10 Indian Street Food That You Must Try

Last Updated on July 3, 2022 by Amanda P. Brown

“East or west India is the best” India is not only best for its name but also for its food. Another fact is that Indian people can eat street food cheaply. The unique aspect of life in India is the accessibility and low cost of street cuisine. Food on the street is cheap enough for middle-class individuals to afford. Indians pay the most attention to what they eat. To enhance the flavor of their dish, they use a variety of spices and seasonings and add their special twist. In India, street vendors can prepare your order quickly and precisely.

10 Indian Street Food

Indian Street Food

I have studied for the best street food in India, and we found the 10- best Indian street food items, which are listed below:

  1. Chili-garlic Chow Mein
  2. Tandoori Chicken Tikka
  3. Masala Vada Pav
  4. Aloo Cheese Paratha
  5. Dhokla
  6. Masala Dosa With Coconut Chutney
  7. Dilwale Cream (Tender Coconut Milkshake)
  8. Chole Bhature
  9. Poha and Jalebi
  10. Masala Kullad Lassi

1. Chili-Garlic Chow Mein

Chili-Garlic Chow Mein

There has never been a more popular Indian street snack than this chili garlic chow mein. This vibrant dish contains tasty ingredients like vegetables, sauce, and chiles.


  • Soya Sauce: 2 tablespoons
  • Sesame Oil: 2 tablespoons
  • Spring Onion: 4 tablespoons
  • Green Chili Sauce: 1 tablespoon
  • Vinegar: ½-teaspoon
  • Garlic: 2-tablespoons
  • Carrots: ½-cup
  • Black Pepper Powder: 1 teaspoon
  • Salt: 1 teaspoon (if needed)
  • Cabbage: 1-cup (sliced)
  • Chili Flakes: 1 teaspoon
  • Onion Bulbs: 6 (chopped)
  • Green Capsicum: 1/4 (thinly sliced)
  • Orange Capsicum: 1/4 (thinly sliced)
  • Green Chilies: 3 (chopped)
  • Red Bell Pepper: 1/4 (thinly sliced)

To boil Noodles

  • Noodles: 220GMS
  • Water to Boil the Noodles
  • Oil: 2-tablespoons
  • Pinch of Salt


  • Use a large pan to boil water for noodles. Add the salt, oil, and noodles after the water begins to boil. Bring to boil until the noodles are done. Take the noodles out of the pot and drain the excess liquid. Wash noodles with cold water. Sprinkle some oil on it and set it aside.
  • Put a pan on a high flame. Heat sesame oil and add onions, garlic, green chilies, and chili flakes. Stir it for 3 minutes. After that, add cabbage, spring onions, bulbs, and carrots, and stir until vegetables become soft. At last, add all three capsicums; mix it well for about 2 minutes.
  • Mix boiled noodles with the vegetable mixture and cooks them for 2 minutes. Pour green chili sauce, vinegar, and soya sauce on it. Sprinkle black pepper and stir it constantly to mix everything well.
  • Serve immediately. It takes 30 minutes to cook.

Nutrition Facts:

  • Protein-6g
  • Sodium-700mg
  • Fat-12g
  • Carbohydrates-34g
  • Calories-270

2.Tandoori Chicken Tikka

Tandoori Chicken Tikka

Tandoori Chicken tikka has its roots in the street food culture of India. Chicken, Greek yogurt, and spices make for a delicious meal.


