India, apart from being world-renowned for its exquisite culture, is the most popular for its street food. The fast food of every state in India has its very own story of origin, and all of these different cuisines make the country utterly popular. So, tourists from all over the world come to India to taste the delicious Chole Bhature of Delhi and fulfil their cravings for Mumbai’s mouth-watering Vada Pav.
Street Food- The Magnificent Speciality Of India
Most people around the globe are tempted by the idea of getting mouth-watering delicacies at really affordable prices. Apart from being relatively cheaper than the high food costs at restaurants, they are also of good quality and are extremely delicious. So, one of the advantages of consuming street food is that they are cooked in front of you. You will be able to see how they handle it and whether the kitchen is clean or not. In comparison, no food item can go neck-to-neck with India’s authentic fast food line.
Most Famous Street Food Items From All Around India
- Vada Pav, Mumbai
Have you truly been to Mumbai if you have never tried its most famous delicacy- Vada Pav? It is known to be the Indian version of a Burger and is loved by people all over India. This street food dish is a symbol of the tradition of Mumbai, and no one can ever grow to dislike it. Also, it is loved by the residents and the celebrities who come to Mumbai in search of this astounding dish.
Recipe For The Delicious Vada Pav
- Two potatoes, boiled and grated
- 1 tsp mustard seeds
- 1 tsp ginger garlic paste
- 1 tsp turmeric
- One green chili, chopped
- 2 tbsp gram flour (besan)
- ½ tsp red chili powder
- ½ cup water
- Six pav
- 2 tbsp butter
- One stalk of curry leaves
- 1 tsp ginger paste
- Refined oil, as required
- 1 tbsp coriander leaves, chopped
- 2 tbsp rice flour
- 1 tbsp lemon juice
- ¼ tsp asafoetida (hing)
- Salt, to taste
Directions To Follow
- Start by taking a large bowl and adding the Potatoes. Also, add the curry leaves, mustard seeds, garlic paste, ginger paste, Turmeric, Coriander leaves, green chillies, lemon juice, and salt. Mix and set it aside.
- Now, prepare the besan batter by adding Besan, turmeric, red Chili powder, hing, rice flour, and salt. Add the water occasionally while mixing to form the besan batter.
- On medium flame, set a kadhai and add oil for deep frying.
- Make six balls using the potato mixture prepared earlier. Dip them in besan and cover the balls in the batter.
- Then, deep fry the balls in oil until they turn golden brown.
- Cut a slit in all the six pavs, ensuring they are connected from one side. In a Tawa, add butter and cook the pavs.
- Serve with your favorite chutney by putting a potato ball between the pav and drizzle.
2. Idli Sambhar, Chennai
The most beloved dish of South India, Idli Sambhar, is known for its light texture and delicious taste. Also, the world-famous Idli Sambhar of Chennai serves as the perfect street food item, as it is full of flavor and extremely tasty.
Recipe For The Amazing Idli Sambhar
- ¾ cup lentils
- 2 cups water
- 2 tbsp tamarind
- 12-15 shallots
- 6-8 french beans
- One medium carrot
- One large tomato, chopped
- Salt, as needed
- ⅛ tsp turmeric
- 2 tbsp coriander leaves, chopped finely
- 4 ½ cups of water
For The Idli Sambhar Powder
- ½ tbsp Urad Dal
- 1 tbsp Chana Dal
- 1 tbsp coriander seeds
- Three dried red chilies
- ¼ tsp methi seeds
- ½ tsp cumin seeds
- 1 tbsp ghee or oil
- One dried red chili
- Two sprigs of curry leaves
- One pinch of methi seeds
- One pinch hing
- ¾ tsp cumin seeds
- ¾ tsp mustard seeds
Instructions To Follow
- Pressure cook the dal with 2 cups of water until it obtains a soft texture. Mash the dal and set it aside.
- Soak tamarind in warm water. Also, after it is done soaking, extract its pulp and keep it aside.
- Then, take a pan, set it on a medium-high flame, and roast the dal and red chilies until they turn a little golden in color.
- Add the coriander seeds. Also, cook them until you receive a nice aroma.
- Set it aside on a plate when the dal mixture turns pure golden.
- In the same pan, cook the methi seeds until they turn dark in color. Then, proceed to add the cumin seeds.
- When the cumin seeds start to radiate a nice smell. Then, remove and set them aside.
- When the seeds cool down. Then, grind them to make them into a fine powder.
- Take another pot, add oil and allow it to heat. So, add the mustard, cumin, and methi.
- Add the curry leaves, hing, and red chillies as soon as they start popping.
- As the leaves turn crisp in texture. Now, add the vegetables and allow them to cook for about 3 minutes. Also, add the tomatoes. Then, cook them until they are soft.
- Now, sprinkle the Sambhar powder you prepared earlier. Also, cook it for a minute without burning. You can also add red chili powder to add more heat to the Sambhar.
- Add some water and cook the veggies until they turn soft.
- Also, add the filtered tamarind and the dal mixture prepared earlier. Stir occasionally and bring it to a boil.
- Add more salt and tamarind as per your requirements. Also, add the coriander leaves.
- Turn off the heat as soon as the Sambhar starts to bubble.
- Now serve this delicious delicacy along with some hot, soft Idlis.
The Bottom Line
Whether it is Kolkata’s Kathi Roll or Lucknow’s Tikki Chole, nothing can beat people’s love for street food delicacies. They are affordable and mouth-watering, leaving the eater to cherish every moment. No one can get enough of India’s fast food items, and people from around the