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There is something about the showers of the monsoon that makes us crave piping hot, flavour-packed desi street food. But coupled with the humidity and frequent downpours is always the fear of contamination of food, which holds us back from indulging in these delights. Worry not! We've got you covered with some of the best street food recipes you can whip up at home, ensuring both hygiene and taste. Be it the crunch of the Aloo Tikki, spicy Veg Chowmein, or tangy explosion of Gol Gappe, these recipes get the street food experience delivered right in your kitchen. So take out your ingredients and get ready to turn this Sunday into a street food extravaganza.
Aloo Tikki
Ingredients:
4 boiled potatoes
1 chopped onion
1 green chilli, chopped
1 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1 tsp cumin powder
Salt to taste
2 tbsp chopped coriander
Oil for frying
Method:
Take the boiled potatoes and mash them in a bowl. Add chopped onion, green chilli, ginger-garlic paste, and all the spices and mix properly. Make small patties of this mixture. In a pan, heat oil and shallow fry the patties until golden brown and crisp on both sides. Serve it piping hot with tamarind chutney and green chutney to start your street food spread in style.
Veg Chowmein
Ingredients:
200g boiled noodles
1 cup mixed vegetables, carrot, capsicum, cabbage, beans
1 onion, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp chilli sauce
1 tbsp vinegar
1 tsp black pepper
Salt to taste
2 tbsp oil
Method:
Heat oil in a wok. Add garlic and sauté until it is golden. Add sliced onions and stir-fry until they turn translucent. Now add the mixed vegetables and stir-fry on high heat until they become slightly tender. Add boiled noodles, soy sauce, chilli sauce, vinegar, black pepper, and salt. Mix everything well so that the noodles are nice in colour with the sauce and the vegetables spread well in it. Serve hot, sprinkle some spring onions on top.
Pav Bhaji
Ingredients:
4 boiled potatoes
1 cup mixed vegetables (peas, carrots, beans)
2 onions, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 tbsp pav bhaji masala
1 tsp red chilli powder
Salt to taste
2 tbsp butter
8 pav buns
Lemon wedges and chopped coriander for garnish
Method:
Heat butter in a large pan. Add the chopped onions and sauté until they are golden brown in colour. Add the ginger-garlic paste and cook until fragrant. Then add chopped tomatoes and cook until soft. Smash boiled potatoes and mixed vegetables and add them to the pan. Sprinkle pav bhaji masala, red chilli powder and salt. Mix well and cook till all blends into a thick gravy. Toast the pav buns with butter on a griddle. Serve Bhaji hot topped with chopped coriander and lemon wedges, along with buttered pav.
Gol Gappe
Ingredients:
1 cup semolina
2 tbsp all-purpose flour
1/4 tsp baking soda
Oil for frying
1 cup Tamarind chutney
1 cup Spicy mint water
1 cup Boiled potatoes, chopped
1 cup boiled chickpeas
Method:
Mix semolina, all purpose flour and baking soda with water to make a smooth dough. Roll out the dough and cut them into small circles. Fry these circles in hot oil till they puff up and turn golden brown. For the filling Mix the boiled potatoes and chickpeas along with some chaat masala. Make a small hole in every puri, fill it with potato-chickpea mix, dip it in the tamarind chutney and mint water, and pop it into your mouth.
Sev Puri
Ingredients:
12 papdis
1/2 cup boiled potatoes, chopped
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/4 cup tamarind chutney
1/4 cup mint chutney
1/2 cup sev
Chaat masala
Coriander leaves for garnish
Method:
Place the papdis on a plate. Put a spoonful of boiled potatoes, onions, and tomatoes over each of them. Douse tamarind and mint chutneys generously. Sprinkle chaat masala and sev liberally. Sprinkle chopped coriander leaves and serve immediately with a crunchy and tangy treat.
Papdi Chaat
Ingredients:
15-20 papdis
1 cup boiled chickpeas
1 cup boiled potatoes, chopped
1/2 cup yoghurt
1/4 cup tamarind chutney
1/4 cup mint chutney
1/2 cup sev
Chaat masala
Pomegranate seeds for garnish
Method:
Take a serving plate and spread the papdis on it. Arrange a layer of boiled chickpeas and potatoes. Beat the yoghurt and drizzle it over the papdis. Add a tamarind and mint chutney topping. Sprinkle freely with chaat masala and sev. Garnish with pomegranate seeds to burst with sweetness.
