Are you craving for your favorite Indian street food recipes amidst this lockdown? What if you can easily make them at home and quench your cravings. Though it’s time to boost your immune system while taking care of yourself and maintaining on boosting your immune system, you can enjoy these homemade Indian street food recipes during home quarantine with your family. Moreover, we have also tried to keep all these recipes simple so the ingredients can be available easily. So without wasting further time lets check out those recipes.
Below we have listed 10 popular Indian street food recipes that you can easily make at home in this lockdown and enjoy your favorite street food at home.
10 Indian Street Food Recipes To Try At Home In Lockdown
1.Pani Puri
Pani puri, Phuchka, or Golgappa is a kind of spicy water ball and one of the most popular Indian street food recipes enjoyed in almost all regions of India. It is a crispy round hollow ball that is filled with the potato-chickpeas mixture and dipped in a variety of flavored water and also topped with chaat masala, onion, sweet and tangy tamarind chutney. According to tales, it is assumed to be originated in the Mahabharata era and Draupadi had created it. When mother Kunti challenged newlywed bride Draupadi to make food from leftover veggies and the wheat flour that would satisfy her all five sons. It is believed she made a pani puri.
Ingredients
For Puri
- 1 cup semolina
- 1 teaspoon salt
- water as required
- 1 tablespoon oil to knead a dough
- oil to fry
For Stuffing
- 3 medium-size boiled potatoes with salt
- 1 cup boiled chickpeas with salt
- 2 finely chopped onion
- 1 teaspoon chaat masala
- 1/2 teaspoon roasted cumin powder
- 1 tablespoon sev
- 1 tablespoon Bundi
For Water
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 1-inch ginger
- 1 tablespoon pani puri masala
- 2 green chilies
- Salt according to top taste
- 1 lemon
- 2 glass water
Instructions
For Puri | Homemade puri recipe
- Combine all puri ingredients and mix well. Adding a little water and start kneading a smooth dough. Add more water if required. Put some oil and grease the dough. Now cover the dough and let it rest for 30 minutes.
- After 30 minutes you will notice the dough has absorbed moisture now. Knead it one final time to smooth it and make 2 cm width balls from it.
- Next, roll each ball thin and round with a rolling pin. Prepare all puris in like manner and then fry them until scrip and golden brown. Place them on a tissue paper to exclude excess oil.
- This puri you can not only use with pani puri recipe but also with aloo chaat and bhelpuri recipes also listed below.
For Stuffing and Water
- Mash all the boiled potatoes and mix all ingredients of stuffing with potato mixture.
- For the spicy water blend all the ingredients for water in a blender with half a glass to make a smooth paste.
- Now balance water and spices to achieve your desired consistency and flavor. Add bundis and salt as per your taste. Spicy water for pani puri is ready.
- Now take a spoonful of stuffing and fill it in puris. Dip puri in spicy water and enjoy.
2. Samosa
A samosa is a savory tea time snack either fried or baked. It is filled with the spicy stuffing of potatoes, peas, chana dal, ginger-garlic paste, curry leaves, coriander leaves, mint, onions, or meat. It is a cone-like triangular dumpling that is believed to be have originated in the Indian subcontinent in Central Asia around the 13th-14th century.
Ingredients
For Stuffing
- 3 boiled potato
- 1/2 cup boiled peas
- 1/2 cup chopped coriander leaves
- 2 teaspoon red chili powder
- 1 teaspoon ginger-garlic paste
- 1/2 cup chopped onion
- 2 tablespoon chopped basil
- 1 teaspoon powdered turmeric
- 1 teaspoon salt
- 1/4 teaspoon garam masala powder
- 1 tablespoon oil
- Oil if you are frying samosas
For Dough
- 3 cup all-purpose flour
- water as required
- 1 teaspoon refined oil
- 1 tablespoon semolina
- 1/2 teaspoon salt
Instructions
- In a pan heat oil, add onion and saute them. Add ginger-garlic and saute for a few more seconds. Add all the other stuffing ingredients and cook for 4 minutes. Keep stirring in between. Stuffing for samosa is ready, cover it, and keep it aside.
- To prepare the shells first prepare a dough. In a large bowl mix all-purpose flour, salt, semolina. Add water as required and knead a soft dough.
