These Indian street food recipes are full of flavour | Watch TV Online | Live and On Demand

If you like Indian food, you’ve most likely tried the usual suspects: naan, tandoori chicken, and some delicious basmati rice. As popular (and tasty) as they may be, they come nowhere close to Indian street food in terms of flavour and variety.

To prove this, chef and author of I Love India, Anjum Anand, dropped by the Your Morning kitchen to whip up some dishes.

These Indian street food recipes are full of flavour | Watch TV Online | Live and On Demand

Ultimate Potato Burger

Makes 8

WHAT YOU NEED:

For the filling

  • salt
  • 500g (1lb 2oz) potatoes (around 2 large ones)
  • vegetable oil
  • 1⁄2 tsp brown mustard seeds
  • 12 fresh curry leaves
  • 1 1⁄2 tsp finely grated root ginger
  • 1 large garlic clove, finely grated
  • 1 Indian green finger chilli (chile), finely chopped, or as much as you like
  • 1⁄3 tsp ground turmeric
  • 1 1⁄2 tsp lemon juice, or to taste
  • good handful of chopped coriander (cilantro)

For the batter

  • 75g (1⁄3 cup) chickpea (gram) flour
  • ¼ tsp baking powder

To serve

  • 8 soft pau, burger buns or baps
  • 8 tbsp Tangy Herb Chutney (recipe below)
  • 6–7 tbsp Dry Garlic Chutney (recipe below)

WHAT YOU DO:

  1. Bring a big pot of salted water to the boil. Halve the potatoes and cook until soft. Leave to cool, then peel and mash.
  2. Meanwhile, heat 1½ tbsp oil for the filling in a small pan. Add the mustard seeds and, when they start to pop, throw in the curry leaves. Follow after a few beats with the ginger, garlic and chilli and cook, stirring often, until the garlic smells cooked, around 1 minute. Add the turmeric, stir for 10 seconds and take off the heat. Add the cool mashed potato, lemon juice, coriander and salt to taste and mix it all together; I use my hands as I find it all comes together better. Taste and adjust if necessary. Make into 8 roughly equal-sized balls.
  3. Whisk together the ingredients for the batter, adding a good pinch of salt and enough water to make a medium-consistency batter (40–50ml/3 tbsp). The thinner the coating, the lighter and crispier it will be.
  4. Slice the buns in half, but not all the way through. I like to toast them in a hot oven or a frying pan, but they can just be at room temperature.
  5. Heat 10cm (4in) of oil in a wide saucepan, karahi or wok over a medium heat; the oil needs to be medium hot. Taking 1 ball at a time, flatten it gently into a burger shape (I like the centre to be slightly thicker than the edges). Place in the batter and, once well coated, place straight into the hot oil. Repeat with another 2. If the potatoes are not completely submerged in the oil, using a slotted spoon, quickly splash hot oil on top so it seals. Cook until golden and crisp on both sides. Place on kitchen paper and repeat to cook the remaining burgers.
  6. As these cook, spread the herb chutney on one side of the bun and sprinkle the dry chutney on the other (you can also make a paste of this by adding some water). Place the potato burgers on the dry chutney side, close and enjoy.


Tangy herb Chutney
Makes 200ml (¾ cup)

This is a lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone
of all north Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other things. There are many variations: some will add a little sugar, some raw garlic, and others yogurt. This is how we like it in my family and it is a perfect base from which to experiment if you want.

WHAT YOU NEED:

  1. 60g (3 cups) coriander (cilantro) leaves and some stalks
  2. 2 tbsp lemon juice, or to taste
  3. 20g (3⁄4 packed cup) mint leaves
  4. 25g (1⁄4 cup) pistachios (shelled weight)
  5. Salt
  6. 1⁄2 garlic clove (optional)
  7. 4 tbsp water

WHAT YOU DO:

  1. Blend all the ingredients until smooth and creamy; it might take a minute or so.
  2. Taste and adjust the seasoning and tang (lemon juice) to taste. Keep in an airtight glass jar in the fridge or freeze until ready to use.

Dry garlic chutney
Makes about 6 tbsp

A really delicious seasoning for those who like heat and flavour. I highly recommend it on the
Maharashtra’s Ultimate Potato Burger. This can be kept in the fridge for weeks.

WHAT YOU NEED:

  • 1 tsp vegetable oil
  • 1–3 dried chillies (chiles), or chilli (chili) powder, to taste
  • 7 large garlic cloves, peeled
  • 2 rounded tbsp desiccated coconut
  • salt
  • 2 tbsp roasted peanuts

WHAT YOU DO:

  1. Heat the oil in a small pan. Add the chillies and, once they darken a little, add the garlic and cook for 1 minute or until just lightly coloured on all sides. Add the coconut and a little salt. Stir until the coconut is golden.
  2. Pour into a good mortar and pestle (or grinder), with the peanuts, and pound to a fine powder.
  3. Season to taste.

