Gobi Machurian to Chinese Bhel: 7 Street Food Recipes to Make At Home

Indian street food is known for its vibrant flavours, aromatic spices, and tantalising textures. The streets of India come alive with food vendors dishing out a wide array of delectable snacks that are loved by locals and visitors alike. From the mouth-watering Gobi Manchurian to the crispy Chinese Bhel, these street food delicacies have become popular across the globe. Here, we will guide you through the process of recreating seven beloved Indian street food recipes in the comfort of your own home.

Also Read: India's Street Food: North To South Culinary Journey

Gobi Manchurian

Ingredients:

• 1 medium-sized cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon ginger-garlic paste
• 1 tablespoon soy sauce
• 1 tablespoon chilli sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• Salt to taste
• Oil for deep frying
• Spring onions, chopped (for garnish)

Method:

1. In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, salt, and water to make a thick batter.
2. Dip the cauliflower florets into the batter, ensuring they are well coated.
3. Heat oil in a deep pan and deep fry the coated cauliflower florets until golden brown and crispy.
4. In a separate pan, heat a tablespoon of oil and sauté ginger-garlic paste.
5. Add soy sauce, chilli sauce, tomato ketchup, vinegar, and salt. Stir well to combine.
6. Toss the fried cauliflower florets in the sauce mixture until they are evenly coated.
7. Garnish with chopped spring onions and serve hot.

Pav Bhaji

Ingredients:

• 4 medium-sized potatoes, boiled and mashed
• 1 cup mixed vegetables (carrots, peas, cauliflower, beans), boiled and mashed
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons pav bhaji masala
• 1 tablespoon red chili powder
• Salt to taste
• Butter
• Pav (soft bread rolls)
• Fresh coriander leaves, chopped (for garnish)

Method:

1. Heat butter in a pan and sauté chopped onions until golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Mash the tomatoes using a spatula and add pav bhaji masala, red chilli powder, and salt. Mix well.
5. Add the boiled and mashed potatoes and mixed vegetables. Mix everything thoroughly.
6. Add a little water if needed and let the bhaji simmer for 10-15 minutes, allowing the flavours to blend together.
7. Heat a griddle, slit the pav rolls, and toast them with butter until golden brown.
8. Garnish the bhaji with chopped coriander leaves, and serve hot with toasted pav, and a dollop of butter on top.

Vada Pav

Ingredients:

For the Vada:

• 4 medium-sized potatoes, boiled and mashed
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• Curry leaves, chopped
• Salt to taste
• Oil for frying

For the Pav:

• 4 pav bread rolls
• Green chutney
• Tamarind chutney
• Garlic chutney
• Dry garlic chutney

Method:

1. Heat oil in a pan and add mustard seeds. Allow them to splutter.
2. Add curry leaves, ginger-garlic paste, and green chillies, and sauté for a minute.
3. Add turmeric powder, asafoetida, and mashed potatoes. Mix well and season with salt.
4. Allow the potato mixture to cool and shape them into round patties.
5. Heat oil in a deep pan and fry the potato patties until golden brown and crispy.
6. Slit the pav rolls and spread green chutney, tamarind chutney, garlic chutney, and dry garlic chutney on the inner sides.
7. Place a potato patty inside each pav and serve hot with additional chutneys on the side.

Pani Puri

Ingredients:

For the Puri:

• 1 cup semolina (rava)
• 2 tablespoons all-purpose flour
• Water (as required)
• Oil for frying

For the Pani:

• 1 cup mint leaves
• 1/2 cup coriander leaves
• 2 green chillies
• 1-inch ginger
• 1 tablespoon tamarind pulp
• 1 tablespoon chaat masala
• 1 teaspoon roasted cumin powder
• Salt to taste
• Water (as required)

For the Filling:

• 1 cup boiled chickpeas
• 1 cup boiled mashed potatoes
• 1 onion, finely chopped
• Sev (thin fried noodles)
• Tamarind chutney

Method:

1. In a mixing bowl, combine semolina, all-purpose flour, and a little salt. Gradually add water to form a firm dough.
2. Divide the dough into small portions and roll them into thin puris.
3. Heat oil in a deep pan and fry the puris until they puff up and turn golden brown.
4. To make the pani, blend mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, chaat masala, roasted cumin powder, and salt together. Add water to adjust the consistency and taste.
5. To assemble, gently crack a small hole in the puri and fill it with a spoonful of chickpeas, mashed potatoes, chopped onions, and a drizzle of tamarind chutney.
6. Dip the filled puri into the pani and enjoy the burst of flavours in your mouth.
7. Repeat the process for the remaining puris.

Dahi Puri

Ingredients:

• 20-25 puris (store-bought or homemade)
• 1 cup plain yogurt, whisked
• Tamarind chutney
• Green chutney
• Chaat masala
• Sev (thin fried noodles)
• Chopped coriander leaves

Method:

1. Arrange the puris on a serving plate.
2. Gently crack a small hole in each puri and fill them with whisked yoghurt.
3. Drizzle tamarind chutney and green chutney over the yoghurt-filled puris.
4. Sprinkle chaat masala, sev, and chopped coriander leaves on top.
5. Serve immediately and relish the tangy and refreshing flavours.

Masala Dosa

Ingredients:

For the Dosa Batter:

• 2 cups rice
• 1 cup urad dal (split black gram)
• 1/2 cup poha (flattened rice)
• Salt to taste
• Oil for cooking dosas

For the Masala Filling:

• 4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• Curry leaves, chopped
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Method:

1. Wash the rice, urad dal, and poha separately and soak them in water for at least 4-5 hours.
2. Grind the soaked rice, urad dal, and poha to form a smooth batter. Add salt and mix well. Allow the batter to ferment overnight.
3. For the masala filling, heat oil in a pan and add mustard seeds. Allow them to splutter.
4. Add curry leaves, green chillies, and chopped onions. Sauté until the onions turn translucent.
5. Add turmeric powder, asafoetida, and mashed potatoes. Mix well and season with salt. Cook for a few minutes and set aside.
6. Heat a griddle or non-stick pan and spread a ladleful of dosa batter in a circular motion to form a thin pancake.
7. Drizzle a little oil around the edges and cook until the dosa turns golden brown.
8. Place a portion of the masala filling on one side of the dosa and fold it in half.
9. Serve hot with coconut chutney, sambar, and tomato chutney.

Chinese Bhel

Ingredients:

• 2 cups crispy fried noodles
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 1 carrot, grated
• 1/4 cup cabbage, finely chopped
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon chilli sauce
• 1 tablespoon vinegar
• Salt to taste
• Chopped coriander leaves (for garnish)
• Lemon wedges (for serving)

Method:

1. In a large mixing bowl, combine crispy fried noodles, chopped onions, capsicum, grated carrot, and chopped cabbage.
2. In a separate bowl, mix tomato ketchup, soy sauce, chilli sauce, vinegar, and salt to prepare the dressing.
3. Pour the dressing over the noodle mixture and toss everything together until well-coated.
4. Garnish with chopped coriander leaves.
5. Serve the Chinese Bhel immediately with a squeeze of lemon juice on top.

Indian street food offers a diverse range of flavours and textures that can be recreated at home with the right ingredients and techniques. From the crispy Gobi Manchurian to the tangy Pani Puri, these street food recipes are sure to delight your taste buds. So, put on your chef's hat and embark on a culinary adventure as you bring the vibrant and mouthwatering world of Indian street food into your kitchen. Enjoy the delightful flavours and create lasting memories with these seven homemade street food recipes.