Indian Street Food Recipes

Fragrant, flavoursome & filling Indian Street Food Recipes. Typically served in small bowls or eaten by hand, these dishes are guaranteed to impress your guests. 

Kaju Katli - Cashew Nut Fudge with Rose Petals & Cardamom

Kaju Katli - Cashew Nut Fudge with Rose Petals & Cardamom
Make Ahead – These sweets can be stored in a container at room temperature for up to 4 days.
     
Makes 16
  • Prep 10 mins
  • Cook 25 mins
Ingredients
Cupboard items
  • A handful of dried rose petal
  • 16 Cardamom pods (optional)
  • 150g caster sugar
  • 300g cashew nuts

Method

Step 1

Squeeze the cardamom pods to remove the seeds. Place the seeds into a bowl and grind into a powder with a pestle.

Step 2

Put the cashew nuts in a food processor and blend to a fine crumb. Do not over blend as they will release oil and turn into cashew butter.

Step 3

In a non-stick pan add the sugar and 60ml of water. Bring the mixture to the boil until the sugar is dissolved, then reduce the flame to a medium heat. Add the ground cashew nut and stir for up to 10 minutes, by which point it should have formed a thick paste. Meanwhile line a baking ray with parchment paper and cut out another sheet of parchment paper to keep to the side. 

Step 4

Pour the mixture onto your lined baking tray and sprinkle the rose petals and cardamom powder over the top.

Step 5

Place the other sheet of parchment paper on top of the fudge and using a rolling pin, roll the fudge until it’s 4mm thick. Remove the top sheet of parchment paper and leave it aside to cool.

Time to Serve!

 When cooled, cut the fudge into the traditional diamond shape.

Sweet Potato, Pomegranate & Chickpea Chaat

Sweet Potato, Pomegranate & Chickpea Chaat
Serves 8
  • Cook 1hr
Ingredients
Cupboard items
  • 6tsp tamarind paste
  • 2tsp cumin seeds, grounded
  • 2 handfuls of sev
  • Salt
  • 1tsp ground black pepper
  • 2 x 400g tin of chickpeas, drained
Fresh items
  • 150g dates, pitted
  • 5tbsp Greek Yoghurt (substitute with dairy-free yoghurt to make it vegan-friendly)
  • 2KG Sweet Potatoes
  • 50g unsalted butter (substitute with dairy-free butter to make it vegan-friendly)
  • 2tbsp fresh ginger, finely chopped
  • 2 green finger chillies, finely chopped
  • 4 shallots, finely diced (can be substituted by one medium onion)
  • Juice of 2 limes
  • 40g fresh coriander, finely chopped
  • Handful of pomegranate seeds

Method

Step 1

Preheat the oven to 200°c /180°c for a fan oven. Scrub and cut the sweet potatoes into 2cm long thick wedges, drizzle with rapeseed oil, season with salt and pepper and roast for 30 minutes

Step 2

To make the chutney, blend the tamarind and dates with a couple of pinches of salt and 200ml of water. In a separate bowl mix the yoghurt with 4 tablespoons of water. Leave the tamarind and yoghurt to the side.

Step 3

Put the ginger, cumin seeds, green chilli, salt and pepper into a pestle and mortar and grind them to a coarse powder. Melt the butter in a frying pan over a medium heat and once melted add the coarse powder. Ensure the butter and powder are well mixed then add in the roasted sweet potatoes and stir for 2 minutes. After that, add the pomegranate, shallots, chickpeas and lime. Mix well and leave for 3 minutes. Add four tablespoons of the chutney, stir and remove from the heat.

Time to Serve!

Serve in eight small bowls, topped with the remaining chutney, yoghurt, fresh coriander and sev.

Indian Street Food Recipes - Pea & Potato Samosas

Pea & Potato Samosas
Makes 20
  • Prep 40 mins
  • Cook 20 mins
Ingredients
Cupboard items
  • 1 ½ tsp Kashmiri Chilli powder
  • 1 ½ tsp Garam Masala
  • 1 ½ tsp coriander powder
  • ¾ tsp Amchur powder
  • ¾ tsp of Cumin seeds
  • 200g plain flour
  • ¼ tsp salt (For the dough)
  • ¼ tsp salt (For the filling)
  • 3 tbsp of rapeseed oil (For the dough)
  • 1 tbsp of vegetable oil (For the filling)
  • 900ml of vegetable oil (For frying)
Fresh items
  • 300g Potatoes
  • 75g Peas, boiled
  • 1 ½ tbsp fresh ginger, finely chopped.
  • 3 tbsp of fresh coriander leaves, finely chopped.
  • 1 small green finger chilli, finely chopped.
  • Water to knead the dough. Approximately 4 to 5 tablespoons.

