Amazing Street Food Recipes | 15 Greatest Recipes for Street Food

15 Greatest Recipes for Street Food

Recipes for Street Food: This page contains a list of the top Indian street food dishes that you just must make at home. Dabeli, gol gappe, and aloo chaat are all included, as well as a step-by-step procedure.

Recipes for Street Food: When we think about Indian cuisine, we immediately think of the wide variety of street foods available in this country. Street food is a crucial component of India’s rich and diverse culture, as each state has its own particular cuisine. You and your hunger will never stop being surprised by Indian street cuisine, from Delhi’s Gol Gappe to Gujarat’s Dabeli and Maharashtra’s Vada Pav!

These are the top 15 street food recipes that will undoubtedly titillate your taste senses, helping you to relive your culinary past:

1. Gol Gappe Recipe

One of the most popular street dishes in India is gol gappe, which is the most adored of all. Gol gappe are tiny, round, crispy atta or suji puris that are mixed with a variety of spices, tangy water, and mashed potatoes and chickpeas. This ubiquitous street meal is known by several different names across the nation, including Paani Poori in Maharashtra, Gol Gappe in certain regions of North India, Puchka in West Bengal, and Gupchup in some regions of Odisha.

Ingredients of Paani Poori

  • For the Paani:
  • 1 cup sonth chutney
  • 2 cups mint leaves (firmly packed)
  • 75 gms coriander leaves (ground together)
  • 6-7 Green chillies
  • 2 tbsp cumin seeds (powdered), roasted
  • 1 tbsp salt
  • 1 tsp chilli powder
  • 8 cups water
  • For Sonth ki Chutney:
  • 100 gms tamarind (soaked in warm water for half an hour at least)
  • 3/4 cup jaggery (broken)
  • 2 tsp salt
  • 1 tsp black rock salt, powdered
  • 1/2 tsp garam masala
  • 1 tsp dry ginger, powdered
  • 1/4 tsp black pepper, powdered
  • 1/4 tsp chilli powder
  • 1 tsp chaat masala
  • For paani Poori:
  • 24 Puffed papri
  • 1 cup potatoes (diced), boiled
  • 1 cup chickpeas, boiled
  • Paani poori ka paani


Prepare the paani:

1. Combine all of the ingredients, refrigerate, and serve.

For the sonth ki chutney:

1. Using water to help, drain the tamarind through a sieve.

2. To make the pulp pourable, add just enough water to it.

3.Combine the other ingredients, bring to a boil, reduce the heat, and simmer the mixture, stirring regularly, until it slightly thickens.

For eating the paani poori:

1. Cut a hole in the centre of the poori’s thinner side. Insert a small amount of potato, chickpeas, and sonth, if preferred. Next, add the paani, and consume the entire poori right away.

2. Jhalmuri Recipe

Jhalmuri is a well-known street snack from Kolkata that is made of puffed rice and spices. This is a simple, go-to snack that is sold by cart sellers in practically every nook and cranny of the city. It has a distinctive flavour that is strong since it contains mustard oil.

Ingredients of Jhalmuri

  • 1/2 Cucumber
  • 1 tbsp coriander
  • 1/2 Tomato
  • 1 Green Chilli
  • 1/2 Onion
  • 2 tsp peanut, roasted
  • 3 tsp chana, boiled
  • 1 cup puffed rice
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chaat Masala
  • 1/2 tsp black salt
  • 1 tsp mustard oil
  • 1/2 for garnishing lemon


  1. Combine the chopping of all the vegetables, including the cucumber, coriander, tomato, green pepper, and onion.
    1. Combine everything in a basin.
    1. Add puffed rice, boiling chana, and roasted peanuts to the bowl.
    1. Now close the bowl and thoroughly combine all the ingredients.
    1. Add spices like black salt, mustard oil, chaat masala, cumin powder, and chilli powder after the vegetables and rice have thoroughly combined.
    1. Cover the bowl and toss again.
    1. Serve coiled in a cone of newspaper and garnish with a squeeze of lemon.

