Street Food of India

India’s Best Street Food Recipes from North India

Street food of India is a favorite among the locals. Each and every region of the country has its own specialty and variety in the street foods. Today I will be sharing some of the popular street foods of North India.

Please do try the recipes only if you have the ingredients at home. Do not step out of the house unnecessarily. You can always skip any ingredient in the recipes as per availability at your homes. Stay Home Stay Safe.

Please wash the vegetables thoroughly before making the food. Also, wash your hands with soap before cooking.

All the below recipes serves 4-5 persons

Indian Street Food Menu From North India

Chhole Matar Kulcha

This is a Street Food of India popular on the streets of Delhi. The Chole Matar Kulcha is prepared with dried white peas (safed vatana) mixed in a blend of spices and a Kulcha Bread made with all-purpose flour.

Ingredients

For the Matar Chole

• 1 cup dried white peas
• 2 Medium-sized chopped onions
• 1 Medium-sized chopped tomatoes
• 2 slit green-chillies
• 1/4^th cup tamarind juice(Imli Pani)
• 1 tsp garam masala powder
• 2 tsp red-chili powder
• 1 tsp chat masala powder
• 2 tsp cumin-coriander powder
• 1/4^th tsp turmeric powder
• 1 tbsp Punjabi Chhole Masala
• 1 tsp Kasuri Methi
• 1/4^th tsp Baking soda
• 2 tbsp oil
• Chopped coriander for garnishing
• Salt to taste

For the Kulcha Bread

• 2 cups all purpose flour
• ½ cup Warm Milk
• 2 tsp Instant Dry Active Yeast
• 2 tsp sugar
• 1 tsp baking Powder
• 1 tsp Kasuri Methi
• 1 tbsp Ghee
• Salt to Taste

Method

For the Matar Kulcha

• Soak the dried white peas (safed vatana) in a bowl full of water overnight.
• Boil the dried white peas by adding a pinch of Baking soda in a pressure cooker for 7 whistles.
• Put oil in a pan, then add the slit green chillies and onions in it and saute it till the onions turn translucent.
• Add the tomatoes, salt and again let it cook till the tomatoes are mashy and completely cooked.
• Now, add the red chili powder, cumin-coriander powder, turmeric powder, chat masala, garam masala powder, chhole masala powder and cook it well by adding a dash of water in it.

• Now, add the boiled dried white peas in it and mix it well with the spices and vegetables.
• Then, add the tamarind juice (Imli Pani) in it and cook it for a minute.
• Later, add chopped coriander for garnishing.
• The matar is ready to serve.

For the Kulcha Bread

• Put the warm milk in a mixing bowl and add the sugar in it and mix it well.
• Now, add the yeast in it and stir it rigorously. The yeast should get mixed well and no lumps should be formed.

• Keep it aside for 10 minutes. After 10 minutes, you will find some froth on it which is a sign of yeast being activated. Please do not continue the recipe if no froth is formed.

• Now, add the all-purpose flour, yeast, salt, Kasuri methi and ghee in it.
• Knead the soft dough by adding some water in a flat vessel for 15 minutes or till the dough does not stick on your hands and is perfectly soft.
• After this, put the dough in a mixing bowl by coating it with some oil and keep it aside.

• Keep the dough in a warm place for 2 hours.

• After 2 hours, take out the dough in a flat vessel and again knead it for 2 minutes by sprinkling some dry all-purpose flour on it.

• Now make 6 portions of the dough and roll it in a round shape with your palms.

• Cover the dough balls with a damp muslin cloth for 45 minutes and keep it in a warm place.
• Now roll the dough in an oval shape for the kulcha and place it on a non-stick pan.

• Sprinkle some coriander on the Kulcha and press it gently with a ladle.

• Now cover the pan with a lid and cook the kulcha on a medium gas-flame.

• Then open the lid and cook the kulcha on both the sides.
• Now coat the kulchas with ghee.
• The Hot Kulcha Bread is ready to serve.

For the Garnishing

Sprinkle some red-chili powder, coriander and lime juice on sliced onions and serve it with Chole Matar Kulcha.

The Lip-smacking Street Food of India that is Chole Matar Kulcha is ready to serve with some spiced onions.

Aloo Tikki Chhole

This is again a famous Street Food of India in Northern India. The Aloo Tikki Chhole chaat is prepared with Aloo Pattice or Tikkis topped with Chhole and chutneys with some raw onions, sev and chopped coriander garnished on it.

Ingredients

For the Chhole

• 1 cup Kabuli chana
• 1/4^th tsp baking soda
• 3 tbsp oil
• 2 finely chopped medium-sized onions
• 1 finely chopped medium-sized Tomato
• 2 tsp red-chili powder
• 2 tsp cumin-coriander powder
• 1/4^th tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp Punjabi Chhole masala
• Salt to tase
• chopped coriander for garnishing

For the Aloo tikkis

• 6 Large Boiled and mashed Potatoes
• 1 tbsp green chili-ginger paste
• 1 tsp red-chili powder
• 1/4^th tsp turmeric powder
• 2 tsp cumin-coriander powder
• ½ tsp garam masala powder
• 1 tsp chaat masala powder
• 2 tbsp oil
• 3 tbsp corn flour
• Salt to taste
• Oil for Deep frying