Method

Step 1

Start by preparing the Samosa dough.

Firstly, in a large bowl add the flour and ¼ teaspoon of salt and mix well. Secondly, add the rapeseed oil and rub the flour and the oil together using your fingers for approximately 3 to 4 minutes. Take a handful of the mix and press down with your fingers, it must hold a shape and not crumble.

Thirdly, start adding water, one tablespoon at the time, until you have a stiff dough. Do not overwork the dough and make sure it is stiff and not soft. Finally, cover with cling film and leave it to rest for at least 30 minutes.

Step 2

Boil, peel and mash the potatoes. Set aside.

In a large frying pan, heat a tablespoon of vegetable oil and add the cumin seeds. Let the seeds sizzle for a few seconds and then incorporate the chopped ginger and chilli. Cook for 1 minute.

After that, add the mashed potatoes, the peas and ¼ teaspoon of salt. Mix well together and then add the remaining spices: Kashmiri Chilli Powder, Ground Coriander, Amchur Powder and Garam Masala. Mix in the chopped Coriander leaves and once is all well incorporated, remove the pan from the heat and leave the mix to cool down.

Step 3 

Knead the dough gently for 30 seconds to smoothen. Split into 10 equal pieces and roll into balls (You could use a scale to ensure all 10 pieces weight the same).  Keep the balls covered with a moist dishcloth to ensure they don’t dry out.

Roll one ball at a time until you have a disc of approximately 12 to 14 centimetres of diameter and cut into 2 symmetrical parts.

Take one part and apply water over the straight edge. Join the edges to make a cone. Press down gently from inside to ensure the cone is well sealed.

Fill the samosa with a tablespoon of the potato filling. Do not overfill as they could break. Seal the piece applying a bit of water and pinching the edges together. Repeat the process until you have 20 Samosas. Make sure that you keep the Samosas covered with a moist cloth until cooking.

Step 4

Heat 900ml vegetable oil in a deep pan until frying temperature has been achieved (175 degrees Celsius). Use a kitchen thermometer to ensure the temperature is maintained throughout. Fry the Samosas in batches until they are browned and fully cooked.

Time to serve!

Serve the Samosas with your delicious homemade Mango Chutney.

Indian Street Food Recipes- Baked Onion Bajhis

Baked Onion Bhajis

Serve alongside the homemade mango chutney (recipe below)

Makes 24
  • Prep 50 mins
  • Cook 30 mins
Ingredients
Cupboard items
  • 3tsp cumin seeds
  • 180g gram flour
  • 2tsp Kashmiri chilli powder
  • 2tsp ground coriander
  • 1tsp ground turmeric
  • 4tbsp rapeseed oil
  • salt
  •  
Fresh items
  • 2tbsp fresh ginger, peeled and roughly chopped
  • 2 green finger chillies, finely chopped
  • 1KG brown onions
  • 80g fresh coriander, chopped
  • 1 garlic clove

Method

Step 1

Preheat the oven to 180°C / 160° for a fan oven. Line two baking trays with baking parchment and drizzle over some rapeseed oil.

Step 2

Chop the onions in half and slice lengthways into 0.5cm wide pieces. Heat the rapeseed oil in a frying pan over a medium heat and once hot add the onions and fry for around 10 minutes until they are soft and translucent. In the meanwhile, put the garlic, ginger, cumin seeds, green chilli and a couple of pinches of salt into a pestle and mortar along with a small pinch of salt and grind to a rough paste.

Step 3

Put all of the ingredients into a bowl and mix well. Gradually add 30ml of water until the mixture turns into a thick batter. Using a tablespoon, spoon the mixture into 24 dollops on the tray. Most importantly, ensure to leave an inch between each bhaji. Bake in the oven for around 30 minutes until crisp and a golden brown colour.

