36 Most Fantastic Indian Street Foods

Nothing is as diverse as Indian street food. As a country with a massive population of more than 1.3 billion people, India can offer countless finger-licking dishes that will make you beg for more.

For people whose life ambition is to taste great foods, India is the land to fall in love with.

The spiciness is, of course, a hallmark of the South Asian country’s culinary landscape. The passionate and fiery flavor of its innumerable dishes will burn your tongue and light up your heart. Let’s discover the best of them in this post!

The Wonders Of Street Foods In Northern India

Let’s start the tour with the northern region of India. It contains both the old and the new capitals of the country. Amazing foods are waiting for you to discover in this history-steeped land.

1. Tunde Ke Kabab – Tunday Kebab

When it comes to the wonders of North Indian foods, Lucknow is the city you have to mention. The capital of India’s most populous state, Uttar Pradesh, it is the cultural heart of the region, boasting multiple Indian recipes. For example, you have Tunde Ke Kabab.

Other common names for the dish are buffalo meat galouti kebab or Tunday Kebab. “Tunday” means “one-handed” in Hindi. It is a reference to the one-handed cook who, in the 17th century,  invented the dish for his Nawab of Awadh, a title for the ruler of the state of Awadh at that time.

Before the introduction of the dish, kebabs were generally tough and chewy. That was a nightmare for the aging Nawab whose old teeth were in an abysmal condition. So the cook created a new recipe with finely minced goat, ghee, and spices that were soft and tasty to eat.

It was an astounding success and remained so to this day, one of the delicacies that tourists visiting Lucknow usually hunt for. Tunday Kebab is a testament to India’s abundance of spices. By some estimation, it contains no less than 160 types of spices. 

2. Chole Bhature – Fried Bread With Spicy White Chickpeas

The name reflects the two main ingredients of this savory snack. “Chole” refers to Chole Masala (or Chana Masala), a dish of white chickpeas cooked in a rich mixture of ghee, onions, and spices.

Meanwhile, “Bhature” is a fried bread made from maida, an Indian kind of white wheat flour. This Punjabi side dish can’t function without it. The two ingredients taste really well alone, but their combined form enhances each other’s delicious merits to a new level.

Chole Masala is a well-liked and inexpensive snack food available on many Indian streets. But the northern state of Punjab is the sanctuary of the yummiest Chole Bhature.

See how foreign tourists enjoy Chole Bhature in India here.

3. Aloo Tikki – Potato Croquette

Although potatoes didn’t appear in Indian cuisine in the early times, this vegetable is now an integral part of multiple Indian delicacies, from quotidian snacks to sophisticated dishes. Among them, Aloo (or Alu) Tikki is a potato-based street food that you can’t walk away from.  

It is available at many roadside stalls and carts in the same form. People mash boiled potatoes with all kinds of spices that India is famous for before creating patties. They then deep-fry them until crispy and serve with tamarind chutney or a yogurt-based sauce.

While the croquette (“tikki” means “croquette” or “cutlet” in Hindi) can be found across the entire country, most people associate it more regularly with North India. In the region, Aloo Tikki stuffed between slices of flatbread is a common fare. 

4. Mirchi Pakoda – Chili Fritter

Rajasthan, literally “Land of Kings”, is the largest state in India. There, you will come face-to-face with a dish that has brought tears to many a daring tourist. Well, I’m just kidding because while Mirchi Pakoda has lots of chilies, it isn’t very spicy.

That is because the mild green chili is the star of this dish. It is coated with a batter of spice-mixed flour dough before being deep-fried in oil and served hot with local chutneys. If you don’t like to travel too far, the markets of India’s capital city New Delhi will satisfy your need for this snack.

Additionally, there is something you need to know about Indian green chili: the small one is much spicier than the big one. So if you don’t like the conventional version, just change the type of chili for a more intense flavor.

Dive into this easy recipe for making Mirchi Pakoda at home.

5. Kanji Vada – Fermented Drink With Spices

When you are strolling around the colorful streets in Rajasthan, don’t be surprised to see Kanji Vada for sale at any corner. While a combination of mustard and chilies doesn’t promise a fulfilling relief from the summer heat, that is exactly what the dish can deliver you.

