27 Iconic Indian Street Snack Recipes Everyone Loves

This post grew from a simple craving. Indian street snacks are quick to grab, bold in flavor, and oddly hard to recreate at home. I kept thinking about the sizzle of hot samosas, the tang of chutneys, and the crunch that makes you reach for another bite. So I collected 27 iconic Indian street snack recipes you can make in your own kitchen. You’ll taste the same joy, the same play of sweet, sour, and spicy, with less mess and more control over the heat.

Here is why I made this post. Busy life makes it hard to chase authentic street food, yet flavor should be easy to reach. I pulled together recipes that bring the street-front crunch, bright chutneys, and zingy spices into your home kitchen. You’ll get the same bold punch of spice, tang, and crunch, with simple steps and friendly tips.

This is for people who love bold snacks and quick meals. If you want to explore Indian street foods with simple ingredients, you’ll find something here. It’s a mix of snack lovers, busy families, roommates, and anyone who enjoys sharing big flavors without the fuss.

Here’s what you’ll get. These are 27 iconic Indian street snack recipes you can pull off in a normal kitchen. Each recipe comes with clear steps, practical tips, and substitutions you can trust. You’ll learn how to tune heat, balance tang with sweetness, and keep items crisp for serving. There are vegetarian or milder options to suit different palates. The ideas stay true to street flavor while staying doable at home.

From pani puri to vada pav, from chaat to bhajiyas, the spread covers many street memories. I share tips for shopping, prep, and timing so you can plan a snack night. Keep a few chutneys ready and your batter cold for best results. These tricks help you get maximum flavor with basic tools.

Next steps are simple: pick a recipe, gather a few fresh ingredients, and start cooking. If you try a dish, tell me how it goes and what you changed.

1. Aloo Tikki

Craving a crisp, cozy snack you can make at home? Aloo Tikki is a North Indian street favorite that starts with mashed potatoes and peas, seasoned with spices. Shaped into small patties and fried until golden, these bites pair with tangy tamarind chutney and cool yogurt. They cook fast, and you can tweak the spices to taste.

Here is the complete recipe you can try today.

Ingredients

– 4 medium potatoes, boiled and mashed

– 1 cup green peas, boiled

– 1 tsp cumin seeds

– 2 green chilies, chopped

– 1 tsp garam masala

– Salt to taste

– ½ cup breadcrumbs (for coating)

– Oil for frying

Step-by-Step Instructions

1. In a bowl, mash the potatoes with the peas.

2. Stir in cumin seeds, green chilies, garam masala, and salt.

3. Shape the mixture into small patties.

4. Coat each patty with breadcrumbs.

5. Heat oil in a pan over medium heat.

6. Fry patties until they are crisp and golden.

7. Serve hot with tamarind chutney and yogurt.

Tips for the Best Aloo Tikki

– Dry potatoes well to keep the texture light.

– Adjust spice by adding a pinch more garam masala or chili.

– If the mix is too sticky, add a little more breadcrumbs.

– For extra crispness, shallow fry instead of deep frying.

Aloo Tikki: where crispy meets cozy! These golden potato patties are not just snacks; they’re a celebration of flavors that bring everyone together. Dive into Indian street food magic right at home!

2. Pani Puri

Pani Puri, also called Golgappa, is a bright bite from India. Crisp puris crack as you bite. Inside you get mashed potatoes and chickpeas with tangy tamarind water. The water carries a hint of heat and a fresh herb lift. You can tune the spice to your taste.

Here is the complete recipe you can try at home.

Ingredients

– 1 packet puris (store-bought or homemade)

– 2 cups water

– 2 tbsp tamarind paste

– 1 cup boiled potatoes, mashed

– 1 cup boiled chickpeas

– Chaat masala and salt to taste

– Fresh coriander for garnish

– Optional: sliced onions or sev for extra crunch

Step-by-Step Instructions

1. Mix tamarind paste with water to make spicy water. Add chaat masala and salt. Stir well.

2. Mash potatoes with chickpeas and add a pinch of salt.

3. Gently crack the top of each puri to form a pocket.

4. Fill pockets with the potato-chickpea mix.

5. Dip the filled puri into the spicy water and eat immediately.

6. Repeat with the rest.

Tips for Best Pani Puri

– Make the spicy water ahead and chill for a cooler taste.

– Add onions or sev for extra crunch if you like.

Serve right away for the best crunch and fresh flavor.

3. Bhel Puri

Bhel Puri is a Mumbai street snack that blends puffed rice with chopped vegetables and tangy chutneys. It stays light, crunchy, and full of bright flavors. The mix is a textural dance: crisp puffed rice, soft potatoes, and lively chutney tang. You can tweak it with extra veggies or nuts to suit your taste. You can also serve it as a quick starter or light bite.

