Welcome to a vibrant journey through the bustling streets of India, right from your kitchen! If you’re craving bold flavors and a bit of heat, you’re in the perfect place. Our roundup of 18 Spicy Indian Street Food Recipes is designed to bring the excitement of Indian cuisine to home cooks in North America. Get ready to spice up your meals and impress your taste buds—let’s dive in!
Pani Puri
Never tried Pani Puri? This crispy, tangy, spicy street food sensation is about to become your next obsession. Dive into these hollow puris filled with spicy water, tamarind chutney, and potatoes for a burst of flavors.
Ingredients
- For the puris: 1 cup semolina, 1/4 cup all-purpose flour, 1/2 tsp salt, water as needed, oil for frying
- For the filling: 2 boiled potatoes (mashed), 1/2 cup boiled chickpeas, 1 tsp chaat masala, 1/2 tsp red chili powder
- For the pani (spicy water): 1 cup mint leaves, 1/2 cup cilantro, 2 green chilies, 1 tsp cumin seeds, 1 tbsp tamarind paste, 1 tsp black salt, 4 cups cold water
- For the tamarind chutney: 1/2 cup tamarind pulp, 1/4 cup jaggery, 1 tsp cumin powder, 1/2 tsp red chili powder, 1/2 tsp salt
Instructions
- Mix semolina, all-purpose flour, salt, and enough water to form a stiff dough. Rest for 30 minutes.
- Roll out the dough into small circles and fry in hot oil at 350°F until puffed and golden. Drain on paper towels.
- Blend mint, cilantro, green chilies, cumin seeds, tamarind paste, black salt, and cold water to make the pani. Strain and chill.
- Cook tamarind pulp, jaggery, cumin powder, red chili powder, and salt on low heat for 10 minutes to make the chutney. Cool.
- Mix mashed potatoes, chickpeas, chaat masala, and red chili powder for the filling.
- Make a hole in each puri, fill with potato mixture, drizzle with tamarind chutney, and top with pani.
- Tip: Fry puris in small batches to maintain oil temperature. Tip: Chill pani for at least an hour for best flavor. Tip: Adjust green chilies in pani for desired heat.
Yummy! The crisp puri, spicy pani, and sweet chutney create a symphony of textures and flavors. Serve immediately for the ultimate crunch, or set up a DIY station for a fun, interactive meal.
Bhel Puri
Every bite of Bhel Puri is a crunchy, tangy explosion—perfect for summer snacking or a light lunch. This Indian street food classic is ready in minutes, no cooking required!
Ingredients
- For the base:
- 2 cups puffed rice
- 1/2 cup sev (thin chickpea noodles)
- 1/2 cup chopped boiled potatoes
- 1/4 cup finely chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped cilantro
- For the sauce:
- 2 tbsp tamarind chutney
- 2 tbsp green chutney
- 1 tsp chaat masala
- 1/2 tsp red chili powder
- For garnish:
- 1/4 cup sev
- 2 tbsp chopped cilantro
Instructions
- In a large bowl, combine puffed rice, sev, boiled potatoes, onions, tomatoes, and cilantro.
- Drizzle tamarind chutney and green chutney over the mixture. Tip: Adjust the amount of chutney based on your preference for tanginess and spice.
- Sprinkle chaat masala and red chili powder evenly over the mixture. Tip: For extra heat, add a pinch more chili powder.
- Gently toss all ingredients until well combined. Tip: Use your hands or a large spoon to mix without crushing the puffed rice.
- Transfer the Bhel Puri to serving plates or bowls.
- Garnish with additional sev and chopped cilantro before serving.
Perfectly balanced between spicy, sweet, and tangy, Bhel Puri offers a delightful crunch in every bite. Serve it immediately to enjoy the crisp texture, or get creative by adding diced avocado for a creamy twist.
Sev Puri
Transform your snack game with Sev Puri, a crunchy, tangy street food sensation that’s as fun to make as it is to eat. This no-cook assembly job packs a punch with every bite, perfect for those who crave bold flavors and textures.
