30 Must Try Indian Street Food Recipes At Home

Why I made this I wrote this because Indian street food is loud, bright, and full of contrast. The crack of a fried shell, the tang of chutneys, and the quick flash of spice on your tongue remind me why I love this food. Lately I crave these bites more than fancy dinners. So I pulled together 30 must try Indian street food recipes you can cook at home.

Who it’s for If you love bold flavors and simple weeknight meals, this is for you. If you want snacks that feel like a festival but fit a busy schedule, this is for you. If you are curious about Indian street food but worry about finding the right spices, this is for you.

What you’ll get Here is what you get. Thirty recipes that are doable and tasty. Each one comes with clear steps and practical tips to keep you confident in the kitchen. They cover a range of bites, from crunchy chaat to savory stuffed treats, with veg and non-veg options. You also get ideas for sauces, chutneys, and crisp coatings that you can adapt.

How it helps in your kitchen These ideas fit real homes. You will learn to stock a small pantry for Indian street bites. You will gain tips for frying safely and keeping things tidy. You will learn to balance heat and adjust flavors so the dish matches your palate. All with quick prep and flexible timelines.

What you’ll taste Think of pani puri that pops with tangy water, samosas with crisp shells, aloo tikki with herbs, and pav bhaji that feels like a busy street stall. The recipes show you how to recreate the city’s bold flavors at home without rush and noise. You’ll find both vegetarian and non-vegetarian options, all designed for home cooks.

Next steps Start by scanning the list and picking two or three you want to try first. Gather a few pantry staples and plan a cooking session with a friend or family member. Cook one recipe at a time and adjust heat, spice, and tang to taste. Tell me which dish you try first and how it goes.

1. Aloo Tikki Chaat

Dreaming of street-food flavor you can make at home? Aloo Tikki Chaat gives you that thrill. Crispy on the outside, soft and fluffy inside, these spiced potato patties shine with color. A drizzle of tamarind chutney and mint chutney, plus a pinch of chaat masala, brings bold tang and a fresh kick. You get a quick Delhi-style treat in under an hour. It is simple and quick to pull off. You can customize toppings too.

Ingredients

– 3 medium potatoes, boiled and mashed until smooth

– 1 cup bread crumbs

– 2 tsp chaat masala

– 1 tsp red chili powder

– Salt to taste

– Oil for frying

– Tamarind chutney and green chutney for serving

– 1/2 small onion, finely chopped

– Fresh coriander for garnish

Instructions

1. Mash potatoes until there are no lumps.

2. Stir in bread crumbs, chaat masala, red chili powder, and salt.

3. Shape the mixture into small flat patties.

4. Heat oil in a pan over medium heat. Fry patties until golden on both sides.

5. Drain well and serve on a plate. Drizzle with tamarind and green chutneys, then top with onion and coriander.

Tips

– If the mix is too sticky, chill 10 minutes to firm up.

– For less heat, reduce chili powder.

– Have chutneys ready for a faster plate.

2. Pani Puri

Craving the buzz of a street stall but cooking at home? Pani Puri, also called Golgappa, is a crowd favorite. The puris are hollow and crisp. They crackle as you bite. You pour tangy mint tamarind water into each puri just before eating. Add potatoes or chickpeas for a filling bite. Make it your party snack or a fun family project.

Here is the complete Pani Puri recipe you can try at home.

– Servings: 6

– Prep time: 30 mins

– Cook time: 10 mins

– Total time: 40 mins

– Calories: 150 per serving

Ingredients for Puri

– 1 cup semolina

– 2 tbsp all-purpose flour

– Water as needed

– Oil for frying

Ingredients for Pani

– 1 cup tamarind pulp

– 1/2 cup mint leaves

– 2 green chilies

– 1 tsp roasted cumin powder

– Salt to taste

– 4 cups cold water

Instructions

1) To make puris, mix semolina and flour with enough water to form a dough. Rest 15 minutes.

2) Roll out thin circles and fry in hot oil until puffed and golden.

3) For pani, blend tamarind, mint, and green chilies with water. Season with cumin and salt.

4) To serve, crack a small hole in each puri, add a filling of boiled potatoes or chickpeas, then pour in the pani. Eat immediately.

Tips

– Ensure the oil is hot enough for puris to puff.

– You can switch fillings between potatoes, chickpeas, or sprouted lentils.

FAQs

– Can I make the pani in advance? Yes, but serve puris fresh for the best taste.

Savor the crunch of Pani Puri at home! With just a few ingredients, you can whip up this iconic Indian street food that’s perfect for sharing—and devouring—at any gathering!

3. Bhel Puri

You want a snack that tastes like street food but is easy to make at home. Bhel Puri is Mumbai’s classic mix of puffed rice, veggies, and tangy chutneys. It stays light, crispy, and full of bold flavors. A squeeze of lemon and a shower of sev turns every bite into a party.

What you get

– Light, crunchy texture that stays fresh fast

– Bright, tangy notes from tamarind and green chutney

– Quick prep and easy sharing for gatherings

Complete recipe

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 0 mins

– Total Time: 15 mins

– Calories: 180 per serving

– Nutrition: Calories 180; Protein 4g; Fat 8g; Carbs 25g; Fiber 4g

Ingredients:

– 3 cups puffed rice

– 1 cup finely chopped onions

– 1 cup chopped tomatoes

– 1/2 cup boiled potatoes, diced

– 1/4 cup cilantro, chopped

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– 1 tsp chaat masala

– 1 cup sev for garnish

– Salt to taste

Instructions:

1) In a large bowl, mix puffed rice, onions, tomatoes, potatoes, and cilantro.