This Rajasthani dessert is composed of two parts. You already know what Vada is. As for Kanji, it isn’t Japanese writing but a traditional fermented drink whose main ingredients are water, mustard seeds, red chili powder, turmeric, etc.

In this recipe, Vada is dumplings made from spiced Moong Dal and Urad Dal. People whip up the combo by bathing Vada in the tangy, detoxifying Kanji. It is a delicious probiotic food/ drink that will speed up your digestion considerably.

6. Kalari Kulcha – Cheese Snack

This is a delicacy belonging to the Jammu and Kashmir union territory (a type of administrative division under the direct rule of the Indian government). Its distinct flavor comes from the savory traditional cheese Kalari.

Made from cow’s or buffalo’s milk, Kalari is packed in leaves and sun-dried. The process causes it to become extremely dense and develop its grassy, nutty flavor. The cheese requires special care to serve. Locals have to salt and saute it in its own fat first.

To prepare Kalari Kulcha, you need to cut open some Kulcha, a bread variety from India, and stuff them with sauteed Kalari. High hills and majestic mountains dominate the landscape of Jammu and Kashmir, a breathtaking background to enjoy rich Kalari Kulcha.

7. Aloo Ke Gutke – Fried Potatoes With Spices

Plenty of people flock to the state of Uttarakhand for its Hindu pilgrimage sites and yoga centers. Others are lured by its spell-binding landscape featuring the Himalayas.

But whatever their original intentions are, they will add the potato snack Aloo Ke Gutke as another reason after tasting it.

The recipe is a precious gem of the Pahadi culture, meaning the people living in Indian Himalayas-crossed mountainous regions. You may find it similar to other “aloo” dishes (“aloo” is Hindi for potato), but there is a world of difference behind it.

The most visible distinction lies in the preparation. Local inhabitants cook Aloo Ke Gutke by frying potato cubes in oil with a lot of spices. The usual condiments for this flavorful dish are coriander and fried red chilies.

8. Daulat Ki Chaat – Foamy Milk Dessert

Is it a milk or a cream dish? The answer is both. Here is a wildly popular dessert in India during winter. Daulat Ki Chaat is a North Indian melt-in-your-mouth treat that will certainly win your heart. Its origin is in dispute but the wonderful relief it provides isn’t.

The dessert is made from a mixture of raw milk and cream that people cool for 8 – 10 hours before churning carefully. When the milk becomes light and foamy, they garnish it with species for a magically delicious dish.

There are some folk beliefs and myths associated with Daulat Ki Chaat. For example, it can only be whipped up on moonlit nights (but the truth is that the dessert spoils easily, so it keeps longer in cold weather).

Interestingly, the market Chandni Chowk in Old Delhi is widely believed to be the best hunting ground for frothy Daulat Ki Chaat. Why is that interesting? Because the market is also known as Moonlight Square.

Discover how important Daulat Ki Chaat is to the people of Delhi here.

9. Siddu – Steamed Bread

Siddu is a mouth-watering contribution from Himachal Pradesh, the northernmost state of India. Such a position, coupled with the mountainous geography, causes winter to be bleak and chilly.

During that time, people warm their hearts with Siddu, a wonderful Indian exclusive side dish. It is a combination of yeast flour, black gram paste, ghee, and spices. The first ingredient creates a soft exterior, while the other three form the bread’s savory filling.

You should enjoy this Himachal Pradesh side dish right when it comes out of the strainer pan steaming hot. Serve it with green chutneys or gravy for a light yet delightful meal.

10. Kachori – Stuffed Deep-Fried Snack

It is a shame to experience Indian cuisine without tasting its immensely popular snack Kachori. The recipe has a rich history stretching to at least the 17th century. Apparently, the Hindu population came up with the idea for the snack.

In essence, Kachori is a deep-fried round maida ball with various fillings. Common options are moong dal (yellow split bean), potatoes, coconut, and, of course, spices. This warm and crunchy snack tastes best with spicy chutney and meat gravy. 

