Best Street Food Recipes

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Vinis CookBook
Top 10 Street Food Recipes www.vinscookbook.com
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Street Food
Street food vending is found all around the
world, but varies greatly between regions and
cultures. The street foods are not only loved by
the locals but is also popular among the
visitors. Peppered with a range of small-in-area
but high-on-taste food joints. One of the
important aspects related to the street food is
the importance and the necessity for maintaining
the nutritional status to the large section
of population.  It's generally convenient and
cheap, but its appeal goes far beyond that.
Street food can be simple yet utterly delicious,
and it's often a great way to sample some
authentic local cuisine. 
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Pani-Puri Recipe
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Recipe for Pani-Puri Crisp puri recipe for pani
puri step by step photos. Fried puri of pani puri
which is also known as atta golgappa puri and
even puchka puri recipe is basically made using
fine semolina (rava) and atta (whole wheat
flour). Method 1. In a shallow mixing bowl,
add Sooji, Salt and Baking Powder. Mix well.2.
Add warm water and soak the sooji.3. Sprinkle
All-Purpose Flour and knead the sooji for 3-4
minutes until smooth and firm.4. Drizzle 1 tsp
Oil and knead again for 3-4 minutes.5. Wrap
dough in a plastic wrap and let it rest for 20
minutes. With 5 minutes left, start to heat oil
for deep frying.6. Divide dough in small bits
and roll out each puri or roll a big round and
use a cookie cutter or other cutting device to
cut round puris. Oiling rolling surface will make
rolling easier.7. Deep fry puris until light
golden brown and crisp and remove them onto a
paper towel lined baking sheet.8. Once all puris
are fried, remove the paper towel and place
baking tray into a preheated (200 degrees F) oven
for 25-30 minutes or until all the moisture from
the puris is gone.9. Bring to room temp before
storing in an airtight container.
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Vada-Pav Recipe
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• Recipe for Vada- Pav
• Vada Pav is an Indian slider made with lightly
  toasted Pav buns stuffed with Batata Vada and
  flavored with various chutneys. The Marathi word
  Batata Vada means potato fritter and Pav refers
  to fluffy soft and buttery bread bun.
• Method
• First off, lets make the teekha chutney or the
  dry garlic chutney. Lightly roast the garlic
  cloves.
• Combine the garlic with red chili powder, dried
  coconut/khobra, cumin seeds, and salt.
• Grind to a slightly coarse mixture.
• Dry garlic chutney for vada pav is ready.
• Now, lets make the batata vada masala or the
  potato stuffing. Crush the garlic, ginger, and
  green chilies in the mortar and pestle.
• Heat the oil in a pot. Add the mustard seeds and
  let them splutter. Add the cumin seeds. Once they
  sizzle, add the asafetida.
• Next, add the fennel seeds/saunf and lightly
  crushed coriander seeds. Sauté for a few seconds.
• Add the curry leaves and sauté for a few seconds.
• Then add the crushed ginger-garlic-green chilies.
  Sauté on low heat until fragrant.
• Add the turmeric and sauté until its raw smell
  goes away.
• Add the boiled, mashed potatoes and salt. Mix
  well.
• When the potato gets heated through, garnish with
  coriander leaves. Vada pav masala is ready.
• Once the potato mixture cools, divide it into
  9-10 portions and shape them into patties.

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Samosa Bhel Recipe
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• Recipe for Samosa Bhel
• Samosa Matar Chaat is popular street food/chaat
  from North India. Yummy crisp spicy samosas
  crumbled then topped with spiced Matar ( cooked
  white peas) and seasonings is truly a bliss!
• Method
• Crush the samosa in the serving plates.
• Add punjabi chole, dahi, saunth, coriander, peas
  and mint chutney in this order and mix lightly.
• Sprinkle with salt, garam masala, chaat
  masala and mix lightly.
• Add some more dahi and chutney and sprinkle red
  chili powder.
• Decorate with bhujiya sev and coriander leaves
• Serve fresh.