3. Vada Pav Recipe

This tasty street dish is a Maharashtrian specialty that is associated with Mumbai. Two pieces of pav are topped with spicy, fried vadas that resemble dumplings and are accompanied by a variety of hot chutneys. Vada pav is virtually always seen on a Mumbai street and is something that everyone who visits the city must have.

Ingredients of Vada Pav

  • 2 Tbsp oil
  • 1/4 tsp hing
  • 1 tsp mustard seeds
  • 2 tsp saunf
  • 1 onion
  • 2 tsp green chilli – garlic paste
  • 2 nos potato, boiled
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 2 tsp red chilli powder
  • 2 tsp coriander leaves
  • 2 tsp lemon juice
  • For masala paste:
  • 9 garlic cloves
  • 5 nos red chilli whole
  • 2 tsp white sesame seeds
  • 1 cup dessicated coconut
  • 2 tsp peanuts, roasted
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder
  • 1/2 tsp tamarind
  • 1 cup besan
  • 1/4 cup soda
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 4 Green chillies


Prepare Aloo Vada:

1. Put hing, mustard seeds, and saunf in a pan with oil. We all roast.

2. Stir in the onion and the green chili-garlic paste.

3.Next, add the potatoes that have been cooked together with the turmeric powder, salt, red pepper flakes, and coriander leaves.

4. Add lemon juice and thoroughly combine. To produce a paste, sauté.

Prepare Masala Paste:

1. Add garlic, whole red chilies, white sesame seeds, and desiccated coconut to a pan with oil.

2. Combine them thoroughly and add toasted peanuts, half a teaspoon of salt, and a dash of red pepper flakes. Mix thoroughly.

3. Add the tamarind now, and combine all the ingredients to make a paste.

4. Next, add besan, soda, one teaspoon each of salt and red chilli powder to a bowl.

5. Add water and thoroughly combine to create a besan mixture.

6. Make a tiny ball out of the masala paste that has been produced.

7.Fry the balls in the pan after fully dipping them in the besan mixture.

Fry until golden brown, at 8.

9.Fry some green chilies for a time in a pan.

10. Take buns and sandwich the fried masala pakodas, green chutney, and masala paste between them.

11. Garnish with fried green chilies on top before serving.

4. Dabeli Recipe

Dabeli is an intriguing Gujarati delicacy with a crisp and delicate flavour combination that makes it a treat to eat. Even in the smallest of streets, you may find a variety of stores and booths offering Dabeli, which is thought to have originated in the Gujarati Kutch area. The identical flavour and spices used in both appetisers make Dabeli a distant, delectable cousin of vada pav.

Ingredients of Dabeli

  • 1 Kg potatoes
  • 4 medium onions
  • A pinch of garam masala
  • 1 cup peanuts
  • 2 tsp salt
  • 2 tsp red chilli powder
  • 4 tbsp imli and gur chutney
  • 2 tbsp garlic chutney


1. Boil the potatoes, peel them, and then thoroughly mash them. Set aside.

2. Heat 1/2 cup of oil in a dekchi for deep-frying the peanuts. Add salt, about 1 teaspoon, sugar, and 1/2 teaspoon of red chilli pepper.

3. Add the garlic chutney to the remaining oil and let it sizzle before adding the garam masala, red chilli powder, and imli chutney. To this, add the mashed potatoes.

4.Serve hot as a bun filler along with chopped onions and fried peanuts.

5. Paapdi Chaat Recipe

A delicious dish from the streets of Old Delhi is paapdi chaat. It combines crispy paapdi, boiling chickpeas, potatoes, yoghurt, and a variety of spices including red chilli powder, chaat masala, cumin powder, etc. for a melt-in-your-mouth feel. Paapdi chaat is an easy to make at-home snack that has the ideal ratio of sweet, spiciness, and tanginess.

