18 Spicy Indian Street Food Recipes Delight

Ready to spice up your kitchen with the vibrant flavors of India? Our roundup of 18 Spicy Indian Street Food Recipes is your ticket to a culinary adventure right at home. Perfect for those who love a little heat and a lot of flavor, these dishes are easy to whip up and guaranteed to delight. Dive in and discover your next favorite meal!

Pani Puri with Tangy Tamarind Water

Dive into the vibrant flavors of street food with this homemade Pani Puri recipe, featuring crispy shells filled with spicy, tangy tamarind water that’s sure to excite your taste buds.

Ingredients

• 1 cup semolina (sooji)
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• Water, as needed for kneading
• Oil, for deep frying
• 1/2 cup tamarind pulp
• 2 tbsp jaggery or brown sugar
• 1 tsp roasted cumin powder
• 1/2 tsp black salt
• 1/4 tsp red chili powder
• 1/4 tsp chaat masala
• 2 cups cold water
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves

Instructions

1. In a bowl, mix semolina, all-purpose flour, 1/2 tsp salt, and baking soda. Gradually add water to knead into a stiff dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small balls. Roll each ball into a thin circle and cut into small puris using a round cutter. Heat oil in a deep pan and fry the puris until puffed and golden. Drain on paper towels.
3. For the tamarind water, combine tamarind pulp, jaggery, 1 tsp roasted cumin powder, 1/2 tsp black salt, 1/4 tsp red chili powder, and 1/4 tsp chaat masala in a blender with 2 cups cold water. Blend until smooth. Stir in chopped cilantro and mint leaves.
4. To serve, make a small hole in each puri, fill with a spoonful of tamarind water, and enjoy immediately.

The magic of Pani Puri lies in the burst of flavors from the tamarind water against the crispiness of the puris, making it an unforgettable snack.

Tip: For an extra kick, add a pinch of finely chopped green chili to the tamarind water.

Bhel Puri with Crispy Puffed Rice

Craving a crunchy, tangy snack that’s bursting with flavors? This Bhel Puri with Crispy Puffed Rice is your go-to recipe for a quick and satisfying treat.

Ingredients

• 2 cups puffed rice
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/4 cup finely chopped cilantro
• 1/4 cup tamarind chutney
• 1/4 cup green chutney
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. In a large mixing bowl, combine the puffed rice, onions, tomatoes, and cilantro.
2. Drizzle the tamarind chutney and green chutney over the mixture. Toss gently to coat evenly.
3. Sprinkle chaat masala, roasted cumin powder, red chili powder, and salt over the mixture. Add lemon juice.
4. Toss everything together until well combined. Serve immediately to enjoy the crispiness of the puffed rice.

The magic of this Bhel Puri lies in the contrast of textures and the harmony of sweet, spicy, and tangy flavors, making it a perfect snack for any time of the day.

Tip: For an extra crunch, add some sev (thin chickpea flour noodles) on top before serving.

Vada Pav with Spicy Garlic Chutney

Craving a taste of Mumbai’s iconic street food at home? This Vada Pav with Spicy Garlic Chutney brings the vibrant flavors of India to your kitchen with a simple, step-by-step recipe.

Ingredients

• 4 medium potatoes, boiled and peeled
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 2 green chilies, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh cilantro, chopped
• 1 tsp salt
• 1 cup gram flour (besan)
• 1/4 tsp baking soda
• 1/2 cup water
• Oil for deep frying
• 6 pav or slider buns
• For the Spicy Garlic Chutney: 10 garlic cloves, 4 dried red chilies, 1/4 cup grated coconut, 1 tsp lemon juice, 1/2 tsp salt

Instructions

1. Mash the potatoes in a bowl. Heat 1 tbsp oil in a pan, add mustard seeds, and let them pop. Stir in turmeric, green chilies, and ginger-garlic paste, cooking for 30 seconds. Mix into the potatoes with cilantro and 1 tsp salt. Shape into 6 balls.
2. Whisk gram flour, baking soda, and water to a thick batter. Heat oil for deep frying to 350°F. Dip each potato ball in the batter, fry until golden, about 4 minutes. Drain on paper towels.
3. For the chutney, blend garlic, red chilies, coconut, lemon juice, and 1/2 tsp salt to a coarse paste.
4. Slit the buns, spread chutney inside, and place a vada in each. Serve immediately.