- Take a small section and roll a chapatti from it. Cut the chapatti in two sections from the middle. Take one section and adjust it in your palm such that it forms a cone.
- Now fill the stuffing in the cone and seal its open end and with wet all-purpose flour.
- Prepare all the samosa like this and place them on a baking tray and bake them at 300 degrees C for 10 minutes.
- You can also use an air fryer or can also deep fry them.
- Vegetable Samosas are ready, serve them with ketchup and green chutney.
3. Momo
Momo is a baked or fried dumpling that is a very popular street snack in the Indian subcontinent and the Himalayan ranges. They are integral to the Chinese but are also common in Nepal, Sikkim, Tibet, Bhutan, Ladakh, Arunachal Pradesh, Assam, and Darjeeling. Momo is made with the stuffing of either vegetables or meat.
Ingredients
For Shells
- 2 cups of wheat flour
- 1 teaspoon salt
- Water as required
- 1 teaspoon oil
For Stuffing
- 1 cup finely grated carrots
- 1 cup finely grated cabbage
- 2 finely grated onions
- 1 finely grated capsicum
- 1 tablespoon grated ginger
- 2 teaspoon black pepper powder
- 1 tablespoon grated garlic
- 1 teaspoon salt
For Sauce
- 2 tomatoes
- 3 red dried chilies
- 1 teaspoon sugar
- 1 teaspoon salt
- 5-6 cloves garlic
- 1 teaspoon black pepper powder
- Water as required
Instructions
For Shells
- First, make dough for momo shells. Take wheat flour in a bowl and add salt and water to it.
- Knead it well to form a dough.
- Grease it with oil and cover it with a moist cloth and keep it aside for 20 minutes.
For Stuffing
- Heat oil in a frying pan and add carrots, cabbage, onion, capsicum, ginger, garlic, black pepper powder, and salt. Mix well and cook for 4 to 5 minutes till the rawness of veggies is flown.
- Now take the dough and again knead it to make it soft. Divide the dough into small balls and roll them into thin rounds.
- Put some stuffing in the center and apply some water to the edges of the circle and form pleats to seal its corner. Press the center to seal and prevent leaks. Similarly, make all momos.
- In a steamer or an idli cooker add water and place a greased plate on it. Place all the momos on it and steam for 15-20 minutes on a low flame.
- Do not overcook otherwise the shell can become hard. Once ready turn off the flame and allow it to cool.
For Sauce
- Boil the tomatoes in water to deskin them. In a grinder add tomatoes, red dry chilies, sugar, salt, black pepper powder, garlic cloves, and some water.
- Grind well and make a smooth sauce to serve with the momos. Serve momos with this red sauce.
4. Vada Pav
Vada pav is a deep-fried spicy potato dumpling made with vegetables. It was introduced in Maharashtra, India by a Mumbai native named Ashok Vaidya. A fried potato patty is placed in between a split bun and served with onion, green chilies, and sauces. Vada pav is extremely popular in many states of India including Gujarat.
Ingredients
For Garlic Chutney
- 1 tablespoon oil
- 15 to 20 garlic cloves
- 1 cup freshly grated coconut
- 1/2 tablespoon red chili powder
- 1/2 teaspoon salt
For Vada
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 green chilies paste
- 1 tablespoon oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 10 curry leaves
- 4 boiled potatoes
- 1/4 teaspoon turmeric
- salt
- 2 tablespoons coriander leaves
- 10 buns
- Oil for frying
- butter to roast buns
For Batter
- 1 cup chickpea flour
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- a pinch of baking soda
- water as required
Instructions
For Garlic Chutney
- To make the garlic chutney, on medium flame heat oil in a pan and add grated coconut and garlic cloves to it. Cook them until they turn light brown.
- Once cool, transfer coconut-garlic to a grinder and add salt and red chili powder. Grind them all to form a dry ginger chutney and keep it aside.
For Vada
- In a big bowl mash boil potatoes until soft and lump-free, and keep it aside. Heat oil in a pan on medium flame and add mustard seeds and let them splutter. Add the curry leaves and asafoetida and cook well. Add ginger-garlic and green chili paste and let it cook until the ginger and garlic color starts changing.