Time to Serve!

Serve with the homemade mango chutney.

Indian Street Food & Curry Box - The Party Menu

This chutney will keep for up to two weeks in the fridge

Makes An Extra Large Jar 900g
  • Cook 30 mins
Ingredients
Cupboard items
  • 1 ½ tsp Kashmiri Chilli Powder
  • ¾ tsp Ground Turmeric
  • 1tbsp Cumin Seeds
  • 10 Cardamom pods
  • 6tbsp Rapeseed Oil
  • 450g caster sugar
  • 1 ½ tsp Salt
  •  
Fresh items
  • 5kg unripe green mangoes
  • 3 garlic cloves, crushed
  • 1tbsp ginger, finely chopped

Method

Step 1

Peel the mangoes and chop the flesh into 1cm cubes.

Step 2

Remove the cardamom seeds, from the pods and add to a pestle and mortar along with the cumin, garlic, ginger, turmeric and Kashmiri chilli powder. Gently grind before combining with the mango and leaving aside for 10 minutes.

Step 3

Heat the rapeseed oil in a frying pan before adding the mango mixture and sugar. Cook for around 5 minutes until thick and syrupy. Leave to cool before refrigerating.

Butter Chicken - Easy Midweek

Butter Chicken Cuisine Box
          
Serves 4
  • Prep 15 mins
  • Cook 45 mins

Ingredients

Cupboard items

  • ½ tsp turmeric
  • 1 tsp Kashmiri chilli powder
  • 2 tsp of dried fenugreek leaves
  • 1 tsp of garam masala
  • 1 tbsp honey
  • 50g flaked almonds (toasted)
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 3 cloves
  • 5 whole black peppercorns
  • 1 tsp salt
  • 1 tbsp cumin
  • 2 tsp coriander seeds
  • Cooked basmati rice
  • Naan bread
  • Mango chutney

Fresh items to add

  • 600 grams of boneless chicken thighs, chopped in dices
  • 2 medium red onions, finely chopped
  • 2 green chillies, finely chopped
  • 3 cm of ginger, finely chopped
  • 4 garlic cloves, finely chopped
  • 400g tin of chopped tomatoes
  • 100ml Greek yogurt
  • 3 tbsp of butter
  • Fresh coriander
  • Lime wedges

Method

Step 1

The first step is to prepare a rich and aromatic sauce which will form the base of this curry. To do this you should simply combine the onions, chillies, ginger, garlic, cassia bark, green cardamom, cloves, black pepper and salt in a pan and cover with 450ml of water. Bring to the boil and incorporate the tomatoes and let everything cook for 15 to 20 minutes, stirring occasionally. Once the mix hasreduced slightly, turn the fire off and remove the cassia bark. Reserve.

Step 2

In a large saucepan, heat 2 tablespoons of the butter and once hot add the cumin seeds. Let the cumin fry for a few seconds until the mix becomes aromatic and then incorporate the tomato sauce. Cook on a medium heat until the sauce boils and stir in the remainder spices (Turmeric, coriander powder and Kashmiri chilli powder). Cook for a few minutes to ensure all spices are well integrated into the sauce and then incorporate the boneless and diced chicken thighs. Mix the curry and ensure all pieces are well coated in the sauce and cook on a low heat for a further 15 minutes. Add the honey and simmer for an additional 5 minutes until the chicken is completely cooked through.

Step 3

Remove from the heat and incorporate the Greek yogurt, the fenugreek leaves, the garam masala and a tablespoon of butter. Give the curry a final stir and sprinkle with the flaked almonds.

Time to serve!

Serve with naan bread, rice, chutney and decorate with lime wedges and coriander.