Here is how to make it shine in your kitchen.

Ingredients

– 2 cups puffed rice

– 1 cup chopped vegetables (onions, tomatoes, cucumbers)

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– 1 tsp red chili powder

– 1 tsp chaat masala

– Coriander and sev for garnish

Steps

1. In a large bowl, mix puffed rice with the chopped veggies and both chutneys.

2. Sprinkle red chili powder and chaat masala over the mix.

3. Toss gently, so the rice stays light and the flavors blend.

4. Garnish with chopped coriander and a handful of sev for extra crunch.

5. Serve right away to keep the puffed rice crisp.

Tips for best results

– Add ingredients just before serving to keep crunch.

– Try with roasted peanuts or sesame seeds for added texture.

– If you like extra tang, splash a little tamarind water right before serving.

– Kids love the crunchy sev on top.

4. Dhokla

Dhokla is a steamed snack from Gujarat. You make it with fermented chickpea flour (besan) that swells into a fluffy, savory cake. The texture stays soft and light, and the aroma comes from the tempering of mustard seeds and green chilies. A sprinkle of grated coconut and fresh coriander adds color and a clean, bright finish.

Recipe details

– Servings: 4

– Prep Time: 10 min

– Cook Time: 20 min

– Total Time: 30 min

– Calories: 120 per serving

Ingredients

– 1 cup chickpea flour (besan)

– 1 tsp Eno fruit salt

– 1 tsp turmeric powder

– 1 tsp ginger-green chili paste

– Salt to taste

– Water as needed

– 2 tbsp oil for tempering

– Mustard seeds, curry leaves, and green chilies for tempering

– Optional garnish: grated coconut and chopped coriander

Step-by-step instructions

1. In a bowl, mix besan, turmeric, ginger-chili paste, and salt. Add water little by little to form a smooth batter.

2. Right before steaming, fold in the Eno fruit salt and mix gently until the batter bubbles.

3. Grease a steaming tray and pour in the batter.

4. Steam for 15–20 minutes until a toothpick comes out clean.

5. In a small pan, heat oil. Add mustard seeds, curry leaves, and green chilies for tempering.

6. Pour the tempering over the steamed cake. Garnish with coconut and coriander.

7. Cut into squares and serve warm.

Best tips for fluffy Dhokla

– Keep the batter light; if it’s too thick, the cake won’t rise well.

– You can add finely chopped vegetables (like carrots or peas) to boost nutrition and color.

5. Masala Papad

Masala Papad is a spicy, crunchy Indian snack that wakes up any plate. You cook the papads till they are crisp. Then you top them with a bright mix of onion, tomato, and a punch of lime. This quick starter needs few ingredients and shines in minutes. Serve them right away while the crunch lasts.

Complete Masala Papad Recipe

– Servings: 4

– Prep Time: 10 min

– Cook Time: 5 min

– Total Time: 15 min

– Calories: 120 per serving

Ingredients

– 4 papads

– 1 small onion, finely chopped

– 1 small tomato, finely chopped

– 1 green chili, finely chopped

– Salt and black pepper to taste

– Lime juice to taste

– Coriander leaves, chopped for garnish

Step-by-Step Making

1. Roast or fry the papads until crisp and lightly golden.

2. In a bowl, combine onion, tomato, green chili, salt, pepper, and lime juice.

3. Spread the topping evenly over each papad.

4. Garnish with chopped coriander.

5. Serve immediately to keep the crackle.

Tips

– For more color, add cucumber or grated carrot.

– Adjust the heat by changing the number of chilies.

6. Vegetable Samosa

Craving a snack that’s crisp on the outside and soft on the inside? Vegetable samosas are a beloved Indian treat. A flaky crust hides a warm mix of potatoes, peas, and spices. They fry to a golden brown and taste great with mint chutney or tamarind sauce.

Ingredients

– 2 cups all-purpose flour

– 3 large potatoes, boiled and mashed

– 1 cup green peas, boiled

– 1 tsp cumin seeds

– 1 tsp garam masala

– Salt to taste

– Water for dough

– Oil for frying

Step-by-Step Instructions

1. In a bowl, mix flour with a pinch of salt and add water gradually to form a firm dough.

2. Cover and let it rest for 20 minutes.

3. In another bowl, mix mashed potatoes, peas, cumin seeds, garam masala, and salt.

4. Divide the dough into small balls.

5. Roll each ball into a circle about 6 inches wide.

6. Cut the circle in half to form semi circles.

7. Shape each semi circle into a cone and fill with the potato mixture.

8. Seal the edges with a dab of water.

9. Heat oil in a pan.

10. Fry the samosas in batches until they turn crisp and golden.

11. Drain on paper and serve hot with chutney.

7. Chole Bhature

Chole Bhature is a hearty North Indian combo. The chickpeas simmer in a spicy tomato onion mix. Bhature are soft, airy fried breads that lift every bite. Serve it hot for a cozy meal any day. Here is the recipe you can use.

