Tag: indian street food

Snacks, Street Foods

Vada Pav – Mumbai’s Beloved Street Snack

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I still remember the first time I bit into a sizzling hot Bada Pao (Vada Pav) on a rainy Mumbai afternoon. The spicy potato vada – crunchy and golden – nestled inside a pillowy soft pav bun, hit all the right notes. As I walked along the busy street, steam rising from the paper wrapper, the pungent aroma of garlic and chili chutneys filled the air. It was a simple pleasure, but one I’ll never forget. Bada Pao (also spelled Vada Pav) is, as one food blogger puts it, “Mumbai’s beloved street food sensation” often nicknamed the “Indian burger”.  In essence, it’s a vegetarian fast-food sandwich: a deep-fried spicy mashed-potato fritter placed inside a sweet bun and typically served with a green chili and flavorful chutneys.  This humble snack has become so iconic that it’s said to be the most famous street food of Mumbai – so famous, in fact, that August 23 is even celebrated as World Vada Paav Day.

Growing up, I watched my mum prepare the potato filling with care. She would boil and mash potatoes, then sauté mustard seeds, curry leaves, ginger, garlic and green chilies in a little oil. A pinch of turmeric and salt went in for color and taste, and the mixture was stirred into the potatoes along with chopped coriander. After it cooled, she shaped the spicy mash into round patties. Meanwhile, we’d whisk gram flour (besan) into a batter with a little water – sometimes adding a pinch of baking soda or rice flour for extra fluff. Each patty was coated in that batter and deep-fried until golden and crispy on the outside.

No Vada Pav is complete without chutney. I always smear the split pav with homemade green cilantro-mint chutney and a dry garlic-chili (lasun) chutney – the classic accompaniments. The combination of tangy cilantro, pungent garlic, and heat from chilies is what really makes each bite pop. The first time I made this at home, it transported me back to the streets of Mumbai – and even reminded me that this was originally an affordable snack for mill workers in the 1960s. Today it’s a cultural symbol; one of my favorite childhood memories is sharing Bada Pao with my friends after school.

Now let’s bring those Mumbai flavors into your kitchen. The ingredients and steps below will guide you through a delicious homemade Bada Pao (Vada Pav). Enjoy!

Ingredients

Pav buns: 4 soft dinner rolls (Indian pav)

Potatoes: 4 medium russet or red potatoes, boiled and mashed

For the potato filling: 1 tsp mustard seeds, pinch of asafoetida (hing), ¼ tsp turmeric, 2 tsp ginger (grated), 3 cloves garlic (minced), 2–3 green chilies (chopped), 12–15 curry leaves, salt to taste, and handful of chopped fresh coriander (cilantro)

Gram flour batter: ¾ cup besan (gram flour), pinch of baking soda (optional for fluffiness), pinch of turmeric, pinch of red chili powder, salt to taste, and water to make a thick batter

Oil: for deep frying

Chutneys & toppings: Homemade or store-bought green cilantro-mint chutney and dry garlic-peanut chutney (lasun chutney); sliced onions and fried green chilies (optional) for serving


Instructions

1. Make the potato masala: In a pan, heat 1–2 tbsp oil and add mustard seeds. When they splutter, add hing, curry leaves, ginger, garlic and green chilies. Sauté for a minute until fragrant. Stir in the turmeric, salt and mashed potatoes, then mix well. Cook for 1–2 minutes, then turn off the heat and stir in chopped coriander. Let the mixture cool slightly. Divide it into 4–6 equal portions and shape each into a round patty about 1½–2 inches wide and ½ inch thick.


2. Prepare the batter: In a bowl, whisk together gram flour, a pinch of salt, baking soda (if using), turmeric and chili powder. Gradually add water and whisk to make a smooth, lump-free batter that coats the back of a spoon (it should be neither too thick nor too runny).


3. Fry the vadas: Heat oil in a deep skillet or kadhai over medium-high heat. When the oil is hot (test by dropping a bit of batter – it should sizzle and rise), dip each potato patty into the batter, ensuring an even coat. Use a slotted spoon to gently lower it into the oil. Fry 2–3 vadas at a time, turning occasionally, until they are golden brown and crisp all over (about 3–4 minutes). Remove and drain on paper towels.


4. Warm the pav buns: While the vadas fry, warm a griddle (tawa) over medium heat. Slice each pav bun horizontally, leaving one edge attached. Lightly toast the buns on the griddle (you can spread a bit of butter if you like) until they are just golden. Remove and keep warm.


5. Assemble the Bada Pao: Spread a generous layer of green chutney on one side of each bun and sprinkle some dry garlic-chili chutney on the other side. Place a hot vada (batata vada) inside the bun, pressing lightly. If desired, add sliced raw onion or a fried green chili inside for extra crunch and heat. Serve the assembled Bada Paos immediately – they are best enjoyed hot and fresh!



