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Chaat · North India
Aloo Tikki Chaat
Crisp-edged, soft-centred spiced potato patties, shallow-fried until golden, then topped with yogurt, chutneys, a spoon of chickpea curry and a scatter of sev.
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41 recipes found
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Non-Veg
Fried Snack · North India
Amritsari-Style Fish Fry
Boneless fish fillets marinated in ginger, garlic, carom seeds and spices, coated in a seasoned gram flour batter and deep-fried until crisp, in the Amritsar street-food style.
View Recipe →A
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Fried Bread · North India
Bhature with Soft, Pillowy Dough
A soft, slightly tangy, deep-fried bread leavened with yogurt and a short rest, rolled thick and fried until it puffs into a large, pillowy pocket.
View Recipe →T
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Pakora · North India
Bread Pakora with Potato Filling
Slices of white bread sandwiched around a spiced mashed potato filling, dipped in gram flour batter and deep-fried until the crust is crisp and the inside is soft and hot.
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Non-Veg
Grilled Kebab · North India
Chicken Tikka
Boneless chicken marinated in thick yogurt, ginger-garlic and ground spices, then grilled hot and fast until charred at the edges and smoky all the way through.
View Recipe →A
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Chaat · East India
Churmur, the Crushed Puri Chaat
A crunchy, tangy East Indian chaat of crushed puri and puffed rice tossed with spiced potato, chutneys and tamarind water, closely related to Kolkata's puchka culture.
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Fried Snack · North India
Classic Vegetable Samosas
Hand-folded triangular pastries with a crisp, flaky shell, filled with spiced potato, peas and whole cumin, fried slowly until deeply golden and shatteringly crisp.
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Chaat · Pan-India
Corn Chaat with Lime and Chaat Masala
Boiled or grilled corn kernels tossed with onion, tomato, coriander, lime juice and chaat masala — a light, quick chaat sold from carts across India.
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South Indian Tiffin · South India
Crisp Dosa from Fermented Batter
A thin, wide, crisp-edged crepe made from the same fermented rice and urad dal batter as idli, cooked on a hot flat griddle until golden and lacy at the edges.
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Stuffed Fried Pastry · North India
Crispy Kachori with Spiced Filling
A flaky, deep-fried pastry shell packed with a coarsely ground, fennel-and-chilli spiced moong dal filling, eaten on its own or with a tamarind or coriander chutney.
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Pav Sandwich · West India
Dabeli from Kutch
A sweet-and-spicy mashed potato filling flavoured with a distinctive dabeli masala, layered with tamarind and garlic chutneys, pomegranate and sev, pressed into a toasted pav.
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Chaat · West India
Dahi Puri with Balanced Textures
Crisp hollow puris filled with spiced potato, topped with whisked yogurt, tamarind and green chutney, sev and pomegranate, eaten cold within moments of assembly.
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Chaat · Pan-India
Fruit Chaat with Chaat Masala
Mixed seasonal fruit tossed with lime juice, chaat masala and a touch of black salt, balancing sweetness against a savoury, tangy edge.
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Chaat · North India
How to Make Pani Puri at Home
Crisp, hollow semolina shells filled with spiced potato and chickpeas, then flooded with tangy mint water or sweet tamarind water just before eating.
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Non-Veg
Samosa · North India
Keema Samosa with Spiced Minced Meat
A flaky, deep-fried pastry shell wrapped around a well-browned filling of spiced minced mutton or chicken, finished with ginger, green chilli and garam masala.
View Recipe →T
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Gujarati Snack · West India
Khandvi with Tempered Spices
Thin sheets of cooked gram flour and yogurt batter, rolled into delicate spirals while still warm and topped with a mustard seed, curry leaf and coconut tempering.
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No-Cook Street Mix · East India
Kolkata-Style Jhal Muri
Puffed rice tossed hard and fast with mustard oil, raw onion, green chilli, peanuts, chopped cucumber and tomato, finished with a squeeze of lime and served in a twisted paper cone.
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Street Snack · Pan-India
Masala Corn
Boiled sweet corn kernels finished in butter with chilli powder, chaat masala and lemon juice, served hot in a cup the way street carts do after dark.
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Dosa · South India
Masala Dosa with Potato Filling
A thin, fermented rice-and-lentil crepe fried until lacy and crisp, folded around a mild, turmeric-yellow potato filling tempered with mustard seeds and curry leaves.
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South Indian Tiffin · South India
Medu Vada
A ring-shaped, deep-fried lentil fritter with a crisp exterior and a light, fluffy interior, made from whipped urad dal batter and served with coconut chutney and sambar.