  • Plain Yogurt: 1-cup
  • Lemon Juice: 2 lemons (squeezed)
  • Coriander Leaves: 1-bunch (chopped)
  • Ground Black Pepper: 1 tablespoon
  • Ginger Puree: 1 tablespoon
  • Turmeric Powder: 1 teaspoon
  • Green Chilies: 2 (chopped)
  • Salt: 1-tablespoon
  • Garlic Puree: 2 tablespoons
  • Ground Cumin: 1 tablespoon
  • Citric Acid Powder: 1 teaspoon
  • Ground Coriander: 1 tablespoon
  • Chicken Breasts: 1 kg (boneless and pieces into bite-size)


  • Take a large bowl; place the chicken pieces in it. Pour lemon juice and sprinkle a pinch of salt over it.
  • Add all the ingredients yogurt, coriander leaves, ginger puree, turmeric powder, garlic puree, black pepper, cumin, chilies, citric acid powder, and ground coriander with the chicken. Mix it well until combined. Rest it for a marinade for a few hours or a maximum of 6 hours.
  • After marinating the chicken, remove the excess of the marinade. Attach the chicken pieces to the wooden skewers. Cook the chicken tikka on a wire rack, and you have to flip the skewers repeatedly to cook both sides of the chicken.
  • Grill it until the chicken is cooked properly and becomes smoky.
  • You can eat it with parathas and salad.

Nutrition Facts:

  • Protein-64g
  • Sodium-1303mg
  • Fat-31g
  • Carbohydrates-17g
  • Cholesterol-153mg
  • Calories-594

3. Masala Vada Pav

Masala Vada Pav

Everyone should have this ultimate street-style burger with an Indian flair during a trip to India. This classic Indian food contains fried potatoes and seasonings. Most Indians begin their day with this delectable, spicy masala vada pav.


For Masala

  • Buns: 2
  • Butter: 2-tablespoons
  • Tomato: 1 (chopped)
  • Onion: 1 (chopped)
  • Schezwan Sauce: 2 tablespoons
  • Oil for Frying

For Vada Pav

  • Mustard Seed: 1 teaspoon
  • Turmeric Powder: ½-teaspoon
  • Coriander Powder: ½-teaspoon
  • Green Chili Paste: 1 teaspoon
  • Oil: 3-teaspoons
  • Red Chili Powder: ½-teaspoon
  • Garam Masala Powder: ¼-teaspoon
  • Roasted Cumin Powder: ½-teaspoon
  • Boiled and Mashed Potatoes: 3

For Batter

  • Red Chili Powder: 1 teaspoon
  • Gram Flour: 2-cups
  • Turmeric Powder: 1 teaspoon
  • Salt to Taste


  • Heat a skillet in a medium flame and pour oil. Add spices, salt, and green chili over it. Stir in 2 minutes. Then gradually add the mashed potatoes.
  • Mix all the ingredients well. Dish out the mixture in a bowl. Rest it for 4- minutes to cool. Make round shape balls with this mixture.
  • Then, take a small bowl, mix all the ingredients (turmeric powder, salt, gram flour, and red chili) together and add some water to make the batter. Take each aloo vada and immerse it in the batter. Fry it in oil heated to a high temperature until it turns a deep golden color. Cut the central portion of each bun—dab tomato sauce, butter, green chutney, and pav into it.
  • Put butter in a pan and warm it until it dissolves. Give onion and stir it, then add schezwan sauce, tomatoes, salt, and water.
  • Cook it for 3 minutes on a high flame. 
  • Garnish all the masala over the vada pav. Serve immediately.
  • It takes a total of 25 minutes to cook.

Nutrition Facts: (Per Serving)

  • Protein-6.6g
  • Carbohydrates-33.9g
  • Fat-4g
  • Calories-197

4. Aloo Cheese Paratha

Aloo Cheese Paratha

Another popular street snack in India is the Aloo cheese paratha. This is a tasty Indian flatbread with cheese and potato filling. Also, you can prefer breakfast.


