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 Delhi Street Foods

  Last Updated : Jan 28,2019

5/5 stars      1 REVIEW

Delhi Street Foods

Delhi rasta food, Delhi street food. From fancy restaurants to fast food eating at the ever popular food joints of Haldiram, Bikaneer and Gulab, Delhi is surely a foodies paradise. The street corners of Paratha Wali Gali at Chandni Chowk, Sarojini Market, Lajpat Nagar, Connaught Place has some lip smacking food to offer.

Go to Parathe Wali Gali at Chandni Chowk to enjoy all kinds of tasty parathas. From the plain paratha to Aloo paratha to Mooli Paratha, Pudina Paratha, Paneer Paratha, Hari Mirch Paratha, Bitter Gourd Paratha, Bhindi Paratha. Relish it with curd, pudina lassi and fresh pickles like Mango Pickle and Carrot Pickle. You can also have a paratha with 10 layers. All these awesome and filling Parathas are made in desi ghee. Some of the paratha stores are there from 1875. The lane is opened from 9am to 11 pm.

Other very popular street foods of Delhi are Momos, they are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. The fiery Schezuan sauce served along with it is an added plus. Other ever popular foods include Pav Bhaji, Sada Dosa, Paneer Tikka, Hakka noodles.

When in Delhi do as the Delhiites do. Savour on some piping hot bhature with optimally spiced chole and pickled salad or melt-in-mouth Kulchas . Gulp this satiating breakfast with a huge glass of sweet lassi and you are good to go!  

Delhiites love their chaat. Baby potatoes are combined with onions and tomatoes, as well as peppy chaat masala and tangy lemon juice to make flavourful Aloo Chaat. Apart from this crispy aloo tikki chat, chunky fruit chaat and aloo ke kulle are other famous dishes.

It is not all about savoury food. Hot Jalebi deep fried in pure ghee makes an irresistible dessert. Kulfi, phirni, Daulat ki chaat are equally tempting!