2) Stir in tamarind chutney, green chutney, chaat masala, and salt. Mix well.

3) Just before serving, top with sev to keep it crisp. Squeeze lemon and serve immediately.

Tips:

– Customize with your favorite fruits for a sweet twist.

– Serve in small cups to make it party-friendly.

FAQs:

– Can I make this in advance? Best served fresh to keep puffed rice crispy.

4. Dahi Puri

Craving a cool, creamy snack? Dahi Puri is a bright, crowd-pleasing twist on the classic Pani Puri. You get soft puris filled with velvety yogurt, tangy chutneys, and a crunchy top. The mix of sweet, sour, salty, and spicy makes every bite lively. It looks inviting, with layers of color, and it comes together fast for a quick gathering.

Here is how you make it at home. Complete recipe details follow.

Complete recipe

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 5 mins

– Total Time: 20 mins

– Calories: about 200 per serving

Ingredients

– 15 puris (store-bought or homemade)

– 1 cup yogurt (dairy or non-dairy)

– 1/2 cup tamarind chutney

– 1/2 cup green chutney

– 1/4 cup sev

– 2 tbsp chopped cilantro

– 1 tsp chaat masala

– Salt to taste

– Optional: sugar or honey to adjust sweetness

– Optional: vegan yogurt for dairy-free version

Instructions

1. Break a small hole in each puri.

2. Fill puris with yogurt, then drizzle tamarind and green chutneys.

3. Sprinkle chaat masala and salt. Top with sev and cilantro.

4. Eat immediately to keep puris extra crunchy.

5. Samosa Chaat

Craving a quick, crowd-pleasing snack? Samosa Chaat turns a fried samosa into a bright, tangy dish you can make at home. Crunch from the crust blends with creamy yogurt and bold chutneys. It’s perfect as a quick starter or a filling, tasty meal. Here is why it works for you: you choose the heat, the toppings, and how you want it served.

Recipe details

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 25 mins

– Total Time: 40 mins

– Calories: 300 per serving

Ingredients

– 4 samosas (homemade or store-bought)

– 1 cup plain yogurt

– 1/2 cup tamarind chutney

– 1/2 cup green chutney

– 1 tsp chaat masala

– 1/2 cup chopped onion

– 1/4 cup chopped cilantro

– Optional: sev (crisp chickpea noodles) for topping

Instructions

1. Break the samosas into bite-sized pieces and place them in a serving bowl.

2. Drizzle yogurt, tamarind chutney, and green chutney over the samosa pieces.

3. Sprinkle chaat masala, onion, and cilantro on top.

4. Add a handful of sev if you like extra crunch, and serve right away.

Tips

– For milder heat, use less green chutney. For more zing, add a splash of hot sauce or a pinch of chili powder.

– If you plan to assemble ahead, keep chutneys separate and mix just before serving to keep the texture crisp.

FAQs

– Can I make the samosas ahead of time? Yes. Reheat the samosas briefly, then assemble with yogurt and chutneys for best taste.

6. Pav Bhaji

Want a cozy, restaurant-style Pav Bhaji you can cook at home? This Mumbai street favorite shines because a simple vegetable mash gets bold with spices and butter. It’s hearty, easy to make, and perfect for a relaxed night with friends and chai.

Here is why it works in a busy kitchen. The veggie mash carries rich flavor from a mix of vegetables and pav bhaji masala. A touch of butter makes the curry smooth and comforting. You can dial the heat up or down to fit your taste.

Here is the full Pav Bhaji recipe you can try tonight.

– Ingredients

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

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 2–3 green chilies, chopped

– 1 tbsp ginger-garlic paste

– 2 tbsp pav bhaji masala

– Salt to taste

– 4 pav (bread rolls)

– Butter for toasting

– Chopped cilantro and lemon wedges for garnish

– Instructions

1. Boil the vegetables until soft, then mash them smooth.

2. In a large pan, heat a little oil. Sauté onions until they are golden.

3. Add ginger-garlic paste, tomatoes, green chilies, and pav bhaji masala. Cook until the oil starts to separate.

4. Stir in the mashed vegetables. Add salt and a splash of water if the mix looks dry. Simmer 5–7 minutes, stirring often.

5. In another pan, toast the pav with butter until golden and crisp.

6. Serve hot bhaji with buttered pav. Garnish with cilantro and a squeeze of lemon.

– Tips

– Adjust spice by adding more or fewer chilies.

– Serve with chopped onions and lemon wedges for a bright bite.

7. Chole Bhature

Craving a tasty street dish you can make at home? Chole Bhature delivers bold spice, warm comfort, and a bread that puffs up soft. The chickpeas stay saucy and rich, while the bhature stays fluffy and airy. This pair makes a filling meal any time of day.

Recipe at a glance

– Servings: 4

– Prep Time: 20 mins

– Cook Time: 30 mins

– Total Time: 50 mins

– Calories: 400 per serving

Ingredients

For Chole

– 1 cup chickpeas, soaked overnight

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 2 green chilies, chopped

– 1 tbsp ginger-garlic paste

– 2 tsp chole masala

– Salt to taste

For Bhature

– 2 cups all-purpose flour

– 1/2 cup yogurt

– 1 tsp baking powder

– Water as needed

– Oil for frying

Instructions

1. Pressure cook the chickpeas until soft.

2. In a pan, heat oil and sauté the onion until golden. Add ginger-garlic paste, tomatoes, green chilies, and chole masala. Cook until fragrant.