Ingredients of Paapdi Chaat

  • 200 gms maida
  • 2 tbsp sooji
  • 1 tbsp ajwain
  • 1 tsp salt
  • 1 tbsp oil
  • 1/2 cup water
  • 1 cup urad dal paste
  • 1 tsp salt
  • 2 potatoes, boiled
  • 1/2 tsp salt
  • 1 1/2 tsp red chilli powder
  • 1/2 cup mixed chana
  • 1/2 tsp black salt
  • 1 cup yogurt
  • 1 tbsp sugar
  • Cumin powder
  • Chaat Masala
  • 1 tsp meethi chutney
  • 1 tsp khatti chutney
  • Pomegranate
  • Sev


To Prepare Papdi:

  1. Grab a bowl and fill it with Maida. Salt, sooji, and ajwain should be added.
  2. Stir a bit, add oil, and then stir some more.
  3. In order to create a dough, add some water now and whisk the ingredients.
  4. Create a flat chapati by rolling the dough.
  5. Cut the flat dough into medium-sized circles with little holes, and then spread each one out on a platter individually.
  6. Now put these circular pieces in a skillet with plenty of oil and deep fried them.
  7. Fried them till crisp and golden.

To Prepare Bhalla:

  1. Take the urad dal paste and combine it with salt to form a dough.
  2. Cut the dough into tiny pieces and cook them in the oil.
  3. till golden brown, deep-fry.
  4. Take them out and give them a brief soak in cold water.

Prepare Filling:

  1. Add salt and red chilli powder to the bowl of boiling potatoes.
  2. Well combine them.
  3. Black salt should be added to a small bowl of blended chana before mixing.
  4. Yogurt and sugar should be combined in a separate basin.
  5. Spread the Papdis on a platter now, top with the fried bread pieces, and then cover with the mashed potatoes and mixed chana.
  6. Chaat masala and cumin powder should be added.
  7. Red chilli powder, yoghurt, meethi chutney, and khatti chutney are all evenly distributed on the platter.
  8. Serve with sev and pomegranate garnish.

6. Momos Recipe

This South Asian pleasure has fast established a home in the heart of North Indians, notably Delhiites, who love to binge on them. It is best served with a hot chutney prepared with red chilies, garlic, and tomatoes. Momos are a flexible snack, and we have a broad variety available, including chicken, mutton, and veggie momos.

Ingredients of Momos

  • For the Dough:
  • 120 gms refined flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt water (for kneading)
  • For the Chicken Filling:
  • 1 cup chicken (minced)
  • 1/2 cup onions, finely chopped
  • 1/4 tsp black pepper powder
  • 1 tbsp oil
  • 1/2 tsp garlic paste
  • 1/2 tsp soya sauce
  • Salt
  • 1/4 tsp vinegar
  • For the Vegetarian Filling:
  • 1 cup cabbage and carrots, grated
  • 2 tbsp onions , finely chopped
  • 1/2 tsp garlic, finely chopped
  • 1 tbsp oil
  • 1/4 tsp vinegar
  • 1/2 tsp soya sauce
  • to taste salt
  • to taste pepper
  • 1 tbsp cornflour
  • For Chilli Sauce:
  • 25 gram garlic, peeled
  • 6 gms whole red chillies
  • 3 tbsp vinegar
  • 1 tbsp oil
  • to taste salt
  • to taste sugar


Prepare Chilli Sauce:

  1. The red peppers should be cut and soaked in water for around two hours. Cut into tiny pieces and soak for an hour or more in the vinegar. Blend the ingredients in a blender to a paste-like consistency.

Prepare Momos:

1. Depending on your preference, combine all the ingredients for the chicken or veggie filling in a dish. Set apart.

2. Form a firm dough by combining the refined flour, baking powder, and salt. For 30 minutes, keep covered and set away.

3.Extrude 4-5 inch circles of dough that are very thin.

4. Take each round piece and fill the middle with filling.

5.To seal it, pinch the corners together and twist.

6.Steam for about 10 minutes in a steamer, then serve hot with chile sauce.

7. Chole Bhature Recipe

Our taste senses are already piqued by the name! The classic Punjabi meal, chole bhature, may be found in every restaurant and on every North Indian street, particularly in the areas around Delhi and Punjab. A typical Sunday breakfast in a North Indian home can consist of sizzling hot, crispy bhatura served with flavorful chole. You can have a delicious treat at home too with this simple chole bhature recipe!