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Khaman Chaat Recipe
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• Recipe for Khaman Chaat
• Khaman Chaat, your mouth is busted with the
  tanginess of coriander sauce, sweetness of
  tamarind sauce, spiciness of red and
  green chillies, crunchiness of tempered mustard
  seeds and curry leaves, freshness of coriander
  leaves, pomegranate and coconut.
• Method
• First of all lets make the curd mix. In a bowl,
  add 1 cup beaten curd. To this add 1 tsp roasted
  cumin powder, 1/2 tsp red chilli powder, 1/2 tsp
  chaat masala and salt to taste. Add 2 tbsp
  coriander sauce and 3 tbsp sweet tamarind sauce.
  Mix everything. Keep aside for now.
• Arrange khaman in a plate.
• Add little water. Spoonful on each piece. (This
  is optional. Do not add water if the khaman is
  moist enough. Add more than a spoonful if it is
  too dry).
• Now lets make the tempering. In a pan heat 2
  tbsp oil. Once its hot, add 1 tsp mustard seeds,
  1 green chilli and handful of curry leaves and
  let it crackle.
• While it is hot, add on the moist khaman. Hot
  tempering sticks to the khaman.
• Add some curd mix on the khaman.
• Garnish with pomegranate seeds, grated coconut
  and chopped coriander.
• Finish with some sev.
• Serve with fried chillies.
• Bon appétit. 

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Chaat Bhelpuri Recipe
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Recipe for Bhelpuri Another street food loved
by one and all, this one is a savoury dish found
on every street of North India. Does not require
too much time and is perfect for a picnic menu or
an evening time snack! Method 1. Set aside
1/2 cup sev and add all other ingredients to a
wide bowl. 2. Using a wide spoon or spatula, mix
thoroughly until all ingredients are combined
fully. The most important step is right after
this taste testing! Adjust ingredients
according to how spicy, sour, sweet you want your
bhel puri to be. 3. Finally, add the reserved
sev and garnish with chopped coriander leaves. I
love sev so I use a generous hand when garnishing
my bhel puri. 4. Serve immediately, otherwise
the bhelpuri will get soggy. If making for a
large group, mix the ingredients in batches to
ensure freshness and crispness of the sev and
puffed rice.
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Pav Bhaji Recipe
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• Recipe for Pav Bhaji
• Pav bhaji is a mouth watering fast food made up
  of boiled potatoes and vegetables cooked in a
  tomato based gravy, flavored with lots of garlic
  and butter.
• Method
• Pressure cook 1/2 cup chopped cabbage, 1/2 cup
  chopped carrot and 1/4 cup peas with 2 cups water
  and little salt for 10 minutes. Let the pressure
  release. Take out the boiled vegetables on a
  plate and mash using a bhaji masher.
• Soak 3 dry whole red chillies in warm water for
  1/2 an hour. Discard the water. Remove stem.
  Grind together with 18-20 garlic cloves.
• In a pan heat 1 tbsp oil. Add 2 tbsp butter. Add
  garlic chilli paste. Cook for 1-2 minutes, till
  the raw smell of garlic goes.
• Add 2 chopped onions and cook till translucent.
  Add 4 chopped tomatoes and cook till mushy.
• Add boiled and mashed vegetables to the onion
  tomatoes. Cook for 2 minutes. Add 1/2 cup chopped
  capsicum, cook for a minute. Add 2 boiled and
  mashed potatoes. Cook for 2 minutes.
• Add 1 tsp red chilli powder, 1/2 tsp turmeric
  powder and 2 tsp pav bhaji masala. Add salt to
  taste. Cook for a minute.
• Add 2-2.5 cups water. Cook for 4-5 minutes. Check
  the consistency and seasoning. Garnish with
  butter and chopped coriander.
• Slit the buns from the center. Heat butter on a
  pan. Sprinkle little pav bhaji masala and chopped
  coriander. Gently press the pav on the heated
  butter. Cook for 2 minutes.
• Serve bhaji with crispy pav, chopped onions and
  lemon wedge. Complete Pav Bhaji

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Bombay Sandwich Recipe
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• Recipe for Bombay Veg Sandwich
• Bombay Veg Sandwich Recipe is a simple sandwich
  with two special ingredients i.e. the green
  chutney (Mumbai roadside Style)and the Bombay
  Sandwich Masala. I had posted the recipe for
  green chutney (Mumbai roadside Style) earlier on
  the blog. And this post has the recipe for Bombay
  Sandwich Masala.-
• Method
• First, make the Bombay Sandwich Masala. For that
  collect the ingredients i.e. 2 tsp cumin seeds, 1
  tsp fennel seeds, 1 star anise, 10 whole black
  pepper, 2 cloves and 1/2? cinnamon stick.
• Dry roast them till aromatic.
• Grind them.
• And make a fine powder. Keep aside till further
  use.
• Take 2 slices of bread.
• Apply butter on them.
• Apply green chutney.
• Add few cucumber slices.
• Add onion slices.
• Add tomato slices.
• Add potato slices.
• Add beet root slices.
• Sprinkle some Bombay sandwich masala.
• Sprinkle some chaat masala.
• Sprinkle black salt.