Baked Tandoori Cauliflower - Easy Midweek

Serves 4 (Starter)

  • Prep 20 mins + Marinading time
  • Cook 40 mins

Ingredients

Cupboard items

  • 1/2 tsp turmeric powder
  • Kashmiri chilli powder: ½ tsp for the marinade & ¼ tsp for the dipping sauce
  • 2 tbsp kasoori methi /fenugreek leaves
  • ½ tsp garam masala powder
  • ½ tsp amchur powder
  • 1½ tsp coriander powder
  • ½ tsp cumin powder
  •  Salt, to taste
  • 2 tbsp of chickpea flour (can be replaced with plain flour)
  • Vegetable oil – to brush while baking

Fresh items to add

  • Cauliflower – 1 large head, washed and cut into medium-sized florets
  • Full fat Greek Yoghurt: 120 grams, for the marinade
    & 250 grams, for the dipping sauce
  • 1 tsp grated fresh ginger
  • Garlic: 1 clove grated for the marinade & 1 clove chopped for the dipping sauce
  • Juice from 1 lime
  • Fresh coriander: 1 small bunch  for the dipping sauce & a large handful, chopped, to serve
  • 1 tbsp of lemon juice

Method

Step 1

Gently roast the chickpea flour in a small pan for 2 to 3 minutes. If using plain flour, please avoid this step. In a large bowl, mix the yogurt, lime juice, ginger, garlic, chickpea flour and all spices and season with salt. Whisk the mix well to ensure that there are no lumps. The mix should be thick enough to coat the cauliflower florets. Add a splash of water to lose or a bit of flour to thicken the mix if necessary. Incorporate the cauliflower florets and coat them in the mix thoroughly. Let it rest for at least 45 minutes. Leave covered in the fridge overnight for extra flavour. 

Step 2 

Pre-heat the oven to 220 degrees Celsius (200 for a fan oven). Spread the marinated cauliflower florets in a large baking tray covered with baking paper or kitchen foil. Brush the top of the florets with vegetable oil. Bake for a minimum of 25 to 30 minutes or until the cauliflower is fully cooked and slightly brown. 

Step 3 

Prepare the yogurt dipping sauce, mixing all ingredients in a blender for 1 – 2 minutes. 

Time to serve! 

Garnish with lime wedges, chopped coriander and serve with the yoghurt dipping sauce. 

 

Lamb or Aubergine Balti - Weekend Feasting

Indian Feast Box
          
Serves 6-8
  • Cook 1hr 15 mins (Vegan Version)
  • Cook 2-3hrs (Lamb Version)

Ingredients

Cupboard items

  • 1 ½ tsp Kashmiri chilli powder
  • 1½ tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp Kasoori Methi/ dried fenugreek leaves
  • ½ tsp tamarind paste
  • 2 tsp cumin seeds
  • 1 tbsp ground coriander
  • 4 green cardamom pods
  • Naan bread
  • 3 tbsp vegetable oil
  • 2 bay leaves
  • 1 x 400g tin of canned chopped tomatoes
  • ½ tsp of honey
  • 450- 600g Cooked basmati rice

Fresh items to add

  • 1kg lamb shoulder/lamb leg without the bone, diced (Lamb version)
  • 3 large Aubergines (Vegan Version)
  • 100ml full fat Greek yoghurt (substitute with dairy-free yoghurt to make it vegan-friendly)
  • 1 and ½ tablespoons of fresh ginger, finely chopped
  • 2 large cloves of garlic, finely chopped
  • 3 onions, finely chopped
  • A handful of Fresh coriander
  •  

Method

Step 1

Prepare a blend of aromatic spices. To do this just toast the cumin seeds in a dry pan over a low heat for 60 seconds and then blend in a spice grinder or mortar.  Incorporate the Kashmiri chilli powder, turmeric, cardamom (seeds only), coriander and garam masala and mix well.

Step 2

In a large pan, heat 2 tablespoons of the oil and fry the onions for 2 minutes. Then incorporate the garlic and ginger and cook for an additional 10 minutes until the vegetables are transparent and starting to brown. Add the tomatoes and simmer until the mixture thickens. Incorporate the spice mixture and tamarind paste. If the mixture begins to look dry add a few splashes of water.

Step 3

In a large frying pan, drizzle 1 tablespoon of oil and fry the lamb in batches for 5 minutes until browned all over. Add the lamb into the sauce, season with salt and cook for 5 minutes whilst ensuring that all pieces are coated in the sauce. Stir in the yogurt, Kasoori Methi leaves, the honey and a pinch of salt. Incorporate 350 ml of boiling water and cook in a low heat for an additional 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened, loosening with a splash of water, if needed.

Time to serve!

Serve with cooked basmati rice, warm naan bread and decorate with fresh coriander.

