6 Famous Indian Regional Snacks
Snacks are the most wanted foods among people. Peoples love to eat street foods as their snack items, be it in the morning or evening.
India is a country of different variations. They have diverse cultures, food, traditions, and many more. Different states have different cultures and food tastes. Snacks are the most wanted foods among people. Peoples love to eat street foods as their snack items, be it in the morning or evening. A lot of variation ranges from North to South and from East to West. In this context, we are going to see the famous recipes for street foods that are very popular all over. They range from North to South. But these foods are very popular all over and the tastes also differ in their own states.
Here Are 6 Famous Regional Snacks Recipes From India.
ALOO TIKKI FROM NORTH
Aloo tikki is one of the famous snacks of India. This is also known as aloo chat. The potatoes and boiled and then they are made tikka. This dish is very much spicy and mouth-watering. so let us not waste any more time and see the recipe for this delicious snack recipe from the North.
ALOO TIKKI
This is a yummy snacks recipe.
Ingredients
- 2 big sized boiled potatoes.
- 1 teaspoon green chili chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon amchur powder
- 1 teaspoon chaat masala
- 1 teaspoon salt
- 1 tablespoon mint leaves
- 1 tablespoon coriander leaves
- 1 tablespoon corn flour
- 2 tablespoons oil
Instructions
- Take a bowl and grate the boiled potatoes with a grater.
- Next add all the ingredients mentioned above one by one, except the oil.
- Mix the ingredients very nicely
- Now make small balls with your hand and press a little by placing them at your palm.
- Next heat oil in a pan and shallow fry the tikkis on both sides till the color turns golden brown.
- Next, serve them with tamarind and mint chutney.
MEDU VADA FROM SOUTH
Medu vada is a famous vada recipe from the south. They are generally popular as breakfast snacks. These Vadas are doughnut-shaped and served with sambar or chutney. Let us see in detail the recipe for the yummy regional snacks from the South.
MEDU VADA
Medu Vada is mainly a South Indian Snacks
Ingredients
- 1 cup urad dal
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon cumin powder
- 1 teaspoon green chili chopped
- 2 tablespoons onions chopped
- few curry leaves
- 1 teaspoon grated ginger
- ice cold water
- oil for deep frying
Instructions
- Soak the urad dal in water for about 5 hours.
- Next, put the urad dal in a grinder, sprinkle 5 tablespoons of ice-cold water, and add salt.
- Grind the whole to a paste till the whole mixture looks fluffy and white.
- Now put the mixture into a bowl and beat them with your hand for 1 minute.
- Now add all the ingredients mentioned above one by one to the mixture.
- Mix them well.
- Now heat oil in a pan,
- Next, moisturize your hands with oil and take a small portion of the batter in between your palm to make a round shape, and then, make a hole at the center.
- Now fry the vada very nicely till the color turns golden brown.
- Our yummy vadas are ready. Serve them hot with sambar and coconut chutney.
Notes
- When your batter is done, put a few drops in water, if the batter floats in water this means our batter is ready.
- If the batter does not floats then we need to beat the batter with hand for some more time.
CHOLE BHATURE FROM NORTH
Chole Bhature is a famous North Indian Recipe from the state of Punjab. This recipe is just too mouthwatering and delicious. This dish is a combination of chole masala and fluffy puris. This recipe of Chole Bhatura can be eaten for breakfast lunch or dinner.
This is the recipe for chole.
CHOLE
Chole is an Indian recipe that can be eaten with bhaturas and also many more bread items.
Ingredients
- 1 cup chickpeas boiled
- 1 inch cinnamon
- 2 pieces cloves
- 2 pieces cardamom
- 1 piece bay leaf
- half cup onions chopped
- 1 teaspoon green chili chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon onion paste
- half cup tomato chopped
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon chole masala powder
- 1 teaspoon garam masala powder
- 1 tablespoon salt
- 1 teaspoon kasuri methi
- 2 tablespoon coriander leaves chopped
- 2 tablespoon oil
- 1 tablespoon butter
Instructions
- Put oil in a pan. When the oil heats up add the butter to it.
