Category: Street Foods

Street Foods

Puri Style Motor Pani – Odisha’s Spicy Tangy Street Drink

Puspa

Intro: The Liquid Legend of Puri Streets

If you’ve ever roamed the bylanes near Jagannath Temple or the Puri sea beach, you’ve likely spotted vendors with big clay pots or steel drums, ladling out a mysterious, spicy “motor pani” in tiny sal leaf cups.

It’s not just a broth. It’s a refreshing street-side experience — cool, spicy, tangy, and oddly addictive. Locals sip it along with ghugni, bara, or even on its own as a digestive drink.

Ingredients:

½ cup white peas (matara) – soaked overnight

1 tsp roasted cumin powder

½ tsp black salt

1–2 green chilies (crushed)

1 tsp mint leaves (finely chopped)

1 tsp coriander leaves (optional)

Juice of 1 lemon

1 pinch hing (asafoetida)

Salt to taste

2 cups water (more if needed)



Steps to Make Motor Pani:

1. Soak the Peas

Wash and soak white peas overnight.

Discard peas (or use for ghugni) and retain the soaking water.



2. Flavor the Water

In a bowl, mix the pea water with all other ingredients.

Add lemon juice, black salt, hing, mint, green chilies, and roasted cumin.

Stir and chill for 30 minutes.



3. Strain (Optional)

Strain if you prefer a clear pani. Or leave it rustic and cloudy.





Serving Suggestions:

Serve chilled with ghugni, bara, or as a digestive shot

Street-style: serve in sal leaf bowls with chopped onions and chilies




Why I Love It

Motor Pani is Puri’s little secret. It’s spicy, sour, and uniquely Odia — the kind of drink that wakes you up and cools you down at the same time.

Street Foods

Papdi Chaat – Crispy, Tangy Indian Street Food Favorite

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Intro: A Street-Style Explosion of Flavour

Every bite of papdi chaat tells a story — of chaos, color, and chaatwalas juggling chutneys faster than we blink. It’s the kind of snack that brings people together at stalls, on rooftops, or during festive evenings.

For me, it’s also a creative outlet — building layers of texture and flavor over a plate of crisp puris is nothing short of edible art.


Ingredients:

For the Papdi (or use store-bought):

1 cup maida (all-purpose flour)

1 tbsp semolina (optional, for crispiness)

1 tbsp oil

A pinch of salt

Water to knead

Oil for deep frying


Toppings:

1–2 boiled potatoes, chopped

¼ cup boiled chickpeas or white peas

½ cup whisked curd (chilled, lightly sweetened)

2 tbsp tamarind chutney

2 tbsp green chutney (mint-coriander)

1 tsp chaat masala

1 tsp roasted cumin powder

Salt to taste

Fresh coriander leaves

Nylon sev or bhujia

Pomegranate (optional)




Steps:

1. Make the Papdi (If Homemade)

Knead a firm dough with flour, semolina, salt, oil, and water.

Roll out and cut into small discs.

Prick with a fork and deep fry until golden and crisp.


2. Prep the Elements

Boil and chop potatoes, boil chickpeas.

Chill and whisk curd with a pinch of sugar and salt.

Keep both chutneys ready.


3. Assemble the Chaat

On a plate, layer:

Papdis

Boiled potatoes + chickpeas

Whisked curd

Tamarind + green chutney

Sprinkle chaat masala, cumin powder, and salt

Top with sev, coriander, and pomegranate (optional)




Serving Tip:

Serve immediately after assembling so the papdi stays crunchy! Best enjoyed fresh and cold.



Why I Love It

Papdi Chaat is a celebration on a plate. It’s not just food — it’s texture, temperature, and taste dancing together.

Street Foods

Veg Momos Recipe | Steamed Vegetable Dumplings

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About the Recipe

Veg Momos are soft steamed dumplings filled with finely chopped vegetables and simple seasonings — a favorite street food in India and Nepal. This homemade version is healthy, flavorful, and surprisingly easy to make once you master the folding!