  • Mozzarella Cheese: 1 cup (grated)
  • Carom Seeds: 1 teaspoon
  • Red Chili Powder: ½-teaspoon
  • Green Chilies: 1 teaspoon (chopped)
  • Flour: 2-cups
  • Mango Powder: ½-teaspoon
  • Potatoes: 4 (boiled and mashed)
  • Salt to Taste
  • Oil for Cooking
  • Coriander: 2-tablespoons (chopped)


  • Take a bowl, and mix flour and salt with water. Knead it until the dough become soft. Start to make the ball shape in 6 equal parts with this dough.
  • Take another bowl, and mix all ingredients mashed potatoes, carom seeds, cheese, mango powder, green chilies, red chili powder, and salt. Partition this mixture in the same portion.
  • Unroll the dough part and put the portion of the stuffing central to the dough. Unroll each dough into a circle or make shapes like Roti.
  • Use a frying pan to fry the parathas. Fry the parathas on both sides with some oil until it looks brown.
  • Eat parathas with chutney or curd.

Nutrition Facts: 

  • Protein-6.1g
  • Sodium-370mg
  • Carbohydrates-46g
  • Cholesterol-0.8mg
  • Fat-11g
  • Calories-300

5. Dhokla


Dhokla is a traditional dish from the Indian state of Gujrat. This is India’s delicious, light, and easily accessible street meal. People enjoy having dhoklas as an appetizer or side dish.


  • Baking Powder: ¼-teaspoon
  • Ginger: 1 teaspoon (grated)
  • Cooking Oil: 1 teaspoon
  • Gram Flour: ½-cup
  • Green Chili: 1 teaspoon (chopped)
  • Powder Sugar: 1 tablespoon
  • Water: ½-cup
  • Lemon Juice: ½-teaspoon
  • Baking Soda: 1 teaspoon
  • Turmeric Powder: 1 teaspoon
  • Salt to Taste

For Tempering

  • Water: 1 Cup
  • Curry Leaves: 6
  • Lemon Juice: 1 lemon (squeezed)
  • Cooking Oil: 2 tablespoons
  • White Sugar: 2 tablespoons
  • Green Chilies: 3
  • Mustard Seeds: 1 tablespoon


  • Take a bowl; unite green chili, grated ginger, and water. Add salt, sugar, gram flour, and baking powder to it. Mix it properly. Then add some oil, lemon juice, and ginger water. Mix it for about 8 minutes.
  • Let’s rest the prepared batter for 10 minutes and cover it.
  • After that give baking soda and fruit salt into the batter; mix it until combined.
  • Place the batter into a greased bowl under the large bowl with 1/4 of water.
  • Use a microwave for cooking the dhokla. Check the dhokla with a toothpick; when the toothpick comes clean from the center of the dhokla, then understand your dhokla is ready.
  • Before slicing the dhokla, make sure your dhokla is cool.
  • For tempering dhokla, put a small pan over medium heat and heat oil. Add curry leaves, mustard seeds, and white sugar; once seeds crackle over it. Give it a good stir for two minutes.
  • Take it out of the oven and put it somewhere cool. Then add and mix lemon juice on it.
  • Overflow the melting on the dhokla. Use chopped coriander leaves and grated coconut on the toppings. 
  • Enjoy the dhokla with green chutney.

Nutrition Facts:

  • Protein-1.7g
  • Fiber-1g
  • Fat-3.2g
  • Carbohydrates-7.7g
  • Calories-67

6. Masala Dosa with Coconut Chutney

Masala Dosa With Coconut Chutney

Dosa, a staple of southern Indian cuisine, is a fan-favorite dish in local restaurants. This specialty dish’s distinctive crispiness complements its flavor perfectly. Making this at home is a breeze.


For the Batter

  • Fenugreek Seeds: 1 teaspoon
  • Short-grain Rice: 2 cups
  • Salt: ½-teaspoon
  • Split Husked Black Lentils (Ural Dal): ½-cup
  • Cooking Oil for Frying

For the Potato Filling

  • Boiled and Mashed Potatoes: 1 ½-pound
  • Onion: 1 (diced)
  • Turmeric: ½-teaspoon
  • Green Chilies: 2 (chopped)
  • Cilantro with Leaves and Tender Stems: ½-cup (chopped)
  • Dried Red Peppers: 2
  • Mustard Seeds: 1 teaspoon
  • Garlic Cloves: 4 (minced)
  • Ghee or Vegetable Oil: 3 tablespoons
  • Curry Leaves: 8
  • Ginger: 1 tablespoon (grated)
  • Cumin Seeds: ½-teaspoon
  • Salt: ½-teaspoon
  • Pinch of Asafetida

