What's Your Quick And Easy Indian Street Food Snack Recipe?

Step into the vibrant world of Indian street food with this article that explores the exciting realm of quick and easy snack recipes. Whether you’re a fan of spicy vada pav or crave the tangy flavors of pani puri, this article has got you covered. Discover mouthwatering recipes that bring the iconic taste of Indian street food right into your own kitchen. From crispy samosas to irresistible pav bhaji, get ready to tantalize your taste buds with these delicious and convenient snack ideas. So, grab your apron and get ready to embark on a scrumptious culinary adventure!

Spicy Potato Samosa

Who can resist the deliciously crispy and spicy goodness of a potato samosa? This popular Indian street food snack is a favorite among many, and now you can make it at home with this quick and easy recipe. With just a few simple ingredients and some basic cooking techniques, you’ll be able to satisfy your craving for this classic snack in no time.

Ingredients

To make these delectable potato samosas, you will need the following ingredients:

2 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1 cup boiled and mashed potatoes
1/2 cup peas
1 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon amchur powder (dried mango powder)
Oil for frying

Instructions

In a large mixing bowl, combine the all-purpose flour, salt, and vegetable oil. Add water gradually and knead the dough until it becomes smooth. Cover the dough with a damp cloth and let it rest for about 20 minutes.
Heat some oil in a pan and add the cumin seeds. Once they start spluttering, add the ginger paste and sauté for a minute.
Add the mashed potatoes, peas, garam masala, red chili powder, and amchur powder to the pan. Mix everything well and cook for a few minutes until the flavors combine. Remove from heat and let the filling cool.
Divide the dough into small portions and roll each portion into a thin circle. Cut the circle in half.
Take one half-circle and fold it into a cone shape, overlapping the edges. Seal the edges using a water-flour paste.
Fill the cone-shaped dough with the potato filling and seal the top by applying the water-flour paste.
Heat oil in a deep frying pan and fry the samosas until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.

Tips for making the perfect samosas

Make sure your dough is well-rested before rolling it out to ensure it’s easy to work with and results in crispy samosas.
Adjust the spices in the filling according to your taste preferences. You can make it milder or spicier depending on your preference.
For an extra special touch, you can add some chopped green chilies or cilantro to the potato filling for an added burst of flavor.
Serve the samosas hot with tamarind chutney or mint-coriander chutney for a delightful dipping experience.

Now that you have the recipe and tips, go ahead and try making these mouthwatering potato samosas at home. They’re perfect as an appetizer for a dinner party or as a treat during tea time. Your family and friends will be impressed with your culinary skills!

Pani Puri (Gol Gappa)

If you’re looking for a quick and easy Indian street food snack that’s bursting with flavor, look no further than pani puri, also known as gol gappa. This popular snack consists of crispy hollow puris filled with a tangy and spicy water, along with a delicious filling of potatoes and chickpeas. It’s the perfect combination of textures and flavors that will leave you craving for more. Let’s dive into the recipe and learn how to make this delightful indulgence.

Ingredients

To make pani puris, you will need the following ingredients:

1 cup semolina (sooji)
1/4 cup all-purpose flour
1/4 teaspoon salt
Oil for frying
2 cups boiled and mashed potatoes
1 cup boiled chickpeas
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Fresh coriander leaves for garnishing
Tamarind chutney
Mint-coriander chutney

Instructions

In a mixing bowl, combine the semolina, all-purpose flour, and salt. Gradually add water to make a stiff dough.
Divide the dough into small portions and roll each portion into a thin circle. Cut the circle into small puris using a round cookie cutter or a small bowl.
Heat oil in a deep frying pan and fry the puris until they turn crispy and golden brown. Remove from the oil and drain on a paper towel.
In a bowl, mix the mashed potatoes, boiled chickpeas, chaat masala, roasted cumin powder, and red chili powder. Adjust the spices according to your taste.
Make a small hole in the top of each puri and fill it with the potato and chickpea filling.
For the tangy and spicy water, combine tamarind chutney, mint-coriander chutney, and water in a bowl. Adjust the amount of chutney according to your taste.
Arrange the stuffed puris on a plate and pour the tangy water over them. Garnish with fresh coriander leaves.