Tips

Adjust the spice: You can control the heat by adding fewer green chilies to the potato mix or reducing the chili powder in the batter. If cooking for kids, omit extra chilies and serve hot sauce on the side.

Make it extra crispy: For crunchier vadas, stir in 1–2 tablespoons of rice flour into the gram flour batter. Also, ensure the batter is not too thick – a thinner coating fries up lighter.

Even coating trick: Use a spoon to tap off any excess batter from the vada before frying. A slotted spoon is handy for lowering the batter-coated vada into hot oil smoothly.

Chutneys in advance: Both green cilantro chutney and dry garlic chutney can be made a day or two ahead and refrigerated. This saves time and lets flavors meld. Add a swirl of sweet tamarind-chutney for a tangy twist if you like.

Use fresh pav: Authentic Vada Pav has soft, slightly sweet buns. If you can find Indian pav rolls (like from a bakery or Indian grocery), that’s ideal. Otherwise, plain soft dinner rolls work; avoid very sweet hamburger buns.

Serve hot: Vada Pav is best enjoyed immediately. The vada should be hot from the fryer and the chutneys vibrant. If storing leftovers, reheat vadas in a pan to crisp them up, then assemble.


Enjoy your homemade Bada Pao with a cup of masala chai for the full Mumbai experience. Each bite of spicy potato vada and tangy chutneys will transport you to the bustling streets of Mumbai just like it did for me. I hope this recipe brings you the same joy and nostalgia it brings me – happy cooking!

Snacks

Bengali Egg Chop (Dimer Chop) – Crispy Potato & Egg Cutlets

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A plate of crispy Bengali egg chops (potato and egg cutlets) ready for tea-time. Growing up in Bengal, I vividly recall rainy afternoons and Durga Puja rehearsals where the air was filled with the scent of frying spices and the excited chatter of children.  Food blogger Joy even reminisces that during Durga Puja, she would “patiently wait… so that the egg roll and egg chop… would appear along with some Cha (tea)”.  No wonder these golden, crispy dim chops became a symbol of festive celebration and cozy monsoon snacks.  In fact, one recipe notes that this Anda Chop (egg chop) is a beloved *“roadside food enjoyed during the rainy season”*, and that whether it’s a monsoon evening or a Puja pandal stall, a piping-hot chop is “always a hit” with Bengalis.  Each bite – of spiced mashed potato enveloping a boiled egg – instantly transports many of us back to those rain-kissed, tea-time memories.

Ingredients

Eggs: 4 large, hard-boiled, peeled and halved (use 2 if you prefer smaller portions)

Potatoes: 6 medium, boiled and skin removed

Onion: ½ cup, finely chopped

Green chilies: 2–3, finely chopped (adjust to taste)

Cilantro (dhaniya): 2 tbsp, chopped

Spices: 1 tsp red chili powder, ½ tsp ground black pepper, ¼ tsp turmeric powder (optional), ½ tsp chaat masala (optional)

Oil: 2–3 tbsp (for sautéing) + oil for deep frying

Binding/Coating: 2–3 tbsp cornflour or all-purpose flour (to make batter), ½ cup fine bread crumbs


Preparation

1. Cook the eggs and potatoes: Boil the eggs until hard-cooked (about 10 minutes), then peel and set them aside. In the same pot, boil the potatoes until tender; drain and peel them while still hot.


2. Mash the potatoes and mix the filling: Place the hot potatoes in a bowl and lightly mash them.  (Don’t over-mash – a little texture helps keep the chops fluffy.)  Season the mashed potatoes with salt, red chili, black pepper (and chaat masala if using).  Add the chopped onion, green chilies and cilantro, and mix thoroughly so the spices and aromatics are evenly distributed.


3. Shape the chops around eggs: Divide the potato mixture into 4 (or 6) portions.  Take one portion in your palm and flatten it into a disc.  Place a halved boiled egg (cut side down) in the center, then gently wrap the potato mixture around it, sealing it completely.  Make sure there are no gaps – the egg should be fully encased in potato.  Repeat with the remaining portions and eggs.


4. Chill to set: Arrange the egg-covered potato rounds on a plate and refrigerate for about 15–20 minutes.  This helps firm them up so they hold their shape when coated and fried.


5. Prepare the batter and coating: In a shallow bowl, mix the cornflour (or all-purpose flour) with a little water, salt and pepper to make a thin batter.  In another dish, spread the breadcrumbs.  Dip each chilled chop first in the batter, then roll it in breadcrumbs to coat fully.