For Coconut Chutney

  • Roasted Groundnuts: 1 tablespoon
  • Small Lemon-Sized Tamarind
  • Green Chilies: 2
  • Roasted Chana Dal: 1 teaspoon
  • Onion: 3-petals
  • Salt to Taste
  • Sugar to Taste
  • Fresh Coconut: 1-cup
  • Water to Blend

For Tempering the Chutney

  • Few Curry Leaves
  • Ural Dal: ½-teaspoon
  • Oil: 2-teaspoons
  • Dried Red Chili; 20
  • Mustard Seeds: 1 teaspoon


  • The first step in preparing the potato filling is to heat oil in a skillet. Toss in some mustard and cumin seeds, and heat up. Add onion, turmeric, salt, ginger, red peppers, green chili, and asafetida. Keep stirring for two minutes.
  • When the onion has reached the desired level of tenderness, proceed to add the potatoes. The potatoes should continue to be stirred with the wooden spoon until they reach the appropriate consistency.
  • At last, add cilantro and salt to it. Keep one side.

Process for Making Dosa: 

  • To prepare dosa, you need to soak the rice and pour cold water over it. Rest it for 4 to 6 hours.
  • Follow the same process to cover the fenugreek seeds. Rest it also 4 to 6 hours.
  • Blend the rice with cold water until it’s become smooth.
  • Also, blend the fenugreek seeds with cold water until smooth.
  • Use a small bowl to mix both rice paste and fenugreek paste.
  • First, pour in some water to thin the batter. Use a clean towel or kitchen towel to cover the batter. Keep aside, or you can refrigerate it for a week.
  • Fry in oil heated over a medium flame.
  • Spread dosa batter in a round shape on the frying pan. When the batter becomes dry and brown, gradually remove the dosa with a spatula.
  • Fill the dosa with prepared potato filling and fold it. Serve it with chutney.
  • To make the coconut chutney blend- tamarind, sugar, green chili, salt, chana dal, and coconut with water as needed. Blend it gradually until it becomes smooth.
  • Heat 2 teaspoons of oil to make tempering. Then, add red pepper flakes, urad dal, curry leaves, and mustard seeds.
  •  Cook it for two minutes. Apply this seasoning to the coconut chutney.
  • Serve this chutney with dosa.
  • It takes 7 minutes to make this chutney.

Nutrition Facts: 

  • Protein-16g
  • Sodium-15mg
  • Carbohydrates-88g
  • Fat-9.4g

7. Dilwale Cream (Tender Coconut Milkshake)

Dilwale Cream

Dilwale cream, a tender coconut milkshake, is a popular item in India’s street food culture due to its delicious flavor and creamy texture. The amazing coconut milkshake comes topped with a generous helping of almonds and vanilla ice cream.


  • Milk: 1 cup
  • Cashew Nuts: ½-cup (you can use any kind of nuts here)
  • Milkmaid/Condensed Milk: 2 tablespoons
  • Fresh Cream: ½-cup
  • Sugar to Taste


  • At first, remove the coconut from the coconut shell. Put coconut, cashew nuts, sugar, and milk in the blender. Blend it well.
  • Then add fresh cream, milkmaid, and some ice cubes, and blend until it becomes creamy.
  • Serve it in the coconut shell. Pour some fresh cream and cashew nuts over it.
  • It takes 7 minutes to make.

Nutrition Facts:

  • Protein-0.3g
  • Sodium-2mg
  • Carbohydrates-0.4g
  • Calories-30

8. Chole Bhature

Chole Bhature

Indian street vendors serve a version of the Punjabi dish chole bhature. Bread or poori accompanied by chole bhature.