Tips for assembling the pani puris

Ensure that the puris are fried until they are completely crispy. Undercooked puris may become soggy when soaked in the water.
You can customize the filling by adding other ingredients like chopped onions, sev (crispy chickpea noodles), or sweet chutney for added flavor and texture.
For an extra kick, you can add a pinch of black salt or chaat masala to the tangy water for a burst of tanginess.

Now that you know how to make pani puris, gather your friends and family, and enjoy this delightful street food snack together. Get ready to indulge in the explosion of flavors as you take a bite into the crispy puri filled with the tangy water and the mouthwatering filling. It’s sure to be a hit at any gathering or party.

Masala Dosa

There’s nothing quite like the aroma of a freshly cooked masala dosa wafting through the air. This popular South Indian street food snack is not only delicious but also incredibly versatile. Whether you’re a fan of the traditional potato filling or prefer experimenting with different variations, making your own masala dosas at home is a breeze. Follow this simple recipe to create crispy dosas that are bound to make your taste buds sing.

Ingredients

To make masala dosas, gather these ingredients:

2 cups dosa rice
1/2 cup urad dal (split black gram)
1 teaspoon fenugreek seeds
Salt to taste
Oil for cooking dosas
3 cups boiled and mashed potatoes
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon urad dal (split black gram)
1 teaspoon chana dal (split Bengal gram)
1 onion, finely chopped
2 green chilies, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Curry leaves for garnishing

Instructions

Wash the dosa rice, urad dal, and fenugreek seeds separately and soak them in water for 4-5 hours.
Grind the soaked rice, urad dal, and fenugreek seeds together to make a smooth batter. Add water gradually while grinding to achieve the right consistency. The batter should be of pouring consistency, but not too thin.
Add salt to the batter and mix well. Let it ferment overnight or for about 8-10 hours.
Heat a non-stick tawa or griddle and pour a ladleful of batter onto the center. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown. Flip the dosa and cook the other side as well. Remove from the tawa and keep it aside.
In a separate pan, heat oil and add mustard seeds. Once they start spluttering, add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.
Add chopped onions, green chilies, turmeric powder, and red chili powder to the pan. Sauté until the onions turn translucent.
Add the boiled and mashed potatoes to the pan and mix everything well. Cook for a few minutes until the flavors combine. Garnish with curry leaves.

Tips for making crispy dosas

The key to making crispy dosas is to ensure that the batter has fermented well. Fermentation adds a slight tanginess to the dosa and makes it crispy.
Make sure the tawa or griddle is adequately heated before pouring the batter. This helps in achieving the desired golden brown color and crispiness of the dosa.
You can customize the dosa filling by adding other ingredients like grated cheese, paneer (Indian cottage cheese), or mixed vegetables for a unique twist.

Now that you have the recipe and tips, it’s time to channel your inner chef and make some delicious masala dosas. Whether you enjoy them for breakfast, lunch, or dinner, these crispy and flavorful dosas are sure to become a favorite in your household. Serve them with coconut chutney and sambar for a complete South Indian culinary experience. Bon appétit!

Aloo Tikki

Are you craving a quick and easy Indian street food snack that’s both crispy and irresistibly flavorful? Look no further than aloo tikki, a popular North Indian street food delight. These golden-brown potato patties are made with a blend of aromatic spices and serve as the perfect canvas for a variety of toppings and accompaniments. Let’s dive into the recipe and discover how to make these mouthwatering aloo tikkis at home.

Ingredients

To make aloo tikkis, gather the following ingredients:

4 medium-sized potatoes, boiled and mashed
1/2 cup bread crumbs
2 tablespoons corn flour
1 teaspoon ginger paste
1 teaspoon green chili paste
1/2 teaspoon chaat masala
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
Oil for frying

Instructions

In a large mixing bowl, combine the mashed potatoes, bread crumbs, corn flour, ginger paste, green chili paste, chaat masala, red chili powder, turmeric powder, garam masala, and salt. Mix everything well to form a smooth mixture.
Divide the mixture into equal portions and shape each portion into a round patty.
Heat oil in a pan or on a griddle. Once the oil is hot, gently place the potato patties in the pan and cook them over medium heat until they turn golden brown and crispy on both sides.
Remove the cooked aloo tikkis from the pan and drain excess oil on a paper towel.

