Various varieties of Chaat are some of most popular Indian street food dishes and quite more than just snacks for people in India. Chaat is among the lightest, cheapest and most convenient meal to have when someone is in a hurry. Indian street food is incomplete without a mention of chaat. A confusing point that many people don’t get is that a lot of Indian street food items are called chaat. Some of more popular chaat dishes are papdi chaat, gol gappa also called paani puri,and bhalla chaat. Chaat is a street food dish, but some kind of it always served during most parties in India. Even posh, high-end restaurants have started serving chaat items, but they are often beaten by the street food vendors who have been doing it for generations A large number of chaat food items exist in India, many with completely different flavours, looks and ingredients from the rest. Many chaats are eaten cool and thus are enjoyable even in summer. Pani puris for example, are just water flavoured with digestive spices served in hollow balls made of crisp flour. Sometimes they are garnished with chick peas and boiled mashed potatoes. The flavoured water is usually salty made using pudina (mint), rock salt, pepper, and some other ingredients depending upon where you eat it. For people who like sweetness, bit of sweet and tangy tamarind chutney is added. A number of different flavours among pani puris are available catering to almost every type of fan. The flavoured water is considered to help with digestion and is useful in preventing dehydration during hot summers of India. Many people drink pani puri water by cups.
Puris are the most common ingredients for other types of chaats. They are small, crisp and crackle loudly when broken. Boiled or fried potatoes and two or more types of chutney ( a type of sauce) are also used. One chutney, made of imli (tamarind) is sweet and tangy . Second one is spicy and made of pudina (mint), ginger and green chillies.
Many street food items, including chaat may or may not have dahi (curd, yooghurt), another popular food item in India. It helps with digestion and makes tolerating excess spiciness easy for people who are not used to it. Dahi bhalla chaat is a very popular and tasty street food item, specially popular during summers. The yoghurt is thickened and sometimes sweetened, giving it a smooth creamy texture which gels really well with bhalla . It is sometimes sprinkled with chaat masala, onion garnishing and bits of fried potatoes. Chaat masala is another thing which helps with digestion but is used more in a wa, not just to increase the flavours. It may have different varieties and ingredients in different places. Most popular are powders of , dried raw mango (aam choor), ginger, pepper, rock salt and dried pomegranates ( anaar daana). Apart from their use as chaat masala, these ingredients are also used in combination with other different ingredients as churan to help with digestion.
Bhel puri, from Maharashtra is a very tasty light snack made of sev ( thin noodle like crisps made of besan) and puffed rice. They are sprinkled with chaat masala, chutney and garnished with tomatoes and onions. It’s a good snack to have, light on stomach and low on oil.
Aaloo tikki is another very popular chaat dish made of boiled and then crisply fried potato cakes. They are served as soon as they are cooked, garnished with chaat masala, chutney and sometimes yoghurt. It’s a heavy dish due to fried potatoes but it’s popular all the same. McDonalds in India even launched a McAaloo Tikki burger to cash in on its popularity. Even if the chaat may seem heavy or tough to digest, yoghurt and chat masala make sure that your digestive system stays fit and healthy. As with everything else, it’s not good to eat chaat in excess, especially if you don’t know about Indian food in details
How to eat chaat or any other food in India
While traveling in Delhi or any other Indian city, you will find a number of street food vendors selling different varities of food with chaat vendors being a significant majority. Some of them will be there just to make a quick buck and be done with the whole thing, while others serve their food with pride and care for customers. Important thing is to know how to distinguish between the two. Good street food vendors care for their clientele and serve only the best quality food. You can tell it from their loyal customers.
Make sure that the food vendors you visit obey basic hygiene rules. Confirm that the food ingredients are covered and protected from dust and flies. Most street food vendors use disposable plates, but if they are not, make sure that they are clean. Read this article to know more about how to keep safe from water and food related problems while traveling.
We hope that this article will help you enjoy Indian street food, specially chaat better. Happy munching. Contact us for feedback, queries or for booking an Indian street food tour.
Palak Paneer Palak Paneer is a north Indian dish , especially made in Dhabas .Dhabas are mini restaurant on the highway especially found in the north of India the best ones being in Punjab. According to nutritionists Palak and Paneer is an excellent combination of proteins and vitamins. It is also an extremely tasty combination. Ingredients 1 bunch Palak. 2 tomatoes large. 2 tbsp. ginger garlic paste. 1 tsp. dhania powder. 1 tsp. jeera powder. 1 onion 3 green chillies 200 g Paneer. Salt to taste. 2 tbsp. oil or butter. To garnish 1 tbsp. of cream. Methodology Blanch the spinach in hot water Keep it covered for 10 mins When done, blend it with green chillies and water to make the Palak pulp. Boil the tomatoes. Remove the skin and make tomato pulp by grinding in a mixer Heat oil/butter , put onions and when they turn brown add the ginger garlic paste Add the masalas and tomato pulp Now add the Palak pulp and salt. Cover and cook for 7-10 minutes Add the Paneer pieces and turn off the flame Garnish with cream and serve with roti.