  • Chana Masala Powder: 1 ½-teaspoons
  • Garam Masala Powder: 1 teaspoon
  • Onion: 2 (chopped)
  • Garlic: 5 cloves
  • Onion Paste: 3 tablespoons
  • Cumin: 1 teaspoon
  • Tomato Puree: 1 teaspoon
  • Turmeric-½-teaspoon
  • Ginger: 1 tablespoon
  • Red Chili Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Salt to Taste
  • Coriander Leaves: 2 tablespoons (chopped) (for garnishing)
  • Chickpeas: 2-cups (soaked overnight)

For Dough

  • Refined Oil: 2 teaspoons
  • Wheat Flour: ¼-tablespoons
  • Yogurt: 3 teaspoons
  • Salt: 1-dash
  • All-purpose Flour: 1-cup


  • If you want to make Chola, soak your chickpeas in water overnight, then cook them in a pressure cooker. Cook the chickpeas in the pressure cooker on a high flame. Add 1- tea bag and salt, then cook it for about 15 minutes.
  • Take another pan and warm the oil to a comfortable temperature. Fry onion and cumin seeds on it. 
  • Add onion paste, ginger, tomato puree, and garlic. Stir it for about 3 minutes. Then add chana masala, turmeric, red chili powder, and coriander powder. Cook it for about 3 minutes. After some time, add some water and prepare chickpeas into it.
  • Cook it for another 2 minutes. Put off the flame and garnish the Chola with coriander leaves.
  • To make bhatura andtake a medium bowl mix the ingredients- wheat flour, salt, oil, and flour into the bowl. Add yogurt and knead it well. When the dough is ready, roll the dough in a round shape or poor shape. Take the leftover dough and proceed as before.
  • Heat the oil on the frying pan. Fry each poori in the hot oil. Serve this bhatura with Chola.

Nutrition Facts:

  • Protein-15g
  • Cholesterol-13mg
  • Carbohydrates-72.2g
  • Sodium-75mg
  • Fat-19.9g
  • Calories-522

9. Poha and Jalebi

Poha and Jalebi

The breakfast combination of Poha and Jalebi is a local favorite in Bhopal. As a bonus, this cuisine is also rather inexpensive. Poha and Jalebi together create the greatest flavor that everyone loves.


For Poha

  • Potato: 1 (chopped)
  • Red Chili Powder: ½-teaspoon
  • Cilantro: 2 tablespoons
  • Onion: 1 (chopped)
  • Mustard Seeds: 1 teaspoon
  • Green Chili: 2 (slit)
  • Turmeric: ½-teaspoon
  • Fennel Seeds: 1-teaspoon
  • Curry Leaves: 8
  • Poha: 2-cups (thick)
  • Salt to Taste

For Garnish

  • Lemon Wedges, Namkeen/sev, Chopped Onion, Grated Coconut, Pomegranate Seeds.

For Jalebi

  • Yogurt: 1 cup (whisked)
  • Lemon Juice: 1 teaspoon
  • Flour: 4 cups
  • Sugar: 1 ½-cups
  • Oil for Fry
  • Corn Starch: ¼-cup
  • Food color
  • Water: ½-cup


  • Before making the Poha, wash it properly.
  • Take a pan over the medium flame. Heat the oil on it, and add green chilies, onions, and curry leaves. Stir it until the onions become soft.
  • Then add potatoes and turmeric, and cook it well until the potatoes are done. Cook it another 6 minutes after adding Poha. Turn off the heat and toss with some chopped cilantro after six minutes.
  • Mix yogurt, flour, corn starch, lemon juice, food color, and oil to make the Jalebi. Make the soft batter with it. Rest it overnight to make it foamy bubbles.
  • Mix the batter the next morning before placing it in the ketchup bottle. You can use a Ziplock bag also.
  • Put a large frying pan on the high flame. Heat the oil on it. When the oil heat properly, gradually make circles or jilabi shapes on the oil with the help of a battered bottle. Fry it until the jilabi’s become crispy.
  • For making sugar syrup, boil the water and sugar in the saucepan. Repeated swirling is required until the consistency of the thick syrup is reached.
  • Put off the flame, wait 2 minutes, and place the Jalebis into this syrup.
  • Serve Poha and Jalebi together.