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Khaman Dhokla Recipe
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• Recipe for Khaman Dhokla
• A Gujarati preparation made up of gram flour,
  which is sweet as well as sour, which is soft and
  spongy, having the fresh flavors of coriander,
  coconut and green chilies along with the
  tempering (tadka) of asafoetida (heeng), mustard
  seeds and curry leaves .
• Method
• Sift 1.5 cup besan in a big bowl. Do not skip
  this step.
• Add 2 tbsp sooji to the besan.
• Add 1.5 tbsp sugar and mix everything.
• Add lukewarm water gradually. We dont want a
  very thick or thin batter.
• Check the consistency of the batter. Adjust the
  quantity of water for the desired consistency. I
  used 150 ml of water.
• Add ¼ tsp citric acid or 2 tbsp lemon juice.
  Prefer using lemon juice. Mix everything well.
• Cover the batter and let it rest for 15 minutes.
• Meanwhile prepare the steamer and grease the pan
  for steaming the khaman dhokla.
• After 15 minutes, mix the batter once.
• Add 1/3 tsp turmeric powder, salt to taste and 1
  tsp oil.
• Add 1 tsp eno and add 1 tsp water on eno.
• Mix rigorously in one direction. Mix it for 10-12
  seconds. The batter will double.
• IMMEDIATELY pour in the dhokla pan.
• Pat the pan to level the batter.
• Put the pan in the steamer. The water in the
  steamer should be boiling when you put the pan
  in. Reduce the flame to medium and steam the
  batter for 20 minutes.

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Vegetable Fried Idli Recipe
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• Recipe for Vegetable Fried Idli
• Vegetable Fried Idli  are soft and spongy mini
  idlis tempered with curry leave and mustard
  seeds, cooked with crunchy vegetables.
• Method
• Sauté vegetables
• Heat 1 tsp oil. Add ½ cup chopped carrots and ¼
  cup chopped capsicum. Cook for 3-4 minutes on
  high flame. Add 1 cup chopped cabbage and cook
  for 1 minute on high flame. Add salt to taste and
  keep aside.
• Tip Do not overcook the vegetables. They should
  remain crunchy.
• 2. Temper mini idli
• Heat a pan. Add 1 tbsp oil. Once it is hot, add 1
  tsp mustard seeds. Once they crackle, turn off
  the flame and add curry leaves. Turn on the flame
  and add mini idli. Cook for 3-4 minutes on medium
  flame.
• 3. Mix tempered idli and sautéed vegetable
• Add tempered mini idli to sautéed vegetable. Turn
  on the flame and toss everything till well
  combined. Garnish with handful of chopped
  coriander and add lemon juice. Mix well.
• 4. Bon appétit

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Halwai Style Samosa Recipe
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• Recipe for Vegetable Fried Idli
• SAMOSA (Halwai Style) is all about the outer
  coating. You can play with the stuffing.
  Customize it according to your choice but the
  outer coating should be smooth (without any
  bubbles), it should be khasta (crispy), should
  remain crispy even after it comes to the room
  temperature, should be well cooked, should be non
  oily etc.
• Method
• To prepare the dough, in a large
  bowl/plate paraat to be precise (I dont know
  the English word for this and am not happy with
  what internet is telling me) take 2
  cups all-purpose flour. Add salt to taste, 1/2
  tsp carom seeds and 1/4 cup ghee/oil.
• Mix everything.
• The ghee/oil should be sufficient so that when
  you take a fistful of flour in your hands and
  bind it, it holds the shape.
• Use cold water gradually to make a dough.
• Make a stiff dough using approximately 1/2 cup
  water.
• Leave the dough to rest for 20-30 minutes.
• Meanwhile, mash the boiled potatoes, dont make
  too fine.
• Heat 2 tsp oil.
• Add 1 tsp garam masala powder.
• Add 1 tsp coriander seeds and 1 tsp fennel seeds.
  Cook till everything releases its aroma.
• Add 1/4 cup paneer cubes. Fry until golden. Take
  them out. Add them later with potatoes.
• Add 1 chopped green chilli and 1 tsp chopped
  ginger. Cook till aromatic.
• Add 1/2 cup peas.
• Add a handful of cashew halves. Cook till cashews
  turn pinkish.
• Add the fried paneer cubes and boiled and mashes
  potatoes.

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