11 Most Cheap Street Food Recipes Of India

PURI

• Add the semolina and flour in a bowl.
• Add 2 tablespoon of oil to it and mix them very well.
• Add half cup of hot water and knead them into a dough.
• Add the water as needed.
• Knead them to a smooth dough.
• Cover the dough for about 30 minutes.
• Now make small balls out of them.
• Now roll them into small, thin flats.
• Now deep fry them in the oil.
• Flip them and fry them till golden brown on low flame.

STUFFING

• Add the boiled potatoes in a bowl and add all the ingredients for the stuffing to the bowl one by one.
• Mix them very well.

PANI

• Add all the ingredients to a bowl.
• Mix the ingredients very well.
• Our yummy pani is ready.
• Now put the stuffing on the puri and dip them on the water and pour it to your mouth.

• Heat 1 tablespoon of oil and add the mustard seeds, asafoetida, and curry leaves.
• Let them crackle.
• Now add the ginger, garlic, chili, potato, red chili powder, asafoetida, turmeric powder, boiled potatoes, and coriander leaves.
• Mix them all very nicely.
• Now add gram flour, rice flour, salt, and little water.
• Make a thick batter.
• Now make round balls of potatoes, dip them in the batter.
• Heat oil in a pan and deep fry them.
• Now put these vada in the middle of the pav and enjoy the snacks.

• Put oil in a pan. When the oil heats up add the butter to it.
• Next, add the cinnamon stick, cardamom, cloves, and bay leaf.
• Let the crackle for 5 seconds.
• Then add the onions to it.
• Fry the onions till the color changes to golden brown.
• Next add the chopped green chili, ginger paste, garlic paste, and the onion paste to it.
• Mix them very nicely and stir them for 5 minutes on low flame.
• Next, add tomatoes and cook them very nicely.
• Now take a small bowl and add salt, turmeric, red chili powder, cumin powder, cardamom powder, chole masala powder, and garam masala. Mix them together and add one-fourth cup of water to it and make a smooth paste.
• Now add the masala paste to the pan and stir them nicely and cook till the oil separates from the masala,
• Now add the boiled chole to the pan.
• Mix them nicely.
• Add 1 cup of water to it.
• Stir them and let them simmer for about 5 minutes on low flame.
• Add some more water if needed to maintain the consistency.
• Now add the kasuri methi and coriander leaves,
• Now cover the lid of the pan and let them simmer for about 10 minutes on low flame.
• Our yummy chola is ready to be served.

• Take a bowl and add all the ingredients to it.
• Mix them well.
• Add 2 tablespoons of oil to the mixture.
• Mix them well with your hand.
• Add water in small quantities and knead the mixture to make a smooth and soft dough.
• Now cover the dough with a damp cloth for about 4 to 5 hours.
• After 5 hours cut small balls of equal size from the smooth dough,
• Next, take a ball and roll them in the shape of a puri.
• If needed grease the puri with oil or maida.
• Repeat the same process for all the other small balls left.
• Now heat oil in a wok. The oil added must be for deep frying.
• When the oil gets heated up put the rolled balls into the oil and gently fry them by pressing on each side.
• Fry them on both sides till golden brown.
• Take the bhaturas out of the oil and place them in a kitchen towel so that the excess oil gets soaked.
• Our yummy hot crispy Bhaturas are ready to be served.