The dish originated from Uttar Pradesh before spreading to the rest of India. It has conquered the world, too, thanks to Indian immigrants bringing Kachori whenever they travel. The town of Nasirabad in Rajasthan offers an impressively huge version of Kachori for hearty eaters.

Find out how Indians serve savory Kachori here.

Eat To Your Heart’s Content In Eastern India

The Eastern region of India is renowned for its spectacular architecture. The Sun Temple and the age-old Jagannath Temple are a few fine examples. But do you know that local street foods possess an equally well-earned reputation?

11. Singju – Traditional Manipuri Salad

If you are looking for a healthy Indian starter, I suggest you try Singju, courtesy of the northeastern state of Manipur. It is a salad that looks inviting both in a street food cart and a lavish feast.

There are two varieties of this tasty Indian salad to choose from. The first one is a vegan recipe consisting of perilla seeds (also known as beefsteak plant), chilies, and seasonal greens. Besides its affordability, it is also appropriate for Indian ritual feasts and religious ceremonies.

A more popular yet pricier version uses Ngari (Manipuri fermented fish) in place of perilla seeds. Ngari is an amazing local ingredient that gives this Manipuri appetizer its toothsome taste. While religious feasts forbid this non-vegan recipe, street vendors are very  happy to offer it.

12. Chow Mein – Stir-Fried Noodles

This one is originally a Chinese staple dish, with “Chow Mein” meaning “stir-fried noodles”. When it arrived in India thanks to the Chinese of Calcutta., however, the recipe underwent a rigorous transformation and became a cornerstone of Indian cuisine.

The liberal use of Garam Masala (South Asian ground spices) is a defining difference. Indian Chow Mein can also come with other distinct ingredients such as bamboo shoots, green pepper, paneer (Indian cottage cheese), and even scrambled eggs.

Let’s observe a Chow Mein street vendor at work.

13. Chikhvi – Stir Fried Bamboo Shoots

Many Western cookbooks hail bamboo shoots as a superfood owing to their high content of antioxidants and nutrients. The vegetable product is vital to Indian cuisine, in particular the northeastern state of Tripura. It is the heart and soul of a yummy local dish Chikhvi.

Tripura people prepare it from fresh bamboo shoots, pork, spices, rice flour paste, among other things. A bunch of jackfruit seeds and green papaya will complete this stir-fried dish. The herbal sweetness of bamboo shoots combines nicely with spicy meat in this combo. 

14. Pork Bharta – Pork Chutney

While Tripura is one of India’s most impoverished states, it possesses an impressive culinary depth. It contributes many great dishes to the national repertoire of good foods, one of which is Pork Bharta, a riveting recipe with pork.

This is an incredibly low-fat meaty dish with zero frying, sauteing, or roasting. Instead, locals simply mixed boiled pork (or chicken), chilies, grated ginger, and minced garlic together.

The preparation sounds simple, but the diversity of its flavor is anything but that. Travelers looking for a health-friendly snack on the streets of Tripura should pay attention to Pork Bharta.

15. Shapale – Fried Meat Pie

This Tibet-originated dish also goes by the name of Shabhaley and Sha Phaley. It is a common sight at various food carts and eateries in Sikkim, a northeastern state of India bordering Tibet and Bhutan.

A nutritious street food, it can function as a portable energy-rich, flavor-packed Sikkimese side dish. Shapale has a semi-circular shape and a crunchy exterior formed of deep-fried dough. Inside is a filling of minced meat, cabbage, sauteed onions, along with spices.

The fried pie is popular at many Tibetian communal meals, where it is often paired with rutang, a typical Tibetan noodle soup. In India, locals usually enjoy Shapale with their signature hot chili sauce.

It’s easy to recreate a classic Shapale when you watch this detailed tutorial.

16. Mishti Doi – Fermented Milk Curd

The inventor of the dessert was a 19th-century family living in what is now Sherpur District in Bangladesh. Soon after its birth, Mishti Doi (or Mitha Dahi) became a beloved Bangladeshi dish. It then spread to India and achieved mass popularity in the land.