6. Coat the chops (double coating): For an extra-crispy crust, you can repeat the coating step: dip the already breaded chops in beaten egg (or the cornflour batter) and breadcrumbs once more.  Place the breaded chops back on the plate and chill again for 10 minutes – this second rest helps the crust adhere in the hot oil.


7. Fry until golden: Heat enough oil in a wok or deep pan to cover the chops halfway.  When the oil is hot (around 170–180°C), carefully add the chops in batches.  Fry on medium heat until they are evenly golden brown on both sides (about 3–4 minutes per side).  Avoid crowding the pan, and adjust the heat so the chops cook through without burning the coating.


8. Drain and serve: Using a slotted spoon, transfer the fried chops to a paper-towel lined plate to drain excess oil. Serve them hot.



Tips for Perfect Egg Chops

Sauté for flavor: Before mashing, you can sauté the onions, chilies and spices in a teaspoon of oil until soft and aromatic.  This deepens the flavor.  For example, one recipe advises: “Heat little oil… add chopped onions, salt and sauté.  Then add chopped green chilies, turmeric, mint, coriander… cook till onions are slightly cooked”.

Chill in stages: Chilling the formed chops twice (once before coating, again after coating) helps them hold together in the fryer. Cold, well-set patties absorb less oil and yield a tighter crust.

Double-coat for crunch: Don’t skimp on the breadcrumbs.  As Bong Eats explains, a double breading (egg wash + breadcrumbs, twice) gives “a substantial, crisp crust”. This means dip in batter, roll in crumbs, then dip and roll again.

Fry at the right temperature: Aim for medium-hot oil (about 170–180°C). Frying too cool will make the chops greasy, while too hot will burn the crust before the center warms through.  As one chef notes, fry on “medium heat (oil temperature ~180°C) until evenly brown”.

Drain excess oil: Once browned, immediately transfer the chops to paper towels to blot off oil. This keeps the crust crisp.

Spice it up: Be generous with seasonings in the potato mix – turmeric, chili, a pinch of garam masala or chaat masala, plus plenty of salt. Fresh herbs like cilantro (and even a little mint) brighten the filling.  However, remember not to overwork the mash, as a slightly textured potato holds more flavor.

Bake instead of fry (optional): For a lighter version, Joy suggests spraying the chops with oil and baking at 200°C for about 30 minutes (turning once). They won’t be quite as crunchy as deep-fried, but still tasty.


Serving Suggestions

Bengali egg chops are typically enjoyed piping hot.  They pair beautifully with Bengali mustard sauce (kasundi) – a pungent, smooth mustard dip – and a simple onion-cucumber salad.  (Bong Eats even recommends to “serve hot with kasundi, and a salad of sliced onions, cucumber and beetroot”.)  You can also offer a tangy mint-coriander chutney or ketchup on the side.  In Bengal, nothing is more satisfying than biting into a crispy dim chop while sipping a warm cup of masala chai.  As one cookbook notes, chai is “a perfect accompaniment to an evening snack” – and we couldn’t agree more when it comes to fried goodies like egg chops.

Snacks

Masala Aloo Tikki – Crispy Spiced Potato Patties (Odia-Inspired)

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Intro: From Street Corners to My Kitchen

Crispy outside, soft inside, and bursting with flavor — Alu Tikki is a favorite across India. In Odisha, we often give it a simpler, sharper twist: mustard oil in the mash, green chilies, and sometimes a hint of amba khatta or ghugni on the side.

This was my go-to hostel snack. Quick, filling, and easy to dress up with chutneys or even turn into a full chaat plate.


Ingredients:

3 medium potatoes (boiled & mashed)

1 tsp ginger (grated)

2 green chilies (finely chopped)

¼ tsp turmeric

½ tsp red chili powder

½ tsp roasted cumin powder

1 tsp coriander leaves (chopped)

2 tsp rice flour or bread crumbs (for crispness)

Salt to taste

Mustard oil for shallow frying




Steps to Make Masala Alu Tikki:

1. Mix the Dough

In a bowl, combine mashed potatoes, spices, herbs, and rice flour.

Mix until smooth and firm.


2. Shape the Tikkis

Divide the mixture and roll into round flat patties.


3. Fry Until Crisp

Heat mustard oil in a tawa.

Place tikkis and cook on both sides until golden brown and crisp.




Serving Suggestions:

Serve with green chutney and tamarind chutney

Or top with whisked curd, onions, and sev for quick alu tikki chaat

You can also serve with a scoop of Ghugni for a full Odia-style chaat




Why I Love It

Quick, versatile, and endlessly comforting — this alu tikki reminds me that street food can still carry home flavors, especially when spiced just right.

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.




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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!