In many countries, we can find street foods. Street foods have different tastes than restaurants. In India also we can find street foods. Indian street foods have different tastes than other countries’ street foods. Street foods of India have many varieties. Such as Puri bhaji, Gajar ka halwa, potato fry, and many others. Today I will help you to make this and others by following the below listed.



Puri Bhaji Recipe


Ingredients

  • Flour (Atta) - 200 gm

  • Salt to taste 

  • Whole cumin seed - ½ tsp

  • Ajwain - 2 gm

  • Fennel seed - ½ tsp

  • Potatoes - 3 (big size)

  • Ginger - 3 inches

  • Garlic - 4 cloves

  • Oil - 5 ml

  • Green pegs - 50 gm

  • Paneer - 80 gm (chopped into small cubicle size)

  • Cumin powder - ½ tsp

  • Coriander powder - 1 tsp

  • Onion - 2

  • Tomato - 2

  • Fresh coriander - half cup

  • Turmeric powder - ½ tsp

  • Red chili powder - 1 tsp

  • Fabric seed - ½ tsp


Method

  1. Make a stiff dough by mixing flour, salt, water, cumin seed, ajwain, fabric seed, fennel seed.

  2. Make a stiff so that it can be leavened while deep frying.

  3. Sat a site the dough for few minutes, covering with a wet towel

  4. Heat the oil at 180 degrees celsius and deep fry the flattened dough.

  5. To prepare a bhaji, at a first boil the potatoes, peel off the skin of potatoes, and mash well.

  6. Cut the onion into julienne shape, make a fine chop of ginger and garlic.

  7. Prepare a pan. Put some cooking oil. When the oil is on onions followed by mashed potatoes, green pegs, and fried chopped punner.

  8. Add ginger-garlic paste, turmeric powder, red chili powder, salt, cumin powder, and coriander powder. Mix and cook properly afterward adding some chopped potatoes.

  9. When the vegetable is cooked properly garnish with chopped fresh coriander.

  10. On the other hand, for better consistency use oil on small dough balls and use the rolling pin to flatten the dough. Generally, corn oil, soybean oil, or sunflower oil is used for deep frying because they have got a high smoking point.


Recipe of Gajar ka Halwa



Ingredients

  • Grated carrots -  kg 1.5

  • Ghee - 2 - 3 tbsp

  • Almond - 25 gm (chopped)

  • Cashew nut - 25 gm (chopped)

  • Milk - 300 ml

  • Sugar - 200 gm


Method

  1. First, wash the carrot and grate it.

  2. Turn on the flame, keep the pan and heat it. After heating the pan, make the flame medium, and add the ghee.

  3. Add grated carrot and mix properly. Then cook it continuously on a medium flame for 20 to 25 minutes.

  4. Again cook the carrot for more than 8 to 10 minutes on the high flame while stirring properly.

  5. Add milk after reducing the high flame to medium flame. Then mix them well.

  6. Cook it on low flame for more than 20 minutes by covering it with the help of a lid. In between cooking keep stirring.

  7. After this added sugar then mixes with them properly with low flame.

  8. Now add chopped almonds and chopped cashew nuts. Then mix well. After this cook for more than 10 to 15 minutes by covering with a lid. In between cooking keep stirring.

  9. At last, keep the flame medium and cook for 2 to 3 minutes, then turn off the flame.

  10. Now ready to serve.


Samosa Recipe



Ingredients

For dough

  • Flour (Maida) - 1 cup 

  • Coldwater as required

  • Ghee - 2 tbsp

  • Carom seeds - ½ tsp

  • Salt to taste

For samosa masala

  • Cumin seeds - ½ tbsp

  • Fennel seeds - 1 tbsp

  • Coriander seeds - 1 tbsp

For filing samosa

  • Ghee - 1 tbsp

  • Salt to taste

  • Mango powder - 1 tsp (dry)

  • Black pepper powder - ½ tsp

  • Prepared masala - 1 ½ tbsp

  • Green peas -¼ cup

  • Potatoes - 4 to 5 (boiled and slightly mashed)

  • Asafoetida - ¼  tsp

  • Red chili powder - ½ tsp

  • Turmeric powder - 1 tsp

  • Raisins - 10 to 12

  • Fresh green chili - 2 (chopped)

  • Ginger - 1 inch (chopped)

  • Garlic - 4 cloves (chopped)

For deep frying

  • Oil - 1.5 liter


Method

  1. Take a clean bowl then add maida, ghee, carom seeds, salt. Until it resembles bread crumb consistency, mix them properly.

  2. After this make a hard dough by adding cold water. Then cover the dough with plastic and keep aside for 15 to 20 minutes.

  3. Turn on the flame and heat the pan by adding cumin seeds, coriander seeds, fennel seeds, then lightly roast them. Turn off the flame. After this grind them and keep them aside.

  4. Again heat the pan by adding ghee, green chili, ginger, garlic, and fry them for some seconds.

  5. Now add raisins, green peas, potatoes, asafoetida, red chili powder, turmeric powder, and mash them properly. Then cook them on medium heat for 4 to 5 minutes by covering with the help of a lid.

  6. Now make the flame high and cook it for about 4 to 5 minutes after removing the lid.

  7. Then add salt, dry mango powder, black pepper powder, prepared masala. And cook them properly for a minute after mixing.

  8. Turn off the flame and keep it aside.

  9. Take a dough of medium portion, make a round ball then make an oval shape after rolling it thin. Take one half of it after cutting from the center. After this fill it with a recently made samosa masala.

  10. Now fold it towards you after applying water on the ends of the cone. Then keep it down with a slow press. Make all dough the same this way.

  11. After this heat the deep pan by adding oil. Then deep fry all the samosa until it becomes golden brown. Turn off the flame.

  12. Now your samosa is ready to serve with ketchup.


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