Ingredients

– 2 cups chickpeas, soaked overnight

– 1 large onion, finely chopped

– 2 tomatoes, pureed

– 2 green chilies, chopped

– 1 tsp cumin seeds

– 1 tsp garam masala

– Salt to taste

– 3 cups all-purpose flour

– Water for kneading

– Oil for frying

Steps

1. Cook chickpeas in boiling water until tender.

2. In a pan, heat oil and sauté onions until golden. Add tomatoes and spices.

3. Stir in chickpeas and simmer about 10 minutes.

4. Make a dough by mixing flour with enough water to form a soft, smooth ball.

5. Divide dough, roll into rounds, and deep-fry until puffed and golden.

6. Serve Chole with Bhature hot, with onions and coriander.

Tips

For fluffier bhature, whisk in a spoon of yogurt into the dough.

8. Pav Bhaji

If you crave a bold, comforting snack but want a simple plan, Pav Bhaji fits. This Mumbai street classic is a spicy vegetable mash with buttered buns. It feels rich yet easy to pull together on a busy night. You can adjust the heat and butter to suit your taste.

Here is why this recipe works for weeknights and gatherings.

Here is the complete Pav Bhaji recipe you can make tonight.

Ingredients

– 2 cups mixed vegetables (potatoes, cauliflower, peas, carrots)

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 2 green chilies, chopped

– 2 tablespoons pav bhaji masala

– 2 tablespoons butter, plus extra for serving

– 4 pav bread rolls

– Fresh coriander and lemon wedges for garnish

Step-by-step

1) Boil vegetables until soft, then mash lightly.

2) In a large pan, melt butter and sauté onions until translucent; add tomatoes and chilies.

3) Stir in mashed vegetables and pav bhaji masala; simmer about 10 minutes.

4) Toast pav with a little butter in another pan until golden.

5) Serve hot with bhaji, garnished with onions, coriander, and a lemon wedge.

Tips

– For best flavor, use a mix of fresh vegetables you like.

– Add a squeeze of lemon to brighten the dish.

9. Kachori

Kachori is a spicy, flaky pastry that hides a savory lentil filling. When you bite in, the crust crackles and a warm, seasoned heart sits inside. It makes a great tea-time bite or a quick, satisfying meal. Across India, you’ll find many regional twists that keep this snack lively and comforting.

Recipe Overview

– Servings: 4

– Prep Time: 25 min

– Cook Time: 30 min

– Total Time: 55 min

– Calories: 250 per serving

Ingredients

– 1 cup all-purpose flour

– 1 cup split yellow lentils, soaked and ground

– 1 tsp cumin seeds

– 1 tsp red chili powder

– Salt to taste

– Oil for frying

Step-by-Step Instructions

1. In a bowl, mix flour with water to form a smooth dough. Cover and rest briefly.

2. In another bowl, blend the ground lentils with cumin, chili powder, and salt.

3. Roll the dough into small balls. Flatten each ball, spoon in a portion of lentil filling, and seal the dough around it.

4. Gently flatten the stuffed dough and slide it into hot oil. Fry on medium heat until the outer crust turns golden.

5. Drain and serve hot with tamarind chutney or mint chutney for a bright finish.

Tips for the Best Kachori

– Make the filling well seasoned so every bite feels warm and bold.

– Fry on medium heat to avoid burning the crust while the insides cook through.

Kachori: a flaky embrace with a spicy surprise! Perfect for a tea-time treat or a quick meal, this iconic Indian snack recipe is sure to delight your taste buds and warm your heart.

10. Falahari Chaat

Falahari Chaat

Need a fast, fresh snack that fits a fasting day? Falahari Chaat blends juicy pomegranate, crisp apples, and sweet bananas with crunchy nuts. A squeeze of lemon and a pinch of black salt wake up the flavors. It’s light, healthy, and easy to adjust to your taste. Make it when you want something bright without heavy sugar or oil.

Here is the complete recipe so you can make it now.