Nutrition Facts:

For 1 Cup Poha

  • Protein-5.74g
  • Sodium-492mg
  • Fat-7.03g
  • Carbohydrates-46.05g

For 1 Jalel

  • Protein-2g
  • Carbohydrates-54g
  • Cholesterol-125mg
  • Fat-9g

10. Masala Kullad Lassi

Masala Kullad Lassi

The lassi is the most popular drink in India and is consumed on all occasions. You can purchase this ubiquitous masala kullad lassi on any street corner in India.


  • Chilled Milk: 1-cup
  • Ice Cubes: 4
  • Roasted Cumin Powder: 1 teaspoon
  • Salt: 1-teaspoon
  • Chilled Curd: 2-cups
  • Black Peppers: 1-teaspoon
  • Black Salt: ½-teaspoon
  • Mint Leaves: 7 (chopped)
  • Chilled Water: 1-cup


  • Blend or process all the components until completely smooth.
  • Serve it in the water glasses with nuts over them.

Nutrition Facts:

  • Protein-6.4g
  • Fat-9.8g
  • Carbohydrates-7.5g

Which City in India Has the Best Street Food?

In “The Times of India,” it is indicated that Kolkata has the best street food. It is well-known for its best street food; here, you can find delicious street food like:

  • Panipuri
  • Telebhaja
  • Lucchi Aloo
  • Jhal Muri
  • Channar Jilapi
  • Kathi Rolls
  • Ghugni Chaat
  • Fish Fry
  • Bhelpuri
  • Briyani
  • Sharma
  • Tea
  • Momos
  • Keemar
  • Doi Bora, Etc.

 Apart from this, you may also find must-try item foods in Mumbai, Indore, Ahmedabad, Hyderabad, Amritsar, Kolhapur, Delhi, Chennai, and Shillong, Lucknow, Chandigarh, Jaipur, Pushkar, Jodhpur, Manali, and Banaras.

What Are Popular Indian Snacks?

In India, you can find different snack items with different flavors in different cities. You will find tasty and budget-friendly snacks item all over India. Some popular Indian snacks items are-

  • Dahi Puri
  • Kosambari
  • Poha Jalebi
  • Malpura
  • Papri Chaat
  • Shankarpali
  • Dhokla
  • Dabeli
  • Puran Poli
  • Sabudana Khichadi
  • Dahi Vada
  • Chikki
  • Boti Kebab
  • Bhujia
  • Aloo Tikki
  • Onion Samosa
  • Raj Kachori
  • Papadum
  • Misal Pav
  • Paneer Tikka
  • Pakora
  • Gobi Manchurian
  • Veg Noodles
  • Corn Chaat
  • Paani Puri
  • Banana Chips
  • Masala Chai
  • Kalari Kulcha
  • Pooran Poli
  • Falooda
  • Chocolate Toast
  • Pav Bhaji
  • Benna Dosa
  • Chicken Tikka
  • Paneer Tikka
  • Akki Roti
  • Hello to the Queen
  • Appam and Stew
  • Chocolate Pizza
  • Ghewar, Etc.

Final Verdict

The street food in India is well-known worldwide. Indian street food was also the subject of a BBC report. The flavorful food made by Indian chefs is a hit with locals and visitors alike. Many individuals in India, students and workers are always on the go and may easily obtain quick and affordable meals on the street. Many of us were curious about Indian street fare, so here you go! As a result of the preceding, I devote a lot of time to providing information and recipes related to the street cuisine of India. I hope these recipes may quell your appetite.

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