The crispy vada paired with the fiery garlic chutney creates a bold contrast that’s utterly addictive. Perfect for a quick snack that packs a punch!

Tip: For an extra kick, add a pinch of asafoetida (hing) to the potato mixture.

Samosa Chaat with Yogurt and Chutneys

Transform your samosas into a mouthwatering chaat with this easy recipe that layers crispy samosas with creamy yogurt and tangy chutneys.

Ingredients

• 4 samosas, homemade or store-bought
• 1 cup plain yogurt, whisked until smooth
• 1/4 cup tamarind chutney
• 1/4 cup mint chutney
• 1/2 tsp chaat masala
• 1/4 tsp red chili powder
• 1/4 tsp roasted cumin powder
• 1/4 cup finely chopped onions
• 1/4 cup chopped cilantro
• 1/4 cup sev (crunchy chickpea noodles)

Instructions

1. Warm the samosas in a 350°F oven for 10 minutes or until crispy. Let them cool slightly, then break into bite-sized pieces.
2. Arrange the samosa pieces at the bottom of a serving dish. Drizzle evenly with the whisked yogurt.
3. Spoon tamarind and mint chutneys over the yogurt. Sprinkle chaat masala, red chili powder, and roasted cumin powder evenly over the top.
4. Garnish with chopped onions, cilantro, and a generous handful of sev.
5. Serve immediately to enjoy the contrast of textures and flavors, from the crispy samosas to the cool yogurt and spicy chutneys.

Tip: For an extra burst of flavor, add a sprinkle of pomegranate seeds on top before serving.

Aloo Tikki with Mint Coriander Sauce

Aloo Tikki with Mint Coriander Sauce is a delightful Indian snack that’s crispy on the outside, soft on the inside, and bursting with flavors. Perfect for a quick appetizer or a light meal, these spiced potato patties are served with a refreshing green sauce that’ll have you reaching for more.

Ingredients

• 2 large potatoes, boiled and mashed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onions
• 1 green chili, finely chopped
• 1 tsp grated ginger
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp oil for frying
• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1 garlic clove
• 1 tbsp lemon juice
• 1/2 tsp sugar
• Salt to taste
• 2 tbsp water

Instructions

1. In a large bowl, combine the mashed potatoes, breadcrumbs, onions, green chili, ginger, cumin powder, garam masala, turmeric powder, and salt. Mix well.
2. Divide the mixture into equal portions and shape them into flat patties.
3. Heat oil in a pan over medium heat. Fry the patties for 3-4 minutes on each side until golden and crispy. Drain on paper towels.
4. For the sauce, blend mint leaves, coriander leaves, garlic, lemon juice, sugar, salt, and water until smooth.
5. Serve the hot Aloo Tikkis with the mint coriander sauce on the side.

The contrast between the crispy tikkis and the cool, herby sauce makes this dish irresistibly moreish. It’s a fantastic way to introduce Indian flavors to your table with minimal fuss.

Tip: For an extra crunch, you can coat the patties in additional breadcrumbs before frying.

Dahi Puri with Sweet and Spicy Toppings

Dahi Puri is a delightful Indian street food that combines crispy shells, creamy yogurt, and a burst of sweet and spicy flavors, perfect for an adventurous snack.

Ingredients

• 24 puri shells (small, hollow, crispy)
• 1 cup plain yogurt, whisked until smooth
• 1/2 cup tamarind chutney
• 1/4 cup green chutney
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/4 tsp red chili powder
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup sev (thin chickpea noodles)
• 2 tbsp chopped cilantro

Instructions

1. Gently crack the top of each puri shell to create a small opening.
2. Fill each puri with a teaspoon of whisked yogurt.
3. Drizzle 1/2 teaspoon of tamarind chutney and 1/4 teaspoon of green chutney over the yogurt in each puri.
4. Sprinkle a pinch of roasted cumin powder, chaat masala, and red chili powder over the filled puris.
5. Top each puri with a little chopped onions, tomatoes, sev, and cilantro.
6. Serve immediately to enjoy the contrast of crispy puris with the cool, creamy yogurt and vibrant toppings.

The magic of Dahi Puri lies in the symphony of textures and flavors—each bite offers a crunch, a creaminess, and a tangy-spicy kick that’s irresistibly addictive.

Tip: For an extra flavor boost, let the filled puris sit for a minute before serving to allow the shells to slightly soften and absorb the chutneys.