Ingredients

– 1 cup pomegranate seeds

– 1 apple, chopped

– 1 banana, sliced

– ¼ cup mixed nuts

– 1 tsp black salt

– 1 tsp lemon juice

Steps

1. Rinse the fruits if needed, then in a bowl mix pomegranate, apple, banana, and mixed nuts.

2. Drizzle lemon juice over the fruit to brighten the sweetness.

3. Sprinkle black salt evenly to get a tangy kick.

4. Toss gently to coat every piece with lemon and salt.

5. Serve right away for the freshest flavor and texture.

Tips

– Use seasonal fruits for best flavor and texture.

– Start with less black salt and add to taste.

11. Kathi Roll

Craving a snack you can eat with one hand? Kathi Rolls bring that convenience and great flavor. These street food wraps started in Kolkata and became a beloved quick bite. A soft paratha holds a spicy filling, and your chutney choice makes each bite pop. They’re easy to make at home and you can swap fillings to fit what you have.

Recipe Overview

– Servings: 2

– Prep Time: 15 min

– Cook Time: 10 min

– Total Time: 25 min

– Calories: 300 per serving

Nutrition Information

– Carbohydrates: 45g

– Protein: 8g

– Fat: 10g

– Fiber: 4g

Ingredients

– 2 parathas (store-bought or homemade)

– 1 cup mixed vegetables (bell peppers, onions, and carrots), sautéed

– 2 tbsp green chutney

– 1 tsp chaat masala

– Lemon juice to taste

Step-by-Step Instructions

1. Prepare the parathas according to package instructions or make them from scratch.

2. Sauté mixed vegetables until cooked and soft.

3. Spread green chutney on the paratha and add the sautéed vegetables.

4. Sprinkle chaat masala and drizzle with lemon juice.

5. Roll the paratha tightly and serve warm.

Tips for best rolls

– Use leftovers from previous meals for quick and delicious fillings.

– Wrap tightly to avoid any spillage when eating.

12. Bhel Puri

Craving a quick, crunchy snack that wakes up your afternoon? Bhel Puri is a street favorite you can make at home. It has puffed rice, crisp veggies, and tangy chutneys. A light shower of sev adds extra crunch. You can toss in whatever vegetables you have. This dish is fast to prepare and works as a snack or party starter. The flavors wake up your palate with sour, sweet, and spicy notes.

Here is the complete Bhel Puri recipe you can try tonight.

Ingredients

– 2 cups puffed rice

– 1/2 cup diced cucumber

– 1/2 cup diced tomato

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– 1/4 cup sev

– Salt to taste

Steps

1. In a large bowl, mix puffed rice, cucumber, tomato, tamarind chutney, and green chutney.

2. Toss gently until everything is coated and fragrant.

3. Sprinkle sev on top for crackle and texture.

4. Serve immediately in small bowls to keep the puffed rice crisp.

Tips

– Prepare just before serving to keep puffed rice crisp.

– Use fresh vegetables for the best flavor.

13. Pesarattu

Looking for a wholesome bite that tastes fresh and fills you up? Pesarattu from Andhra Pradesh is your answer. This green gram pancake uses whole moong dal, not the split version. It has a nutty flavor with a hint of ginger and a touch of green chili. You dip it in ginger or tomato chutney to add a spicy kick. It cooks fast and feels light, so it’s great for breakfast or a quick snack.

Complete recipe details

– Ingredients:

– 1 cup whole green gram (moong dal), soaked overnight

– 1-2 green chilies

– 1 inch piece of ginger

– Salt to taste

– Oil for cooking

– Optional: 1/4 cup chopped onion or a handful of fresh coriander

– Step-by-step directions:

1. Drain the soaked moong dal. Blend with chilies, ginger, and salt until smooth, adding a little water as needed to get a batter.

2. Heat a nonstick pan and brush it with a small amount of oil.

3. Pour a ladle of batter and spread it thin in a circle.

4. Drizzle a few drops of oil around the edges. Cook until the bottom is golden and the edges lift.

5. Flip and cook the other side for a few seconds until crisp.

6. Serve hot with ginger chutney or tomato chutney.

– Tips for perfect Pesarattu:

– Mix in chopped onion or coriander to boost flavor.

– Serve immediately for the best texture.

– If you want crisper edges, add a touch more water to loosen the batter.

14. Vada Pav

Vada Pav is a Mumbai street staple. A spicy potato fritter sits in a soft pav bun, ready to bite into. Fresh chutneys and a kick from green chilies wake up your taste buds. It’s quick to make at home and great for a casual meal or a crowd.

Ingredients

– 2 large potatoes, boiled and mashed

– 1 cup chickpea flour

– 2 green chilies, finely chopped

– 1 tsp garam masala

– Salt to taste

– 4 pav (bread rolls)

– Oil for frying

Step-by-Step Instructions

1) Mix the mashed potatoes with green chilies, garam masala, and salt. Shape into four even patties.