Method

For the Chhole

• Soak the Kabuli Chana overnight in a bowl full of water.
• Then, boil them in a pressure cooker by adding a pinch of baking soda for 7 whistles.
• Now, add oil in a pan and let it heat for a few seconds.
• Once, the oil is heated add the onions in it and saute for 2-3 minutes.
• Then, add the tomato in it with salt and cook them till the tomatoes and onions are completely or tomatoes turn mashy.
• Now, mix the red-chili powder, garam masala powder, chhole masala powder, turmeric powder, cumin-corainder powder with the onions and tomatoes and a dash of water.
• Then, add the boiled Kabuli Chana and mix everything well.
• After 2-3 minutes add some water to make a thick gravy.
• You can also mash some boiled kabuli chana to make a thick consistency gravy.
• The Chhole are ready to serve.

For the Tikkis

• Add the boiled and mashed potatoes in a flat vessel and mix them with the red-chili powder, cumin-coriander powder, turmeric powder, chaat masala powder, garam masala powder and salt.
• Now roll round shape flat tikkis and coat them with corn flour.
• Deep fry all the tikkis.
• The Tikkis are ready to serve.

For preparing the chaat

Now put two Tikkis in a plate

The add the Chhole in the plate and top it with green mint-coriander chutney and tamarind chutney.

Then garnish it with some raw finely chopped onions, sev and chopped coriander.

Enjoy another tasty Street Food of India on your cheat days. You are just going to relish every bite of it.

Stuffed Dal Pattice

Dal Pattice is again a popular dish in the northern India. It is a potato pattice stuffed with chana dal filling. You can have it with the green mint-coriander chutney or also as a chaat like a ragda pattice (it is a popular Street Food of India).

Ingredients

• 1 cup Chana Dal
• 1 tbsp chana dal
• 6 Boiled and mashed potato
• 2 tbsp green chili-ginger paste
• 1 tsp chaat masala
• 1 tsp garam masala
• 2 tbsp corn flour
• Salt to taste
• Chopped coriander for garnishing
• 1 tsp cumin
• Oil for Deep Frying

Method

• Boil the chana dal in a pressure cooker for 5-6 whistles.
• Put the potatoes in a flat vessel with salt and mix them well and keep it aside.
• Add oil in a pan and add cumin (jeera) in it.
• Then, add chana dal, garam masala powder, green chili-ginger paste, chaat masala, and salt.
• Now mix all the above ingredients well and then add coriander.
• The chana dal stuffing is ready.

• Now, take a small portion of mashed potato and place it on your palms.
• Flatten the mashed potato and fill the chana dal stuffing in the potato.
• Now cover the potato around the stuffing.

• Now coat the corn flour on the pattice and deep fry it in oil.
• Repeat the same process for the rest of the mashed potato and stuffing.
• Deep Fry all the Pattice.

• Serve the Aloo Pattice with green chutney.

Amritsari Chole Kulcha

Amritsari Chole Kulcha is one of the most popular street food in India especially in North India. It has been popularly sold in every corner of Amritsar city situated in the state of Punjab in India.

The dish is basically served hot and fresh. Kulcha is a popular Indian Bread. Amritasari Kulcha are stuffed Kulchas with a stuffing of spiced mashed potatoes served with piping hot Chole curry.

Ingredients

For the Kulcha Dough

• 2 Cups Maida
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp sugar
• 1 tbsp Ghee
• Water for kneading the Dough
• 2 tbsp ghee

For the Chole

Chole Recipe will be the same as mentioned earlier in the Aloo Tikki Chole Recipe.

For the Kulcha Stuffing

• 5-6 Boiled and mashed Potato
• 1 Medium-sized chopped onion
• 1 tbsp Green chili-ginger paste
• 2 tsp cumin-coriander powder
• 1 tsp cumin
• 2 tsp chat masala
• Salt to Taste
• 2 tbsp chopped coriander

Method

For the Kulcha dough

• Put the all-purpose flour (maida), salt, baking powder, sugar, and ghee in a flat vessel.
• Now knead soft dough by adding water in the dough.
• The dough should be very soft.
• Keep the dough aside for half an hour

For the Kulcha Stuffing

• Put the boiled and mashed potatoes in a bowl.
• Now, add onions, green chili-ginger paste, chaat masala, salt, chaat masala, chopped coriander cumin and coriander-cumin powder in it.
• Mix all the ingredients well.
• The Kulcha stuffing is ready.

For the Kulcha

• In a flat vessel, sprinkle some all-purpose flour and knead the dough in it.

• Flatten the dough in the vessel and apply ghee on the dough.
• Again sprinkle the flour on the ghee and fold the dough from both the sides.
• Flatten the dough again and repeat the process.
• We have prepared the dough with two layers of ghee.

• Now, make 6 balls from the folded dough.
• Cover the dough with a damp muslin cloth for half an hour.

• Flatten the dough in a round shape and add the potato stuffing on it.
• Now, cover the dough and roll the Kulcha in a round shape.

• Then gently press the Kulcha with your fingers for a soft Kulcha.
• Now cook the kulcha on both sides in a pan by applying ghee on it.
• Serve Hot Kulchas with Chole.

These are some of the most popular Street Food in India especially from the Northern region of India. Do try these recipes at home and share your reviews in the comment section below.

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