Best Street Food Recipes

1. Vini’s CookBook Top 10 Street Food Recipes www.vinscookbook.com

2. Street Food Street food vending is found all around the world, but varies greatly between regions and cultures. The street foods are not only loved by the locals but is also popular among the visitors. Peppered with a range of small-in-area but high-on-taste food joints. One of the important aspects related to the street food is the importance and the necessity for maintaining the nutritional status to the large section of population.  It's generally convenient and cheap, but its appeal goes far beyond that. Street food can be simple yet utterly delicious, and it's often a great way to sample some authentic local cuisine.  www.vinscookbook.com

3. Pani-Puri Recipe www.vinscookbook.com

4. Recipe for Pani-Puri: Crisp puri recipe for panipuri step by step photos. Fried puri of panipuri which is also known as attagolgappapuri and even puchkapuri recipe is basically made using fine semolina (rava) and atta (whole wheat flour). Method: 1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.2. Add warm water and soak the sooji.3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.9. Bring to room temp before storing in an airtight container. www.vinscookbook.com

5. Vada-Pav Recipe www.vinscookbook.com

6. Recipe for Vada- Pav Vada Pav is an Indian slider made with lightly toasted Pav buns stuffed with Batata Vada and flavored with various chutneys. The Marathi word Batata Vada means potato fritter and Pav refers to fluffy soft and buttery bread bun. Method: First off, let’s make the teekha chutney or the dry garlic chutney. Lightly roast the garlic cloves. Combine the garlic with red chili powder, dried coconut/khobra, cumin seeds, and salt. Grind to a slightly coarse mixture. Dry garlic chutney for vadapav is ready. Now, let’s make the batatavada masala or the potato stuffing. Crush the garlic, ginger, and green chilies in the mortar and pestle. Heat the oil in a pot. Add the mustard seeds and let them splutter. Add the cumin seeds. Once they sizzle, add the asafetida. Next, add the fennel seeds/saunf and lightly crushed coriander seeds. Sauté for a few seconds. Add the curry leaves and sauté for a few seconds. Then add the crushed ginger-garlic-green chilies. Sauté on low heat until fragrant. Add the turmeric and sauté until its raw smell goes away. Add the boiled, mashed potatoes and salt. Mix well. When the potato gets heated through, garnish with coriander leaves. Vada pav masala is ready. Once the potato mixture cools, divide it into 9-10 portions and shape them into patties. www.vinscookbook.com

7. Samosa Bhel Recipe www.vinscookbook.com

8. Recipe for Samosa Bhel : Samosa Matar Chaat is popular street food/chaat from North India. Yummy crisp spicy samosas crumbled then topped with spiced Matar ( cooked white peas) and seasonings is truly a bliss! Method Crush the samosa in the serving plates. Add punjabichole, dahi, saunth, coriander, peas and mint chutney in this order and mix lightly. Sprinkle with salt, garam masala, chaat masala and mix lightly. Add some more dahi and chutney and sprinkle red chili powder. Decorate with bhujiyasev and coriander leaves Serve fresh. www.vinscookbook.com

9. Khaman Chaat Recipe www.vinscookbook.com

10. Recipe for Khaman Chaat : Khaman Chaat, your mouth is busted with the tanginess of coriander sauce, sweetness of tamarind sauce, spiciness of red and green chillies, crunchiness of tempered mustard seeds and curry leaves, freshness of coriander leaves, pomegranate and coconut. Method First of all let’s make the curd mix. In a bowl, add 1 cup beaten curd. To this add 1 tsp roasted cumin powder, 1/2 tsp red chilli powder, 1/2 tsp chaat masala and salt to taste. Add 2 tbsp coriander sauce and 3 tbsp sweet tamarind sauce. Mix everything. Keep aside for now. Arrange khaman in a plate. Add little water. Spoonful on each piece. (This is optional. Do not add water if the khaman is moist enough. Add more than a spoonful if it is too dry). Now let’s make the tempering. In a pan heat 2 tbsp oil. Once it’s hot, add 1 tsp mustard seeds, 1 green chilli and handful of curry leaves and let it crackle. While it is hot, add on the moist khaman. Hot tempering sticks to the khaman. Add some curd mix on the khaman. Garnish with pomegranate seeds, grated coconut and chopped coriander. Finish with some sev. Serve with fried chillies. Bon appétit.  www.vinscookbook.com