Pav Bhaji with Buttery Toasted Buns

Dive into the bustling streets of Mumbai with this comforting Pav Bhaji, a spiced vegetable mash served with buttery toasted buns, perfect for a hearty meal any day of the week.

Ingredients

• 2 cups mixed vegetables (potatoes, peas, carrots, bell peppers), boiled and mashed
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tbsp pav bhaji masala
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp butter
• 1 tbsp oil
• 8 pav (dinner rolls)
• Fresh cilantro, chopped for garnish
• Lemon wedges for serving

Instructions

1. Heat oil and 1 tbsp butter in a large pan over medium heat. Add onions and sauté until golden.
2. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
3. Add tomato puree, pav bhaji masala, turmeric powder, red chili powder, and salt. Cook until the mixture thickens, about 5 minutes.
4. Mix in the mashed vegetables and 1/2 cup water. Simmer for 10 minutes, stirring occasionally, until everything is well combined and heated through.
5. Meanwhile, slit the pav buns horizontally without cutting all the way through. Spread the remaining butter on the insides and toast on a pan until golden.
6. Garnish the bhaji with cilantro and serve hot with the buttery pav and lemon wedges on the side.

The magic of this dish lies in the pav bhaji masala’s unique blend of spices, transforming simple vegetables into a flavorful feast that’s both satisfying and easy to make.

Tip: For an extra kick, add a pinch of garam masala to the bhaji just before serving.

Ragda Pattice with Peas Curry

Dive into the heart of Indian street food with this Ragda Pattice recipe, a delightful combo of spicy peas curry and crispy potato patties that’s sure to warm your soul.

Ingredients

• 2 cups dried white peas, soaked overnight
• 4 medium potatoes, boiled and peeled
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Pressure cook the soaked peas with 4 cups water and 1/2 tsp salt for 3 whistles, then simmer for 10 minutes until soft.
2. Mash the potatoes with 1/2 tsp salt and shape into flat patties.
3. Heat 1 tbsp oil in a pan, shallow fry the patties until golden on both sides, about 4 minutes per side. Set aside.
4. In the same pan, add remaining oil, cumin seeds, and onion. Sauté until golden. Add ginger-garlic paste, cook for 1 minute.
5. Stir in tomato puree, turmeric, coriander powder, garam masala, red chili powder, and 1/2 tsp salt. Cook until oil separates.
6. Add the cooked peas with their water, simmer for 10 minutes until the curry thickens.
7. Serve the peas curry hot, topped with potato patties and garnished with cilantro.

The magic of Ragda Pattice lies in the contrast between the creamy peas curry and the crispy potato patties, a texture play that’s irresistibly comforting.

Tip: For an extra kick, serve with a side of tangy tamarind chutney and spicy green chutney.

Kachori with Spicy Lentil Filling

Get ready to spice up your snack game with these crispy Kachoris, stuffed with a fiery lentil filling that’s bursting with flavor.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup ghee, melted
• 1/2 cup water
• 1 cup yellow lentils (moong dal), soaked for 2 hours
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp salt
• Oil for deep frying

Instructions

1. In a bowl, mix the all-purpose flour and melted ghee. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
2. Drain the soaked lentils and grind them into a coarse paste without adding water.
3. Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds, let them splutter, then add ginger-garlic paste. Sauté for 30 seconds.
4. Add the lentil paste, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes until the mixture is dry. Let it cool.
5. Divide the dough into small balls. Flatten each ball, place a spoonful of the lentil filling in the center, and seal the edges to form a ball again. Flatten slightly into a disc.
6. Heat oil for deep frying in a kadhai or deep pan over medium heat. Fry the kachoris in batches until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.

The magic of these kachoris lies in their contrasting textures—crispy on the outside with a soft, spicy lentil heart. Perfect for those who love a bit of heat in their snacks!

Tip: For an extra crunch, you can add a teaspoon of crushed fennel seeds to the dough.