 

Lamb Rogan Josh - Weekend Feasting

Serves 4-6

  • Prep 30 mins + marinade
  • Cook 1hr 30 mins

Ingredients

Cupboard items

  • ½ tsp Kashmiri chilli powder 
  • 1 mace blade
  • Pinch of asafoetida 
  • 5-6 tbsp vegetable oil or ghee, or a mixture of both
  • Salt
  • 1cm cinnamon stick
  • 5-6 cloves
  • 1 tsp black peppercorns
  • 2 dried bay leaves
  • 2 tbsp cumin seeds
  • Generous pinch of saffron (diluted in a little of warm water)
  • 5 green cardamom pods (use only the seeds)
  • Naan bread
  • Cooked basmati rice

Fresh items to add

  • 800 grams of diced boneless shoulder/leg of lamb
  • 200 grams full-fat Greek yoghurt
  • 6 large garlic cloves
  • 3cm piece of ginger
  • Fresh coriander

Method

Step 1

Prepare a puree in a small food processor (or in a spice grinder/mortar), mixing the garlic and ginger. Add a splash of water. Whisk together the ginger and garlic paste, Greek yoghurt and Kashmiri chilli powder. Incorporate the lamb to the dish, coating all pieces and marinade for a minimum of 2 hours.

Step 2 

Grind the mace blade, cloves, black peppercorns, dried bay leaves, cumin seeds and cardamom pods (seeds only). Reserve. 

Step 3 

Heat the oil or ghee in a large saucepan and add the asafoetida and let it sizzle for 20-30 seconds. Add the lamb along with the marinade and brown well for 8-10 minutes over a high heat. Turn the heat to medium and cook for an extra 30 minutes, stirring continuously to prevent sticking. Add a splash of water if needed.

 Step 4

Incorporate the spice powder and the saffron diluted in water along with the strands. Turn the fire down to a simmer and cook for an additional 30 minutes or until the lamb is tender. Add more water if required to avoid the meal get dry. Season to taste with salt and pepper before serving.

Time to serve! 

Serve with cooked basmati rice, warm naan bread, and decorate with fresh coriander. 

Aubergine Vegan Rogan Josh - Weekend Feasting

Serves 4

  • Prep 30 mins

  • Cook 1hr

Ingredients

Cupboard items

  • ½ tsp Kashmiri chilli powder
  • 1 mace blade
  • Pinch of asafoetida
  • 4 tbsp vegetable oil
  • Salt
  • 1cm cinnamon stick
  • 6 cloves
  • 1 tsp black peppercorns
  • 2 dried bay leaves
  • 2 tsp cumin seeds
  • Generous pinch of saffron (diluted in a little of warm water)
  • 5 green cardamom pods (use only the seeds)
  • Naan bread
  • Cooked basmati rice
  •  

Fresh items to add

  • 3 small aubergines
  • 300g plant based yoghurt
  • 60ml water
  • 1 onion
  • 6 garlic cloves
  • 4cm piece of ginger
  • 1 tbsp tomato purée
  • Fresh coriander

Method

Step 1

Prepare a puree with a hand blender, mixing the garlic, ginger and Kashmiri chilli powder with the 60ml water.

Step 2

Cut the aubergines in half lengthways and chop into 1 inch chunks. Fry the aubergine in 2tbsp vegetable oil for up to 15 minutes until browned on each side.  Once cooked, set aside on a plate.

Step 3

Whilst the aubergine is frying, grind the mace blade, cloves, black peppercorns, dried bay leaves, asafoetida, cumin seeds and cardamom pods (seeds only). Reserve.

Step 4

Once the aubergine is ready, set it aside on a plate and heat 2tbsp oil in the frying pan.  Add the mace blade, cloves, black peppercorns, dried bay leaves, asafoetida, cumin seeds and cardamom mix and fry for 2 minutes. Add the chopped onion and cook for up to 15 minutes on a low-medium heat.

Step 5

Add the ginger paste and saffron to the pan, season with salt and pepper and cook for another 5 minutes. Add the aubergines, yoghurt and cook on a low heat for the final 5 minutes.

Time to serve!

Serve with cooked basmati rice, warm naan bread, and decorate with fresh coriander.

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