Meghalaya’s natural attractions are the reason why tourists come here once, but the food is why tourists keep coming back. Meghalaya has three Mongoloid tribes and many distinct dishes to indulge yourself or savoury dishes to appease your taste buds. There is something for everyone here. Do’o Kappa is a Chicken in Garo style. It is made be adding ginger paste,grated onions,turmeric to chicken along with soda powder.Water is added for simmering. The dish is garnished with cream and onion leaves. Dohjem is a khasi delicacy is a favourite of many. Enjoy with regular rice or add it to the putharo this dish is finger licking good no doubt. Prepared by cutting pork into small chunks one cannot resist the temptation of this exotic dish . Doh Khleh is a delicious delicacy that comprises of pig brains cooked in curry and eaten with Indian bread. Doh Khlieh is also cooked as a salad with steamed pork, pig brain and onions.One of the extreme dishes of Meghalayan cuisine. Jadoh is the rice dish of Khasi language.‘Ja’ means rice and ‘Doh’ means meat. It is made with rice and pork mixed with the best spices, chopped vegetables and garnished with eggs or fried fish. Tungrymbai is a wholesome dish flavoured by delicious ingredients and served with love. It is made from fermented soya beans, chopped pork, black sesame, ginger, onion and other spices. All these are fried and sauteed together, and the delicious mixture is left simmering for some time to deepen the flavor and taste.
Indian Food Blog : Mizoram Mizoram food is mild in taste and is tinted with influences of Chinese cuisine. What makes Mizoram’s food special, is its traditional style of serving on the banana leaves. The food in Mizoram is prepared using mustard oil that gives a distinct flavour to the dishes, especially fish that is loved by the people in Mizoram. Bai is made of steamed vegetables along with pork, spinach and bamboo shoot, and spiced with local herbs. It’s mostly prepared with pork sauce (made out of pork and mustard). Bai is one of the most easily available dishes in Aizawl. Bamboo shoot fry is for all the vegetarian lovers. It has fried bamboo tossed with herbs along with shitake mushrooms and other vegetables .It is known as a light snack in Mizoram and generally enjoyed in the evening along with tea. Koat Pitha are deep fried fritters with rice flour and banana with the addition of fish. It has a crispy outer and a soft inner layer. It’s the best dish to pair with chai. Vawksa Rep is made with stir fried smoked pork with baby spinach and oyster mushrooms along with crushed garlic, ginger, green chilli and pepper. This dry dish is a popular dish in Mizoram that is eaten with steamed or sticky rice.
Halwa Poori Recipe Poori Halwa is a popular vegetarian dish. The combination of both gives a scrumptious taste to every light meal, snack or lunch. Served in small portions this duo can be largely served during occasions or festivals. Ingredients:- For making Halwa 1 Cup- Rava (semolina) 1 Cup- Sugar 1 Cup- Milk 1.5 Cup- Water 1 gram- cardamom powder Dry fruits (if preferred) Pinch- Saffron 2 tsp- Ghee (clarified butter) For making Poori 3 cups- Wheat flour 2 tsp- Oil To taste- Salt Method For Halwa- In a deep vessel, roast semolina for 2-3 minutes on low flame Add ghee and then roast again for 4 minutes on medium flame Stir the Rava well and keep it aside in a dish. Now in the same vessel, add milk, sugar and water. Add Cardamom powder, saffron and dry fruits and bring the mixture to boil on low flame. Stir the Rava continuously to avoid lumps. When the mixture forms a solid mass consider it as done and well roasted. You can use dry fruits for garnishing and then serve with hot pooris. For Poori- In sieved flour add salt and oil. To make dough add water to knead. From the dough make small balls and make into discs measuring 8 centimeters. Deep fry them until they are golden brown. Serve with the Halwa.
How to cook Kachori We Indians love our snacks. There cannot be a better snack than the humble Kachori. This snack is made and eaten at street stalls around the country. However the best part is that it can be made and eaten at home. Ingredients Urad dal- (½ Cup). Asafoetida– (5 pinches). Ginger and green chillies paste (3 tbsps.) Red chilli powder- (1/2 tsp.). Pepper powder- (1/2 tsp.). Salt- (1/2 tsp.). Oil (8 tbsps.). Maida (3 cups). Oil for frying. Method For stuffing In a vessel, first soak urad dal overnight, then semi grind it with little water In non stick pan heat 2 tsp. of oil and add the Asafoetida. Add green chilli and ginger paste. Put the dal when the oil separates. Stir it nicely and do not allow the dal to stick at the bottom. Add pepper, salt, chilli and mix it well. Continue the stirring procedure till the dal starts to thicken For kachori: Prepare dough with a combination of Maida, oil and salt. Make small balls with this dough. Add the stuffing to the balls and flatten them. Roll them again in rounds and deep fry them Serve them for snacks or breakfast.