Chole Bhature with Pickled Onions

Dive into the vibrant flavors of India with this Chole Bhature recipe, complete with tangy pickled onions to cut through the richness.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder)
• Salt to taste
• 2 cups all-purpose flour
• 1/2 cup yogurt
• 1/2 tsp baking powder
• 1/2 tsp sugar
• Oil for deep frying
• 1 red onion, thinly sliced
• 2 tbsp vinegar
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Drain the soaked chickpeas and pressure cook with enough water to cover them until soft, about 15 minutes.
2. Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds, let them splutter, then add the chopped onion. Sauté until golden.
3. Add 1 tbsp ginger-garlic paste, sauté for a minute, then add the tomato puree. Cook until the oil separates.
4. Add 1 tsp turmeric, 2 tsp coriander powder, 1 tsp garam masala, 1 tsp amchur, and salt to taste. Mix well.
5. Add the cooked chickpeas with some water. Simmer for 10 minutes, mashing some chickpeas to thicken the gravy.
6. For the bhature, mix 2 cups flour, 1/2 cup yogurt, 1/2 tsp baking powder, 1/2 tsp sugar, and salt to taste. Knead into a soft dough, cover, and rest for 2 hours.
7. Divide the dough into balls, roll into circles, and deep fry in hot oil until puffed and golden.
8. For the pickled onions, mix sliced onion with 2 tbsp vinegar, 1 tsp sugar, and 1/2 tsp salt. Let sit for 30 minutes.

The magic of this dish lies in the contrast between the spicy, hearty chole and the light, fluffy bhature, with the pickled onions adding a refreshing crunch.

Tip: For an extra fluffy bhature, let the dough rest in a warm place.

Jalebi with Warm Syrup

Imagine biting into a crispy, spiral-shaped Jalebi, soaked in warm syrup that’s just the right amount of sweet. This classic Indian dessert is easier to make at home than you might think!

Ingredients

• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 cup yogurt
• 1/2 cup water
• 1 1/2 cups sugar
• 1 cup water (for syrup)
• 1/2 tsp cardamom powder
• Oil for deep frying

Instructions

1. In a bowl, mix 1 cup all-purpose flour, 1 tbsp cornstarch, and 1/2 tsp baking powder. Add 1/2 cup yogurt and 1/2 cup water to form a smooth batter. Let it ferment for 8 hours or overnight.
2. For the syrup, boil 1 1/2 cups sugar and 1 cup water in a saucepan until it reaches a one-string consistency. Stir in 1/2 tsp cardamom powder and keep warm.
3. Heat oil in a deep pan over medium heat. Fill a squeeze bottle with the batter and pipe spiral shapes directly into the hot oil. Fry until golden and crisp, about 2 minutes per side.
4. Drain the Jalebis and immediately soak them in the warm syrup for 30 seconds. Serve warm.

The magic of Jalebi lies in its contrast: the crisp exterior gives way to a syrup-soaked center, creating a delightful texture play in every bite.

Tip: For perfectly shaped Jalebis, practice piping the batter onto a plate before frying.

Masala Dosa with Coconut Chutney

Bring the vibrant flavors of South India to your kitchen with this crispy Masala Dosa paired with creamy Coconut Chutney—a perfect breakfast or brunch that’s sure to impress.

Ingredients

• 1 cup rice flour
• 1/2 cup urad dal (split black lentils)
• 1/4 tsp fenugreek seeds
• 1/2 tsp salt
• 2 cups water
• 2 tbsp vegetable oil
• 2 medium potatoes, boiled and mashed
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 green chili, finely chopped
• 1/2 cup fresh coconut, grated
• 1/4 cup roasted chana dal
• 1 small piece ginger
• 1/2 tsp salt
• 1/2 cup water

Instructions

1. Soak the urad dal and fenugreek seeds in 2 cups water for 4 hours, then blend to a smooth batter. Mix with rice flour and 1/2 tsp salt, let ferment overnight.
2. Heat 1 tbsp oil in a pan, add mustard seeds. Once they pop, add turmeric, green chili, and mashed potatoes. Cook for 5 minutes, set aside.
3. For the chutney, blend grated coconut, roasted chana dal, ginger, 1/2 tsp salt, and 1/2 cup water until smooth.
4. Heat a non-stick pan, pour a ladle of batter, spread thinly. Drizzle 1/2 tbsp oil, cook until crispy. Place potato filling on one half, fold over.
5. Serve hot with coconut chutney.

The secret to the perfect Masala Dosa lies in the fermentation process, giving it that characteristic tang and crispness.

Tip: For an extra crispy dosa, spread the batter as thin as possible on a well-heated pan.

Idli Sambar with Ghee

Start your morning with the comforting flavors of South India with this fluffy idli and aromatic sambar combo, perfectly finished with a drizzle of melted ghee.

