Chole Kulche Indian street food

Chole kulche one of the most yummest street food of North indians, mosty delhi or Gaziabad parts people eat this. I love the taste of this I have this one time. This one is my favorite street food and I cannot resist myself for not having this in my tummy as this is very tasty street food and very light for the body if processed properly. Two pieces of Chole Kulche and then a glass of water, you will forget everything to eat and the spicy and tasty taste of these Chole Kulche will remain in your mouth forever

Vada Pav Indian ( Maharashtraian) Food

Vada Pav Indian ( Maharashtraian) Food

Vada Pav is a Maharashtraian dish and is very famous in the streets of India and widely considered as the switch to the regular meal. Vada Pav is basically spicy and heavy street food and thus people use this as the replacement of regular meal and thus this is included in our list of 10 Amazing Street Foods of India. Adding a pinch of extra salt and spice can make Pav Bhaji more amazing to eat.
Vada pav (Marathi: वडा पाव), sometimes spelled wada pav or vada paav or vada pao or wada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish is a simple creation involving a deep fried potato patty with some coriander and spices, served in a bread roll (pav) with condiments. Usually people eat it with chatni and onions. It originated as cheap street food in Mumbai, but is now offered in stalls and restaurants throughout India.
The Marathi compound word batata vada means potato fritter. Pav which is a variant of Portuguese "pão" is sweetened bread.

Dosa Best South Indian Food

Dosa Best South Indian Food

Dosa is a type of pancake made from a fermented batter. It is somewhat similar to a crepe but its main ingredients are rice and black gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar, stuffing of potatoes or paneer and chutney. It can be consumed with idli podi as well.
A south Indian dish which is made and eaten recklessly in South India. This dish is very nice and tasty dish made from the base of the rice flour and filled with the filling of boiled potato dish and cheese sometimes and served hot with coconut sauce and Sambhar again a south India hot and a spicy dish. You can get is anywhere in the streets of India and thus included in our list of 10 Amazing Street Foods of India.
Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein.The fermentation process increases the vitamin B and vitamin C content.There are also instant mix products for making dosa which usually contain higher amounts of rice.

Bread Pakoras Indian street food

Bread Pakoras are one of the10 Amazing Street Foods of India and is available in every corner shop and we can call it as the companion of samosas and as from the name it is a snack made of bread dipped in some kind of doe and then deep fried and it may or may not be filled with some kind of filling. This tasty snack and street food is easy to carry and eat thus is first love of a traveler to carry these with them through his/her journey. Like samosa we do not know the origin of Bread Pakora too.

Bhelpuri Indian street food

Bhelpuri Indian street food

How can anyone when we are considering the 10 Amazing Street Foods of India as this dish Bhelpuri is available with almost each vendor in the buses and trains and even in every street. Bhelpuri is a very light Street Food that contain different types of chips, peanuts, small cut onions and tomatoes, salt, spices and the best part is that you can add anything in this that you like. You can take handful of Bhelpuri while travelling and it is a great time pass too and the journey becomes spicy with one of the 10 Amazing Street Foods of India that is Bhelpuri.

Pav Bhaji Indian Street Food

Pav Bhaji  Indian Street Food

Pav Bhaji is a really Spicy and Hot Street Food of India and known for its spicy nature. It is basically a Maharashtra’s dish and we can say that a dish from the streets and beaches of Mumbai but the easy preparation and easy to serve nature of Pav Bhaaji make this Aamchi Mumbai Dish into one of the famous 10 Amazing Street Foods of India. Pav Bhaji is best served with freshly cut onions and lemon juice.

Chaat Papri Street Food

“Chaat Papri”  Or Papdi Chat with a blend of extra Tamarind sausage is what you need in summers and even when you really need something to eat when you are really hungry. Chaat Papri is another companion of the above two street foods of India as these three are the Street foods that are always accompanied together on the same shop or with the same vendor. Chaat Papri is a cool Indian dish which is a blend of fried chips, boiled potatoes, yoghurt and one or two more items and al last the tamarind sauce and a lot of spices. This Street Food is a companion of the regular dinner in some household and some take it after the dinner. This is really cool, spicy and tasty dish.

Aalo Tikki street food

Aalo Tikki street food

Tikki is another very common and tasty street food. It is a companion of Paani Puri as these are generally found together and can be found on every corner of the Indian Streets. These are hot, spicy and full of energy. These are basically mashed boiled potato balls deep fried and sometimes filled with some kind of spicy pulse filling and is served with a variety of sausages like tamarind sauce or chili sauce both green and red chili sauce or with an Indian Dish. Onions and cabbage salad can add to taste of Tikki. This is easily available everywhere thus is considered in our list of 10 Amazing Street Foods of India.

GolGappe OR Pani Pur Indian street food

GolGappe OR Pani Pur Indian street food

GolGappe are the famous and the most abundantly found street food all over the Indian Streets. It is so simple and also known by the name Paani Puri. It is basically a type of deep fried flour ball filled with spicy water and pieces of boiled potatoes and sometime onion also. This is very cheap by cost, spicy by taste and amazingly good for your stomach as it act as a very good digestive food due to the water in it which is formed by tamarind which is very good for stomach problems. This is my personal favorite and cannot resist myself if I see this amazing lovely Paani Puri. This tastes great with extra salt in it.salt in it.
Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.
Ingredients:

Pani (Spicy Water):
1 cup mint leaves (Pudina)
2 to 4 green chilies (adjust to taste)
3 tablespoons tamarind paste (Imli)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/4 teaspoon ginger powder
1/8 teaspoon asafetida (Hing)
1 tablespoon roasted cumin seed powder
1 tablespoon sugar (adjust to taste)
1/2 teaspoon black pepper
4 cups water (adjust to taste)
Puris:
1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)
Method:

Pani (Spicy Water):
Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
After straining mix the paste with remaining water or adjusting to the taste.
The pani (water) will taste best if refrigerated for a day.
Puris:

Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
Divide the dough into about 60 small balls. Keep them under a damp cloth.
Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.
Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
Fry all the puris. They should be crisp and puff like a ball.

Samosa Indian Street Food

It can’t even think of the fact that you do not know What a Samosa is? Samosa is What you will find on every corner snack shop in India and we still do not know that whether Samosa is North Indian or South Indian or east Indian or from the west coast of India. it is as it same everywhere in every pa of India and also Samosas are so famous there are chains of Samosa Makers in India and Abroad. This is a triangular snack with basically Spicy and processed tasty Potato filling. But now a days due to branding various other filling are introduced in samosas such as noodles, chilly cheese and Chilly alone.

Ingredients:

for the Dough:

1/2 cup all purpose flour
1/2 tablespoon sooji (semolina flour)
1/4 teaspoon salt
11/2 tablespoons oil
1/4 cup minus 2 tablespoon lukewarm water
for the Filling:

3 large boiled potatoes, peeled and chopped into very small cubes
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon amchur (mango powder)
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas (frozen)

Making the Dough:

Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Making the Filling:

Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
Next add green peas and turn heat to medium and stir until tender.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
Making Samosa:

Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.