Street Food of India

From Meetha Lassi to Bhel Puri, from Paneer Tikka and masalas to chutneys, biryanis and samosas, visitors to India are greeted by an astonishing variety of street food, full of intense sights, smells and tastes. Acclaimed photographer Sephi Bergson has been tracking down the very best street food in the country, combining the vibrant and colours and mouth-watering sights with over 50 authentic recipes in his new book Street Food of India.To celebrate, we've picked out our favourites.


Street Foods of India 2

Pakora: Vegetable Fritters

Serves 4–6

Ingredients

1 Potato, large, peeled, sliced
1 Aubergine (baingan), small, sliced
1 Onion, large, sliced

For the batter
2 cups / 200 g / 7 oz Gram flour (besan)
1 tsp / 4 g Salt
1 tsp / 3 g Red chilli powder
1/2 tsp Baking powder
Vegetable oil, for frying

Method

  1. In a bowl, combine all the ingredients for the batter. Mix well, adding a little water to make a very thick batter.
  2. Heat the oil in a wok (kadhai); dip the sliced vegetable into the batter, one at a time, and deep fry until crisp and golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
  3. Serve hot with tomato sauce.


Pudina Chutney: Mint Relish

Serves 4–6

Ingredients

4 1/4 cups / 150 g / 5 oz Mint (pudina) leaves, washed
60 g / 2 oz Onions, peeled, chopped
2 Green chillies, chopped
2 tsp / 6 g Sugar
2 tsp / 10 ml Lemon (nimbu) juice
Salt to taste
1/2 cup / 125 ml / 4 fl oz Water

Method

  1. Grind or blend together the mint leaves with the remaining ingredients.
  2. Serve cold or at room temperature.


Besan Ladoo: Sweet Gram Flour Balls

Makes 10–12

Ingredients

2 1/2 cups / 250 g / 9 oz Gram flour
1 cup / 250 g / 9 oz Ghee
1 1/2 cups / 250 g / 9 oz Sugar, powdered

Method

  1. Heat the ghee in a wok (kadhai); add the gram flour and sauté until it turns brown.
  2. Remove from the heat and keep aside to cool.
  3. When cool enough to handle, mix in the ghee and sugar and divide mixture into 10–12 portions. Shape the portions into smooth balls.
  4. Store in airtight containers. They remain fresh for several days.


Street Food of India 4


Samosa: Triangular Vegetable Patties

Makes 10

Ingredients

For the pastry
3 1/2 cups / 500 g / 1.1 lb Refined flour (maida)
Salt to taste
1 1/4 cup / 60 ml / 2 fl oz Vegetable oil
Water to knead

For the filling
4 tbsp / 60 g / 2 oz Ghee
1 tsp / 2 g Cumin (jeera) seeds
4 cups / 600 g / 22 oz Potatoes, peeled, diced
1 1/2 cups / 150 g / 5 oz Green peas (hara mater)
1/2 tsp / 1 1/2 g Turmeric (haldi) powder
Salt to taste
Red chilli powder to taste
1 tbsp / 18 g Ginger (adrak) paste
4 tsp / 12 g Pomegranate seeds (anar dana), ground
Vegetable oil for frying

Method

  1. For the pastry, mix the refined flour, salt and oil together. Add enough water and knead into a semi-hard dough. Keep aside.
  2. For the filling, heat the ghee in a wok (kadhai); sauté the cumin seeds for a minute. Add the vegetablesm turmeric powder, salt, red chilli powder and ginger paste. Cook until the vegetable are done.
  3. Add the pomegranate seeds and cook covered for 3–4 minutes. Remove from the heat and keep aside to cool.
  4. Divide the dough equally into 10 portions. Roll out each portion in 16cm discs and then cut across the middle. Make a cone with each half in your palms. Place 1tbsp of the filling into each cone. Pinch the edges to seal properly. Repeat till all the patties are done.
  5. Hea tthe oil in a wok; carefully lower the pattiers, a few at a time, and deep-fry in a moderate heat. When the patties are cooked and golden brown, remove with slotted spoon and adrain the excess oil on absorbent kitchen towels.
  6. Serve hot with coriander chutney or tamarind chutney.


Street Foods of India 1


Kulfi: Home made Indian Ice Cream

Serves 2–4

Ingredients

4 cups / 1 l / 32 fl oz Full cream milk
4 tbsp / 60 g / 2 oz Sugar
Green cardamom (choti elaichi), powdered
3 1/2 cup / 120 ml / 4 fl oz Cream, thick, whipped
50 g / 1 3/4 oz Pistachios (pista), peeled, slivered
Silver leaf (varq), optional

Method

  1. Boil the milk and sugar together, stirring frequently, on low heat until reduced to half. Remove and cool.
  2. Stir in the green cardamom powder and cream. Sprinkle the pistachios and mix well. Pour into dry kulfi cones, leaving 5 cm of empty space on top. Turn the cover tightly and stand on its base. Similar fill the other cones and freeze overnight.
  3. Before serving, roll the kulfi cone between the palms or dip for a minute in hot water. Open the cover and then slide into a small bowl.
  4. Garnish with silver leaf and/or pistachios, if desired. Serve at once.


Bhutta Sikia Hua: Corn-on-the-Cob

Serves 6

Ingredients

6 Corns (bhutta), fresh, tender and peeled
Butter, optional
3 tsp / 12 g Salt
2 tsp / 6 g Red chilli
1 Lemon (nimbu), halved

Method

  1. Place the corn directly on the fire. Keep rotating it so that it cookes evenly. Remove when brown.
  2. Smear with butter, salt and red chilli powder and rub the lemon over it.
  3. Serve warm.


Note: The best result is obtained by cooking the corn on embers of charcoal fire or barbecue.


About the book

Street Food of India

Street Food of India: The 50 Greatest Indian Snacks – Complete with Recipes
Sephi Bergson
Hardback
Price: £17.99

Find out more...


All images and recipes copyright © Sephi Bergerson. You can find more of Sephi Bergerson's images on his website and on his Flickr photostream. Stay up to date with Sephi's work by following him on Twitter.

New Book Alerts

Sign up now >