3. Stir in the chickpeas. Add a little water and simmer 10–15 minutes.

4. Make the bhature dough: mix flour, yogurt, and baking powder. Add water to form a soft dough. Let it rest 15 minutes. Roll out rounds and fry until puffy and golden.

5. Serve hot chole with bhature, onion slices, and pickles on the side.

Tips

– Use fresh spices for brighter flavor.

– A pinch of amchur adds tang.

– For a lighter option, bake bhature instead of frying.

8. Vada Pav

Craving a Mumbai street bite you can make at home? Vada Pav is the classic Indian burger: a spiced potato patty in a soft pav with green chutney and garlic chutney. It’s crunchy on the outside, fluffy inside, and quick to pull off. This Vada Pav recipe brings Mumbai flavors to your kitchen. Here is why this home version works and how you can make it now.

Ingredients

– 4 medium potatoes, boiled and mashed

– 1 cup gram flour (besan)

– 1 tsp mustard seeds

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– 4 pav (bread rolls)

– Oil for frying

– Green chutney and garlic chutney for serving

Instructions

1. Mix mashed potatoes with mustard seeds, turmeric, red chili powder, and salt. Form into four patties.

2. Make a thick batter with besan and water.

3. Dip patties in the batter and deep-fry until golden.

4. Slit pav, spread chutneys, and place the vada inside.

5. Serve hot with fried green chilies.

Tip: adjust spice levels to taste and serve immediately for the crispiest bite.

9. Pesarattu Dosa

Looking for a quick, healthy breakfast that fits a gluten-free life? Pesarattu Dosa uses green gram to pack in protein and fiber without fuss. It comes out crisp and savory, ideal with coconut chutney or a zingy ginger chutney. You can whip it up on busy mornings and still feel satisfied.

Here is why this dosa works for you. It’s gentle on the stomach but sturdy enough to keep you full. So you get a tasty meal that also fuels your day.

Recipe details

– Servings: 4

– Prep Time: 20 mins (soaking time 4 hours)

– Cook Time: 15 mins

– Total Time: 35 mins

– Calories: 250 per serving

Nutrition Information

– Calories: 250

– Protein: 12g

– Fat: 6g

– Carbs: 40g

– Fiber: 8g

Ingredients

– 1 cup green gram (moong dal), soaked 4 hours

– 1/4 cup rice, soaked 4 hours

– 1 green chili

– Salt to taste

– Oil for cooking

Instructions

1. Drain the dal and rice. Blend with the green chili and salt until smooth.

2. Heat a non-stick pan. Pour a ladle of batter and spread thin.

3. Drizzle a little oil. Cook until crisp and golden on both sides.

4. Serve hot with coconut chutney or ginger chutney.

– Tip: soak the dal for at least 4 hours for the best texture.

– Variation: add chopped herbs or a pinch of cumin for new flavors.

10. Aloo Chaat

Craving a quick, tasty snack that packs big flavor? Aloo Chaat fits. It stars spiced potatoes tossed with tangy chutneys and finished with crunchy sev. Each bite blends sweet, sour, and spicy notes. You get a snack that’s easy to make and sure to please a crowd. This simple dish shines at parties or a fast weeknight treat.

Here is the recipe you can use today. It’s designed for four servings and can be ready in about 20 minutes.

Recipe Overview

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 10 mins

– Total Time: 20 mins

– Calories: 180 per serving

Ingredients

– 3 medium potatoes, boiled and diced

– 2 tbsp tamarind chutney

– 2 tbsp green chutney

– 1 tsp chaat masala

– Salt to taste

– 1/4 cup sev

– Chopped coriander for garnish

– Optional: 1/4 cup finely chopped onion

– Optional: a few pomegranate seeds

Instructions

1. In a bowl, mix potatoes, tamarind chutney, green chutney, chaat masala, and salt. Stir well.

2. Transfer to a serving dish. Top with sev and chopped coriander. Add onions or pomegranate if you like for extra texture.

3. Serve immediately to keep the sev crunchy.

Notes

– You can adjust spice by adding more chutney or a pinch of chili powder.

– When made ahead, hold the sev until service to keep the crunch.

Aloo Chaat: the perfect reminder that the best snacks are the simplest! With a burst of flavors and a crunch, this Indian street food recipe is sure to elevate your snack game in just 20 minutes.

11. Bombay Sandwich

Want a tasty, easy Indian snack you can make at home? The Bombay Sandwich is a layered veggie sandwich that mirrors Mumbai street flavors. It stacks crisp cucumber, tomato, potato, and onion with two chutneys and a pinch of chaat masala between soft bread. You can grill it for a warm bite or enjoy it cold for a quick, satisfying meal. Each bite blends tangy chutneys with fresh veggies, making it a go-to for lunch boxes or a quick snack.

Here is why it fits busy days. It uses simple ingredients you likely have on hand. It comes together in minutes and travels well for picnics or office lunch.