Tips for serving the aloo tikki

Serve the aloo tikkis hot with a side of mint-coriander chutney and tamarind chutney for a burst of flavors. You can also add some yogurt and chaat masala as additional toppings.
For a more indulgent experience, you can assemble the aloo tikki into a chaat by topping it with chopped onions, chopped tomatoes, sev (crispy chickpea noodles), and a squeeze of fresh lemon juice.
If you’re looking for a healthier option, you can air-fry the aloo tikkis instead of deep-frying them. Simply preheat your air fryer to 360°F (180°C) and cook the tikkis for about 10-12 minutes until they turn crispy.

Now that you have the recipe and tips, it’s time to indulge in some crispy, homemade aloo tikkis. Whether you enjoy them as a snack, appetizer, or part of a larger meal, these flavorful potato patties are sure to leave your taste buds wanting more. So gather your friends and family and treat them to a delicious taste of India with these delightful aloo tikkis. Enjoy!

Chole Bhature

If you’re a fan of spicy and flavorful Indian cuisine, then chole bhature is a dish that should be on your must-try list. This popular Punjabi street food combines aromatic and tangy chickpea curry (chole) with soft and fluffy deep-fried bread (bhature). The combination of the two creates a match made in culinary heaven. With this simple recipe, you can recreate the magic of chole bhature in your own kitchen.

Ingredients

To make chole bhature, gather the following ingredients:

For the chole (chickpea curry):
- 1 cup dried chickpeas, soaked overnight and boiled until tender
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
For the bhature (deep-fried bread):
- 2 cups all-purpose flour
- 1/4 cup semolina (sooji)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- Oil for frying

Instructions

In a pan, heat oil and add cumin seeds. Once they start spluttering, add the chopped onions and sauté until they turn golden brown.
Add ginger paste and garlic paste to the pan and cook for a minute until the raw smell disappears.
Add the tomato puree, coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix everything well and cook for a few minutes until the oil separates from the masala.
Add the boiled chickpeas to the pan and mix well. Add water if needed to adjust the consistency of the curry. Simmer the chole for about 15-20 minutes to allow the flavors to meld together.
In a large mixing bowl, combine the all-purpose flour, semolina, baking powder, and salt. Gradually add yogurt while kneading the dough until it becomes smooth and elastic.
Divide the dough into small portions and roll each portion into a round shape using a rolling pin.
Heat oil in a deep frying pan and fry the bhature until they turn golden brown and puffed up. Remove from the oil and drain on a paper towel.

Tips for fluffy bhature

Make sure the chickpeas are well-soaked and boiled until tender. This will ensure that they become soft and absorb the flavors of the curry.
You can customize the chole by adding additional spices or ingredients like dry mango powder (amchur) or kasuri methi (dried fenugreek leaves) for a unique flavor profile.
To make the bhature even fluffier, you can add a small pinch of baking soda to the dough. This helps create air pockets and results in a lighter texture.

Now that you have the recipe and tips, it’s time to savor the delectable combination of chole bhature. Serve the spiced chickpea curry with the fluffy deep-fried bread and enjoy the explosion of flavors and textures in each bite. Indulge in this classic Punjabi street food dish and transport yourself to the lively streets of India. Gather your loved ones and share a memorable meal together with this crowd-pleasing delicacy.

Vada Pav

Are you craving a simple and satisfying Indian street food snack that’s packed with flavor? Look no further than vada pav, a popular Mumbai street food that’s sure to hit the spot. This delightful snack consists of a spicy potato fritter (vada) sandwiched between a soft bun (pav), along with an array of flavorful chutneys and condiments. With just a handful of ingredients, you can recreate the magic of vada pav in your own kitchen.