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Maharashtrian Breakfast · West India
Misal Pav with Crunchy Toppings
Sprouted moth beans simmered in a dark, chilli-forward Kolhapuri-style gravy, topped with crunchy farsan, raw onion and a float of spiced oil, eaten with soft pav.
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Pakora · Pan-India
Mixed Vegetable Pakoras
Thinly sliced onion, potato and spinach bound in a seasoned gram flour batter and fried until crisp, best eaten hot with chutney and a cup of tea.
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Fritters · West India
Onion Pakora (Kanda Bhaji)
Thin-sliced onions bound loosely in a spiced gram flour batter and deep-fried into craggy, irregular clusters — Maharashtra's monsoon-season favourite, best eaten within minutes of coming out of the oil.
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Grilled Skewer · North India
Paneer Tikka
Cubes of paneer and vegetables marinated in a yogurt and spice blend, then skewered and grilled or roasted until charred at the edges and smoky throughout.
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Chaat · North India
Papdi Chaat from Scratch
Crisp wheat-and-gram-flour crackers layered with spiced potato, boiled chickpeas, whisked yogurt, two chutneys and crunchy sev, built as a full plate rather than individual bites.
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Mumbai Street Food · West India
Pav Bhaji with Homemade Masala
A thick, buttery mash of potatoes, cauliflower, peas and tomatoes, simmered with pav bhaji masala and finished with a generous knob of butter, served with soft pav rolls toasted on the griddle.
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Street Main · North India
Punjabi Chole for Chole Bhature
Chickpeas simmered until tender in a dark, deeply spiced onion-tomato masala, traditionally served with bhature as Delhi and Punjab's classic street breakfast.
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Chaat · West India
Ragda Pattice from Mumbai Street Stalls
Crisp shallow-fried potato patties sitting in a soupy, mildly spiced white pea curry, finished with tamarind and green chutneys, chopped onion and crunchy sev.
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Dosa · South India
Rava Dosa, the Crisp Instant Version
A thin, lacy, deeply crisp dosa made from a quick batter of semolina, rice flour and buttermilk, with no soaking, grinding or fermentation required — ready within an hour.
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Pakora · West India
Sabudana Vada for Fasting Days
Crisp-fried fritters of soaked sago pearls, mashed potato and roasted peanuts, seasoned simply and traditionally eaten during religious fasting periods.
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South Indian Breakfast · South India
Savory Upma
Roasted semolina cooked in a tempered, vegetable-studded water until fluffy and grain-separate, finished with lemon juice, coriander and a scatter of fried cashews.
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Chaat · West India
Sev Puri with Sweet and Spicy Chutneys
Small crisp flat puris loaded with diced potato, onion and tomato, striped with tangy tamarind and sharp green chutney, and finished with a generous crumble of sev.
View Recipe →S
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South Indian Tiffin · South India
Soft Idli with Fermented Batter
Soft, pillowy steamed rice cakes made from a naturally fermented rice and urad dal batter, served with coconut chutney and sambar.
View Recipe →A
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Roasted Snack · Pan-India
Spiced Roasted Chickpeas
Boiled chickpeas, dried well and roasted in the oven until genuinely crisp, then tossed in a dry masala of chilli, cumin and chaat masala for a snack that keeps for days.
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Gujarati Snack · West India
Steamed Dhokla
Light, spongy steamed cakes made from gram flour and yogurt, lifted with fruit salt, cut into squares and finished with a sizzling mustard-seed and curry leaf tempering.
View Recipe →A
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Steamed Dumpling · Northeast India
Steamed Vegetable Momos
Hand-folded dumplings of thin dough wrapped around a finely chopped cabbage and carrot filling, steamed until translucent and served with a sharp, hot chilli chutney.
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Non-Veg
Grilled Snack · North India
Tandoori Chicken Wings as a Snack
Chicken wings marinated twice — first in ginger-garlic and lemon, then in a spiced yogurt — and grilled or roasted until charred and smoky, in the tandoori style.
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Chaat · West India
Traditional Bhel Puri
Crisp puffed rice tossed at the last second with chopped vegetables, crunchy sev and two chutneys, eaten immediately while every grain is still dry and separate.
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Dosa · South India
Uttapam with Vegetable Toppings
A thick, soft, fermented rice-and-lentil pancake studded with onion, tomato, chilli and coriander and cooked through on a griddle rather than spread thin like dosa.
View Recipe →A
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Pav Sandwich · West India
Vada Pav with Garlic Chutney
A spiced, deep-fried potato fritter tucked into a soft pav with dry garlic chutney and green chutney — Mumbai's defining street-food sandwich.
View Recipe →A
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Breakfast Snack · West India
Vegetable Poha
Flattened rice softened with a quick rinse, tempered with mustard seeds and curry leaves, tossed with onion, potato and peanuts, and finished with lemon juice and fresh coriander.
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