2) Whisk chickpea flour with water until you have a smooth, thick batter.

3) Dip each patty in the batter and fry in hot oil until the coating is crisp and golden.

4) Open the pav, add chutney if you like, place a vada in each roll, and serve right away.

Serving tips

– For extra heat, use fresh green chilies in the filling and chutney.

– Serve immediately to keep the pav soft and the crust crackly.

15. Onion Pakora

Onion Pakoras give you a taste of Indian street food at home. You get a crisp shell with softly seasoned onions inside. They pair perfectly with green chutney or a quick ketchup dip. They work as a tea-time treat or a simple party snack.

Here is why this snack fits your needs. The batter clings to the onions without overloading them with water. Frying on medium heat keeps the center tender and the edges golden.

Next steps help you nail the result every time. You can make a batch for four in about 35 minutes.

– Recipe Overview

– Servings: 4

– Prep Time: 15 min

– Cook Time: 20 min

– Total Time: 35 min

– Calories: 200 per serving

– Ingredients

– 2 large onions, thinly sliced

– 1 cup chickpea flour

– 1 tsp cumin seeds

– 1 tsp red chili powder

– Salt to taste

– Oil for frying

– Step-by-Step Instructions

1. In a bowl, mix onions, chickpea flour, cumin seeds, chili powder, and salt.

2. Stir until the onions are coated with a light batter.

3. Heat oil in a pan. Drop small spoonfuls of the mixture.

4. Fry until the pakoras turn golden and crisp.

5. Serve hot with green chutney or ketchup.

– Tips for best Onion Pakoras

– Keep water to a minimum; the onions’ own moisture is enough.

– Cook on medium heat so they cook through without burning.

Onion Pakoras: the perfect blend of crispy indulgence and tender goodness. Pair them with green chutney for a street food experience right at home!

16. Dahi Puri

Dahi Puri is a cool, creamy twist on Pani Puri. Each puri hides yogurt, tamarind, and green chutney. The mix bursts with sweet, sour, and spicy notes. It’s perfect for hot days, gatherings, or a simple party snack.

Complete Dahi Puri Recipe

– Servings: 4

– Prep Time: 20 min

– Cook Time: 0 min

– Total Time: 20 min

– Calories: 220 per serving

Ingredients:

– 12 puris

– 1 cup yogurt, whisked until smooth

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– 1 tsp roasted cumin powder

– Salt to taste

– Optional toppings: sev, chopped cilantro, pomegranate seeds

Step-by-step instructions:

1. Poke a small opening in the top of each puri to create a pocket.

2. Fill each puri with whisked yogurt, then spoon in tamarind chutney and green chutney.

3. Sprinkle roasted cumin powder and salt over the fills.

4. Add sev and cilantro; finish with a few pomegranate seeds if you like.

5. Serve immediately while the puris stay crisp and flavors stay bright.

Tips for best results:

– Use fresh yogurt for a creamy texture.

– Keep the puris and chutneys cold until assembly, then serve right away.

Dahi Puri: where cool yogurt meets spicy chutneys! Perfect for hot days or gatherings, this Indian snack recipe makes every bite a burst of flavor and joy!

17. Sev Puri

If you crave a quick, crunchy bite with bold flavors, Sev Puri fits. This Mumbai street snack starts with crisp puris and layers mashed potato, chopped onion, and tangy chutneys. Each bite mixes textures: the shell cracks, the potato stays soft, and the sev adds a peppery crunch. It works as a starter or easy party snack that’s perfect for gatherings and casual snacking. Here is why this dish shines for crowds: fast to prep, easy to customize, and loved by all.

Recipe details

– Servings: 4

– Prep Time: 15 min

– Cook Time: 0 min

– Total Time: 15 min

– Calories: 220 per serving

Complete ingredients

– 12 puris

– 1 cup mashed potatoes

– 1 small onion, finely chopped

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– 1 cup sev

– Salt to taste

Step-by-step making process

1. Arrange puris on a serving plate.

2. Top each puri with mashed potatoes and chopped onions.

3. Drizzle tamarind chutney and green chutney.

4. Sprinkle sev and salt to taste.

5. Serve immediately to keep the crunch.

Tips for best Sev Puri

– Use fresh puris for the best crunch.

– Balance chutneys with light hands to avoid soggy bites.

– Add extra toppings like chopped cilantro or grated carrot for color.