Ingredients of Chole Bhature

  • For chole:
  • 2 cup Chickpeas
  • 2 tsp Oil
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 3-4 Cloves
  • 1 tsp Whole pepper corns
  • 3 Green cardamom
  • 2 Black cardamom
  • 1 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Cumin seeds
  • 1/2 tsp Asafoetida
  • to taste Salt
  • 1 cup Onions, chopped
  • 1 cup Tomatoes, chopped
  • 1 tsp Ginger, chopped
  • 1 tsp Garlic, chopped
  • 1 tsp Ajwain
  • 1 tsp Lime juice
  • 1 Green chili, chopped
  • 1 Tea bag
  • 1 tbsp Butter
  • For the bhaturas:
  • 2 cups Refined flour
  • 1/2 tsp Yeast (dissolved for 10 minutes in luke warm water)
  • 1/2 cup Whole wheat flour
  • A pinch of Salt
  • Water (to knead)
  • Oil (for frying)


Chole may be made by combining oil, a bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, and green and black cardamom in a skillet.

1. Add chopped onions and cook after it browns. Add the minced ginger and garlic.

2. Add salt, asafoetida, cumin, coriander, chilli powder, and turmeric at this point. Saute the ingredients together.

…………. and in the.

4.Now stir in the chole, which has been pressure-cooked after being soaking all night.

5.To the chole, add tomatoes, a little sugar, and salt after thoroughly stirring.

6.Now, add ajwain, chopped green chilies and water for the foundation.

7. Add a tea bag to the masala to give the chole colour.

8. Gently simmer the chole for an hour while covering it.

9. Add some butter and lime juice to it.

10.Serve the chole hot with bhaturas and garnish with coriander and butter.

To prepare the bhaturas:

1. Combine the whole wheat flour, maida, salt, and enough water to form a dough.

2.Add the yeast to the surface. Let the yeast to work for two to three hours.

3. Cut it into equal pieces. Roll out in the form of an oval or circle.

4.Fry in deep fat like a puri till golden brown. Dispense and savour!

8. Khasta Kachori Recipe

Khasta kachori, a cuisine from Indore that is incredibly well-liked, is a spicy, crispy-fried snack that is utterly delectable when paired with a sweet-and-sour imli chutney. It is filled with a blend of black gramme and other different spices. a challenging one to prepare but well worth it.

Ingredients of Khasta Kachori

  • 2 Cups refined flour
  • 1/4 cup ghee
  • to taste salt
  • cold water (to mix)
  • for deep-frying oil
  • For the filling:
  • 3/4 cup black gram (husked), soaked
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/8 tsp asafoetida (hing)
  • 3/4 tsp garam masala
  • 3/4 tsp chilli powder
  • 2 tbsp fennel seeds, powdered
  • 2 tsp coriander powder
  • to taste salt
  • 1 1/2 tsp mango powder


1. Coarsely grind the lentils.

2. Add the cumin seeds and asafetida to the heated 2 tablespoons of oil.

3. Add the other ingredients for the filling and lentils when they start to sputter.

4.Saute the mixture until it is well cooked over low heat. When done, it will no longer adhere to the pan.

5. Remove mixture from the fire and let it cool.

Prepare the dough:

1. Combine the salt and flour.

2.Add the ghee to the flour.

3. Use the tips of your fingers to combine it into a crumbly consistency.

4.Add enough water to create a dough that is somewhat stiff (it should not yield easily when a finger is pressed into it). For at least 15 to 20 minutes, cover and let to rest.

5.Roll the lentil mixture (known as pithee) into marble-sized balls, moistening your hands as and when needed to keep the mixture from adhering to them. Once you’re ready to fill, cover with a towel.

6. Use the dough to form about 20 rounded balls. They should be rolled out until 1/4″ thick, or about 5 cm/2 in diameter.

7.Pinch the edges of one piece of rolled dough all around, leaving the centre thicker.

8. Dampen the pressed edges, place a filling ball in the middle, and bring the wet edges together to completely enclose the filling. To seal, squeeze together.