Perfect as an evening snack, appetizer, or light dinner — serve them hot with spicy red chutney or Schezwan sauce.


Ingredients

For the Dough:

1½ cups all-purpose flour (maida)

½ tsp salt

½ cup water (adjust as needed)

1 tsp oil (optional)


For the Veg Filling:

1 cup finely chopped cabbage

½ cup grated carrot

¼ cup finely chopped capsicum

¼ cup finely chopped onion (optional)

1–2 garlic cloves, minced

½ inch ginger, minced

1 green chili, finely chopped (optional)

½ tsp soy sauce

¼ tsp black pepper

Salt to taste

1 tsp oil




How to Make Veg Momos (Step-by-Step)

Step 1: Prepare the Dough

1. In a mixing bowl, add maida and salt.


2. Gradually add water and knead into a soft, non-sticky dough.


3. Cover and let it rest for 20–30 minutes.



Step 2: Prepare the Filling

1. Heat 1 tsp oil in a pan. Add ginger, garlic, and green chili. Sauté for a minute.


2. Add all the vegetables. Stir fry on high heat for 2–3 minutes (no need to cook fully).


3. Add salt, pepper, and soy sauce. Mix well and cook just until the moisture dries up. Let the filling cool.



Step 3: Shape the Momos

1. Divide the dough into small balls. Roll each into a thin 3–4 inch circle.


2. Place 1 tbsp filling in the center.


3. Fold and pleat to seal (you can do round pleats or half-moon shapes).


4. Cover the prepared momos with a damp cloth.



Step 4: Steam the Momos

1. Prepare a steamer or idli cooker with water. Grease the steamer plate.


2. Arrange momos with some space between them.


3. Steam on medium heat for 8–10 minutes or until the wrappers turn shiny and firm.


4. Do not over-steam — they’ll turn dry.




—

Serving Suggestions

Serve hot with spicy red chili chutney or Schezwan sauce

Can also pair with mayonnaise or garlic dip

Great with clear soup for a light meal




Tips for Perfect Momos

Keep the dough soft and rest it well — this helps with smooth rolling

Chop veggies finely so the filling stays compact

Don’t overfill — or they’ll burst while steaming

Cover uncooked momos with a damp cloth to avoid drying




Variations

Add crumbled paneer or tofu to the filling for extra protein

You can also pan-fry the steamed momos for crispy edges (Tandoori-style)

Try beetroot-infused dough for a colorful twist!

Street Foods

Dahi Bara Aloo Dum – Odisha’s Most Beloved Street-Style Combo

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🛍️ When Curd-Soaked Vadas Meet Spicy Potatoes on a Leaf Plate

Whether it’s Cuttack’s roadside stalls or Sunday morning cravings, Dahi Bara Aloo Dum is always a win.
The soft, tangy dahi bara cools you down, while the fiery aloo dum wakes up your taste buds — it’s the balance of spice, sourness, and comfort.

Optional but amazing: add ghugni, a sprinkle of sev, and chopped onions on top for that full street-style experience!


🛒 What You’ll Need (Serves 3–4):

For Dahi Bara:

1 cup urad dal, soaked overnight

Salt to taste

½ tsp ginger paste

Oil for frying

1½ cups thick curd

Salt, sugar, roasted cumin powder, black salt for seasoning


For Aloo Dum:

3–4 medium boiled potatoes, cubed

1 onion + 1 tomato, finely chopped

1 tsp ginger-garlic paste

1 tsp red chili powder

½ tsp turmeric

½ tsp cumin + mustard seeds

Salt, oil, and coriander for garnish


Optional: Ghugni (yellow peas curry), chopped onion, green chilies, sev



🧂 How to Make It – Tangy, Spicy & Street-Style Authentic

1. Make the Dahi Bara

Grind soaked urad dal into a fluffy batter with ginger + salt.
Deep fry small vadas until golden. Soak in warm water for 10 mins.
Then transfer to seasoned curd (whisked with salt, sugar, cumin powder, black salt). Let it soak 30 mins or more.