Ingredients
- For the base:
- 20 ready-made puri (crispy flatbreads)
- For the topping:
- 1 cup boiled potatoes, diced
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup sev (thin chickpea noodles)
- For the chutneys:
- 1/4 cup tamarind chutney
- 1/4 cup mint-coriander chutney
- For garnish:
- 1 tbsp chaat masala
- 1 tbsp red chili powder
Instructions
- Arrange the puri on a large serving plate in a single layer.
- Top each puri with a teaspoon of diced potatoes, followed by a sprinkle of onions and tomatoes.
- Drizzle tamarind chutney and mint-coriander chutney evenly over the puri.
- Sprinkle sev generously over the top for crunch.
- Finish with a dusting of chaat masala and red chili powder for an extra kick.
- Serve immediately to prevent the puri from getting soggy.
Sev Puri dazzles with its contrast of crispy puri, soft potatoes, and the tangy-sweet duo of chutneys. Try serving on a platter for a DIY snack station at your next gathering.
Dahi Puri
Packed with tangy, spicy, and sweet flavors, Dahi Puri is the ultimate street food snack that’s ridiculously easy to make at home. Perfect for when you’re craving something crunchy, creamy, and utterly addictive.
Ingredients
- For the puris: 1 cup semolina, 1/4 cup all-purpose flour, 1/2 tsp salt, water as needed, oil for frying
- For the filling: 1 cup boiled potatoes (diced), 1/2 cup boiled chickpeas, 1/4 tsp red chili powder, 1/4 tsp chaat masala, salt to taste
- For the toppings: 1 cup yogurt (whisked), 1/4 cup tamarind chutney, 1/4 cup green chutney, 1/4 cup sev, 1/4 cup chopped cilantro
Instructions
- In a bowl, mix semolina, all-purpose flour, and salt. Gradually add water to form a stiff dough. Rest for 15 minutes.
- Roll the dough into small, thin circles. Fry in hot oil (350°F) until golden and puffed. Drain on paper towels.
- In another bowl, mix diced potatoes, chickpeas, red chili powder, chaat masala, and salt for the filling.
- Gently crack open the top of each puri and stuff with the potato-chickpea mixture.
- Top each puri with a spoonful of whisked yogurt, followed by tamarind and green chutney.
- Sprinkle sev and chopped cilantro on top for crunch and freshness.
- Serve immediately to enjoy the contrast of crispy puris with the cool, creamy yogurt and tangy chutneys.
Crunchy, creamy, and bursting with flavors, Dahi Puri is a textural dream. Try serving them on a platter for a DIY assembly line at your next party—guests will love customizing their bites!
Aloo Tikki
You’ve seen it on the streets of Delhi, now bring the crispy, spicy magic of Aloo Tikki to your kitchen. No fuss, all flavor—let’s get mashing.
Ingredients
- For the tikki:
- 2 large potatoes, boiled and peeled
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onions
- 1 tbsp chopped green chilies
- 1 tbsp chopped cilantro
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil for frying
- For serving:
- 1/4 cup tamarind chutney
- 1/4 cup mint chutney
- 1/4 cup yogurt
- 1/4 cup sev (optional)
Instructions
- Mash the boiled potatoes in a large bowl until smooth.
- Add breadcrumbs, onions, green chilies, cilantro, cumin powder, garam masala, and salt to the mashed potatoes. Mix well.
- Divide the mixture into 6 equal parts and shape each into a flat patty.
- Heat oil in a non-stick pan over medium heat (350°F).
- Place the patties in the pan and fry for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the tikkis to a paper towel-lined plate to drain excess oil.
- Serve hot, drizzled with tamarind and mint chutney, a dollop of yogurt, and a sprinkle of sev for crunch.
Perfectly crispy on the outside, soft and spicy inside—these tikkis are a riot of textures. Try stacking them with extra chutney and yogurt for an Insta-worthy snack.