9. Holding it in your palm, gently squeeze the centre with the heel of the other hand. Roll it softly in a circular after first flattening it slightly with your palm.

10. It is now time to fry the kachauris. Oil is heated in a kadahi.

11. Add as many kachauris as will fit when a piece of dough poured into oil rises instantly; turn over right away, and reduce heat to medium.

12.Fry them until they are all an equal shade of golden brown, then turn down the heat to low.

13. It takes around 10 minutes to complete one side and 7-8 minutes to complete the other. Drain and place on absorbent paper after removing from oil. Serve warm.

9. Samosa Recipe

The best companion during rainy season isn’t exactly the umbrella you carry, but rather the delicious, piping-hot, freshly fried samosas you love to eat with a cup of chai! There is no need to introduce samosas as one of the nation’s favourite foods. We all find it impossible to resist triangle puffs that have been perfectly deep-fried and filled with a spicy potato and pea combination.

Ingredients of Punjabi Samosa

  • 500 Gram potatoes (peeled and chopped), boiled
  • For the dough:
  • 500 gram maida (refined flour)
  • 1/2 cup ghee or oil
  • 5 gram ajwain
  • Salt
  • Water
  • Oil (for deep frying)
  • For tempering:
  • 1/2 cup ghee
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 2-3 Green chillies
  • 2 tsp ginger
  • 1 Lime
  • 1 tbsp coriander leaves
  • Salt
  • 1/3 cup green peas
  • 2 tsp chaat masala powder
  • 1 tsp fennel seeds
  • 1/2 tsp garam masala
  • 2 tbsp cashew nuts, chopped


1. Chop the ginger, coriander leaves, and green chilies.

2. Combine all the dough ingredients, excluding the water, and well rub.

3. Sprinkle some water, then form a firm dough. Wait for ten minutes or so.

4.Depending on the size of the samosas needed, divide the dough into sections that are circular.

5.When the cumin starts to crackle, add the ginger and continue to sauté.

6.Continue sautéing the remaining ingredients for five minutes, omitting the last four.

7.Combine all of the remaining ingredients, including the potatoes thoroughly.

8. Lay out each chunk of dough and cut each oval into two semicircles.

9. Form a half-circle. The semicircle’s straight edge should be wetted. The moistened edges should be sealed into a triangular pocket by folding the straight edge, bringing the watered edges together, and holding the semicircle in your palm.

10. Fill the higher sides with the potato mixture before sealing them.

11. Repeat for the remainder.

12. Deep fried till golden brown in oil, then serve.

10. Aloo chaat Recipe

A heaven for fans of potatoes! We can never talk street food and neglect aloo chaat; it tops the chart of every street food fan. The height of satiety for a gourmet is bite-sized potato pieces mixed with a variety of chutneys and spices.

Ingredients of Chatpati Aloo Chaat

  • For Coriander Chutney:
  • 1 cup coriander leaves
  • 1 Green Chilli
  • 1/2 tsp black salt
  • 1/2 Lemon (juiced)
  • For Chaat:
  • 2-3 aloo, boiled
  • A pinch of black salt
  • A pinch of black pepper
  • A pinch of cumin powder
  • 1/2 tsp chaat masala
  • 1/2 tsp chilli powder
  • 1 onion, chopped
  • 1/2 Lemon (juiced)
  • 1 tsp tamarind chutney


  1. Coriander leaves should be ground.
    1. Add green chillis and black salt.
    1. Combine the materials for grinding.
    1. To give the freshly ground components a tart flavour, add lemon juice.
    1. Completely combine.

Prepare Chaat:

  1. Place the cooked potatoes in the heated oil.
  2. Potatoes should be deep-fried till golden brown.
  3. Place the potatoes in a basin with the soaked oil.
  4. Add the chaat masala, chilli powder, cumin powder, black salt, and black pepper.
  5. Add some sliced onions and half a lemon’s juice on top of it.
  6. Pour some freshly prepared coriander chutney and tamarind chutney.
  7. To fully infuse the potatoes with the spiciness and tang of the spices, properly combine everything.
  8. Serve the food in the plastic dish with toothpicks and chopped onions as a garnish.