Ingredients

To make vada pav, gather the following ingredients:

For the vada (potato fritter):
- 4 medium-sized potatoes, boiled and mashed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- Curry leaves for garnishing
- Salt to taste
- Oil for frying
For the pav (bun):
- 4 pav buns
- Butter for toasting
For the chutneys:
- Tamarind chutney
- Mint-coriander chutney
Additional toppings and condiments as desired:
- Sliced onions
- Green chilies
- Tomato slices
- Spicy garlic chutney

Instructions

In a pan, heat oil and add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves, ginger paste, and garlic paste. Sauté for a minute until the raw smell disappears.
Add mashed potatoes, green chilies, turmeric powder, red chili powder, garam masala, and salt to the pan. Mix everything well and cook for a few minutes until the flavors combine. Remove from heat and let the filling cool.
Divide the potato filling into small portions and shape each portion into a round patty.
Heat oil in a pan and fry the potato patties until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
Slice the pav buns horizontally and apply butter on the cut sides. Toast the pav buns on a hot griddle until golden brown.
Now it’s time to assemble the vada pav. Spread some tamarind chutney and mint-coriander chutney on the inner sides of the toasted pav buns.
Place a potato vada in between the buns and press gently to seal the flavors together. Add additional toppings and condiments like sliced onions, green chilies, tomato slices, or spicy garlic chutney according to your preference.

Tips for making the perfect vada pav

Feel free to adjust the spice level of the potato vadas by increasing or decreasing the amount of green chilies and red chili powder according to your taste preference.
For an extra indulgence, you can dip the vadas in a besan (chickpea flour) batter and deep-fry them for a crispy outer layer before assembling them in the pav buns.
If you’re short on time, you can also use store-bought pav buns instead of making them from scratch.

Now that you have the recipe and tips, it’s time to treat yourself to some delicious vada pav. This scrumptious street food snack is perfect for a quick lunch, a fulfilling dinner, or even as an on-the-go snack. The combination of the spicy potato vada with the soft and buttery pav bun is sure to leave your taste buds satisfied. So go ahead, grab some napkins, and enjoy the flavorful explosion that is vada pav in the comfort of your own home.

Kathi Roll

Are you in the mood for a quick and flavorful Indian street food snack that’s perfect for any time of the day? Look no further than kathi rolls, a popular street food item that originated in Kolkata. These delightful wraps consist of a savory filling wrapped in a thin and flaky paratha (Indian flatbread), making them a portable and satisfying treat. With this simple recipe, you can recreate the magic of kathi rolls in your own kitchen.

Ingredients

To make kathi rolls, gather the following ingredients:

For the filling:
- 1 cup boneless chicken, thinly sliced
- 1 onion, thinly sliced
- 1 bell pepper (capsicum), thinly sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for cooking
For the paratha (Indian flatbread):
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon oil
- Water for kneading
Additional toppings and condiments as desired:
- Sliced onions
- Sliced tomatoes
- Mint-coriander chutney
- Tamarind chutney
- Yogurt

Instructions

In a pan, heat oil and add the sliced onions. Sauté until they turn golden brown.
Add ginger paste and garlic paste to the pan and cook for a minute until the raw smell disappears.
Add the thinly sliced chicken, turmeric powder, red chili powder, garam masala, and salt to the pan. Mix everything well and cook until the chicken is tender and cooked through. Add the sliced bell pepper and cook for a few more minutes until it becomes slightly soft.
In a large mixing bowl, combine the whole wheat flour, salt, and oil. Gradually add water while kneading the dough until it becomes smooth and elastic.
Divide the dough into small portions and roll each portion into a thin circle using a rolling pin.
Heat a tawa or griddle and cook the paratha on both sides until it becomes slightly golden brown and puffed up. Remove from the tawa and keep it aside.
Now it’s time to assemble the kathi rolls. Place a paratha on a flat surface and spread some mint-coriander chutney and tamarind chutney on one side.
Add a portion of the chicken filling in the center of the paratha. Top it with sliced onions, sliced tomatoes, and a dollop of yogurt.
Roll the paratha tightly to form a wrap. Secure it with a toothpick or wrap it in a piece of parchment paper to hold its shape.

