Popular Indian Street Food, Pav Bhaji

I have grown up eating a variety of street foods in the khau gulley’s (food alley’s) of Mumbai. Out of them is my favorite, the most popular Indian street food, Pav Bhaji.

Dates and Tamarind chutney/ Dip

amarind chutney is a must in many Indian snack recipes, in fact it is made and stored for a few days or even weeks so that a lot of time and energy gets saved when you are preparing these specific recipes where you cannot do without it. It is very simple and easy to prepare and yet it is very high on taste and tanginess to uplift even very dull food.

Steamed Rice And Lentil Cakes (Idli)

This popular street food is available all over India and I cannot think of even 10 days going without making some form of Idli. I have grown up eating this for breakfast in house, on street in the south Indian snack counters as well as in the most expensive of restaurants. The preparation is served with lentil and vegetable stew along with coconut chutney.

SBDP Sev Batata Dahi Puri (Indian Chaat Recipe)

One of the most popular street foods of Mumbai is Sev Batata Dahi Puri which simply is puffed puris stuffed with sprouts, potatoes, yogurt and onions with a topping of chaat masala, a drizzle of green and tamarind chutneys and a generous amount of sev.

Ragada Pattice (Potato Cutlets drowned in White peas gravy)

My favorite street food list is too long but you have to start somewhere. So I decided to start with Ragada pattice. Ragada is hindi for white peas curry and pattice is nothing but mashed potato cutlet. This recipe is simple, very filling and parts of the recipe can be pre made and kept To be assembled later for a huge gathering.

Baby Potatoes In Yogurt Curry The Kashmiri Way

The baby potato with yogurt preparation is very simplistic yet full of flavor. It can be made in a few different ways and equally tasty. You can also use normal potatoes and dice them instead of using round baby potatoes.

Sago Fritters

hough onion and potato fritters top my list of favorites, Sago wadas are very close behind. They have a very distinct flavor than the other pakoras as they are are not dipped in a batter but deep fried after binding them with potatoes . The crispiness outside and the softness inside with the crunchiness of peanuts is the perfect sabudana wada….sago fritters.