Madhya Pradesh is a food haven for vegetarians and non-vegetarians alike and the passion for food runs deep in the veins of its people. It is not at all surprising to walk down a narrow lane and find yourself losing all inhibitions and indulging in crisp jalebis, Khasta Kachori or the most-loved local street food Bhutte Ka Kees. Bhopali Paan or betel leaf is a complete culinary delight by itself. It not only tastes good but also has a part to play in the digestive system needs.It is a pastry made from betel nut, stuffed with chuna, kattha and supari, and a generous dollop of gulkand.It is said to be one of the most common mouth fresheners. Bhutte ka kees comprises of corns.This dish is only made in Madhya Pradesh and is a healthy and yummy food that is made with grated corn kernels cooked in spices, coconut and skimmed milk. Mustard seeds and green chilies are added to up the spice factor of the dish. Dal Bafla is influenced by the Rajasthani specialty dal bati, is a popular dish in Madhya Pradesh. Crispy baked wheat balls called bafla cooked until they become crisp, and then dipped in ghee. It is eaten with spicy daal, pickles or curry. Mawa Batti has the perfect crisp, the right amount of sweetness and the perfect texture.. It is prepared with mava dough which is mixed with rich dry fruits. After deep frying the mava dough balls, the dish is well-soaked in the sugar syrup to add the sweetness in the dish. Poha is a popular breakfast eaten all across the country and originated in the state of Madhya Pradesh.Super light and super healthy dish,Poha is made with the flattened rice along with the well-cooked onions, tomatoes and is best savoured with green chillies, curry leaves and a bit of lemon.
Indian Food Blog: Himachal Pradesh The snow-clad mountains, lush green valleys, the freshness in the air, tranquillity in the environment, these are a few things that describe Himachal Pradesh at its best. From the road vendors to the authentic cafes and restaurants, Himachali people will pour their hearts out in their dishes. Akotri is made with buckwheat mixed with wheat that is usually prepared on occasions of festivities.The thought of a buckwheat cake might not sound so great but is both scrumptious and healthy. With the goodness of ghee, it provides you with enough nutrients and calories to survive a good hike. Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise. The dough is put on the bonfire to be par-cooked and then later steamed to complete the cooking. This distinct bread is usually enjoyed with ghee . Ambal has mouth-watering taste due to the mixed sweet- sour flavours. Ambal is pumpkin dish usually served with rice and rajma. The dish is neither totally liquid nor totally dry. This dogri dish packs a lot of flavours and is a must try during the winters. Madra is a delicacy that belongs to Chamba district of Himachal Pradesh. This dish consists of the soaked chickpeas or vegetables. Madra is one of those dishes that represents the food culture of Himachal Pradesh and is available at every restaurant, and on festivals, offered to you with utmost love. Rajma Chawal is a delicious dish and contains good quality of carbohydrate and protein that can suit your taste. This popular dish is loved by people of all age groups. Rajma Chawal is perfect for a Sunday brunch or on a get-together with family and friends. It is cooked by using rajma(kidney beans) rice, onions, tomatoes and melange of spices. Kheru is a very tasty and authentic himachali dish. It is served for breakfast, lunch or dinner. Kheru is prepared with sour curd, coriander seeds, onions. Kheru is usually served with piping hot rice but can also be eaten with rotis or parathas. Sepu Vadi is simply a mouth watering dish. Sepu Vadi is cooked mostly on wedding occasion in Himachal Pradesh .Normally this dish is made with spinach , curd gravy and split Urad Dal.
How to cook Mutton Curry In Tamil curry essentially means sauce. The curries are made from the combination of different types of spices along with yogurt or coconut milk. This combination will depend upon different regions of India. The curry is served either wet or dry depending upon the taste of people. They are made out of mutton, chicken, fish, prawns, eggs and vegetables. Requirements: Cubed 500 grams mutton Chopped onions 5 Ginger – garlic paste 1 tbsp made in 1 cup of water Chilli powder one a half teaspoon Green chilli paste 1 teaspoon Half cup tomato puree Coriander powder 1 tablespoon Turmeric powder half tablespoon Yoghurt 2 cups 8 black peppercorns and cloves 1 tsp – cumin seeds, 1 cup of coriander leaves neatly chopped Half of cup oil Salt to taste Cooking Methodology: Firstly flatten all the meat cubes into flat pieces. Now mix the yoghurt, chilli, turmeric, coriander powder and salt in the flat pieces of meat. Next step is to arrange half of the chopped onions in the pressure cooker at the bottom along with this arrange the pieces of meat along with yogurt mixture on the top of onions. Sprinkle ginger garlic water and rest of the onions then the whole spices Add 2 cups of hot water Pressure cook till done Now remove from the pressure cooker and cook until the gravy is thick. Once the gravy is thick add the tomato puree along with the oil Blend until the oil separates Garnish with coriander leaves and serve hot.