Pav Bhaji
Tantalize your taste buds with Pav Bhaji, a spicy, buttery Mumbai street food legend. **Mash** veggies into a fiery medley, **slather** on toasted buns, and **dive** into chaos.
Ingredients
– For the bhaji (vegetable mix):
– 2 cups mashed potatoes
– 1 cup chopped cauliflower
– 1/2 cup chopped carrots
– 1/2 cup chopped bell peppers
– 1/4 cup peas
– 2 tbsp pav bhaji masala
– 1 tbsp red chili powder
– 1/2 tbsp turmeric powder
– 4 tbsp butter
– Salt to taste
– For serving:
– 8 pav (dinner rolls)
– 1/2 cup chopped onions
– 1/4 cup chopped cilantro
– 2 tbsp butter
– 1 lemon, cut into wedges
Instructions
1. **Boil** potatoes, cauliflower, carrots, and peas until soft, about 15 minutes. Drain and mash coarsely.
2. **Heat** 2 tbsp butter in a pan over medium heat. Add bell peppers and sauté for 2 minutes until slightly soft.
3. **Add** mashed vegetables, pav bhaji masala, red chili powder, turmeric, and salt. Mix well.
4. **Cook** the mixture for 10 minutes, stirring occasionally, until flavors meld. Tip: For extra richness, stir in another tbsp of butter.
5. **Toast** pav buns with butter on a griddle until golden, about 2 minutes per side.
6. **Serve** the bhaji hot, garnished with onions, cilantro, a dollop of butter, and a lemon wedge. Tip: Squeeze lemon juice over the bhaji for a tangy kick.
7. **Pair** with the toasted pav and extra butter on the side for dipping. Tip: For a crunchier texture, lightly toast the pav until edges are crisp.
Kick back with this bold, buttery dish—each bite’s a riot of flavors. **Pile** the bhaji high on pav, or go rogue with a cheesy twist by melting mozzarella on top.
Vada Pav
Just when you thought street food couldn’t get any better, here comes Vada Pav—a spicy, savory Indian burger that’s about to rock your world. Packed with flavor and easy to make, it’s the ultimate snack attack solution.
Ingredients
- For the potato filling:
- 2 large potatoes, boiled and mashed
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 2 green chilies, finely chopped
- 1/2 cup fresh cilantro, chopped
- Salt to taste
- For the batter:
- 1 cup chickpea flour
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup water
- Salt to taste
- For assembling:
- 4 pav buns or slider buns
- 1/4 cup tamarind chutney
- 1/4 cup green chutney
- 1/4 cup dry garlic chutney
Instructions
- Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and wait until they pop.
- Add 2 chopped green chilies, 1/2 tsp turmeric powder, and sauté for 30 seconds.
- Mix in the mashed potatoes and salt. Cook for 2 minutes, then stir in 1/2 cup cilantro. Remove from heat and let cool.
- Shape the potato mixture into 4 equal-sized balls. Tip: Wet your hands to prevent sticking.
- In a bowl, whisk together 1 cup chickpea flour, 1/4 tsp turmeric, 1/2 tsp red chili powder, salt, and 1/2 cup water to make a smooth batter. Tip: The batter should coat the back of a spoon.
- Heat oil in a deep fryer or pan to 350°F. Dip each potato ball into the batter, ensuring it’s fully coated, then fry until golden brown, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Slice the pav buns halfway through. Spread 1 tbsp tamarind chutney on one side and 1 tbsp green chutney on the other.
- Place a fried vada in each bun, sprinkle with dry garlic chutney, and press lightly to close.
The crispy exterior gives way to a soft, spicy potato center, while the chutneys add a tangy kick. Serve with extra chutney on the side for dipping, or wrap in parchment paper for an authentic street food feel.
Samosa
Make your taste buds dance with this crispy, spicy samosa recipe—perfect for snacking or impressing at your next gathering.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 cup water
- For the filling:
- 2 medium potatoes, boiled and diced
- 1/2 cup peas
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tbsp ginger, minced
- 1 green chili, finely chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- For frying:
- Vegetable oil, for deep frying
Instructions
- In a large bowl, mix the all-purpose flour, 1/4 cup vegetable oil, and salt until crumbly.
- Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
- Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add minced ginger and green chili, sauté for 1 minute until fragrant.
- Stir in the diced potatoes, peas, coriander powder, turmeric powder, garam masala, and salt. Cook for 5 minutes, then set aside to cool.
- Divide the dough into equal balls. Roll each ball into a thin circle, then cut in half.
- Form a cone with each half, fill with the potato mixture, and seal the edges with water.
- Heat oil for deep frying to 350°F. Fry the samosas in batches until golden brown, about 4-5 minutes per batch.
- Drain on paper towels and serve hot.
Absolutely irresistible, these samosas boast a flaky crust with a hearty, spiced potato filling. Serve with mint chutney or tamarind sauce for an extra kick.
Kachori
Get ready to spice up your snack game with Kachori—a crispy, flaky pastry stuffed with a spicy lentil filling that’s downright addictive.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 cup water (approx.)
- For the filling:
- 1 cup yellow moong dal, soaked for 2 hours
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp amchur (dry mango powder)
- Salt to taste
- For frying:
- Vegetable oil, for deep frying
Instructions
- In a large bowl, mix flour, 1/4 cup oil, and salt until crumbly. Gradually add water to form a firm dough. Cover and rest for 30 minutes. Tip: The dough should not be sticky.
- Drain soaked dal and grind coarsely without water.
- Heat 2 tbsp oil in a pan. Add cumin seeds, let them splutter.
- Add ginger-garlic paste, sauté for 30 seconds until fragrant.
- Stir in the ground dal, red chili powder, turmeric, garam masala, amchur, and salt. Cook on low for 5 minutes, stirring constantly. Tip: The filling should be dry.
- Divide dough into 12 equal parts. Roll each into a 3-inch circle.
- Place 1 tbsp filling in the center, gather edges to seal, and flatten slightly.
- Heat oil for deep frying to 350°F. Fry kachoris in batches until golden brown, about 4-5 minutes. Tip: Maintain oil temperature for even cooking.
- Drain on paper towels.
Enjoy these golden beauties hot with tangy tamarind chutney or a cool yogurt dip. The contrast of the crispy shell with the spicy, tangy filling is pure magic.
Chole Bhature
Hungry for a flavor explosion? Chole Bhature brings the heat with spicy chickpeas and fluffy fried bread. Dive into this North Indian classic that’s a feast for the senses.
Ingredients
- For the Chole (Chickpeas):
- 2 cups dried chickpeas, soaked overnight
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 cups water
- For the Bhature (Fried Bread):
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1 tsp sugar
- 1/2 tsp baking soda
- Salt to taste
- Oil for deep frying
Instructions
- Drain the soaked chickpeas and pressure cook with 2 cups water for 15 minutes on high heat until soft.
- Heat 1 tbsp oil in a pan. Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- Add tomato puree, coriander powder, cumin powder, turmeric, and salt. Cook for 5 minutes until oil separates.
- Mix in the cooked chickpeas and garam masala. Simmer for 10 minutes. Tip: Mash a few chickpeas to thicken the gravy.
- For the bhature, combine flour, yogurt, sugar, baking soda, and salt. Knead into a soft dough. Rest for 2 hours. Tip: The dough should be slightly sticky for fluffy bhature.
- Divide dough into balls. Roll each into a 6-inch circle.
- Heat oil to 350°F. Fry each bhatura until puffed and golden, about 2 minutes per side. Tip: Press lightly with a slotted spoon to ensure even puffing.
Enjoy the chole’s rich, spicy gravy paired with the bhature’s crispy yet soft texture. Serve with pickled onions and a squeeze of lemon for an extra zing.
Ragda Pattice
Oozing with bold flavors and textures, Ragda Pattice is your next street-food obsession. Crispy potato patties meet a spicy pea stew, topped with tangy chutneys and crunchy sev for a bite that’s pure magic.