Tips for assembling the kathi roll

You can customize the filling by using other ingredients like paneer (Indian cottage cheese) or mixed vegetables for a vegetarian version of the kathi roll.
For added crunch and flavor, you can add a sprinkle of chaat masala or sev (crispy chickpea noodles) to the filling.
If you prefer a spicier roll, you can add some green chutney or chili sauce to the fillings.

Now that you have the recipe and tips, it’s time to enjoy the flavorsome delights of kathi rolls. These versatile and satisfying wraps can be enjoyed as a quick lunch, a flavorful snack, or even as a party appetizer. Their portability makes them perfect for on-the-go meals or picnics. So gather your favorite toppings and condiments, roll up that paratha, and savor the delightful combination of flavors and textures that is the kathi roll.

Dahi Vada

If you’re looking for a refreshing and tasty Indian street food snack that’s perfect for summer, look no further than dahi vada. This popular dish consists of fluffy lentil fritters soaked in tangy and spiced yogurt, topped with a variety of chutneys and garnishes. Whether enjoyed as an appetizer, a light meal, or as part of a festive spread, dahi vada is sure to delight your taste buds. Let’s dive into the recipe and discover how to make these delectable treats at home.

Ingredients

To make dahi vadas, gather the following ingredients:

For the vadas (lentil fritters):
- 1 cup urad dal (split black gram), soaked overnight and drained
- 1 teaspoon ginger paste
- 1/2 teaspoon green chili paste
- A pinch of asafoetida (hing)
- Salt to taste
- Oil for frying
For the yogurt mixture:
- 2 cups plain yogurt
- 1/2 cup water
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
For the toppings and garnishes:
- Tamarind chutney
- Mint-coriander chutney
- Roasted cumin powder
- Red chili powder
- Sev (crispy chickpea noodles)
- Chopped coriander leaves

Instructions

Grind the soaked urad dal into a smooth batter. Add ginger paste, green chili paste, asafoetida, and salt. Mix well.
Heat oil in a deep frying pan. Wet your hands and drop small portions of the batter into the hot oil. Fry the vadas until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
In a bowl, whisk together the plain yogurt, water, roasted cumin powder, red chili powder, and salt to form a smooth mixture.
Soak the fried vadas in warm water for a few minutes until they become soft and soak up the water. Gently squeeze out the excess water from the vadas and place them in the yogurt mixture. Let them soak for a few minutes.
To assemble the dahi vada, place a few soaked vadas on a plate. Drizzle them with tamarind chutney and mint-coriander chutney.
Sprinkle some roasted cumin powder and red chili powder on top. Garnish with sev and chopped coriander leaves.

Tips for serving the dahi vada

For added texture and crunch, you can sprinkle some pomegranate seeds or chopped onions on top of the dahi vadas.
To make the vadas extra soft, you can add a pinch of baking soda to the lentil batter before frying them. This helps in achieving a fluffy and light texture.
You can adjust the spiciness of the yogurt mixture according to your preference by adding more or less red chili powder.

Now that you have the recipe and tips, you’re ready to enjoy the refreshing and tangy flavors of dahi vada. The combination of the soft and spongy vadas with the cool and tangy yogurt is sure to be a delight for your taste buds. Whether enjoyed as a snack, appetizer, or even as a light meal, dahi vada is the perfect dish for a hot summer day. So go ahead and indulge in this classic street food delight!

Bhel Puri

If you’re a fan of Indian street food, then bhel puri is a snack that’s sure to tickle your taste buds. This popular dish originated in Mumbai and is made with a unique blend of puffed rice, sev (crispy chickpea noodles), crunchy vegetables, tangy tamarind chutney, and zesty spices. Whether enjoyed as a quick snack or as a party appetizer, bhel puri is a delightful explosion of flavors and textures that’s sure to leave you craving more. Let’s dive into the recipe and learn how to make this beloved street food dish at home.

