Here is a list of some popular North Indian Street Foods that you might crave for!
Gobi paratha
Gobi paratha is a North Indian flatbread with a vegetable filling. This paratha has spicy cauliflower stuffed within. A combination of flour, water, salt, and oil is used to make the dough. It’s stuffed with seasoned cauliflower and then fried on both sides with butter or ghee until golden brown and fully cooked.
Cauliflower, ginger, turmeric, red chilli powder, coriander, cumin, garam masala powder, dried mango powder, and salt are commonly included in the stuffing. Gobi parathas should be served hot with chutneys, curd, raita, or Indian pickles.
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Image credit – thefoodhog.com
Amritsari kulcha
Amritsari kulcha is a flatbread loaded with potatoes, onions, cottage cheese, and spices that originated in the North Indian city of Amritsari. Coriander seeds, cilantro, and red chilli powder are traditional toppings for flatbread. It is a staple snack of Amritsar, thin, crispy, and coated with ghee butter, with practically every shop in the city sizzling with the sound of kulchas prepared in big tandoor ovens.
Little is known about the origins of this tasty food, and even locals claim that kulcha is simply something they’ve always eaten, a variant on the country’s myriad flatbreads.
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Kulfi Falooda
This cool dessert, which is typically associated with northern Indian regions, combines thin falooda noodles and kulfi, a traditional Indian ice cream made with slowly boiled whole milk and flavoured with pistachio, rose water, and saffron. The entire dessert is frequently enhanced with various additives such as sweet basil seeds, jelly, or rose water, and crushed nuts are frequently topped.
Kulfi falooda is a typical summer drink that can be made at home but can also be found on the menus of traditional restaurants or at specialist street stalls.
Dahi vada
Dahi vada is a popular Indian snack that can also be served as a main course or as a side dish with vegetables or meat. The meal is made up of delicious lentil-based fried balls (vadas) that have been soaked in a thick yoghurt sauce (dahi).
Spices like chile, cumin, coriander, and other chutneys are frequently added to this famous street meal. The meal is especially popular at special occasions like weddings, and it’s a great way to cool down on a hot summer day. It is one of the most popular North Indian Street Foods.
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Aloo Tikki
Aloo tikki is a tasty dish popular in Northern India and Pakistan. It is made out of potato (aloo) and onion croquettes (tikki), which are then deep-fried and seasoned with various spices. In Mumbai and North India, croquettes are a mainstay of every chaat stall.
Aloo tikki is frequently eaten with yoghurt or chickpeas and is often topped with onion, chutney, coriander, or fiery chillies. The snack is frequently served with spicy curries in Mumbai. Although aloo tikki is generally eaten in North India and Pakistan, it is becoming increasingly popular in the United Kingdom, particularly in the East Midlands.
Chole Bhature
Chole bhature is a dish made up of two components: chole, a spicy chickpea curry, and bhature, a fried bread prepared from maida flour. The dish was originated in Delhi in the 1940s and is now popular throughout North India.
Onions, pickles, mint chutney, and cool lassi are typical accompaniments. Chole bhature is popular street food in North India, but it’s very simple to make at home. Although it may be eaten at any time of day, chole bhature is most popular in the morning, when the bhature is filled with potatoes or cottage cheese, making it a filling and nutritious breakfast.
Chicken Tikka
Indian tikka is a boneless chicken dish that is sliced into smaller pieces and marinated in yoghurt with traditional Indian spices like turmeric, cumin, coriander, cayenne pepper, chile, garlic, and ginger. In a tandoor, a traditional cylindrical clay oven, the meat is grilled over charcoal.
The meat is frequently rubbed with oil or butter to keep it soft and moist. Tikka is usually cooked on sizzlers and served with rice, but plain variations are also popular. It’s often confused with tandoori chicken, a baked chicken dish with the meat still on the bone.