Complete recipe

Ingredients

– 8 slices bread

– 1 cucumber, sliced

– 1 tomato, sliced

– 1 potato, boiled and sliced

– 1 onion, sliced

– 1/4 cup green chutney

– 1/4 cup tamarind chutney

– Salt and chaat masala to taste

– Butter for toasting (optional)

Instructions

1. Spread green chutney on one slice of bread and tamarind chutney on another.

2. Layer with cucumber, tomato, potato, and onion slices. Sprinkle with salt and chaat masala.

3. Close the sandwich and grill or toast until golden brown, if you like a warm finish.

4. Cut and serve with extra chutney on the side.

Tips

– Use firm vegetables to avoid sogginess.

– Pack in a lunchbox for a tasty meal on the go.

Variations

– For a creamier bite, add a thin slice of cheese.

FAQ

– Can I add cheese? Yes, cheese can be included for a softer texture.

12. Vegetable Pakoras

You want a snack that’s warm, crispy, and easy to make at home, especially during the monsoon. Vegetable pakoras fit that need with a batter of chickpea flour and chopped vegetables. They shine with mint or tamarind chutney and work as starter bites or tea-time snacks. You can swap veggies and spices to suit what you have on hand.

Ingredients

– 2 cups mixed vegetables (potatoes, cauliflower, onions, bell pepper), cut into bite-sized pieces

– 1 cup chickpea flour (besan)

– 1 tsp cumin seeds

– 1 tsp red chili powder

– 1/2 tsp turmeric

– Salt to taste

– Water as needed, start with a few tablespoons

– Oil for frying

Steps

1. Cut vegetables into bite-sized pieces for easy bites.

2. In a bowl, mix besan, cumin, chili, turmeric, and salt until smooth and lump-free.

3. Dip vegetables in batter, shake off excess, and fry until crisp and golden.

4. Drain on paper towels and serve hot immediately with mint or tamarind chutney.

5. Keep the batter thick to coat veggies well.

Tips

– Do not overcrowd the pan for even browning.

– You can swap veggies and spices to create new flavors.

– For a lighter version, bake: brush with oil and bake at 425°F until crisp.

– Fry at about 350-360°F for crisp bites.

13. Masala Papad

Are you after a quick, crunchy Indian snack you can fix in minutes? Masala Papad fits that need. It uses crisp lentil papads topped with fresh onions, tomatoes, cilantro, and a bright hint of chaat masala. The aroma hits your nose first, then the crackle of the wafer as you bite. You get bold flavor in every bite and a crisp texture that wakes up any plate.

Here is the complete recipe so you can make it at home right away.

Ingredients:

– 4 papads (lentil wafers)

– 1/2 cup finely chopped onions

– 1/2 cup chopped tomatoes

– 1/4 cup chopped cilantro

– 1 tsp chaat masala

– Salt to taste

– Optional: 1/4 cup chopped cucumber

– Optional: 1/4 cup chopped bell pepper

– Optional: squeeze of lemon juice

Instructions:

1. Roast papads over a hot flame or in the microwave until crisp and blistered.

2. In a bowl, mix onions, tomatoes, cilantro, salt, chaat masala, and lemon juice if using.

3. If you like extra heat, stir in finely chopped green chili.

4. Top each papad with the veggie mix and serve immediately.

Tips:

– For extra crunch, add cucumber or bell pepper.

– Serve immediately to keep papads crispy.

– If you want milder flavor, skip the chili.

– A dollop of yogurt on the side adds creaminess.

14. Ragda Pattice

Craving Indian street flavor you can cook at home? Ragda Pattice brings street vibes to your kitchen. Crispy potato patties meet a tangy white peas ragda. Add chutneys, onions, and a pinch of spice and the dish shines.

Here is the home kitchen version for four. Total time about 50 minutes.

Recipe at a glance

– Servings: 4

– Prep time: 20 mins

– Cook time: 30 mins

– Total time: 50 mins

– Calories: ~350 per serving

Ingredients

For Ragda

– 1 cup white peas, soaked overnight

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 2 green chilies, chopped

– 1 tsp ginger-garlic paste

– Salt to taste

For Pattice

– 4 medium potatoes, boiled and mashed

– 1/4 cup bread crumbs

– 1 tsp cumin powder

– Salt to taste

– Oil for shallow frying

Instructions

1) Pressure cook the peas until soft.

2) Sauté onions in a little oil until golden. Add ginger-garlic paste, tomatoes, green chilies, and salt.

3) Mash the peas and fold them into the onion-tomato mix. Simmer 5–7 minutes.

4) Mix mashed potatoes with bread crumbs, cumin powder, and salt. Shape into patties and shallow fry until golden on both sides.

5) To serve, place patties in a bowl and ladle ragda over them. Garnish with chopped onions and your favorite chutneys.

Tips

– Adjust spices to taste and serve with chutneys. Great for meal prep and crowd‑pleasing gatherings.

15. Khichdi

Khichdi is the comfort dish in many Indian homes. It is simple and wholesome, with rice and moong dal cooking together with a few spices to make a filling meal. Here is the quick, one-pot version you can make at home.

Complete recipe

– 1 cup rice

– 1/2 cup moong dal (yellow lentils)

– 1 onion, chopped

– 2 green chilies, slit

– 1 tsp turmeric powder

– 1/2 tsp cumin seeds (optional)

– Salt to taste

– 4 cups water

– Ghee for serving (optional)

– Optional vegetables: 1/2 cup peas and diced carrot

Instructions:

1. Rinse rice and dal together until the water runs clear.

2. In a large pot, heat a little ghee or oil. Add cumin seeds if using, then sauté 20–30 seconds.

3. Add onion and cook until soft. Stir in green chilies and turmeric.

4. Add rice, dal, salt, water, and vegetables if using. Bring to a boil.

5. Reduce heat and simmer until the lentils and rice are soft and the mixture thickens. If you use a pressure cooker, cook for 3–4 whistles, then let the steam release.