2. Prepare Aloo Dum

Heat oil, temper with cumin + mustard.
Add onion, ginger-garlic, sauté till golden. Add tomato + spices.
Add boiled potatoes, mash some for thickness. Simmer until masala coats well.

3. Assemble the Magic

On a plate or dona leaf, place 2–3 dahi baras.
Top with a generous scoop of aloo dum.
Optional: a spoon of ghugni, chopped onion, sev, coriander, and a dash of black salt.



❤️ Why Dahi Bara Aloo Dum Feels Like Home in a Bite

Combines cool and heat, soft and spicy

Ultimate Odia breakfast/street snack

Can be prepped in advance and served in style

Because some recipes don’t need reinvention — just respect

Street Foods

Chilli Chicken – The OG Rock Star of Indo-Chinese Plates

Puspa


🧨 When There’s Chilli Chicken, There’s No Silence at the Table

You know that dish that arrives sizzling —
Loud, red, and coated in mystery sauce?
The one you don’t share without a fight?

That’s Chilli Chicken.
It’s not polite.
It’s not quiet.
It’s bold, smoky, sticky, spicy, and everything your 90s birthday party dreams were made of.

This is the dish that taught us what Indo-Chinese really means:
Indian masala soul + Chinese fire + a LOT of green chilies.


🐔 What You’ll Need (Serves 3–4 Hungry People):

For the Chicken:

300g boneless chicken (cut into small chunks)

1 tbsp cornflour

1 tbsp maida (all-purpose flour)

1 tsp soy sauce

1 tsp ginger-garlic paste

Salt & pepper

Oil for frying


For the Sauce:

1 tbsp chopped garlic

1 tsp grated ginger

1–2 green chilies, chopped

1 onion, cut into petals

1 capsicum, diced

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp red chili sauce

½ tsp vinegar

½ tsp sugar (for that glossy balance)

Salt & pepper to taste

1 tsp cornflour slurry (1 tsp cornflour + 2 tbsp water)

Spring onions for garnish




🔥 How to Cook the Chaos Just Right

1. Marinate the Magic

Mix chicken with soy sauce, cornflour, maida, ginger-garlic paste, salt, pepper. Let it chill for 20–30 minutes.

2. Fry to Perfection

Heat oil and fry the chicken till golden and crisp. Set aside — try not to snack on it all right now.

3. Sauce It Up, Desi Style

In a hot pan, add garlic, ginger, green chilies. Sauté for 30 seconds.
Add onions and capsicum. Stir-fry just till they soften but still crunch.

Add soy sauce, ketchup, chili sauce, vinegar, sugar. Stir like you mean it.

4. Bring It All Together

Add cornflour slurry. Let it thicken slightly.
Toss in the fried chicken. Coat every crispy bit in that glossy, spicy sauce.

Garnish with spring onions. Serve hot and dramatic.



❤️ Why Chilli Chicken Is Always the First to Finish

It’s bold, spicy, and unapologetically loud

It pairs with rice, noodles, roti — or just a toothpick

It turns boring dinners into “aur ek plate lao!” moments

Because one bite and you’re 15 again, at a birthday party with Indo-Chinese and Frooti

Street Foods

Cabbage Manchurian – When Gobi’s Cool Cousin Stole the Show

Puspa


🥢 The Underdog of the Indo-Chinese World

Nobody ever says, “I’m craving cabbage.”
Until you deep fry it.
Toss it in soy, garlic, green chilies, and call it Cabbage Manchurian.
Now you’ve got everyone fighting over the last piece.

This recipe is for that lonely half cabbage in your fridge.
It’s crunchy, spicy, saucy — and zero waste with full taste.

And the best part? You don’t need fancy veggies or a wok.
Just an appetite and a towel to wipe the chili sauce off your face.