These Indian street food recipes are full of flavour | Watch TV Online | Live and On Demand

Papri Chaat
Serves 4–6

WHAT YOU NEED:

  • 15–20 large 7.5cm (3in) papri (fried pastry discs)
  • 1 waxy potato, boiled, peeled and cut into 2cm (3⁄4in) cubes
  • 2 handfuls of cooked chickpeas (garbanzo beans), rinsed if canned
  • 250–300g (1–1 1⁄4 cups) plain yogurt, ideally full-fat
  • 1⁄2 tsp chaat masala
  • 3⁄4 tsp roast and ground cumin seeds
  • pinch of chilli (chili) powder (optional)
  • good pinch of sugar
  • good pinch of salt
  • 3–4 tbsp tamarind chutney (bought, or for homemade. Recipe below)
  • 3–4 tbsp Tangy Herb Chutney (recipe below)
  • 2 tbsp finely chopped red onions large handful of sev (small crispy vermicelli), if you can find it
  • handful of pomegranate seeds, to serve (optional)

WHAT YOU DO:

  1. For a traditional plating, place the papri, slightly overlapping, on a platter. Scatter over the potato and chickpeas.
  2. Whisk the yogurt with the spices, sugar and salt. Spoon evenly over the discs and then spoon over both chutneys (normally they are just spooned over but you can try drizzling them over in lines, or even feathering them with a toothpick).
  3. Scatter over the onions, sev and pomegranate seeds, if using. For fingerfood-type bites, serve individually, with all the bits crowning each papri. Serve immediately.

Proper date and tamarind chutney
Makes about 180ml (¾ cup)

This is like Indian ketchup… but is not reserved for children. It is sweet and tangy but has a fair
amount of spice from the black pepper. We eat it on a lot of our chaats, as a dipping sauce for
samosas and dhoklas, and I use it in sweet, sticky marinades as well. It takes a little while to make but lasts for weeks in the fridge and longer in the freezer.

WHAT YOU NEED:

  • 75g (23⁄4oz) dried tamarind
  • 100g (1⁄2 cup) dates
  • 125g (generous 1⁄2 cup) sugar, or to taste
  • 1⁄2–3⁄4 tsp freshly ground black pepper
  • 3⁄4–1 tsp salt, or to taste
  • 1 1⁄2–2 tsp roast and ground cumin seeds, or to taste (please see note)

WHAT YOU DO:

  1. Place the tamarind and dates in a saucepan. Cover with water and a lid and cook over a gentle heat for 20–30 minutes or until it is pulpy and mashed. Pour into a large sieve over a large bowl and force through as much as you can, then, when cold enough to handle, collect the pulp in the sieve and squeeze it – still over the bowl – to remove all the bits. Discard the fibres and stones.
  2. Pour the tamarind and date liquid back into the pan with the remaining ingredients and cook for 1 hour or so. It will cook down, become glossy and syrupy. Taste and adjust the sugar, seasoning and spice. Pour into sterilized jars and, once cool, place in the fridge. Or leave to cool, then divide into portions and freeze.

To sterilize jars

  1. Preheat the oven to 140°C/275°F/gas mark 1. Place just-cleaned jars on a foil-lined shelf in the middle of the oven and leave for 20 minutes or until completely dry. Remove with oven gloves and fill the hot jars with hot chutney, or leave both to cool before filling.
  2. (The important thing is that they should be at the same temperature.)

Note: Place the cumin seeds in a small dry frying pan over a medium heat and stir just until they turn a shade darker and smell aromatic. Remove and grind to a powder in a mortar and pestle or a spice grinder.

Tangy herb chutney
Makes 200ml (¾ cup)

This is a lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone
of all north Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other
things. There are many variations: some will add a little sugar, some raw garlic, and others yogurt. This is how we like it in my family and it is a perfect base from which to experiment if you want.

WHAT YOU NEED:

  • 60g (3 cups) coriander (cilantro) leaves and some stalks
  • 2 tbsp lemon juice, or to taste
  • 20g (3⁄4 packed cup) mint leaves
  • 25g (1⁄4 cup) pistachios (shelled weight)
  • salt
  • 1⁄2 garlic clove (optional)
  • 4 tbsp water

WHAT YOU DO:

  1. Blend all the ingredients until smooth and creamy; it might take a minute or so.
  2. Taste and adjust the seasoning and tang (lemon juice) to taste.
  3. Keep in an airtight glass jar in the fridge or freeze until ready to use.

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