6. Stir well. Adjust the consistency with a splash of water if needed. Serve hot with extra ghee and a side of pickle.

FAQs

– Is Khichdi easy to digest? Yes. It is gentle on the stomach and often recommended when you don’t feel well.

16. Puffed Rice with Peanuts

You want a quick, tasty snack with a real crunch. Puffed rice with peanuts fits that need. The mix stays light, yet roasted peanuts give a sturdy bite. A hint of turmeric and chili wakes the flavors and makes it feel like street food you can make at home.

Here is how to make it at home.

Ingredients

– 2 cups puffed rice

– 1 cup roasted peanuts

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– Optional garnish: chopped onions, tomatoes, and coriander

Instructions

1. If the peanuts aren’t roasted, dry-toast them in a pan 3–4 minutes until they smell nutty. Let cool.

2. In a large bowl, mix puffed rice, roasted peanuts, turmeric, red chili powder, and salt.

3. Add chopped onion and tomato, and mix gently to avoid crushing the puffed rice.

4. Taste and adjust the salt or spice. Serve right away, topped with coriander.

Tips

– For extra zing, squeeze a few drops of lemon juice or dust with a pinch of chaat masala just before serving.

17. Chaat Masala Corn

Want a snack that bursts with Indian flavors and fits any moment? Chaat Masala Corn brings together sweet corn, tangy chaat masala, a squeeze of lime, and a touch of spice. You can eat it hot right after mixing or chill it for a refreshing bite. It’s a versatile crowd-pleaser for film nights, picnics, or just a quick craving aevoked by the senses.

Here is the recipe you can follow to make it tonight.

Ingredients

– 2 cups boiled corn kernels

– 1 tsp chaat masala

– 1 tsp red chili powder

– Salt to taste

– 1 tbsp lime juice

– Chopped coriander for garnish

– Optional: 1/4 cup finely chopped onion

– Optional: 1 small tomato, diced

Instructions

1. In a large bowl, mix the corn with chaat masala, red chili powder, salt, and lime juice. Stir well until every kernel is coated.

2. Add onions and tomato if you like extra texture. Toss again to blend the flavors.

3. Finish with fresh coriander. Serve immediately for the best zing, or chill for a cool snack later.

If you use canned corn, drain it well before mixing. Adjust the lime and chili to your heat level for a milder or spicier bite. This dish pairs well with a quick mint chutney or yogurt dip for extra dipping options.

Craving a burst of flavor? Chaat Masala Corn is your go-to snack that brings the vibrant taste of Indian street food right into your home. Perfect for any occasion, it’s a delicious way to satisfy those snack cravings!

18. Poha

Craving a fast, tasty breakfast or snack? Poha fits. It uses flattened rice with onions, peas, peanuts, and turmeric. One pan does the job, and it comes together in minutes. You can swap in whatever veggies you have. A squeeze of lime and a splash of coriander lift the flavors.

Complete recipe

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 200 per serving

Nutrition Information:

– Calories: 200

– Protein: 6g

– Fat: 10g

– Carbs: 25g

– Fiber: 4g

Ingredients:

– 2 cups poha (flattened rice)

– 1 onion, chopped

– 1/2 cup green peas

– 1/4 cup peanuts

– 1 tsp turmeric powder

– Salt to taste

– 1 tbsp lime juice

– Chopped coriander for garnish

Instructions:

1) Rinse poha in water and drain. Set aside.

2) In a pan, heat oil. Sauté onions until translucent, add peas, peanuts, turmeric, and salt.

3) Add the rinsed poha, mix gently, and cook about 5 minutes.

4) Remove from heat, stir in lime juice, and garnish with coriander.

5) Serve hot.

Tips:

– Adjust spices and vegetables to your taste.

– For added crunch, top with sev before serving.

19. Bhajis

Looking for a classic Indian street snack you can make at home? Bhajis fit the mood. These crispy vegetable fritters use besan and a simple spice mix for a fast, satisfying bhaji recipe. They stay crunchy on the outside and soft inside, great with chutney. Next steps: swap in your favorite vegetables to customize this monsoon snack.

Recipe Overview

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 20 mins

– Total Time: 35 mins

– Calories: 220 per serving

Ingredients

– 2 cups mixed vegetables (onions, potatoes, spinach, carrots, etc.)

– 1 cup chickpea flour (besan)

– 1 tsp cumin seeds

– 1 tsp red chili powder

– Salt to taste

– Water as needed

– Oil for frying

Instructions

1. Cut vegetables into bite-sized pieces.

2. In a bowl, whisk besan, cumin seeds, red chili powder, and salt. Gradually add water to make a thick batter.

3. Heat oil in a deep pan over medium heat. Dip the vegetables in batter and fry until crisp and golden.

4. Drain on paper and serve hot with chutney.

Tips

– Fry in batches to keep the oil temperature steady.

– For a lighter version, bake on a lightly oiled sheet at 220C for 15-20 minutes, turning once.