11. Jalebi Recipe

After all, there is always room for a little sweet treat! Can we ever say no when it comes to the coiled, hot, and sinfully sweetened Jalebis? Those who enjoy sweets love these deep-fried treats, which are frequently made in Indian homes on festive and joyful occasions. They are covered in sugar syrup then deep-fried.

Ingredients of Kesari Jalebi

  • 1/2 Cup maida (refined flour)
  • 1/4 cup dahi (yogurt, preferably sour)
  • Oil/ghee (for frying)
  • A square piece of cloth with a hole in it, or a strong plastic bag for piping out the ‘jalebis’
  • 1 cup sugar
  • 1 cup water
  • 1/2 tsp kesar


1.Combine the flour and dahi, adding water as needed to create a thick, smooth paste (dropping consistency), and allow to ferment for 6-7 hours (time depending on the weather).

2. The batter should be spongy and have bubbles on the surface when it is finished.

3. Prepare the sugar syrup by combining the sugar and saffron in the water over low heat, then cooking it until just barely thick over high heat.

4.This mixture should drain back into the pan in a thin, smooth stream when raised with a spoon, or it should resemble thread when you squeeze a drop between your thumb and forefinger and pull the fingers apart after it has cooled somewhat. Until you fried the “jalebis,” keep warm.

5. Heat the ghee or oil in a shallow, heavy pan. Drop a little amount of batter into the oil to observe whether it immediately rises to the surface to see if your oil is ready. Your oil is prepared for frying if it does.

6. Add the batter to the bag. To close the bag, twist the opening. To create a tiny hole through which you may pipe the “jalebis,” snip off one of the bag’s lower corners. The jalebis become thinner as the hole becomes narrower.

7.Pipe swirls (like whirlpools) of the required size directly into the heated oil while holding the bag over it. As many of these circles as you can safely complete without touching one another.

8. Reduce the heat to medium, flip the “jalebis,” and cook until lightly browned on both sides.

9. Remove the fried jalebis from the oil, place them in the syrup, and then lift them out. After about a minute, leave it and then lift it out once again.

10. Deliver it warm.

12. Aloo Tikki Recipe

Aloo tikki is one of the most popular Indian street foods, much like Gol Gappas. It is a crispy, crisp mixture of potato, peas, and different masalas that is typically served with tomato ketchup or mint and coriander chutney.

Ingredients of Masaledaar Aloo Tikki

  • 1 tsp Black Pepper
  • 2 tsp Coriander seeds
  • 2 tsp Cumin Seeds
  • 2 tsp Oil
  • 1/2 Onion, chopped
  • 1 Potato, mashed
  • 1 cups Boiled Peas
  • 1 tsp Ginger Paste
  • 1 tsp Salt
  • 1 tsp Green Chillies
  • 1 tsp Coriander Leaves
  • 1/2 tsp Red Chilli Powder
  • 2 tbsp Flour


  1. Take a pan and combine the cumin, coriander, and black pepper seeds.
    1. When they have had a chance to cool, crush them together to create a spice blend.
    1. Put oil in a different pan.
    1. In a pan, fry onions until they are golden brown.
    1. Take a bowl and fill it with the following ingredients: mashed potatoes, boiling peas, ginger paste, fried onions, salt, spice mixture, green chilies, coriander, and red chilli powder.
    1. With flour added, mash them all together using your hands.
    1. Make tiny, round tikkis by thoroughly blending everything.
    1. Fry the tikkis in oil in a pan until they are golden brown.
    1. Serve hot with dhaniya chutney or tomato ketchup.

Recipe Notes

While preparing aloo tikki for a fast:

1. Include water chestnut or buckwheat flour.

2. Substitute rock salt for table salt.

13. Raj Kachori Recipe

The traditional street food delight that causes your mouth to wet. Raj kachori basket stuffed with chickpeas, papri, bhallas, yoghurt, and other delicious foods. pomegranate seeds have been added as a garnish.