Ingredients

To make bhel puri, gather the following ingredients:

4 cups puffed rice
1 cup sev (crispy chickpea noodles)
1/2 cup boiled potatoes, finely chopped
1/2 cup onions, finely chopped
1/2 cup tomatoes, finely chopped
1/4 cup raw mango, finely chopped
1/4 cup fresh coriander leaves, finely chopped
2 tablespoons tamarind chutney
2 tablespoons mint-coriander chutney
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Salt to taste

Instructions

In a large mixing bowl, combine the puffed rice, sev, boiled potatoes, onions, tomatoes, raw mango, and fresh coriander leaves.
Drizzle the tamarind chutney and mint-coriander chutney over the mixture. Mix everything well to coat the ingredients with the tangy flavors of the chutneys.
Sprinkle chaat masala, roasted cumin powder, red chili powder, and salt over the mixture. Mix again to evenly distribute the spices.
Serve the bhel puri immediately and enjoy the delightful blend of flavors and textures.

Tips for making the perfect bhel puri

To ensure that the puffed rice remains crisp, it’s best to assemble the bhel puri just before serving. This helps in retaining the crunchiness of the puffed rice.
Feel free to customize the bhel puri by adding additional toppings like grated carrots, chopped bell peppers, or roasted peanuts for added texture and flavor.
Adjust the amount of chutneys and spices according to your taste preferences. If you prefer a spicier bhel puri, you can add more red chili powder or green chilies.

Now that you have the recipe and tips, it’s time to create your own delightful bowl of bhel puri. Whether enjoyed as a quick snack on a lazy evening or served as an appetizer at a party, this iconic street food dish is sure to impress your taste buds and transport you to the bustling streets of Mumbai. So grab a plate, sprinkle on the chutneys and spices, and get ready to savor the explosion of flavors in every bite. Happy snacking!

Pav Bhaji

If you’re looking for a delicious and filling Indian street food snack that’s perfect for any time of the day, then pav bhaji is the answer. This popular Mumbai street food dish consists of a flavorful and spicy vegetable curry (bhaji) served with buttery and toasted pav buns. The combination of the rich and fragrant curry with the soft and buttery buns is a match made in culinary heaven. With this simple recipe, you can recreate the magic of pav bhaji in your own kitchen.

Ingredients

To make pav bhaji, gather the following ingredients:

For the bhaji (vegetable curry):
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 cup boiled and mashed vegetables (potatoes, cauliflower, peas, carrots)
- 1/2 cup bell peppers, finely chopped
- 1 teaspoon pav bhaji masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala
- Salt to taste
For the pav (buns):
- 8 pav buns
- Butter for toasting
Additional toppings and condiments as desired:
- Chopped onions
- Chopped coriander leaves
- Lemon wedges
- Tamarind chutney
- Mint-coriander chutney

Instructions

In a pan, heat oil and add the chopped onions. Sauté until they turn golden brown.
Add ginger paste and garlic paste to the pan and cook for a minute until the raw smell disappears.
Add the tomato puree, pav bhaji masala, turmeric powder, red chili powder, and salt to the pan. Mix everything well and cook for a few minutes until the oil separates from the masala.
Add the boiled and mashed vegetables and chopped bell peppers to the pan. Mix everything well, cover the pan, and simmer for about 10-15 minutes to allow the flavors to meld together.
While the bhaji is simmering, heat a tawa or griddle and lightly toast the pav buns with a generous amount of butter until they turn golden brown.
To assemble the pav bhaji, place a pav bun on a plate and ladle a generous amount of bhaji on top. Garnish with chopped onions, chopped coriander leaves, and a squeeze of fresh lemon juice. Serve with tamarind chutney and mint-coriander chutney on the side.

Tips for serving the pav bhaji

Feel free to adjust the spiciness of the bhaji by adding more or less red chili powder or green chilies according to your taste preference.
Top the pav bhaji with additional toppings like grated cheese or a dollop of sour cream for a more indulgent experience.
For a healthier option, you can use whole wheat pav buns instead of regular pav buns.

Now that you have the recipe and tips, it’s time to indulge in some lip-smacking pav bhaji. Whether enjoyed as a snack, lunch, or dinner, this iconic Mumbai street food dish is sure to leave you feeling satisfied and craving for more. So gather your loved ones, toast those pav buns, and savor the rich and savory flavors of pav bhaji. Happy eating!