Ingredients
- For the patties:
- 4 large potatoes, boiled and peeled
- 1/2 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp turmeric powder
- 2 tbsp oil, for frying
- For the ragda (pea stew):
- 1 cup dried white peas, soaked overnight
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 cups water
- For serving:
- Tamarind chutney
- Mint chutney
- Sev (crunchy chickpea noodles)
- Chopped onions
- Chopped cilantro
Instructions
- Mash the boiled potatoes in a large bowl until smooth.
- Add breadcrumbs, salt, and turmeric to the potatoes. Mix well and shape into flat patties.
- Heat oil in a pan over medium heat. Fry the patties until golden and crispy on both sides, about 3-4 minutes per side. Tip: Keep the heat medium to ensure even cooking without burning.
- For the ragda, heat oil in a pressure cooker. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped onion and sauté until golden. Stir in ginger-garlic paste and cook for another minute.
- Add red chili powder, turmeric, garam masala, and salt. Mix well.
- Drain the soaked peas and add them to the cooker along with water. Pressure cook for 3 whistles, then simmer for 10 minutes. Tip: If the ragda is too thick, add a little water to reach your desired consistency.
- Once cooked, mash some peas lightly to thicken the stew.
- To serve, place two patties on a plate. Ladle hot ragda over them. Drizzle with tamarind and mint chutneys. Top with sev, chopped onions, and cilantro. Tip: For an extra kick, sprinkle some chaat masala on top before serving.
Ragda Pattice is a riot of textures—soft patties, hearty stew, and crispy toppings. Serve it with extra chutneys on the side for dipping, or layer it all in a bowl for a deconstructed version that’s just as delicious.
Masala Dosa
Feast your eyes on the crispy, golden Masala Dosa—a South Indian masterpiece that’s all about bold flavors and textures.
Ingredients
- For the batter:
- 2 cups rice
- 1 cup urad dal
- 1/2 tsp fenugreek seeds
- Water, as needed
- 1 tsp salt
- For the filling:
- 2 large potatoes, boiled and mashed
- 1 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 green chili, finely chopped
- 1/2 cup onion, finely chopped
- Salt to taste
- For cooking:
- 1/4 cup vegetable oil
Instructions
- Soak rice, urad dal, and fenugreek seeds in water for 6 hours. Tip: Use warm water to speed up soaking.
- Drain and blend into a smooth batter. Add salt and enough water to achieve a pouring consistency.
- Let the batter ferment in a warm place for 8 hours or overnight. Tip: The batter should double in volume.
- Heat oil in a pan, add mustard seeds, and wait until they pop. Add turmeric, green chili, and onion. Sauté until onions are translucent.
- Add mashed potatoes and salt. Mix well and cook for 2 minutes. Set aside.
- Heat a non-stick pan over medium heat. Pour a ladle of batter and spread it thinly in a circular motion.
- Drizzle oil around the edges and cook until the bottom is golden and crisp. Tip: Don’t flip; the top should remain soft.
- Place a portion of the potato filling on one half and fold the dosa over. Serve hot.
That crispy exterior hugs a soft, spiced potato center—perfect with coconut chutney or sambar. Try rolling it up for a handheld snack that’s as fun to eat as it is delicious.
Idli Sambar
Spice up your morning with Idli Sambar, a South Indian classic that’s all about fluffy rice cakes dunked in a tangy, spicy lentil stew. Perfect for breakfast or a light dinner, this dish is a flavor bomb waiting to explode in your mouth.
Ingredients
- For the Idli:
- 2 cups idli rice
- 1 cup urad dal
- 1 tsp fenugreek seeds
- Water, as needed
- For the Sambar:
- 1 cup toor dal
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 tbsp sambar powder
- 1/2 tsp turmeric powder
- 2 tbsp tamarind paste
- 2 cups water
- 1 tbsp oil
- 1 tsp mustard seeds
- A few curry leaves
Instructions
- Soak idli rice, urad dal, and fenugreek seeds in water for 6 hours. Tip: Soaking overnight ensures softer idlis.