Craving a crunchy Indian street snack? Whip up some bhajis! With just a few veggies and spices, you’re on your way to a delicious treat that pairs perfectly with chutney.

20. Besan Chilla

You want a fast, healthy snack that fits a busy day. Besan Chilla uses chickpea flour to make a soft center with a crisp edge. It’s loaded with veggies, so it fills you up without heaviness. You can adjust spices and fillings to your taste and keep it simple. This quick dish works for breakfast, lunch, or a snack, even kids love it.

Ingredients

– 1 cup chickpea flour (besan)

– 1 cup water, or as needed

– 1 cup chopped vegetables (onion, tomato, bell pepper, spinach)

– 1 tsp ground cumin

– 1/4 tsp turmeric (optional)

– Salt to taste

– Oil for cooking

Instructions

1. In a bowl, whisk besan, water, vegetables, cumin, turmeric, and salt until smooth.

2. Heat a nonstick pan and brush it lightly with oil.

3. Pour a ladle of batter and spread to a thin pancake. Cook 2-3 minutes until the edges lift and the bottom is golden.

4. Flip and cook 1-2 minutes more. Serve hot with chutney or yogurt.

Tips

– Use finely chopped veggies so the batter cooks evenly.

– For crisper edges, let the first side brown a bit longer.

– Add cilantro or a pinch of chili powder for extra heat if you like.

21. Tamatar Chaat

Tamatar Chaat brings a bright mix of tomato tang and spice. Ripe tomatoes meet bold spices and a crisp topping of sev. It tastes fresh, light, and still deeply satisfying. You can make it in minutes and serve as a snack, starter, or quick party bite.

Next steps:

Recipe details

Servings: 4

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Calories: 100 per serving

Ingredients:

– 4 ripe tomatoes, chopped

– 1 small onion, chopped

– 2 green chilies, chopped

– 1 tsp chaat masala

– Salt to taste

– 1/4 cup sev for topping

– Chopped coriander for garnish

– Optional: pomegranate seeds or cucumber for extra crunch

Instructions:

1. In a bowl, mix tomatoes, onion, chilies, chaat masala, and salt.

2. Toss well and taste; adjust salt if needed.

3. Spoon into serving bowls and top with sev and coriander.

4. Add optional pomegranate seeds or cucumber just before serving.

5. Serve immediately for the best crisp texture.

Tips for making it your own:

– If you like it cooler, chill the chopped tomatoes for a few minutes before mixing.

– For a milder bite, reduce the green chilies or remove the seeds.

– Use store-bought sev for quick prep or crush a few papdi for extra crunch.

22. Cabbage and Peas Rolls

You want a tasty, veggie-packed snack you can whip up fast. Cabbage and Peas Rolls fit that need perfectly. They stay crisp on the outside and tender inside. The filling is savory and gentle, so it suits kids and adults alike. Serve them with chutney for extra zing or enjoy them as a tea-time treat. It’s a simple way to get more greens into your day without losing flavor.

Ingredients

– 1 cup finely chopped cabbage

– 1/2 cup boiled green peas

– 1 tsp cumin seeds

– 1 tsp red chili powder

– Salt to taste

– 1/2 cup breadcrumbs (for coating)

– Oil for frying

Steps

1. Toss cabbage, peas, cumin seeds, red chili powder, and salt in a bowl until well mixed.

2. Shape the mixture into small rolls and roll each in breadcrumbs.

3. Heat oil in a pan and fry the rolls until they are golden all over.

4. Drain on paper, then serve hot with chutney.

Tips

– Add chopped cilantro or parsley for a fresh note.

– Make sure the oil is hot before you start frying for an even crust.

FAQ

– Can I bake these rolls? Yes. Brush with a little oil and bake at 200°C (400°F) until crisp, about 12–15 minutes.

This recipe gives you a crisp, veggie-forward snack you can easily adapt. It works for family dinners, potlucks, or a quick weeknight bite. Give it a try and tailor the spice level to your taste.

23. Kathi Roll

Craving a snack that tastes like a Kolkata street but fits your home kitchen? Kathi Roll wraps spicy vegetables in a flaky paratha, a perfect quick bite you can grab on the go. Make it at home with simple ingredients and customize the fillings to your taste. Each roll runs about 350 calories, a satisfying treat you can enjoy any time.

Here is the full recipe:

Ingredients

– 2 cups mixed vegetables (bell peppers, onions, carrots)

– 1 tsp ginger-garlic paste

– 1 tsp garam masala

– Salt to taste

– 4 parathas

– 1 tbsp oil

– Green chutney for serving

Instructions

1. Heat oil in a pan. Add the vegetables and ginger-garlic paste. Sauté until they soften.

2. Sprinkle garam masala and salt. Cook for 1–2 minutes more to wake up the spices.

3. Warm the parathas in a dry pan until they are pliable.

4. Place the filling in the center of each paratha, fold the sides, and roll tightly.

5. Cut each roll in half and serve with green chutney.

Tips

– Use leftover vegetables to save time.

– If you don’t have parathas, use tortillas or flatbreads as a substitute.

24. Bhindi Masala

Bhindi Masala is a tasty dry dish made from okra, seasoned with spices that make it a favorite in many households. This dish is not only flavorful but also packed with nutrients, making it a healthy addition to any meal.

The sautéed okra is beautifully combined with onions and spices, resulting in a delightful side dish. Serve it with chapati or rice for a wholesome meal that everyone will love.