18. Corn Pakora

You want a crunchy, comforting snack that pairs perfectly with chai on a rainy monsoon evening. Corn Pakora gives you sweet corn in a warm, spiced crust that stays crispy when fried. It’s fast to make, friendly for beginners, and great for small gatherings or a quick bite between chores. Here is a simple, tested recipe you can follow step by step to get it right every time.

Ingredients

– 2 cups corn kernels (fresh or frozen)

– 1 cup chickpea flour

– 1 green chili, finely chopped

– 1 tsp cumin seeds

– Salt to taste

– Oil for frying

Steps

1. In a bowl, combine corn, chickpea flour, green chili, cumin seeds, and salt. Add water gradually to form a thick batter.

2. Heat oil in a deep pan over medium heat. Scoop batter with a spoon and slide it into the oil, making small fritters.

3. Fry until edges are golden and surfaces are crisp, about 3-4 minutes per batch. Turn once for even color.

4. Remove with a slotted spoon. Drain on paper towels. Serve hot with green chutney or sauce.

Tips

– Use fresh corn for best flavor.

– Adjust spice by adding more or less green chili.

19. Chaat

Got a craving for real Indian street food at home? Chaat is a big family of snacks. It blends tangy chutneys, cool yogurt, spicy heat, and crunchy bits. You can mix in sev, chopped onions, cilantro, and spices for texture in every bite.

Complete Golgappa Chaat Recipe

Ingredients

– 8-10 golgappa puris

– 1 cup boiled potatoes, diced

– 1 cup boiled chickpeas

– 1/2 cup tamarind chutney

– 1/2 cup green chutney

– 1/2 cup yogurt

– 1/4 cup sev

– 1 small onion, finely chopped

– Fresh cilantro, chopped

– 1/2 tsp chaat masala

– 1/4 tsp red chili powder

– 1/2 tsp roasted cumin powder

– Salt to taste

Steps

1. Gently press each puri to open a pocket, being careful not to break it.

2. Fill pockets with a scoop of potatoes and chickpeas.

3. Drizzle tamarind chutney and green chutney over the filling to add sweet and sour notes.

4. Spoon a thin layer of yogurt across the top to create a creamy contrast.

5. Sprinkle chopped onions, cilantro, chaat masala, red chili, and cumin powder for zing.

6. Finish with sev, then serve immediately while the puris stay crisp.

Tips

– Serve immediately to keep puris crisp.

– If you prep ahead, keep chutneys and yogurt separate until ready to assemble.

Enjoy the burst of flavor in every bite.

20. Potato Wedges

Want a snack that’s easy to make and everyone loves? Potato Wedges hit the mark. They stay crunchy on the outside and soft inside. You can bake them in the oven or fry them, with mild or spicy seasoning.

Recipe Overview

– Servings: 4

– Prep Time: 10 min

– Cook Time: 25 min

– Total Time: 35 min

– Calories: 220 per serving

Ingredients

– 4 large potatoes, cut into wedges

– 2 tbsp olive oil

– 1 tsp paprika

– 1 tsp garlic powder

– Salt and pepper to taste

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper.

3. Spread the wedges on a baking sheet in a single layer.

4. Bake for 25 minutes, until golden brown and crispy.

5. Serve with your favorite dip.

Tips for extra crisp

– Soak the wedges in cold water for 30 minutes before cooking.

– Try different spices such as chili, cumin, or dried herbs to switch flavors.

Serving ideas

Wedges go with many dips. Try ketchup, yogurt herb dip, or garlic mayo. For a fun twist, add grated parmesan before baking or swap in sweet potatoes for a lighter taste.

21. Kothimbir Vadi

Kothimbir Vadi is a green herb snack from Maharashtra. It blends chickpea flour with chopped coriander to make a batter that you steam, then crisp in a pan. The squares stay soft inside and crunchy outside, with a fresh, savory taste. It fits tea time or a festive spread. You can tweak the herbs to match your plate.

Complete Recipe:

– Servings: 4

– Prep Time: 20 min

– Cook Time: 20 min

– Total Time: 40 min

– Calories: 180 per serving

Ingredients:

– 1 cup chickpea flour (besan)

– 1 cup coriander leaves, finely chopped

– 1 green chili, finely chopped

– 1 tsp cumin seeds

– 1/2 tsp salt, or to taste

– Water as needed

– Optional: 1–2 tsp sesame seeds or curry leaves for extra flavor

Steps:

1. In a bowl, mix besan, coriander, chili, cumin, and salt.

2. Add water slowly to form a thick batter that holds its shape.

3. Grease a steaming tray and spread the batter evenly.

4. Steam for about 18–20 minutes until firm.

5. Let cool, then cut into small squares.

6. Fry the squares in a little oil until both sides are crisp and golden.

7. Serve with chutney or yogurt.

Tips for best results:

– The batter should be thick enough to hold shape when steamed.