- Grind the soaked ingredients into a smooth batter. Add water as needed to achieve a thick but pourable consistency.
- Ferment the batter in a warm place for 8 hours or until it doubles in volume. Tip: A slightly warm oven (turned off) is perfect for fermentation.
- Pour the batter into idli molds and steam for 10 minutes. Tip: Insert a toothpick; if it comes out clean, they’re done.
- For the sambar, pressure cook toor dal with turmeric and 2 cups water for 3 whistles.
- Heat oil in a pan, add mustard seeds and curry leaves. Once they splutter, add onions and sauté until translucent.
- Add tomatoes, sambar powder, and tamarind paste. Cook until tomatoes soften.
- Mix in the cooked dal and simmer for 5 minutes. Adjust consistency with water if needed.
One bite into these soft, spongy idlis dipped in the rich, aromatic sambar, and you’ll be hooked. Serve with coconut chutney for an extra layer of flavor or enjoy as is for a comforting meal.
Medu Vada
Perfect for dunking in sambar or chutney, these crispy, golden Medu Vada are a game-changer. Packed with flavor and texture, they’re a must-try for anyone craving authentic Indian snacks.
Ingredients
- For the batter:
- 2 cups urad dal (split black lentils), soaked overnight
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 inch ginger, grated
- Salt to taste
- Water, as needed
- For frying:
- Vegetable oil, for deep frying
Instructions
- Drain the soaked urad dal and blend it into a smooth batter with minimal water. The batter should be thick and fluffy.
- Transfer the batter to a bowl. Add cumin seeds, black peppercorns, grated ginger, and salt. Mix well to combine.
- Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F.
- Wet your hands, take a small portion of the batter, and shape it into a doughnut with a hole in the center. Carefully slide it into the hot oil.
- Fry the vadas in batches until they turn golden brown and crispy, about 3-4 minutes per side. Avoid overcrowding the pan.
- Remove the vadas with a slotted spoon and drain on paper towels to remove excess oil.
Fresh out of the fryer, these vadas are irresistibly crispy on the outside and soft on the inside. Serve them hot with coconut chutney and sambar for a traditional experience, or get creative by pairing them with a spicy mayo dip for a modern twist.
Upma
Elevate your breakfast game with Upma, a savory South Indian semolina dish that’s as versatile as it is delicious. **Toast**, **toss**, and **transform** simple ingredients into a meal that’s both comforting and crave-worthy.
Ingredients
- For the Upma:
- 1 cup semolina (sooji)
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 green chili, finely chopped
- 1 inch ginger, grated
- 1 small onion, finely chopped
- 1 small carrot, finely diced
- 2 cups water
- Salt to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Heat a pan over medium heat and dry roast the semolina for 5 minutes until fragrant. Transfer to a plate and set aside.
- In the same pan, heat ghee. Add mustard seeds and let them pop. Tip: Cover the pan to avoid splatters.
- Add urad dal and chana dal. Sauté for 30 seconds until golden.
- Stir in green chili, ginger, and onion. Cook for 2 minutes until onions are translucent.
- Add carrot and sauté for another 2 minutes. Tip: Keep the veggies crisp for texture.
- Pour in water and bring to a boil. Season with salt.
- Reduce heat to low and slowly whisk in the roasted semolina to avoid lumps. Tip: Stir continuously for a smooth consistency.
- Cover and cook for 3 minutes. Remove from heat and let it sit for 2 minutes.
- Fluff with a fork, garnish with cilantro, and serve with lemon wedges.
Makes for a fluffy, light texture with a nutty flavor from the toasted semolina. **Brighten** it up with extra lemon or serve with a side of yogurt for a creamy contrast.
Poha
Whip up a storm in your kitchen with this lightning-fast Poha recipe—fluffy, flavorful, and downright addictive.