Recipe Overview:

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 20 mins

– Total Time: 35 mins

– Calories: 150 per serving

Nutrition Information:

Calories: 150

Protein: 4g

Fat: 6g

Carbs: 20g

Fiber: 5g

Ingredients:

– 500g bhindi (okra), cleaned and chopped

– 1 onion, sliced

– 1 tsp cumin seeds

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– Oil for cooking

Instructions:

1. Heat oil in a pan, add cumin seeds, and sauté until golden.

2. Add sliced onions and cook until translucent.

3. Add chopped bhindi, turmeric, red chili powder, and salt. Cook until tender and slightly crispy.

4. Serve hot with chapati or rice.

– Don’t overcrowd the pan for best results.

– Serve with lemon wedges for an extra zing.

FAQs:

– Can I make this ahead of time? Yes, it can be reheated, but best enjoyed fresh.

25. Pundi

Pundi is a soft, steamed snack from South India. It uses rice flour as its base, giving a light, fluffy bite. You eat it warm with coconut chutney or sambar for dipping. It works well as a quick breakfast or a satisfying evening bite. The dough should be smooth, not sticky or dry, so the balls hold their shape.

Here is why you should try it at home: it uses simple pantry ingredients and cooks fast. You can adjust the texture by adding a touch more water or flour. It pairs with many chutneys, letting you switch flavors without changing the method. Next steps help you get a perfect batch in under 30 minutes.

Complete recipe details

– Ingredients:

– 2 cups rice flour

– 1 cup water

– 1 tsp salt

– Coconut chutney or sambar for serving

– Instructions:

1. In a bowl, mix rice flour and salt.

2. Add water gradually and stir to form a smooth dough.

3. Roll the dough into small balls about 1/2 inch wide.

4. Place the balls in a steamer and steam for 15 minutes until glossy.

5. Serve warm with coconut chutney or sambar.

– Tips:

– If the dough sticks, dust with a pinch more rice flour.

– If it’s dry, add a splash of warm water and knead briefly.

– Keep the balls small for even cooking.

FAQs:

– Can I make this in advance? It’s best eaten fresh as texture shifts with storage.

26. Sabudana Khichdi

Need a quick, satisfying snack that fits fasting days and tastes great? Sabudana Khichdi hits the spot. It uses tapioca pearls along with peanuts and potato for steady energy. The warm cumin, crunchy peanuts, and soft pearls come together in a gentle, comforting bite. Eat it hot with yogurt or chutney for a simple, wholesome meal.

Recipe overview

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 180 per serving

Ingredients

– 1 cup sabudana (tapioca pearls)

– 1/2 cup peanuts, roasted and crushed

– 1 potato, boiled and cubed

– 1 tsp cumin seeds

– Salt to taste

– 1–2 tsp oil for cooking

Instructions

1. Soak sabudana in water for 4–5 hours, then drain well.

2. In a pan, heat oil and crackle cumin seeds.

3. Add boiled potatoes, crushed peanuts, and soaked sabudana. Stir gently until the pearls turn translucent.

4. Season with salt, mix well, and serve hot with yogurt or chutney.

Tips

– Soak sabudana fully for the best texture.

– Garnish with chopped coriander for extra aroma.

– For extra crunch, sprinkle a few roasted peanuts on top just before serving.

FAQ

– Can I make this in advance? It’s best enjoyed fresh to savor its flavor.

27. Kachori

You want a tasty Indian street snack you can make at home. Kachori gives that crunch and heat in every bite. A flaky pastry hides a spicy lentil filling. It stays crisp outside and soft inside. This snack shines at parties and works as a quick bite any time.

Next steps

Recipe Overview

– Servings: 4

– Prep Time: 30 mins

– Cook Time: 20 mins

– Total Time: 50 mins

– Calories: 250 per serving

Ingredients

– For the dough: 2 cups all-purpose flour; 1/4 tsp salt; Water as needed

– For the filling: 1 cup lentils, soaked and ground; 1 tsp cumin seeds; 1 tsp red chili powder; Salt to taste

– Oil for frying

Steps

1) Make dough. Mix flour and salt. Add water gradually and knead into a smooth, firm dough. Cover and rest 15 minutes.

2) Make filling. In a bowl, mix ground lentils with cumin seeds, red chili powder, and salt.

3) Shape and fill. Pinch off small dough balls. Roll into small discs. Put 1–2 tbsp filling in the center. Gather edges and seal. Lightly roll to flatten.

4) Fry. Heat oil in a deep pan to medium hot. Fry in batches until puffed and golden. Drain on paper.

5) Serve. Eat hot with tamarind or mint chutney.

Tips

– Keep the filling dry so the kachoris stay crisp.

– If the dough tears, seal edges firmly and pat smooth.

FAQs

– Can I freeze uncooked kachoris? Yes, you can freeze them before frying for later use.

28. Samosa

You love Indian street food, but you want samosas you can make at home that stay crisp. The trick is a dry filling and a tight seal so the inside stays fluffy. A golden, flaky crust gives a satisfying crunch with every bite. You can dip them in mint chutney or tamarind sauce for a bold flavor boost.