Earthen pots are the best vessels to cook and serve this yogurt-like snack. People thicken cow’s milk by boiling, then add sugar or Jaggery (an Indian sugarcane juice product) and leave the milk to ferment overnight. That’s when Mishti Doi attains its killer sweet and sour taste.

17. Khar – Assamese Vegetable Peel Dish

What is the most useful part of a banana? In the northeastern state of Assam, the locals will tell you that the entirety of it is delicious, including its peel. They make an example of that in the pinnacle of local cuisine: Khar, the name for both the dish and the ingredient.

People whip up this refreshing Assamese side dish from taro, green papaya, cumin seeds, and spices. But the most important thing to add is Khar, alkaline ashes of sun-dried banana peel. After everything is well cooked in a pot, an aromatic and fantastic dish will rise out of the ashes.

Khar is a must-try dish that vendors on the streets of Assam are always eager to supply. Due to its alkaline content, a useful piece of advice is not to enjoy it with tangy food.

The Superb Southern Indian Street Foods Are Good

The fascinating cultures and beautiful landscapes of the southern region draw scores of tourists. Here, they will be treated with healthy and toothsome dishes that will certainly create long-lasting good memories.

18. Paddu – Steamed Batter Of Black Lentils And Rice

South India is a linguistically diverse land, with many names for the popular snack Paddu. It is Kuzhi Paniyaram in Tamil, Paniyaram in Malayalam, or Appe in Marathi. All the names point to a water-mouthing dish of steamed black lentils and rice.

This wonderful Indian snack is made by combining these two with sauteed onions, chopped coriander leaves, and grated ginger into a batter. People use a special mold (or pan) to give it a spherical shape before steaming the batter.

The flavor of Paddu depends on what people pair it with. Chili sauce will give it a tongue-burning taste, while a piece of Jaggery will provide you with a sweet snack. 

Discover the process that turns lentil batter into Paddu here.

19. Murukku – Crispy Rice Snack

Meaning “twisted” in Tamil, Murukku has a visually attractive shape. It is an Indian street food that at the same time earns a special place as a great Sri Lankan dessert, where you will find multiple varieties of the dish. But head to the southern Telangana state for the fullest experience.

Gathering the ingredients is simple: rice flour, urad dal (black gram) flour, sesame seeds, etc. The most labor-extensive process is to knead the batter into incessant spiral shapes and fry them in vegetable oil.

Murukku has an extremely crunchy texture that will delight people with a strong jaw. But if your teeth are in poor condition, refrain from eating it as the snack can break them. It even goes into a famous Tamil saying, “Toothless grandfather wants Murukku” which denotes unrealistic wants.

20. Akki Roti – Rice Flatbread

Every foodie is probably familiar with India’s iconic wheat flour-based Roti. The Karnataka state having Arabian Sea coastlines has a more tropical version of the flatbread, Akki Roti, with rice flour as the main ingredient.

This tasty type of Roti appears in numerous Indian breakfast dishes. Aside from rice flour, Akki Roti also has sliced onions, cumin seeds, and chopped herbs mixed with the dough. A griddle brushed with oil or covered with a plantain leaf is the best tool to cook it.

A vitamin-packed Akki Roti combo comprises green chilies, tomatoes, and seasonal greens. Some ghee or butter will improve the flavor even better.

21. Dal Vada – Spicy Brown Chickpea Fritter

India is the biggest producer of chickpea on Earth, accounting for around 70% of the world’s total output. So it’s no surprise that this nutritious crop lends itself to every aspect of Indian cuisine, present in many delicious dishes.

Try Dal Vada for an upgraded taste of Indian chickpeas. “Vada” refers to a group of fried snacks from India which is also influential in neighboring Pakistani cuisine. It incorporates fritters, doughnuts, dumplings, etc.

Anyway, Dal Vada is made from chana dal (husked and split chickpea), moong dal, spices, and herbs. The mixture is pureed, formed into small balls, and deep-fried in oil. The last step of preparing this fatty Indian snack/ hors d’oeuvre is to serve it with coconut chutney.