11. Chaat Bhelpuri Recipe www.vinscookbook.com

12. Recipe for Bhelpuri : Another street food loved by one and all, this one is a savoury dish found on every street of North India. Does not require too much time and is perfect for a picnic menu or an evening time snack! Method 1. Set aside 1/2 cup sev and add all other ingredients to a wide bowl. 2. Using a wide spoon or spatula, mix thoroughly until all ingredients are combined fully. The most important step is right after this – taste testing! Adjust ingredients according to how spicy, sour, sweet you want your bhelpuri to be. 3. Finally, add the reserved sev and garnish with chopped coriander leaves. I love sev so I use a generous hand when garnishing my bhelpuri. 4. Serve immediately, otherwise the bhelpuri will get soggy. If making for a large group, mix the ingredients in batches to ensure freshness and crispness of the sev and puffed rice. www.vinscookbook.com

13. Pav Bhaji Recipe www.vinscookbook.com

14. Recipe for Pav Bhaji : Pav bhaji is a mouth watering fast food made up of boiled potatoes and vegetables cooked in a tomato based gravy, flavored with lots of garlic and butter. Method Pressure cook 1/2 cup chopped cabbage, 1/2 cup chopped carrot and 1/4 cup peas with 2 cups water and little salt for 10 minutes. Let the pressure release. Take out the boiled vegetables on a plate and mash using a bhaji masher. Soak 3 dry whole red chillies in warm water for 1/2 an hour. Discard the water. Remove stem. Grind together with 18-20 garlic cloves. In a pan heat 1 tbsp oil. Add 2 tbsp butter. Add garlic chilli paste. Cook for 1-2 minutes, till the raw smell of garlic goes. Add 2 chopped onions and cook till translucent. Add 4 chopped tomatoes and cook till mushy. Add boiled and mashed vegetables to the onion tomatoes. Cook for 2 minutes. Add 1/2 cup chopped capsicum, cook for a minute. Add 2 boiled and mashed potatoes. Cook for 2 minutes. Add 1 tsp red chilli powder, 1/2 tsp turmeric powder and 2 tsp pavbhaji masala. Add salt to taste. Cook for a minute. Add 2-2.5 cups water. Cook for 4-5 minutes. Check the consistency and seasoning. Garnish with butter and chopped coriander. Slit the buns from the center. Heat butter on a pan. Sprinkle little pavbhaji masala and chopped coriander. Gently press the pav on the heated butter. Cook for 2 minutes. Serve bhaji with crispy pav, chopped onions and lemon wedge. Complete Pav Bhaji www.vinscookbook.com

15. Bombay Sandwich Recipe www.vinscookbook.com

16. Recipe for Bombay Veg Sandwich : Bombay Veg SandwichRecipe is a simple sandwich with two special ingredients i.e. the green chutney (Mumbai roadside Style)and the Bombay Sandwich Masala. I had posted the recipe for green chutney (Mumbai roadside Style) earlier on the blog. And this post has the recipe for Bombay Sandwich Masala.- Method First, make the Bombay Sandwich Masala. For that collect the ingredients i.e. 2 tsp cumin seeds, 1 tsp fennel seeds, 1 star anise, 10 whole black pepper, 2 cloves and 1/2″ cinnamon stick. Dry roast them till aromatic. Grind them. And make a fine powder. Keep aside till further use. Take 2 slices of bread. Apply butter on them. Apply green chutney. Add few cucumber slices. Add onion slices. Add tomato slices. Add potato slices. Add beet root slices. Sprinkle some Bombay sandwich masala. Sprinkle some chaat masala. Sprinkle black salt. Cover with another buttered slice. Cut into 4/6/8 pieces and garnish some fine namkeen. Drizzle tomato ketchup. Bon appétit www.vinscookbook.com

