From Poha To Dahi Bada: Exploring Indore's Street Food Scene

Indore, the commercial capital of the state of Madhya Pradesh, is a city that is renowned for its delectable street food. Indori cuisine is a unique blend of sweet, spicy, and tangy flavours that reflect the city's rich history and cultural influences. The city's street food scene is a true delight for food lovers, with an endless variety of snacks and dishes that cater to every palate.

From the iconic poha and jalebi to the spicy and sweet dahi bada, the street food of Indore offers an unparalleled sensory experience. In this article, we will take a deep dive into the different types of street foods that Indore is famous for and the history and culture behind these mouth-watering delicacies. Join us on a culinary journey through the streets of Indore and discover the magic of this incredible cuisine.

Dahi Bada is a versatile snack that can be enjoyed at any time of the day. It is also a popular dish during festivals and celebrations in Indore, such as Ganesh Chaturthi and Navratri, where it is served as part of a larger meal or as a standalone snack.

One of the unique aspects of Dahi Bada in Indore is the addition of chopped onions, tomatoes, and fresh coriander, which adds an extra layer of flavour and freshness to the dish.

This dish is essentially a combination of two components: soft and fluffy lentil fritters and thick, tangy yoghurt. The fritters are made by grinding soaked lentils into a batter, which is then flavoured with a blend of aromatic spices such as cumin, coriander, and red chilli powder. The batter is then deep-fried until golden brown, resulting in crispy fritters that are incredibly light and airy.

Once the fritters are prepared, they are soaked in a bowl of thick, tangy yoghurt, which has been sprinkled with a variety of spice powders such as cumin powder, chaat masala, and black salt. The yoghurt helps to balance out the heat from the spices and gives the dish a cooling effect, making it a perfect snack for hot summer days.

To add an extra burst of flavour and texture, the dish is then topped with a variety of chutneys, such as tamarind and mint, along with crunchy sev, which are thin, crispy noodles made from chickpea flour.

Sabudana Khichdi

Sabudana Khichdi is a versatile snack that can be enjoyed at any time of the day, whether as a mid-morning snack or as an evening chaat. It is also a popular dish during festivals and celebrations in Indore, such as Navratri and Shivratri, where it is served as breakfast, lunch or snack.

One of the unique aspects of Sabudana Khichdi in Indore is the addition of a generous amount of peanuts, which not adds to the flavour and provides a protein boost, making it a healthy snack option.

To prepare this dish, the sago pearls are soaked in water for a few hours until they become soft and translucent. The soaked pearls are then drained and set aside. In a hot pan, spices such as cumin seeds, red chilli powder, and coriander powder are tempered with ghee. In addition, chopped potatoes, onions, peanuts, and curry leaves are added to the mixture, which gives the dish a crunchy texture and adds to its overall flavour.

Once the mixture is prepared, it is cooked on a low flame for a few minutes until the sago pearls become slightly crispy and the vegetables are cooked through. The dish is then garnished with chopped coriander leaves and served hot with a side of coconut chutney or yoghurt.

The combination of the crunchy texture of the peanuts and the soft and slightly chewy texture of the sago pearls, along with the aromatic spices, creates a unique and delicious flavour profile that is sure to leave you wanting more.

Poha-Jalebi

It is a combination of two different snacks that are traditionally eaten together as a breakfast dish or as an evening snack. Poha, which is also known as flattened rice, is a common ingredient in many Indian households and is made by flattening rice grains into thin, flat flakes. Jalebi, on the other hand, is a sweet and crispy dessert made from deep-fried flour that is soaked in sugar syrup.

Poha Jalebi is a perfect example of the unique and diverse street food culture that India is known for. Poha is cooked with a blend of spices, including cumin, mustard seeds, turmeric, and curry leaves, which gives it a tangy and slightly spicy flavour. It is then topped with roasted peanuts, sev, and chopped coriander leaves, which add crunch and texture to the dish.

Jalebi, on the other hand, is made by mixing flour, yoghurt, and water to form a batter, which is then left to ferment for several hours. The batter is then piped into hot oil in a circular shape and deep-fried until it turns golden brown. Once the jalebis are fried, they are soaked in a sugar syrup made from sugar, water, and a hint of saffron, which gives them their signature sweet taste.

When served together, the crispy jalebis perfectly complement the soft and flavourful poha, creating a unique taste experience that is hard to resist. Poha Jalebi is often served with a side of mint chutney or tamarind chutney, which adds a tangy and refreshing flavour to the dish.

Khopra Patties

Khopra patties are a unique snack that is often associated with the street food culture of Indore. The dish is often served with a variety of chutneys, including mint, coriander, and tamarind, which add a tangy and refreshing flavour to the dish that is served hot and fresh. It is a popular snack among locals and visitors alike.

Khopra Patties are made by combining grated coconut, boiled and mashed potatoes, chopped onions, green chillies, ginger, garlic, and a variety of Indian spices like cumin, coriander, turmeric, and garam masala. The mixture is then shaped into small patties and shallow-fried in hot oil until they turn golden brown and crispy. The crispy exterior of the patties gives way to a soft and flavourful filling, making it a delicious snack.