– You can swap or add herbs like mint or spinach for different flavors.

22. Puffed Rice Chaat

Want a light, spicy snack that uses up leftover veggies? Puffed Rice Chaat fits the bill. It’s quick, bright, and crunchy. You hear the puffed rice crackle as you bite. Fresh vegetables mix with tangy chutneys for a bold flavor that wakes up any mood. You can adjust the heat to your taste.

Ingredients

– 2 cups puffed rice

– 1 small onion, finely chopped

– 1 small tomato, finely chopped

– 1 small cucumber, finely chopped

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– Salt to taste

Step-by-step Instructions

1. In a large bowl, combine puffed rice, onion, tomato, and cucumber.

2. Add tamarind chutney, green chutney, and salt.

3. Toss gently to mix without mashing the puffed rice.

4. Serve immediately in small bowls to keep the crunch.

Tips for the Best Puffed Rice Chaat

– Use fresh veggies for crisp texture and bright flavor.

– Toss right before serving to keep puffed rice crispy.

– If you like extra zing, add a squeeze of lemon or a pinch of black salt.

This versatile snack works great as a quick bite, a party starter, or a light option between meals. You can swap in other chopped veggies you have on hand and still keep the same crisp, tangy vibe.

23. Poha

You want a quick, tasty breakfast or snack you can pull off in a flash. Poha fits that need. It’s a soft, comforting dish from Maharashtra that lightens your morning load. It also works as a smart everyday snack because it uses simple ingredients you likely have on hand. A squeeze of lemon wakes up the flavors and adds a bright finish.

Here is why Poha makes sense for you. It cooks fast, adapts to what you have, and still tastes great. You can toss in extra veggies for more color and nutrition. Laughs aside, this recipe is friendly to busy schedules and early mornings.

Poha Recipe

Ingredients

– 2 cups flattened rice (poha)

– 1 onion, chopped

– 1 carrot, grated

– 2-3 green chilies, chopped

– ½ cup peanuts

– Salt to taste

– 1 tbsp mustard seeds

– Fresh coriander for garnish

– Optional: lemon wedges to serve

Step-by-Step Instructions

1. Rinse the poha under cool water and drain well.

2. In a pan, heat oil and add mustard seeds. Let them crackle.

3. Add onion, chilies, and grated carrot. Sauté until the veg are soft.

4. Stir in the drained poha and peanuts. Mix gently so the grains stay fluffy.

5. Cook 3–5 minutes. Season with salt, then garnish with coriander. Squeeze lemon if you like and serve hot.

24. Tomato Chaat

Tomato Chaat is a fresh, tangy bite that fits a busy day. You get juicy tomatoes, a quick mix of spices, and a crunchy sev crown. The flavors sing with tomato sweetness, a zing from lemon, and a pinch of salt that wakes your taste buds. It is light and cooling, perfect for hot days. You can whip this up in minutes and serve it as a snack or starter for friends.

Complete recipe details:

Ingredients

– 2 large ripe tomatoes, diced

– 1 small onion, finely chopped

– 2 green chilies, chopped

– Salt to taste

– 1 tsp chaat masala

– ¼ cup sev for topping

– Optional: 1 tsp lemon juice

Step-by-Step Instructions

1. In a bowl, combine diced tomatoes, onions, green chilies, and salt.

2. Sprinkle with chaat masala and lemon juice if you like; toss well.

3. Just before serving, top with sev for a crunchy finish.

4. Enjoy immediately as a refreshing snack or light starter.

Tips for the best Tomato Chaat

– Use ripe, juicy tomatoes for the most flavor.

– Adjust the spice and lemon to suit your taste.

– Serve soon after mixing to keep the sev crisp.

25. Bhindi Fry

If you want a fast, tasty Indian snack, Bhindi Fry is a great pick.

Okra, bright green and a little sticky, shines in a simple mix of onions and spices.

It stays crisp and mild in heat, so it fits many tastes.

Pair it with flatbreads or rice for a quick, satisfying meal.

Here is the complete recipe so you can cook it tonight.

Ingredients

– 250 g bhindi (okra), sliced

– 1 onion, sliced

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– 2-3 tbsp oil for frying

Step-by-step instructions

1. Dry the bhindi completely with a clean towel to avoid sliminess.

2. Heat oil in a pan over medium heat.

3. Add sliced onions; sauté until golden and fragrant.

4. Add bhindi, turmeric, red chili powder, and salt.

5. Stir well and cook until bhindi is tender and slightly crispy.

6. Serve hot as a snack or side dish with flatbread or rice.

for the Best Bhindi Fry

– Make sure bhindi is dry before cooking to keep it crisp.