22. Kothu Parotta – Spicy Shredded Flatbread With Salna

What to eat when visiting Tamil Nadu, a southern Indian state awash in historic sites and beautiful beaches? People with the know-how readily know the answer: the renowned flavorful local dish of Kothu Parotta.

Occupying the spotlight is Parotta, a layered wheat flour flatbread richened with eggs and ghee. It can go with various kinds of food, like cheese, chicken, mutton, etc.

But the recipe I’m talking about calls for it to be finely minced and cooked with Salna, a spicy stew of meat and veggies. This fast food is open to anyone capable of withstanding its passionate flavor.

Behold how street vendors bring about the magic of Kothu Parotta here.

23. Dosa – Fermented Pancake From Lentil And Rice

The same dough that constitutes Paddu can also form other delicious South Indian snacks. Change the way of cooking, and you will get a different, equally yummy street food. For example, if you ferment the dough, instead of steaming it outright, you will have Dosa.

The Karnatakan dish started as a staple food of the southern region but quickly spread to the north after India gained independence in 1947. Unsurprisingly, South India is still the place most likely to offer the best Dosa to go with chutneys, pickles, or stews.

Many people speculate that the city of Udupi in Karnataka is the birthplace of the dish. But the state’s capital, Bengaluru, is the world’s Dosa capital now. However, you can find the street food at virtually any food stall in the vast country of India these days.

24. Idli Sambar – Steamed Cakes With Lentil Stew

If you haven’t had enough tasty Tamil Nadu foods yet, head to the capital city Chennai to enjoy local inhabitants’ favorite breakfast, Idli Sambar. It is a fascinating recipe that features two components. The first ones are small balls of fermented rice and black gram batter (Idli).

The second one is Sambar, spiced curry with lentils, peas, and tamarind. Soak the Idli in the Sambar, and you have a low-fat, protein-rich dish to satisfy your hunger. Buying a bowl of Idli Sambar from street vendors is a morning ritual for many local students and laborers.

Idli Sambar appears that between the 10th and the 12nd century, merchants from what is now part of Gujarat brought the dish to South India. From 2015 onward, an event called “World Idli Day” takes place in Chennai on March 30 every year.

Into The West And Beyond

The stunning beaches aren’t the only dreamy thing about Western India. Taking a walk through the hustle and bustle of the land, you will feel greatly at peace savoring the following mouth-watering street foods.

25. Misal Pav – Sprout Curry With Bread Roll

The state of Maharashtra is proud to present to you its beloved delicacy: Misal Pav. You can purchase this Maharashtrian specialty from countless food carts and roadside diners in the state, especially in its fabulous capital city Mumbai.

Like many other Indian traditional dishes, this one is a combination of two different dishes. Misal represents a spicy curry usually made from sprouted lentils and moth beans (mitka) or mung beans. It goes with a type of Indian soft bread roll called Pav.

Besides Mumbai, other cities in Maharashtra offer slightly different variations of the dish. Among them, the one in Kolhapur is something you should try if you relish a challenge. Anyway, Misal Pav is so delicious that many don’t hesitate to call it the world’s tastiest vegan dish.

Misal Pav is a special part of any Western Indian food experience.

26. Pav Bhaji – Spicy Vegetable Gravy With Bread Roll

The list of iconic Indian street foods can’t be complete without Pav Bhaji. Starting as a quick meal for Mumbai textile workers, it is now part of the everyday menu for Indians from various social strata.

You can effortlessly guess what Pav is. As for Bhaji, it is best described as an unrelentingly, unforgivingly spicy, thick vegetable stew. Regular ingredients for the stew are potatoes, onions, tomatoes, bell peppers, etc.

Multiple variations of Pav Bhaji exist to cater to various preferences. White Pav Bhaji has a considerably milder taste, or you can enjoy Paneer Pav Bhaji enriched with local fatty cheese.

27. Bombay Duck

Mumbai is famous for its rich people, with more millionaires and billionaires than any other Indian city. But its reputation for the richness of street food is no less attested. In India’s most populous metropolis, you can find a host of treats that will tickle your stomach, such as Bombay Duck.

You will be blown away to know that the name, in fact, refers to a local medium-sized fish. There are many theories about this curious name. The most plausible one is an analogy that the first British governor of Bengal made between the strong smell of the fish and ducks.