delhi street foods

 by Tarla Dalal
My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole is however, ready in minutes and is as delicious. I have also added tea leaves, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot. I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread. Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold. Enjoy other Punjabi Subzis like Shalgam ki Subzi , Aloo Mutter Korma, Sarson ka Saag, Kathal ki Subzi. Enjoy how to make Chole Bhature recipe with detailed step by step photos below.
Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? for all of you jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation. For breakfast the combo of Jalebi with Ganthias and Masala Chai Or Masala Tea and for dessert the combo of Jalebi with Rabdi is irresistible.
A must-try recipe, which is an indispensable part of north Indian cuisine, where it is enjoyed any time of the day, for breakfast, lunch or dinner. Luscious whole wheat Parathas are stuffed with a succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. A dash of amchur powder adds to the tanginess of the stuffing, making the Aloo Paratha a really tasty and satiating dish. Enjoy it fresh with curds and Pickles / Aachar .
Kulcha is one of the most popular breads in Northern India, just like naans, rotis and parathas. Made with a dough of whole wheat flour, yeast and curds, these Kulchas have a unique texture and mouth-feel. Follow the instructions in the recipe consistently to ensure that the yeast gets activated well and the dough rises nicely. It is also important to cook the Kulchas on an open flame after cooking on a tava in order to get the proper texture. The nigella seeds that are sprinkled on the Kulcha also get toasted wonderfully when cooked on an open flame and give the Kulcha an instant aroma boost. The Kulcha experience would be incomplete without a brushing of butter, so make sure you do that! Serve them hot off the tava along with the a delicious Punjabi Subzi of your choice .
 by Tarla Dalal
The secret to making perfect Lassi lies in the curds. If the curds are loosely set or sour, you will just not get it right. So, the first step is to put the curds into the refrigerator as soon as it sets, so that after some time it will be thick and luscious, with a fresh flavour that is just perfect for Lassi. All you need is such fresh curds and sugar to make a large glass of sweet and thick Lassi, which is not only refreshing but also quite satiating. Sometimes, a glass of Lassi can be a mini meal itself! Enjoy lassi after relishing chatpata chaats like Chole Tikki Chaat , Sev Puri, Chilla Chaat etc. Other variants of lassi to try are Grape Lassi, Mango Lassi, Kesar-Pista Lassi, Cardamom Lassi and salty variant like Phudina Lassi . Enjoy how to make Sweet Punjabi Lassi recipe with detailed step by step photos and video below.
 by Tarla Dalal
Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, it is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, others like to smash it and top it with sauces or make a chaat out of it. Have it the way you like it, but here is how to make the perfect, authentic Samosa. While it is possible to make quicker versions with readymade patty sheets, this recipe is about how to make it from scratch including the ajwain flavoured dough and the scrumptious potato stuffing! Use the samosas to to whip up a variety of dishes like Burmese Samosa Curry Soup Samosa Chips Sandwich, Samosa Kadhi Chaat and Chole Samosa Chaat. Also do try other variants of the samosa like Spicy Rice Samosa, Poha and Sprouted Vatana Samosa, Pyaz-Ke-Samose-Onion-Samosa-Recipe-2836r, Chinese Samosa, and Paneer Samosa. Enjoy how to make Samosa recipe with detailed step by step photos and video.
 by Tarla Dalal
Momos top the charts when it comes to Oriental cuisine. They are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. Here, in this version of Momos top the charts when it comes to Oriental cuisine. They are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. Here, in this version of Healthy Momos, the covering is made using whole wheat flour instead of refined maida, which is commonly used. And, instead of the regular stuffing of mixed veggies sautéed in oodles of oil, here we have used an oil-free filling of protein rich bean sprouts and antioxidant-rich broccoli. Follow the exact procedure to make the world's healthiest momos! Serve with Schezuan Sauce or Hot and Sweet Chillli sauce .
 by Tarla Dalal
Aloo Chaat is a mouth-watering treat that everybody loves! Tasty baby potatoes are combined with onions and tomatoes, as well as peppy chaat masala and tangy lemon juice to make a really flavourful treat. It feels wonderful to bite into this exciting treat, which is soft, crispy and chewy too. Prepare it just before serving, otherwise the vegetables will get soggy. Serve with Sev and Papadi (Chaat) to add a crunch to this delicious Aloo Chaat.
An all time favourite! Noodles tossed with garlic and vegetables or any other ingredients of your choice like mushrooms etc. This celebrated Chinese dish gets its name from the Chinese province of Hakka. It is very quick and easy to make and perfect to serve with a gravy of your choice. . .
 by Tarla Dalal
A hurried meal for the man in the street. This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling. Round it off with a slice of kulfi or a scoop of ice-cream .
 by Tarla Dalal
Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, Dosas make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambhar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner. While some people like to make Dosas with leftover idli batter, others who do not like even a slight sourness make fresh Dosa batter using the proportions described here. You can choose either option, as you wish. Not only that, the versatile Dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava; plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your Sada Dosa fresh and hot, just the way you like it.
 by Tarla Dalal
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now. Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it. The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the batter is soft and fluffy, and do not make it watery. After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa , Uttapa and dainty Appe as well.
Tikkas are authentic Punjabi snacks that are prepared in the tandoor. A tikka is basically any vegetable, paneer or meat marinated in a highly flavourful seasoning and grilled to perfection. Here large chunks of paneer have been marinated in tangy marinade made of curds, chaat masala, kasuri methi, ginger and garlic and then cooked in the oven . Paneer tikka can be eaten as is with some chutney or can be rolled into a rotis and served as a Punjabi roll.
Think mint, and cool is the first word that comes to mind! Indeed, mint is best known for its cooling effect, and is an ideal ingredient to include in summer drinks. Here we give a minty twist to the classic Punjabi lassi. Cool and creamy, this refreshing drink gets even more zesty with the addition of mint. The combination of mint and black salt not only gives the drink a unique taste, but also boosts it health benefits – by improving digestion and inducing a cooling effect. A perfectly sweet summer drink, the Pudina Lassi or Mint Lassi is best served chilled. Try other drinks using curd like Black Grapes and Curd Smoothie, Ayran, Turkish Yoghurt Drink or Piyush. See detailed step by step photos of Pudina Lassi recipe below.
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 by Tarla Dalal
Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small "Laddi Pav". I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue
Paneer also known as cottage cheese is used in a variety of dishes world over. It forms a part of salads, main course dishes and even desserts in the form of cream cheese. Known as the Indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in Punjab make their own paneer by adding curds or lemon juice to milk thus making it curdle. This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a paratha. Make these delicious parathas for your family or guests and watch them disappear in a jiffy. Accompaniments like curds , pickles or cutney is enough to enjoy these parathas. Paneer Parathas also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal. If you enjoyed this sumptuous stuffed paneer paratha recipe, then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha. Enjoy how to make Paneer Parathas recipe with detailed step by step photos and video below.
An age-old combo with a timeless charm, Puri Bhaji makes a perfect breakfast! It is prepared in almost all regions of India, with just mild variations. Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice. It is ideal for breakfast because it is easy and quick to make. Nevertheless, the homely flavour and comfortable mouth-feel of this dish are really awesome, and unfailingly remind one of their mother’s love! Serve the puris fresh with hot aloo bhaji. Laccha Onions and pickle make a fitting accompaniment to Puri Bhaji.
 by Tarla Dalal
A culinary gem from the streets of Delhi, the Banana Paratha is a delicacy that is much-loved by kids and adults alike. As soon as you read the name Banana Paratha, you would have assumed several things, like say, a paratha with a spicy filling of raw banana! No, this recipe is completely the opposite. It is made with ripe bananas, sweetened with jaggery and laced with cardamom. Further, it is interesting to note that the banana mix is not stuffed into the parathas but worked into the dough itself! Take care when making the dough. Combine the banana mixture and the flour, and add water only on a need basis. Otherwise, you might end up with a loose dough that cannot be rolled easily. Also make sure you cook the parathas with ghee, in order to get a rich and authentic taste. One thing about this recipe is that it must be relished really hot, right off the tava. It is actually quite easy to make, and will be loved by everybody. You can also try other mouth-watering parathas like the Onion, Cheese and Pepper Parathas , and the Palak Paratha .
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Famous Dishes of Delhi
 on 08 Mar 17 03:59 PM

Yes Delhi is popular for its chaat corners. We stay in Mumbai but we make and enjoy all Delhi chaat at home. Very often we make pudina Lassi, banana parathas, aloo chaat, Golgappe during weekends