- Now add the boiled potatoes and turmeric, salt, coriander leaves and combine well. Make 4 cm diameter balls out of this mixture and set them aside.
For Batter
- In a bowl take chickpea flour, add turmeric, salt, and a pinch of baking soda to it. Add water to form a smooth batter without forming lumps. The batter should be of desired consistency neither too thick nor too thin.
- Heat oil in a wok on medium flame. Dip each potato ball into the chickpea flour batter and coat it then drop it into the hot oil. Fry all vadas in hot oil until golden brown and place them out on a tissue paper.
- Take a split bun and apply garlic chutney on both its inner sides and roast it. Place vada in between and toast it with some butter. Serve this vada pav hot with tomato ketchup or green chutney.
5. Dabeli
Dabeli is one of the popular Indian street food recipes originated from the Kutch region of Gujarat. It is invented by Keshavji Gabha Chudasama of Mandvi in the 1960s. It is made by filling a dabeli mixture in a split bun. The dabeli mixture is made by combining boiled potatoes, pomegranate, dabeli masala, roasted peanuts and it is served with butter, tamarind chutney, onions, and green chilies.
Ingredients
For Stuffing
- 2 boiled potatoes
- 1 finely chopped onion
- 1 teaspoon chili powder
- 2 buns
- 1 teaspoon garam masala or dabeli masala
- 1 tablespoon tamarind chutney
- a handful of freshly chopped coriander leaves
- 1 pomegranate
- salt
- 2 tablespoon butter
For Masala Peanuts
- 1 cups peanuts
- 4 garlic cloves
- 1 teaspoon oil
- 1 teaspoon red chili powder
For Garlic Chutney
- 6 garlic cloves crushed
- lemon juice as per taste
- 1 teaspoon Kashmiri red chili powder
- jaggery as per taste
- salt as per taste
For Tamarind and Date Chutney
- 3-inch tamarind soaked in water
- 10-15 soft dates
- salt as per taste
- red chili powder as per taste
Instructions
For Stuffing
- In a bowl mix all stuffing ingredients except onion to form a mash.
- In a pan add butter and saute chopped onions until golden brown.
- Add potato mixture and cook for 5 minutes.
- Now add tamarind-date chutney, chopped coriander and mix well. Keep this stuffing mixture aside.
For Masala Peanuts
- In a pan add some oil, salt, red chili powder, crushed garlic, and roast all raw peanuts. Keep it aside.
For Garlic Chutney
- Mix crushed garlic cloves, lemon juice, Kashmiri red chili powder
salt and jaggery to make lump-free garlic chutney.
For Tamarind and Date Chutney
- Mix soaked tamarind, date, salt, red chili powder together in one cup of water and grind it to form sweet and tangy date-tamarind chutney.
Take a split bun and apply garlic chutney to both its inner sides and roast it for a few seconds in butter. Apply date-tamarind chutney and put potato stuffing, masala peanuts, pomegranate seeds, fresh coriander leaves and sev in it. Serve dabeli immediately with date-tamarind chutney.
6. Dal Vada
Dal Vada is a tea time snack and one of the popular Indian street food recipes made with Bengal gram, yellow split peas, lentils, green chilies, spices, and onions originated from India. It is either made as a fritter, doughnut, cutlets, or dumpling shape.
Ingredients
- 1/2 cup yellow split peas
- 1/2 cup of Bengal gram
- 4-5 garlic cloves
- 2 dried red chilies
- 1 teaspoon cumin seeds
- 1 finely chopped onion
- 1/4teaspoon turmeric powder
- 1/2 cup sweet corn
- salt
- Oil
Instructions
- Wash and soak the Bengal grams and yellow split peas in fresh-water for about 4 hours. Drain the water and grind yellow split peas, Bengal grams, garlic, red chilies, and cumin seeds together. Add water if required. Take out this Dal vada batter in a bowl and add sweet corn, onions, salt, and mix well.
- In a nonstick pan heat two tablespoon oil on a medium flame. Make round pattie out of the Dal vada mixture and shallow fry them on both sides until golden brown.
- Repeat with the rest of the batter. Serve Dal vada hot with fried green chilies, onions, and tomato ketchup.