17. Khaman Dhokla Recipe www.vinscookbook.com

18. Recipe for Khaman Dhokla: A Gujarati preparation made up of gram flour, which is sweet as well as sour, which is soft and spongy, having the fresh flavors of coriander, coconut and green chilies along with the tempering (tadka) of asafoetida (heeng), mustard seeds and curry leaves . Method Sift 1.5 cup besan in a big bowl. Do not skip this step. Add 2 tbsp sooji to the besan. Add 1.5 tbsp sugar and mix everything. Add lukewarm water gradually. We don’t want a very thick or thin batter. Check the consistency of the batter. Adjust the quantity of water for the desired consistency. I used 150 ml of water. Add ¼ tsp citric acid or 2 tbsp lemon juice. Prefer using lemon juice. Mix everything well. Cover the batter and let it rest for 15 minutes. Meanwhile prepare the steamer and grease the pan for steaming the khamandhokla. After 15 minutes, mix the batter once. Add 1/3 tsp turmeric powder, salt to taste and 1 tsp oil. Add 1 tsp eno and add 1 tsp water on eno. Mix rigorously in one direction. Mix it for 10-12 seconds. The batter will double. IMMEDIATELY pour in the dhokla pan. Pat the pan to level the batter. Put the pan in the steamer. The water in the steamer should be boiling when you put the pan in. Reduce the flame to medium and steam the batter for 20 minutes. Check after 20 minutes. Do not be tempted to check before that. To check, insert a knife. It should come out clean. If the khamandhokla is underdone, cook for further 2-5 minutes. Prepare the water solution. Take ½ cup water and add 1/3 tsp salt and ½ tsp sugar to it. Pour this water solution on the dhokla while its still hot. And then let it cool. Prepare the tempering. For that heat 1.5 tbsp oil. Add ¼ tsp asafoetida and 1 tsp mustard seeds. Let the seeds splutter. www.vinscookbook.com

19. Vegetable Fried Idli Recipe www.vinscookbook.com

20. Recipe for Vegetable Fried Idli : Vegetable Fried Idli  are soft and spongy mini idlis tempered with curry leave and mustard seeds, cooked with crunchy vegetables. Method Sauté vegetables: Heat 1 tsp oil. Add ½ cup chopped carrots and ¼ cup chopped capsicum. Cook for 3-4 minutes on high flame. Add 1 cup chopped cabbage and cook for 1 minute on high flame. Add salt to taste and keep aside. Tip: Do not overcook the vegetables. They should remain crunchy. 2. Temper mini idli: Heat a pan. Add 1 tbsp oil. Once it is hot, add 1 tsp mustard seeds. Once they crackle, turn off the flame and add curry leaves. Turn on the flame and add mini idli. Cook for 3-4 minutes on medium flame. 3. Mix tempered idli and sautéed vegetable: Add tempered mini idli to sautéed vegetable. Turn on the flame and toss everything till well combined. Garnish with handful of chopped coriander and add lemon juice. Mix well. 4. Bon appétit Serve vegetable fried idli with tomato ketch up or coconut chutney. www.vinscookbook.com

21. Halwai Style Samosa Recipe www.vinscookbook.com

22. Recipe for Vegetable Fried Idli : SAMOSA (Halwai Style) is all about the outer coating. You can play with the stuffing. Customize it according to your choice but the outer coating should be smooth (without any bubbles), it should be khasta(crispy), should remain crispy even after it comes to the room temperature, should be well cooked, should be non oily etc. Method To prepare the dough, in a large bowl/plate… paraat to be precise (I don’t know the English word for this and am not happy with what internet is telling me) take 2 cups all-purpose flour. Add salt to taste, 1/2 tsp carom seeds and 1/4 cup ghee/oil. Mix everything. The ghee/oil should be sufficient so that when you take a fistful of flour in your hands and bind it, it holds the shape. Use cold water gradually to make a dough. Make a stiff dough using approximately 1/2 cup water. Leave the dough to rest for 20-30 minutes. Meanwhile, mash the boiled potatoes, don’t make too fine. Heat 2 tsp oil. Add 1 tsp garam masala powder. Add 1 tsp coriander seeds and 1 tsp fennel seeds. Cook till everything releases its aroma. Add 1/4 cup paneer cubes. Fry until golden. Take them out. Add them later with potatoes. Add 1 chopped green chilli and 1 tsp chopped ginger. Cook till aromatic. Add 1/2 cup peas. Add a handful of cashew halves. Cook till cashews turn pinkish. Add the fried paneer cubes and boiled and mashes potatoes. Add salt to taste, 1/2 tsp red chilli powder and 1 tsp mango powder. Mix everything and add a handful of chopped coriander. Samosa Recipe www.vinscookbook.com