Ingredients of Raj Kachori

  • 1 Raj kachori basket
  • 2 Tbsp sweetened yogurt
  • 1 Tbsp tamarind chutney
  • 1 Tbsp coriander chutney
  • For the filling:
  • 100 gm boiled potatoes
  • 100 gm sprouts
  • 1 dahi bhalla
  • 4 papris
  • 50 gm boiled chick peas
  • Few tsp of pomegranate bhujia and ginger juliennes
  • For the seasoning:
  • A pinch of yellow chilli
  • Black pepper
  • Salt


1.Pour papri, dahi bhalla, boiling chickpeas, sprouts, pomegranates, bhujia, and ginger into the raj kachori basket.

2. Add seasoning.

3. Drizzle yoghurt, coriander chutney, and tamarind chutney over it.

4.Add pomegranates as a garnish and serve.

14. Chicken Kathi Roll Recipe

With so many restaurants and food stands selling different varieties of these delectable, full rolls, kati rolls have quickly become a popular street dish across the nation.

Ingredients of Chicken Kathi Roll

  • 2 Whole wheat bread
  • 2 Egg whites
  • 2 tsp coriander, chopped
  • 3 tsp oil
  • for garnishing onions and pepper, sliced
  • For the Filling :
  • 150 gms Chicken tikka
  • cottage cheese (optional)
  • 2 tbsp onions, chopped
  • 2 tsp coriander Leaves, chopped
  • 2 tbsp ginger-garlic paste
  • 1/4 cup tomatoes, chopped
  • A pinch of turmeric powder
  • to taste salt and chilli powder
  • 1 tsp green chillies, chopped
  • Oil (to shallow fry)


Prepare the crepe:

1. Combine the coriander and egg whites.

2. In a nonstick pan, heat the oil. Each phulka is placed on the pan one at a time till it turns colour after being dipped into the egg white mixture. Set apart.

Prepare tikka mixture:

1. Slice the chicken tikka that has been made.

2. Heat the oil in a skillet, then add the chopped onions, ginger, garlic, tomatoes, turmeric, red chilli powder, and green peppers.

3. Now include the sliced onions, julienned peppers, and chicken tikka strips.

4. Add some cooked chopped coriander.

5.Before rolling the 2 atta phulkas, divide the tikka mixture between them.

6.Serve with a salad and mint chutney.

15. Egg Chowmein Recipe

This flavorful egg chowmein dish is packed with desi spices, sauces, and eggs, making it a highly nutritious delight.

Ingredients of Egg Chowmein

  • 200 gms Noodles
  • 2-3 Green Chillies (chopped)
  • 1/2 cup Cabbage (chopped)
  • 1 small Capsicum (chopped)
  • 1 small Carrot (chopped)
  • 4 Eggs
  • 1 tbsp Tomato sauce
  • to taste Pepper powder
  • to taste Salt
  • 1 tbsp Garlic (Chopped)
  • 1/4 tsp Black salt
  • 3 tbsp Cooking oil
  • 2 tbsp Soya Sauce
  • 2 tsp Green Chilli Sauce


1. Start with chopping or slicing vegetables such cabbage, carrots, onions, and capsicum. Next, mince the garlic and green chilies.

2. After that, add salt and noodles to the boiling water in a big pot. After the noodles are done boiling, strain them in a colander and rinse them under cool water. Set apart.

3. To create the scrambled eggs, heat the oil in a kadhai, crack 4 eggs into it side by side, and season with salt and pepper. Mix thoroughly. P.S. Don’t cook it too long.

4.Clean the wok and heat the oil once again. Add green chilies, ginger, and garlic.

5. Add the cabbage, onion, carrot, and pepper. Sauté for about a minute on high heat.

6. Add the cooked noodles and incorporate everything by tossing it with the vegetables.

7. Stir thoroughly after adding the sauces and seasonings. Then, stir in the scrambled eggs.

8. You may now provide egg chow mein.

Now that you are aware of the greatest street dishes India has to offer, try discovering new ones or, even better, try making them at home.

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