• Add the flour, carom seeds, 1 tablespoon oil, a pinch of salt, and the required quantity of water to make the dough in a bowl.
• Mix them all together and make a hard dough of it and keep them aside.
• Next, heat 1 tablespoon of oil in a pan.
• Add the cumin seeds and fennel seeds.
• Let them splutter for 10 seconds and then add the onions.
• Stir the onions till the color changes translucent.
• Now add the ginger and garlic paste.
• Stir them nicely till the raw aroma goes away.
• Now add the green peas and the mashed potatoes.
• Stir them nicely.
• Now add salt, turmeric powder, chaat masala, garam masala, chopped green chili, red chili powder, chopped cashews, peanuts, lemon juice, and coriander leaves.
• Mix them with the mashed potatoes very well.
• Stir the mixture for 5 minutes on low flame.
• And our stuffing is ready.
• Now cut the dough into round portions as per the size of the samosas.
• Now roll each portion of the round dough into a thin oval shape, and cut it into 2 semi-circles.
• Now take a semi-circle and apply water on the straight edge of the semi-circle and then hold it in the hand and fold the straight edge with the watered edge, and seal them into a triangular pocket.
• Now stuff the potato mixture into it and seal the upper edge.
• Repeat this process with all the other rounds.
• Now deep fry them in ghee till the color turns golden brown.
• Serve them hot with mint chutney.

• Heat a pan and add oil to it.
• Now put the cubed potatoes to the pan and fry them till the color turn golden brown.
• Next, take the potatoes out in a serving bowl and add all the ingredients mentioned above one by one to it.
• Toss a little and serve.
• Our yummy aloo chaat is ready to be served.

• Make a hole at the center of the puri.
• Now stuff the boiled potato, curd, and onions.
• Now sprinkle salt, red chili powder, coriander leaves, sev, tamarind chutney, and green chutney.
• Our yummy dahi puri is ready to be served.

• At first, we need to add the maida, baking soda, 1 tablespoon of oil, and carrom seeds to a bowl.
• Mix them very nicely with your fingertips for 2 minutes.
• Now add the required quantity of water to the bowl to make a smooth dough out of it.
• Keep them to rest for 30 minutes
• Now take another bowl and all the ingredients needed for the stuffing one by one.
• Add 4 tablespoons of water so that the ingredients get binded together.
• Now make small round balls from the dough.
• Now make a small hole at the center of the ball with your thumb to put the stuffing inside.
• Cover the whole and spin again the round ball.
• Spin them into small rounds in the shape of the kachori.
• Now heat oil in a wok and then deep fry the kachori till the color turns golden brown.
• Our yummy kachori is ready to be served.

• Place the papdis on a plate.
• Then add the boiled chickpea, potatoes, all the other spices mentioned above, and the chutneys one one by at the top of the papdis.
• At last, add the sev and the coriander leaves,
• Our Yummy papdi chat is ready to be served.

• Take a bowl and all the ingredients to it one by one.
• Toss them very nicely.
• Our yummy jhal muri is ready to be served.

• All we need to do at first is take a bowl and add the urad dal, and fenugreek seeds and wash them properly and rinse the water.
• Keep them aside to soak.
• Now take another bowl and add the idli rice wash them properly and rinse the whole water.
• Now allow the rice to soak. Keep them both in another bowl and let them soak for about 6 to 7 hours.
• Before 30 minutes of blending the rice soak the flattened rice.
• Now drain all the water and put all the ingredients in a blender and blend the mixture to a smooth paste.
• Now set the batter to ferment for 10 hours. The batter will turn double.
• We have to keep in mind that the batter does not turn sour.
• Now set a pot of water on a high flame and let it boil.
• Now grease oil in the idli plates. and pour the batter into the idly plate.
• When the water steams up place this idli plate. Let them steam for 10 minutes on high flame.
• when the idli cools down. serve this South Indian recipe with sambar and chutney.

• All we need to do is take a bowl and put the urad dal in it, rinse them nicely with water, and put the urad dal to soak for 5 to 6 hours.
• After 6 hours drain the extra water and put the urad dal in the blender and blend to smooth paste until the paste looks fluffy and white.
• If needed sprinkle some ice-chilled water and add the salt.
• Now beat the batter for 2 to 3 minutes.
• Now add the pepper, cumin seeds, curry seeds, ginger, green chilies, and onions. Now mix them properly.
• Next heat oil in a pan.
• Now take a small portion of batter and give them the shape of a ball and dip the thumb in the middle, a hole is made in the middle.
• Now fry them in the oil till the color turns golden brown.
• Our vada is ready to serve. Serve this South Indian Recipe with sambar and chutney.