🛒 What You’ll Need (Serves 3–4 Snackers):

For the Balls:

2 cups finely shredded cabbage

½ tsp salt

2 tbsp all-purpose flour (maida)

1 tbsp cornflour

½ tsp ginger-garlic paste

½ tsp black pepper

Oil for deep frying


For the Sauce:

1 tbsp oil

1 tsp chopped garlic

1 tsp chopped ginger

2 green chilies, slit or chopped

2 tbsp spring onions, chopped

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp red chili sauce

1 tsp vinegar

Salt & pepper to taste

1 tsp cornflour mixed with 2 tbsp water (for thickening)




🔥 How to Turn Cabbage into a Rockstar

1. Form the Crunch Crew

Mix shredded cabbage with salt. Let it sit 10 mins. Squeeze out extra water.
Add maida, cornflour, pepper, ginger-garlic paste. Mix and form small balls. No water needed.

2. Deep Fry the Haters Away

Heat oil. Fry cabbage balls till golden and crisp. Drain on paper towel. Try not to eat them all right now.

3. Sauce Like You Mean It

In a pan, heat oil. Sauté garlic, ginger, green chilies.
Add soy, ketchup, chili sauce, vinegar. Mix well.

4. Thicken the Plot

Add cornflour slurry. Stir till sauce thickens and coats a spoon.

5. Toss & Serve

Add cabbage balls. Toss to coat every crispy edge. Garnish with spring onions. Serve hot, with swagger.



❤️ Why I’ll Never Underestimate Cabbage Again

Because no one expects it to taste this good

Because it costs nothing and tastes like a takeaway

Because it makes me feel like I’m eating something sinful — and I’m not even guilty

Street Foods

Chicken Roll – One-Handed Hunger, Full-Throttle Flavor

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🌆 Calcutta Evenings, Paper Wraps & That First Big Bite

Some dishes come with silver cutlery.
This one comes in newspaper.
Hot oil marks, green chili peeking out the side, and a squeeze of lime you always forget till the last bite.

Chicken Roll is street food poetry.
It’s flaky paratha.
It’s smoky, tandoori-spiced chicken.
It’s onions that don’t care if you’re on a date.

It’s the thing you grab after tuition, during a break, or just because “mood nahi hai khana banane ka.”

🐓 What You’ll Need (Makes 2 Rolls):

For the Chicken Filling:

200g boneless chicken, cut into strips or small cubes

1 tbsp yogurt

1 tsp ginger-garlic paste

½ tsp turmeric

1 tsp red chili powder

½ tsp garam masala

½ tsp coriander powder

½ tsp cumin powder

1 tbsp lemon juice

Salt to taste

1 tbsp oil

For the Roll:

2 parathas or thin rotis (homemade or frozen)

1 egg per roll (optional but OG street-style!)

Sliced onions, chopped green chili, and lime juice

Green chutney or ketchup (your vibe)

Oil for frying

—

🔥 How to Build the Street Bite

1. Marinate the Chicken

Mix all marinade ingredients with chicken. Let it rest for 30 mins or overnight if you’ve got time.

2. Cook It Loud

Sauté chicken in hot oil till smoky and cooked through. Slight char = big flavor.

3. Make the Paratha Street-Style

Fry your paratha in a pan with little oil. For authentic style:
Crack an egg on the pan, spread it, place paratha on top. Cook till egg is set and underside is crisp.

4. Assemble the Legend

Place paratha egg-side-up.
Add chicken. Top with onions, green chili, lemon juice, chutney/ketchup.
Roll it up. Wrap in foil or butter paper (or not – who cares?).

❤️ Why Chicken Roll Feels Like a Mood

It’s got crunch, spice, and softness — all in one bite

You can eat it walking, sitting, or sulking

It’s not fancy. But it hits.

Every city has a version, but Kolkata wins (don’t @ me!)