The dish's origins can be traced back to the Marathi community in Indore, who have a rich culinary history and are known for their innovative use of coconut in the dishes. Over time, khopra patties have become a popular snack among people of all communities and are now an integral part of Indore's street food culture.

Shikanji

Shikanji is a favourite among the people of Indore, especially during the hot summer months. The drink's refreshing and cooling nature makes it a perfect thirst quencher, and its tangy and zesty taste is a perfect accompaniment to the spicy and flavorful street food of the city. It is a traditional Indian drink that is made with a combination of lemon, sugar, and spices and is often served chilled in the scorching heat of the city.

Shikanji is made by mixing freshly squeezed lemon juice with sugar and water, along with a variety of spices like cumin powder, black salt, and chaat masala. The mixture is then stirred well and served chilled, often garnished with mint leaves and a sprinkle of roasted cumin powder. Shikanji is available at almost every street corner and food stall in the city, and its popularity is a testament to the rich and diverse street food culture of Indore.

Moong Bhajia

Moong Bhajia is a quintessential street food of Indore that is a must-try for anyone visiting this food paradise. This crispy and savoury snack is made with yellow moong dal, which is soaked and ground to form a batter. To this, finely chopped onions, green chillies, and a mix of aromatic spices like cumin, coriander, and red chilli powder are added, and the batter is mixed well to form a smooth and thick mixture.

The mixture is then spooned out and deep-fried to perfection until the bhajias turn golden brown and crispy on the outside, while the inside remains soft and flavorful. The hot and crispy moong bhajias are then served with a variety of chutneys like mint, coriander, and tamarind, which complement the flavours making it a perfect snack for any time of the day.

Garadu

This flavourful snack is made from the root vegetable yam, which is cut into small cubes and deep-fried until golden brown and crispy. The crispy Garadu cubes are then seasoned with a mix of aromatic spices, including cumin, coriander, red chilli powder, and chaat masala, which give the snack its distinctive and mouth-watering taste.

The addition of lemon juice and finely chopped onions further enhances the flavour and adds a tangy and refreshing touch to the snack. The yam has a unique and earthy flavour that is perfectly complemented by the spicy and tangy taste of the seasoning.

Bhutte Ki Kees

Bhutte ki kees is a popular street food from the state of Madhya Pradesh and is especially famous in the city of Indore. One of the reasons for the popularity of bhutte ki Kees as a street food is its simplicity and versatility. The dish can be served as a snack or even as a side dish with main meals. It is a delicious and creamy snack made from grated corn that is cooked with milk, cream, and a variety of spices.

The corn is grated and then sautéed in hot oil until it turns slightly brown. Then, a mix of spices like cumin, coriander, and red chilli powder is added to the corn, along with milk and cream. The mixture is then cooked on low heat until it thickens and the corn becomes soft and tender.

The final dish has a creamy and luscious texture with a slightly sweet and savoury taste that is hard to resist. It is often garnished with freshly chopped coriander and served hot with a squeeze of lemon juice on top. Bhutte ki Kees is also a healthy snack, as corn is a good source of fibre, vitamins, and minerals. The use of milk and cream in the dish also adds a dose of calcium and other essential nutrients.

Kulfi Falooda

Kulfi falooda is a delicious and refreshing street food that originated in India and has become a popular dessert in many parts of the country, including the city of Indore. It is a perfect treat for those who love the combination of creamy and icy textures, as well as the sweetness of syrup and fruit.

The dessert is made with kulfi, which is a traditional Indian ice cream that is made by boiling milk and sugar until it thickens and reduces in volume. It is then flavoured with cardamom, saffron, and other spices before being frozen in moulds. The kulfi is then cut into small pieces and served in a glass with a variety of toppings.

The toppings usually include vermicelli noodles, also known as falooda, which are made from wheat flour or rice flour and add a unique and chewy texture to the dessert. Other toppings may include basil seeds, chopped nuts, and fresh fruits like strawberries, mangoes, and bananas.

The kulfi falooda is then drizzled with rose syrup, which gives the dessert its distinctive sweet and floral flavour. The dessert is served chilled, making it a perfect treat on a hot summer day.

Sarafa Ke Parathe

It is a savoury and filling snack that is perfect for breakfast or as a midday snack. Sarafa Ke Parathe is a popular street food in Indore, especially in the Sarafa Bazaar area, which is famous for its night food market.

The dish consists of parathas, which are Indian flatbreads that are made by kneading wheat flour with water, oil, and salt. The dough is then rolled out, filled with a spiced potato mixture, and cooked on a hot griddle until it turns golden brown on both sides.

What makes Sarafa Ke Parathe unique is the filling, which usually consists of a mixture of potatoes, onions, and spices like cumin, coriander, and chilli powder. The filling is then stuffed into the dough and folded over to create a semi-circular shape.

The parathas are then shallow fried on a griddle until they turn crispy on the outside and the filling inside is cooked to perfection. The dish is usually served with a side of spicy chutney made from mint and coriander leaves, which adds a refreshing and tangy flavour to the parathas.