I’m not sure what he was thinking, but fried Bombay Ducks (fondly called Bombli by locals) are a heavenly street food you simply can’t miss when visiting the city. Don’t forget to dip them heavily in red curry sauce for extra spiciness.

Learn everything there is to know about Bombay Duck here.

28. Bhel Puri – Spicy Puffed Rice

West Indian stunning beaches facing the Arabian Sea are a wonderful destination for relaxation. But do you know how else you can increase your joy? Munch on some fluffy Bhel Puri from a passing vendor.

Bhel Puri is diverse in terms of ingredients, including puffed rice, vegetables, onions, and chaat masala (a spice blend for Indian foods). It is as delicious and crunchy as French fries, with a much lower content of calories.

There are many theories about the origin of Bhel Puri, but they all agree that Mumbai is the cradle of the dish. The dish bears a strong resemblance to Jhalmuri, one of the most prevalent East Indian street foods whose development it probably influenced.

29. Kulfi Falooda Rabri – Ice Cream With Noodle

While this recipe is also popular in North India, it is one of Mumbai’s many charms. People with a sweet tooth can’t help being seduced by its cool, fruity sweetness that becomes irresistible in the balmy weather of the city.

The name indicates three ingredients employed in this treat. Kulfi is a traditional Indian ice cream that enjoys huge fame in other South Asian countries as well as the Middle East. Rabdi (or Rabri) is a condensed and sweetened milk dish.

As for Falooda, it is an Indian cold dessert drawing on Persian inspiration and consisting of noodles, rose syrup, and spiced milk. The trio creates a toothsome ice cream that will give the good old sundae a run for its money.

30. Dabeli – Sweet And Savory Potato Bun

It is easy to be a vegan in this South Asian country because the Indian menu is blessed with all kinds of delicious meatless recipes you can think of. Even street foods don’t need meat to make your mouth water, a fact that Dabeli aptly demonstrates.

Literally “pressed” in Gujarati language, it is a finger-licking snack from Gujarat. Speaking about history, Dabeli pales in comparison to other long-time foods. A local man in the Kutch district invented it in the 1960s.

But the snack is second to none in terms of scrumptiousness. The simple combo of spicy mashed potatoes stuffed between Ladi Pav (burger buns) and served with tangy chutneys is as difficult to resist as enchantment.

To complete the spell, this delicious Gujarati food usually goes with pomegranate and peanut garnishes. The combom is an enticing combination of everything that makes your taste buds tick.

31. Ragda Pattice – Mashed Potato Patties And Pea Sauce

If the Western world has hamburgers, India’s western states of Maharashtra and Gujarat have their Ragda Pattice. It is an indigenous fast/ street food tremendously popular with tourists and locals alike. “Ragda” is “gravy” in Hindi, while “Pattice” appears to be a corruption of “patty”.  

The making of this dish starts with preparing Ragda, a spiced stew of rehydrated dried white peas. People drizzle this stew over salted patties of mashed potatoes, usually two patties for every plate.

The finishing touch includes chopped coriander, green chutney, and gram flour noodles. 

Popular Dishes At All Corners Of India

The dishes I have introduced to you are more likely to be confined to certain regions. But the following ones are the common love shared by the people from this huge and unimaginably diverse country.

32. Paan – Betel Leaf With Areca Nut

This is more like an Eastern stimulant. Paan is one of the most popular accompaniments in Asia. Not to mention, it’s also a mainstay of many countries’ cultures.

While it is improbable to imagine anyone from outside the continent can appreciate Paan, trying it is a really exotic and enlightening experience.

In essence, classic Paan is a combination of betel leaf with areca nut usually accompanied by Chuna (slaked lime) and Catechu (acacia tree extract). Creative variations may have other stuff. For example, fire Paan includes chocolate or fruit syrup and is set on fire before serving.

There are numerous benefits that people attribute to Paan. The snack can refresh your breath, strengthen your teeth, or aid in digestion. It also serves as a conversation starter, and an exchange of Paan displays a sign of amicable social relationships. 