7. Aloo Tikki
Aloo Tikki is a street food arising from the Indian subcontinent, Pakistan, and Bangladesh. It is a small cutlet or croquette snack made with a mixture of spicy boiled potatoes, peas, and herbs. Aloo Tikki is served with yogurt, tamarind sauce, and coriander-mint chutney.
Ingredients
- 2 boiled potatoes
- 1/2 cup oats
- 1 finely chopped onion
- 1 teaspoon ginger-garlic paste
- 2 tablespoon finely chopped fresh coriander leaves
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili flakes
- lemon juice as per taste
- salt
- Oil for shallow frying
Instructions
- In a bowl, mash all boiled potatoes and add all the above-mentioned ingredients to them. Mix thoroughly to form a smooth, lump-free mash.
- Now divide the mixture into equal parts and form round patties, about 1 cm thick and 5 cm wide. Heat some oil (about 1 teaspoon) a nonstick frying pan shallow fry all the aloo tikkis on both sides until they turn golden brown.
- Place them on a tissue paper to remove any excess oil. Serve Aloo Tikki hot with tomato ketchup or yogurt dip.
8. Dahi Puri
Dahi puri is another chaat form originated from the Mumbai, Maharashtra. It is popular in every Indian state. It is served with round shells filled with a mixture of potato, onion, yogurt, chili powder, chat masala, sev, etc.
Ingredients
- 10 puri (either homemade – recipe shared with Recipe 1 or store-bought)
- 1 cup sweet curd
- black salt as per taste
- red chili powder as per taste
- 1 mashed boiled potatoes
- 1 cup boiled chana and lentils
- finely chopped onions
- chaat masala powder as per taste
- roasted cumin seeds powder as per taste
- sweet tamarind and date chutney as per taste
- green chutney as per taste
- Sev
- a handful of chopped coriander leaves
Instructions
- In a plate, place puris and make a hole in the center of each puri.
- Fill potato, onion, boiled chana, lentils in the puri.
- Sprinkle red chili powder, roasted cumin seeds powder, salt, and chaat masala on them.
- Put sweet yogurt inside each puri and sprinkle sev on top.
- Garnish with chopped fresh coriander leaves and serve Dahi puri immediately.
9. Aloo chaat
Aloo chaat is a popular Indian street food originating from North India, and some areas of West Bengal, Pakistan, and Bangladesh. It is served with a spicy potato mixture topped with yogurt, sweet-sour chutney, spices, and sev.
Ingredients
- 4 boiled potatoes chopped into cube size
- salt as per taste
- 2 tablespoon of chopped coriander leaves
- 1 teaspoon red chili powder
- 1 tablespoon chaat masala powder
- lemon juice as per taste – optional
- 1 teaspoon ginger-garlic paste
- 1 teaspoon roasted cumin seeds powder
- 4 tablespoon sweet Yogurt
- sev to garnish
Instructions
- In a frying pan heat oil on medium flame, and add cubed potatoes, salt, ginger-garlic paste, and fry them. Now sprinkle some lemon juice, roasted cumin seeds powder, chaat masala and mix well.
- Turn off when it turns slightly golden. Take out in a serving plate and add sweet yogurt over the top and again sprinkle chat masala, red chili powder, and roasted cumin seeds powder over it.
- Garnish with sev and coriander leaves on the top. Serve immediately.
10. Bhelpuri
Bhelpuri is another savory chaat and extremely popular Indian street food recipes on the beaches of Mumbai. Bhel is famous amongst all street food lovers in India. It is made of puffed rice, sev, onions, cucumber, potatoes, tomatoes, and sweet-spicy tamarind chutney. It is believed to be invented in Mumbai by Gujaratis.
Ingredients
- 3 cups of roasted puffed brown rice
- 1 finely chopped onion
- 1 finely chopped tomato
- 1/2 cup roasted peanuts
- 1/2 cup boiled lentils
- 1 cucumber finely chopped
- 1 tablespoon tamarind paste
- chaat masala as per taste
- red chili powder as per taste
- Lemon juice as per taste
black salt as per taste - chopped coriander leaves for garnishing
- sev for garnishing
- pani puri crumbs
Instructions
- Take all ingredients in a big bowl.
- Mix and toss all the ingredients together, and garnish with pani puri crumbs, sev, coriander leaves and serve immediately.
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