– Adjust spices to your taste; a pinch of cumin or coriander can add depth.

26. Methi Thepla

You want a snack that tastes great and keeps you going. Methi Thepla from Gujarat fits. They are spiced flatbreads made with whole wheat and fresh fenugreek leaves. The flavor is mild and bright, and the texture stays soft. They pair with yogurt or pickles and work for breakfast or lunch. You can make a batch, cook them quickly, and stash extras for later.

Recipe Overview

– Servings: 4

– Prep Time: 15 min

– Cook Time: 20 min

– Total Time: 35 min

– Calories: 200 per serving

Nutrition Information

– Carbohydrates: 30g

– Protein: 6g

– Fat: 4g

– Fiber: 5g

Ingredients

– 2 cups whole wheat flour

– 1 cup fresh fenugreek leaves, chopped

– 1 tsp turmeric powder

– 1 tsp cumin powder

– Salt to taste

– Water for kneading

– Oil for cooking

Step-by-Step Instructions

1. In a bowl, mix flour, fenugreek, turmeric, cumin, and salt.

2. Add water gradually to form a soft dough, then cover and rest 10 minutes.

3. Divide the dough into small balls and roll each into a flatbread.

4. Cook on a hot tava, brushing with a little oil until both sides are golden.

5. Serve warm with yogurt or pickle.

Tips for the Best Methi Thepla

– Use fresh fenugreek for the strongest aroma.

– Adjust spices to suit your taste.

27. Chaas

Chaas, also called buttermilk, is a cooling yogurt drink that saves you on hot days. It balances spicy bites and cleanses the palate after a bold snack. This probiotic sip is simple to customize with herbs and spices. Make it your go-to drink to refresh any meal.

Here is the complete recipe you can use at home.

Recipe Overview

– Servings: 4

– Prep Time: 5 min

– Cook Time: 0 min

– Total Time: 5 min

– Calories: 60 per serving

Nutrition Information

– Carbohydrates: 8g

– Protein: 4g

– Fat: 3g

– Fiber: 0g

Ingredients

– 2 cups yogurt

– 2 cups water

– 1 tsp roasted cumin powder

– Salt to taste

– Fresh coriander for garnish

Step-by-Step Instructions

1. In a mixing bowl, whisk yogurt and water until smooth.

2. Add roasted cumin powder and salt, and mix well.

3. Garnish with fresh coriander.

4. Serve chilled for a refreshing drink!

For the Best Chaas

– Use chilled yogurt for the freshest taste.

– Try a hint of mint or a pinch of grated ginger for extra zing!

Conclusion

India’s street snacks are not just food; they’re a celebration of culture, flavor, and community. Each recipe brings with it a story, a memory, and a taste of life on the bustling streets.

Trying your hand at these vegan Indian street snack recipes can not only satisfy your cravings but also allow you to share a piece of this vibrant culture with friends and family. Whether you’re hosting a party or just looking for a quick snack, these recipes will bring the joy of Indian street food into your kitchen.

Frequently Asked Questions

What are some must-try Indian street snack recipes for beginners?

If you’re new to making Indian street snacks, start with simple recipes like Aloo Tikki or . These are not only easy to prepare but also require minimal ingredients while delivering bold flavors. You’ll quickly get hooked on the delightful crunch and taste!

Are there vegan options in Indian street food recipes?

Absolutely! Many popular Indian snacks are naturally vegan, such as Bhel Puri, Pani Puri, and Vada Pav. These snacks use wholesome ingredients and spices, making them perfect for anyone following a vegan diet. Feel free to experiment with different fillings and chutneys!

How can I make Indian street snacks healthier without sacrificing taste?

You can make your Indian snacks healthier by opting for baking instead of frying, using whole grains, and reducing oil and sugar. For example, try baking Vegetable Samosas instead of frying them. You’ll still enjoy the vibrant flavors without the extra calories!

What is the best way to serve and enjoy Indian street food at home?

To create an authentic street food experience at home, serve your snacks in small portions with an array of chutneys and dips. Consider setting up a snack station where everyone can customize their plates, adding ingredients like chopped onions, cilantro, or spicy sauces for that vibrant street food vibe!

How do I store leftover Indian street snacks?

To keep your leftover Indian snacks fresh, store them in airtight containers. Most fried snacks, like Pakoras or Samosas, can be refrigerated for a few days. Reheat them in an oven to restore their crispiness. Avoid microwaving, as it can make them soggy!