Overview

– Servings: 4

– Prep Time: 30 mins

– Cook Time: 30 mins

– Total Time: 1 hour

– Calories: 250 per serving

Ingredients

– 2 cups all-purpose flour

– 3 medium potatoes, boiled and mashed

– 1/2 cup green peas

– 1 tsp cumin seeds

– 1 tsp garam masala

– Salt to taste

– Water as needed

– Oil for frying

Instructions

1. Mix flour with a little water and knead a smooth dough. Let it rest 15 minutes.

2. Mash potatoes with peas. Add cumin, garam masala, and salt.

3. Divide the dough, roll out thin, cut into triangles, fill, and seal tightly.

4. Heat oil in a pan and fry batches until deep golden and crisp.

5. Drain and serve hot with chutney.

Tips

– Keep the filling dry for a crisper crust.

– For a lighter version, bake at 400F for 20–25 minutes or air fry at 180C for 12–15 minutes.

29. Dhokla

Craving a light, tasty snack you can make at home in minutes? Dhokla is a Gujarati favorite that fits. It is a steamed, savory cake made from besan, yogurt, and gentle spices. The result is soft and fluffy with a mild tang. Best of all, it’s gluten-free and easy to prep ahead.

Here is why this dish works for home cooks:

– Quick to mix and steam

– Uses common pantry items

– Stores well and reheats easily

Complete recipe details

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 20 mins

– Total Time: 30 mins

– Calories: 120 per serving

Ingredients:

– 1 cup chickpea flour (besan)

– 1/2 cup yogurt

– 1 tsp turmeric powder

– 1 tsp ginger-green chili paste

– 1 tsp sugar

– 1 tsp eno (fruit salt)

– Salt to taste

– 2 tbsp oil for tempering

– Mustard seeds and sesame seeds for garnishing

Instructions:

1) In a bowl, whisk besan, yogurt, turmeric, ginger-chili paste, sugar, and salt into a smooth batter.

2) Let the batter rest 15 minutes.

3) Right before steaming, stir in eno and mix well.

4) Pour into a greased steaming tray. Steam 15–20 minutes until a tester comes out clean.

5) Heat oil, temper with mustard and sesame seeds. Pour over the steamed cake, cut into squares, and serve with green chutney.

Tip: whisk well for a smooth texture and steam just until a toothpick comes out clean. This keeps the dhokla light and airy.

30. Thalipeeth

You want a quick, filling breakfast that tastes like street food. Thalipeeth is a multi-grain flatbread made with jowar, bajra, and wheat. The crust is crisp, the inside soft, and a hint of spice swirls in each bite. It pairs beautifully with yogurt or chutney and comes together in about 30 minutes.

Ingredients

– 1 cup mixed flours (jowar, bajra, wheat)

– 1 onion, finely chopped

– 2 green chilies, chopped

– 1 tsp cumin seeds

– Salt to taste

– Water, as needed

– Oil for cooking

Instructions

1. In a bowl, combine flours, onions, chilies, cumin, and salt.

2. Add water gradually to form a smooth dough.

3. Divide into 4 portions and flatten into discs.

4. Heat a pan, brush with a small amount of oil, and cook the discs until golden brown on both sides.

5. Serve with yogurt or chutney.

Tips

– Customize the spices and herbs to your taste.

– Keep the dough supple and the discs evenly thick for even cooking.

– For storage, refrigerate the cooked discs for a day or two.

Conclusion

Indian street food is not just food; it’s an experience full of flavors, colors, and culture that brings people together. Each recipe shared in this collection offers a glimpse into the vibrant street food scene of India, making it easy to recreate these beloved dishes at home.

Whether you’re hosting friends or enjoying a cozy evening alone, these vegan Indian street food recipes are perfect for any occasion. Dive into the world of flavors and enjoy the satisfaction of treating yourself to homemade goodness!

Frequently Asked Questions

What Are Some Easy Indian Street Food Recipes I Can Make at Home?

If you’re looking for easy street food recipes, you’re in for a treat! Recipes like Aloo Tikki Chaat and Bhel Puri are perfect starting points. They’re not only simple to prepare but also packed with vibrant flavors that mirror those found at street stalls. You can whip them up quickly, making them ideal for a tasty snack or appetizer!

Are These Indian Street Food Recipes Vegan-Friendly?

Absolutely! Many of the recipes in this collection, such as Pani Puri and Vegetable Pakoras, are naturally vegan. They feature wholesome plant-based ingredients that are both delicious and satisfying. You can indulge in these vegetarian street food delights without any animal products!

What Ingredients Do I Need for Popular Indian Snacks?

To make popular Indian snacks like Samosa Chaat or Pav Bhaji, you’ll need some staple ingredients. Basics include spices like cumin and coriander, fresh veggies, and legumes. Don’t forget essential components like chutneys for that authentic street food flavor. Stocking your pantry with these ingredients will set you up for success in creating these mouthwatering dishes!

How Can I Make My Indian Street Food Recipes Healthier?

Transforming Indian street food into a healthier version is easier than you think! Use less oil when frying, opt for baking instead of frying, and incorporate more vegetables into your recipes. For example, in Chole Bhature, you can add spinach or kale to boost nutrition. By making small adjustments, you can enjoy your favorite homemade chaat recipes without compromising on flavor!

What Are Some Quick Indian Appetizers I Can Prepare for Guests?

If you’re in need of quick Indian appetizers that impress, look no further than Masala Papad or Bhajis. Both are simple to prepare and pack a punch of flavor. You can have them ready in just a few minutes! Perfect for entertaining, these appetizers will leave your guests raving about your culinary skills!