Ingredients
- For the base:
- 2 cups thick poha (flattened rice)
- 1 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 green chili, finely chopped
- 8-10 curry leaves
- For the seasoning:
- 1/2 tsp turmeric powder
- 1 tsp sugar
- Salt to taste
- 2 tbsp lemon juice
- For garnish:
- 2 tbsp fresh cilantro, chopped
- 2 tbsp grated coconut
Instructions
- Rinse the poha under cold water for 10 seconds, then drain completely. Let it sit for 5 minutes to soften.
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, wait until they pop.
- Add chopped onion, green chili, and curry leaves. Sauté until onions turn translucent, about 3 minutes.
- Sprinkle turmeric powder, sugar, and salt over the mixture. Stir well to combine.
- Gently fold in the softened poha, mixing carefully to avoid breaking the grains.
- Drizzle lemon juice over the poha, toss to distribute evenly. Cook for another 2 minutes.
- Remove from heat. Garnish with cilantro and grated coconut before serving.
Kickstart your morning with this light yet satisfying dish. The poha’s soft texture pairs perfectly with the crunch of onions and the zing of lemon. Serve it hot with a side of yogurt or a steaming cup of chai for the ultimate comfort meal.
Jalebi
Twist your taste buds with this crispy, syrupy delight that’s a carnival in your mouth. Jalebi, the ultimate sweet spiral, is here to turn your kitchen into a dessert wonderland.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 cup warm water
- 1/2 tsp turmeric (for color)
- For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1 tsp rose water
- For frying:
- 2 cups vegetable oil
Instructions
- In a bowl, mix 1 cup all-purpose flour, 1 tbsp cornstarch, 1/2 tsp baking powder, and 1/2 tsp turmeric.
- Gradually add 1/2 cup warm water to the dry ingredients, whisking until smooth. Let the batter rest for 15 minutes to ferment slightly.
- Heat 2 cups vegetable oil in a deep pan over medium heat until it reaches 350°F.
- Fill a squeeze bottle with the batter and pipe spiral shapes directly into the hot oil. Fry until golden and crisp, about 2 minutes per side.
- In a saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil, then simmer for 5 minutes until slightly thickened.
- Remove from heat and stir in 1/2 tsp cardamom powder and 1 tsp rose water.
- Dip the fried jalebis into the warm syrup, ensuring they’re fully coated. Let them soak for 30 seconds before removing.
Now, the jalebis are ready to dazzle with their glass-like crunch and juicy center. Serve them warm for a melt-in-your-mouth experience or layer them with vanilla ice cream for a decadent twist.
Gulab Jamun
Make your sweet tooth sing with these melt-in-your-mouth Gulab Jamun balls, soaked in a fragrant syrup that’s pure bliss.
Ingredients
- For the dough:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee, melted
- 1/4 cup milk
- For the syrup:
- 1 cup sugar
- 1 cup water
- 2 cardamom pods, crushed
- 1 tsp rose water
- For frying:
- 2 cups vegetable oil
Instructions
- In a bowl, mix milk powder, all-purpose flour, and baking soda for the dough.
- Add melted ghee and milk to the dry ingredients. Knead into a soft dough. Tip: If the dough feels dry, add a teaspoon of milk at a time until it’s soft but not sticky.
- Divide the dough into 12 equal parts. Roll each into smooth balls without cracks. Tip: Grease your palms with ghee to prevent sticking.
- Heat oil in a deep pan over medium heat (350°F). Fry the balls in batches until golden brown, about 2-3 minutes per batch. Tip: Keep the heat medium to ensure even cooking without burning.
- For the syrup, boil sugar, water, and cardamom pods in a saucepan until slightly thickened, about 5 minutes. Stir in rose water.
- Soak the fried balls in the warm syrup for at least 2 hours before serving.
Now these Gulab Jamun boast a soft, spongy center with a crisp exterior, drenched in a sweet, floral syrup. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast.
Conclusion
Unleash a world of flavor with these 18 Spicy Indian Street Food Recipes! Perfect for home cooks looking to spice up their meal rotation, each dish promises a delicious adventure. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love (and this article) on Pinterest for fellow foodies to discover!