Ingredients

• 2 cups idli batter
• 1 cup toor dal
• 1 small eggplant, diced
• 1 small carrot, diced
• 1/2 cup frozen peas
• 1 tbsp tamarind paste
• 1 tsp turmeric powder
• 1 tbsp sambar powder
• 1/2 tsp mustard seeds
• 2 dried red chilies
• 1 tbsp ghee
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the idli batter according to package instructions or your preferred recipe, then steam the idlis in a greased idli maker for 10 minutes until fluffy and cooked through.
2. In a pressure cooker, cook the toor dal with 2 cups of water, turmeric powder, and a pinch of salt for 3 whistles, then mash it lightly.
3. In a separate pan, heat 1 tbsp ghee, add mustard seeds and dried red chilies, and let them splutter. Add the diced vegetables and sauté for 5 minutes.
4. Add the tamarind paste, sambar powder, and salt to the vegetables, then pour in the mashed dal and 1 cup of water. Simmer for 10 minutes until the vegetables are tender.
5. Serve the hot idlis with a ladle of sambar, a drizzle of ghee, and a sprinkle of fresh cilantro.

The magic of this dish lies in the contrast between the soft, pillowy idlis and the rich, tangy sambar, with ghee adding a luxurious finish.

Tip: For an extra flavor boost, toast the sambar powder in a dry pan for a minute before adding it to the dish.

Upma with Fresh Vegetables

Start your morning with a vibrant and comforting bowl of Upma, a savory South Indian semolina dish packed with fresh vegetables for a nutritious kick.

Ingredients

• 1 cup semolina (sooji or rava)
• 2 tbsp ghee or vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/2 inch ginger, grated
• 1/2 cup carrots, diced
• 1/2 cup green beans, chopped
• 1/4 cup green peas
• 2.5 cups water
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat a pan over medium heat and dry roast the semolina for 3-4 minutes until fragrant. Set aside.
2. In the same pan, heat 2 tbsp ghee or oil. Add 1 tsp mustard seeds and 1 tsp cumin seeds, letting them splutter for 30 seconds.
3. Add the onion, green chili, and ginger, sautéing for 2 minutes until onions turn translucent.
4. Stir in the carrots, green beans, and green peas, cooking for another 3 minutes.
5. Pour in 2.5 cups water and 1/2 tsp salt, bringing the mixture to a boil.
6. Reduce heat to low and slowly whisk in the roasted semolina, stirring continuously to avoid lumps.
7. Cover and cook for 5 minutes, then stir in 1 tbsp lemon juice and 2 tbsp cilantro.
8. Serve hot, garnished with extra cilantro if desired.

The magic of this Upma lies in its fluffy texture and the bright contrast of fresh vegetables, making it a wholesome start to any day.

Tip: For an extra layer of flavor, toast a handful of cashews in ghee and sprinkle them on top before serving.

Medu Vada with Sambar and Chutney

Dive into the crispy, fluffy goodness of Medu Vada, a beloved South Indian snack, paired perfectly with aromatic sambar and tangy coconut chutney. It’s a trio that promises to transport your taste buds straight to the streets of Chennai.

Ingredients

• 1 cup urad dal (split black lentils), soaked for 4 hours
• 1 tbsp rice flour
• 1 tsp cumin seeds
• 1 tsp black peppercorns, crushed
• 1 inch ginger, finely grated
• 2 green chilies, finely chopped
• 1/4 cup cilantro, finely chopped
• Salt to taste
• Oil for deep frying
• 2 cups sambar (prepared)
• 1 cup coconut chutney (prepared)

Instructions

1. Drain the soaked urad dal and blend into a smooth, thick batter with minimal water. The batter should be fluffy and hold its shape.
2. Transfer the batter to a bowl. Add 1 tbsp rice flour, 1 tsp cumin seeds, 1 tsp crushed black peppercorns, grated ginger, chopped green chilies, chopped cilantro, and salt to taste. Mix well.
3. Heat oil in a deep pan over medium heat. Wet your hands, take a small portion of the batter, shape into a doughnut with a hole in the center, and gently slide into the hot oil.
4. Fry the vadas in batches until golden brown and crisp, about 3-4 minutes per side. Drain on paper towels.
5. Serve hot with 2 cups of warm sambar and 1 cup of coconut chutney on the side.