Street Foods

Chowmein – The Slurpy, Spicy Stir-Fry India Can’t Live Without

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🍜 Scene: A Hot Tawa, Cold Coke, & Full Volume Masala

You’re standing by a chowmein cart.
The guy’s got one giant wok, both hands full.
There’s cabbage flying. Chilies sizzling. Soy sauce pouring straight from the bottle.
And the only rule here?
“Thoda aur spicy kar do, bhaiya.”

Chowmein isn’t just a dish. It’s a craving. A post-school snack. A college break meal.
It’s what happens when desi hands meet Chinese noodles and go wild with the spice.

🛒 What You’ll Need (Serves 2 Desi Souls):

2 bundles Hakka noodles (or any quick-cook noodles)

1 small onion, thinly sliced

½ cup shredded cabbage

½ cup capsicum, sliced

1 small carrot, julienned

1–2 green chilies, slit

1 tbsp ginger-garlic paste

2 tbsp soy sauce

1 tsp green chili sauce

1 tsp red chili sauce

½ tsp vinegar

Salt and black pepper to taste

2 tbsp oil (sesame or regular)

Spring onions for garnish




🔥 How to Toss It Like a Pro

1. Boil the Noodles
Cook as per pack instructions. Rinse under cold water. Toss with a few drops of oil to avoid sticking.


2. Heat the Drama
In a wok or kadhai, heat oil on high flame. Add ginger-garlic paste, green chilies. Stir for 10 seconds.


3. Veggie Toss
Add onions, cabbage, carrots, capsicum — in that order. Stir-fry fast. Crunchy is king.


4. Sauce It Up
Add soy sauce, chili sauces, vinegar, salt, and pepper. Mix well.


5. Noodle In
Add the cooked noodles. Toss, flip, stir — let everything mix with the masala. Add a bit more oil if needed. Don’t let it dry out.


6. Finish Strong
Garnish with spring onions. Serve hot and loud.





❤️ Why Chowmein Is an Emotion, Not Just a Dish

It’s every school canteen fight

It’s every college adda in a paper plate

It’s a hunger you don’t explain — you just slurp

It’s messy, spicy, and totally perfect the way it is

Street Foods

Egg Fried Rice – Stir-Fried in Seconds, Gone in Minutes

Puspa

🍳 Order Up: One Plate Anda Fried Rice, Extra Chat!

You want quick? I got you.
You want spicy? Just say when.
You want egg fried rice that tastes like the wok saw a flame?
Pull up a stool, boss. I’ll show you how.

Here’s the deal — no measurements, no drama.
Just cold rice, hot oil, fast hands, and anda.

At my imaginary roadside stall (open 24/7 in your kitchen), this is how we roll:

🔥 What You’ll Need (Serves 2 Hungry Souls):

2 cups cooked rice (cold, day-old is best)

2–3 eggs

1 small onion, finely chopped

2–3 cloves garlic, smashed or chopped

½ cup capsicum or veggies (carrot, beans – optional)

2 green chilies, slit

2 tsp soy sauce

1 tsp vinegar

½ tsp pepper

Salt to taste

2 tbsp oil

Spring onions to finish (for swag)




🍽️ How to Stir the Fire – Street-Style

1. Get That Wok Screaming
Heat oil till it’s hot enough to scare the garlic. Toss in garlic, green chili, onion. Sauté till just golden.


2. Veggies? Optional. Attitude? Required.
Add capsicum or carrots if you like. Toss fast. No soft veggies allowed — we want crunch.


3. Crack the Stars
Push the veg to one side. Crack the eggs in. Scramble on high heat. Salt, pepper, love.


4. Rice In. Flip It Like You Mean It.
Add the rice. Toss. Stir. Flip. Toss again. Add soy, vinegar, more pepper. Keep that flame high.


5. Finish Strong
Toss in spring onions. Taste. Adjust salt or fire. Serve with a side of pride.





❤️ Why I Always Come Back to This

It’s the one dish I trust when nothing else feels right

It turns leftover rice into a one-pan legend

It feeds my hunger and my mood

It reminds me of night canteens, hostel food, and 2 am fixes