji masala, and salt. Mash the mixture using a potato masher, adjusting water for desired consistency.
2. Toast the pav: In another pan, heat butter and toast the pav until golden brown on both sides.
3. Serve: Serve the bhaji hot, garnished with chopped onions and cilantro, alongside the toasted pav and lime wedges.

Optional Garnishes for Enhanced Flavor

• Grated cheese for a rich twist.
• Green chilies for an extra kick.
• Butter on top of the bhaji for an indulgent finish.

6. Chole Bhature: A Match Made in Heaven

Chole Bhature is a classic North Indian dish that combines spicy chickpeas (chole) with fluffy deep-fried bread (bhature). Perfect for breakfast or lunch, it is a favorite among those who crave hearty flavors.

Ingredients

• For the chole:
  • 1 cup chickpeas (soaked overnight and boiled)
  • 1 onion (finely chopped)
  • 2 tomatoes (pureed)
  • 2 green chilies (slit)
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon chole masala
  • Salt (to taste)
  • Oil (for cooking)
• For the bhature:
  • 2 cups all-purpose flour
  • 1/2 cup yogurt
  • 1/2 teaspoon baking powder
  • Water (to knead)
  • Oil (for frying)

Step-by-Step Instructions

1. Prepare the chole: Heat oil in a pan and sauté chopped onions until golden. Add ginger-garlic paste, green chilies, and cook for a minute. Stir in pureed tomatoes and chole masala. Add boiled chickpeas and salt; simmer for 10-15 minutes.
2. Make the bhature dough: In a mixing bowl, combine flour, yogurt, baking powder, and enough water to form a soft dough. Cover and let it rest for at least 2 hours.
3. Fry the bhature: Roll the dough into circles and deep fry until puffed and golden brown. Drain on paper towels.
4. Serve: Serve hot chole with bhature, garnished with chopped onions and cilantro.

Suggested Side Dishes and Accompaniments

• Pickle for added spice.
• Raita for cooling effect.
• Salad of cucumbers and onions for freshness.

7. Dahi Puri: A Creamy and Refreshing Treat

Dahi Puri is a delightful variation of Pani Puri, featuring a creamy yogurt base that balances the tangy flavors of the chutneys. This dish is perfect for hot summer days and is sure to impress your guests!

Ingredients

• For the puris:
  • 1 cup semolina
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • Water (for kneading)
  • Oil (for frying)
• For the filling:
  • 1 cup boiled potatoes (mashed)
  • 1 cup boiled chickpeas
  • Salt (to taste)
• For the toppings:
  • 1 cup yogurt (whisked)
  • 2 tablespoons tamarind chutney
  • 2 tablespoons green chutney
  • Chaat masala (to sprinkle)
  • Cilantro for garnish

Step-by-Step Instructions

1. Prepare the puris: Mix semolina, all-purpose flour, and baking soda to make a dough. Roll into small circles and deep fry until crispy.
2. Make the filling: Mix boiled potatoes and chickpeas with salt.
3. Assemble the dahi puri: Crack the puris open and fill with the potato-chickpea mixture. Top with whisked yogurt, tamarind chutney, green chutney, and a sprinkle of chaat masala.
4. Garnish: Finish with chopped cilantro and serve immediately.

Best Practices for Assembling to Prevent Sogginess

• Fill the puris just before serving to keep them crispy.
• Use thicker yogurt to avoid excess moisture.
• Serve with the chutneys on the side for dipping.

8. Samosa: The Quintessential Indian Snack

Samosas are iconic triangular pastries filled with spiced potatoes and peas, often enjoyed with chutney. Their crispy exterior and flavorful filling make them a perfect snack for any occasion.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/4 cup oil or ghee
  • Water (to knead)
• For the filling:
  • 3 medium potatoes (boiled and mashed)
  • 1/2 cup peas (boiled)
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 2 green chilies (finely chopped)
  • Salt (to taste)

Step-by-Step Instructions

1. Make the dough: In a bowl, mix flour, ajwain, and oil. Gradually add water to form a stiff dough. Let it rest for 30 minutes.
2. Prepare the filling: Heat oil in a pan, add cumin seeds, and let them splutter. Mix in potatoes, peas, garam masala, green chilies, and salt. Cook for a few minutes and allow to cool.
3. Shape the samosas: Roll the dough into small balls, flatten them into circles, and cut them in half. Shape each half into a cone and fill with the potato mixture. Seal the edges properly.
4. Fry the samosas: Heat oil in a deep pan. Fry the samosas until golden brown. Drain on paper towels.

Cooking Methods: Frying vs. Baking

9. Kathi Roll: Wrap It Up in Style

Kathi Rolls are delicious wraps made with a variety of fillings, typically kebabs or spiced vegetables, encased in a soft paratha. Versatile and portable, they are perfect for a quick meal on the go.

Ingredients

• For the filling:
  • 1 cup paneer or chicken (marinated and cooked)
  • 1 onion (sliced)
  • 1 bell pepper (sliced)
  • 1 tablespoon kebab masala
  • Salt (to taste)
• For the paratha:
  • 2 cups all-purpose flour
  • Water (to knead)
  • Oil (for cooking)
• For assembly:
  • Green chutney
  • Lemon wedges
  • Chopped cilantro

Step-by-Step Instructions

1. Make the filling: Sauté onions and bell peppers in a pan, add cooked paneer or chicken, and sprinkle with kebab masala. Cook until vegetables are tender.
2. Prepare the parathas: In a bowl, mix flour with enough water to form a soft dough. Roll into flat discs and cook on a hot tawa with oil until golden brown.
3. Assemble the roll: Spread green chutney on the paratha, add the filling, and top with lemon and cilantro. Roll tightly and serve.

Ideas for Fillings Beyond the Traditional

• Spiced potatoes for a vegetarian option.
• Mixed vegetables for a healthy twist.
• BBQ chicken or mutton for non-vegetarian flavors.

10. Jalebi: Sweet Spirals of Joy

Jalebi is a popular Indian dessert known for its crispy, spiral shape and sweet syrup. It’s often enjoyed as a snack but can also be a delightful end to any meal.

Ingredients

• For the jalebi:
  • 1 cup all-purpose flour
  • 1/2 teaspoon yeast
  • 1/2 cup water (to make the batter)
  • Oil (for frying)
• For the sugar syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon cardamom powder
  • 1 teaspoon lemon juice

Step-by-Step Instructions

1. Prepare the batter: In a bowl, mix flour and yeast with water to form a smooth batter. Let it ferment for 2 hours.
2. Make the syrup: In a saucepan, combine sugar and water, and bring to a boil. Add cardamom powder and lemon juice, and cook until slightly thickened.
3. Fry the jalebis: Heat oil in a pan. Fill a piping bag with the batter and pipe spirals into the hot oil. Fry until golden brown.