The magic of Medu Vada lies in its contrasting textures – a crispy exterior giving way to a soft, airy interior, all while being dunked in the rich, spicy sambar and cooling chutney.

Tip: For extra fluffy vadas, whisk the batter vigorously for a few minutes before shaping and frying.

Poha with Peanuts and Lemon

Start your morning with a burst of flavor with this easy-to-make Poha with Peanuts and Lemon, a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups thick poha (flattened rice)
• 1/4 cup raw peanuts
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 green chili, finely chopped
• 1 small onion, finely chopped
• 1/2 tsp salt
• 1 tbsp sugar
• Juice of 1 lemon
• Fresh cilantro leaves for garnish

Instructions

1. Rinse the poha under running water for a few seconds, then drain and set aside to soften.
2. Heat the vegetable oil in a pan over medium heat. Add the peanuts and roast until golden, about 2 minutes. Remove and set aside.
3. In the same pan, add the mustard seeds. Once they start to pop, add the turmeric powder, green chili, and onion. Sauté until the onion turns translucent, about 3 minutes.
4. Add the softened poha, salt, and sugar. Gently mix everything together and cook for 2-3 minutes.
5. Turn off the heat. Stir in the lemon juice and roasted peanuts. Garnish with fresh cilantro leaves before serving.

The crunch of peanuts paired with the tanginess of lemon makes this Poha a refreshing start to any day.

Tip: For an extra crunch, you can also add some sev (thin chickpea flour noodles) on top before serving.

Dhokla with Green Chutney

Dhokla with Green Chutney is a light, fluffy, and tangy snack that’s perfect for a healthy midday pick-me-up or a delightful appetizer. This Gujarati classic is surprisingly easy to make at home with just a few ingredients!

Ingredients

• 1 cup gram flour (besan)
• 1 tbsp semolina (sooji)
• 1 tsp ginger-green chili paste
• 1 tsp lemon juice
• 1/2 tsp turmeric powder
• 1 tsp fruit salt (eno)
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup water
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp chopped cilantro
• 1/2 cup grated coconut (for garnish)

Instructions

1. In a large bowl, mix together gram flour, semolina, ginger-green chili paste, lemon juice, turmeric powder, sugar, salt, and water to form a smooth batter. Let it rest for 10 minutes.
2. Grease a steaming tray with oil and set aside. Just before steaming, add fruit salt to the batter and stir gently. The batter will froth up.
3. Pour the batter into the greased tray and steam for 15 minutes on medium heat. Insert a toothpick to check if it comes out clean.
4. For tempering, heat oil in a small pan and add mustard seeds. Once they crackle, pour over the steamed dhokla.
5. Garnish with chopped cilantro and grated coconut. Serve warm with green chutney.

The magic of dhokla lies in its spongy texture and the balance of sweet, tangy, and spicy flavors, making it a hit among all age groups.

Tip: For an extra fluffy texture, ensure the water is at room temperature when mixing the batter.

Misal Pav with Farsan and Bread

Spice up your breakfast routine with this vibrant Misal Pav, a fiery Maharashtrian dish that’s as flavorful as it is colorful. Perfect for those who love a little heat in the morning!

Ingredients

• 1 cup sprouted moth beans
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp goda masala
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup farsan (mixed savory snacks)
• 4 pav (dinner rolls)
• Salt to taste

Instructions

1. Heat oil in a pan over medium heat. Add mustard seeds and let them pop.
2. Add chopped onions and sauté until translucent. Stir in tomatoes and cook until soft.
3. Mix in turmeric powder, red chili powder, goda masala, and salt. Cook for 2 minutes until fragrant.
4. Add sprouted moth beans and 2 cups of water. Bring to a boil, then simmer for 15 minutes until the beans are tender.
5. Divide the misal into bowls. Top with farsan and chopped cilantro.
6. Serve hot with pav on the side for dipping and scooping.

The crunch of farsan against the soft, spicy misal creates a delightful contrast that’s hard to resist. It’s a dish that wakes up your taste buds with every bite.

Tip: For an extra kick, add a squeeze of lemon juice before serving.

Conclusion

We hope this roundup of 18 Spicy Indian Street Food Recipes has inspired you to bring the vibrant flavors of India into your kitchen. Each dish offers a unique taste adventure, perfect for spicing up your meal routine. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary journey. Happy cooking!

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