Paan is well-liked in South Asia, many Southeast Asian countries, and parts of China. When you try it out, be prepared for its significantly intense taste, and don’t forget to spit out the pulp after chewing it. Also, Paan isn’t recommended for pregnant women.

Don’t play with fire, unless it’s a Fire Paan.

33. Lassi – Indian Buttermilk

How can you neutralize the fiery flavor of Indian foods? Medical advice suggests drinking something acidic such as lemonade or orange juice. But for a truly Indian experience, let’s go for the traditional buttermilk, Lassi.

This classic Indian drink also plays a major role in Pakistani and Nepali cuisine. Its main ingredients are water, spices, and yogurt. But there are several variations of Lassi, each with different additional ingredients.

Sweet Lassi is flavored with rosewater or juices from different native fruits in India. There is a milkshake-like subvariety called Makkhaniya Lassi to which people add a local butter of the same name. Salted Lassi simply has a higher content of salt in it. 

The most exciting and alarming variety is Bhang Lassi which contains Bhang, something like cannabis. It is most (legally) available around the holy Hindu festival Holi in March.

34. Pani Puri – Wheat/ Semolina Flatbread

Pani Puri is one of the most popular South Asian foods. The sight of this crispy, fluffy round pancake is positively unavoidable in Indian markets. So simply succumb to its temptation and enjoy the rich, spicy flavor that it offers.

The snack consists of two parts: Pani and Puri. The former is a ball-shaped, deep-fried hollow flatbread made from wheat or semolina. The latter, literally “water”, is the savor filling inside the flatbread consisting of mashed potatoes, sweet chutney, flavored water, and spices.

Good Pani Puri should be a blend of all three sour, sweet, and spicy flavors.

Many people think that the snack is a derivation of another classic street food known as Chaat. It originated in present-day Uttar Pradesh before taking the rest of India by storm in the 20th century. Disparate regions give it different names, but it is always the same stuffed delight.

Mumbai can offer many delicious kinds of Pani Puri.

35. Samosa – Potato Pastry

This pastry is far from being the sole dominion of India. It is also a favorite dish of many Middle Eastern people that is hugely popular around holidays. But India is still the place to go if you want to try the most fulfilling version.

The Empanada-like dish involves wrapping a spiced and mashed potato-based mixture in a layer of maida phyllo dough. Next, Indians deep-fry it in oil, occasionally with ghee, before serving it hot with Chaat, spicy sauces, or chutneys.

Samosa can have different flavors depending on the choice of fillings. Sweet ones may include peanuts and raisins. Meanwhile, hearty eaters can please themselves with meat and Paneer-stuffed Samosa.

In addition, different parts of India usually have their own name and recipe for the snack. For example, the East Indian version is called Shingara and has a smaller size yet flakier texture than in other regions. So be mindful of where you make the order.

36. Aloo Chaat – Potato Snack

You have heard the name “Chaat”, but what is it? That is the category of savory South Asian appetizers or snacks that originally came from Uttar Pradesh, India. Allow me to present a distinguished member of the family, Aloo Chaat.

The name says it all, Aloo Chaat is a potato-based snack. Its preparation merely means dicing boiled potatoes into small cubes and frying them to serve with spices and chutneys. Yet this simplicity masks a great extent of diversity because no two cooks use the same recipe.

Every Indian food cart, roadside stall, and restaurant offers this superb snack. Since each employs different methods of cooking and mixing the spices, rest assured that you will always encounter new tastes when moving from one city to another.

People who eat Aloo Chaat for the first time may have unpredictable reactions.

Bask In The Warmth Of Indian Street Foods

As you can see, few can rival the richness and spiciness of Indian cuisine. Foodies visiting this magnificent South Asian country often fail to escape being led to the temptation of those mouth-watering treats.

Of course, not everybody agrees with the intensity of fiery flavors inherent in those dishes. But fear not, as you can always ask the vendor for less spicy and more gentle variations. Without spoon after spoon after spices, Indian foods are still more than enough to win your heart.

Thank you for taking the time to join me in this journey. Feel free to leave a comment and share the post with your friends. See you next time!