- Next, add the cinnamon stick, cardamom, cloves, and bay leaf.
- Let the crackle for 5 seconds.
- Then add the onions to it.
- Fry the onions till the color changes to golden brown.
- Next add the chopped green chili, ginger paste, garlic paste, and the onion paste to it.
- Mix them very nicely and stir them for 5 minutes on low flame.
- Next, add tomatoes and cook them very nicely.
- Now take a small bowl and add salt, turmeric, red chili powder, cumin powder, cardamom powder, chole masala powder, and garam masala. Mix them together and add one-fourth cup of water to it and make a smooth paste.
- Now add the masala paste to the pan and stir them nicely and cook till the oil separates from the masala,
- Now add the boiled chole to the pan.
- Mix them nicely.
- Add 1 cup of water to it.
- Stir them and let them simmer for about 5 minutes on low flame.
- Add some more water if needed to maintain the consistency.
- Now add the kasuri methi and coriander leaves,
- Now cover the lid of the pan and let them simmer for about 10 minutes on low flame.
- Our yummy chola is ready to be served.
Notes
- Before boiling the chickpeas rinse them in water overnight or for 8 hours.
- After that pressure cook them for 6 whistles.
- You can add dried amla or a tea bag to the pressure cooker with the chickpeas and water for pressure cooking the chickpeas.Â
- For making cholla masala you will need 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 1 black cardamom, 2 green cardamom, 1 bay leaf, 3 cloves, 1-inch cinnamon stick, and 5 peppercorns. Dry roast them and then put them in the blender with 1 teaspoon of dried pomegranate seeds. blend them to powder.Â
- You can also use ready-to-use chola masala powder from the market.
- For making the chola more yummy you can add 1 teaspoon of dried mango powder to the chola at the last while cooking.
Now the recipe for Bhature.
BHATURE
Bhaturas are mainly eaten with chole.
Ingredients
- 1 cup maida
- 1 tablespoon semolina
- 2 tablespoons curd
- 1 teaspoon sugar
- 1 teaspoon salt
- half teaspoon baking soda
- oil
Instructions
- Take a bowl and add all the ingredients to it.
- Mix them well.
- Add 2 tablespoons of oil to the mixture.
- Mix them well with your hand.
- Add water in small quantities and knead the mixture to make a smooth and soft dough.
- Now cover the dough with a damp cloth for about 4 to 5 hours.
- After 5 hours cut small balls of equal size from the smooth dough,
- Next, take a ball and roll them in the shape of a puri.
- If needed grease the puri with oil or maida.
- Repeat the same process for all the other small balls left.
- Now heat oil in a wok. The oil added must be for deep frying.
- When the oil gets heated up put the rolled balls into the oil and gently fry them by pressing on each side.
- Fry them on both sides till golden brown.
- Take the bhaturas out of the oil and place them in a kitchen towel so that the excess oil gets soaked.
- Our yummy hot crispy Bhaturas are ready to be served.
Notes
- While rolling the bhaturas we must take care that they are neither too thick nor too thin.
- For frying the bhaturas the oil must be excessively hot.
MASALA DOSA FROM SOUTH
Dosa is one of the most famous South Indian Dish. This recipe is famous all over. We all love to eat Dosa. Dosa is a thin pancake made from a mixture of rice and dal batter. Dosa is one of the main food of South Indian Cuisine. Dosas are served with hot sambar and chutney. You can have this South Indian recipe for your breakfast, lunch, or dinner. There are different varieties of dosas served such as Rava dosa, onion dosa, masala dosa, cheese dosa, and many more. A dosa is a completely healthy meal a person can have. This recipe can be tried out at home very easily.
MASALA DOSA
This is a south Indian Recipe
Ingredients
- half cup parboiled rice
- half cup normal rice
- half cup urad dal
- 1 teaspoon fenugreek seeds
- 2 tablespoons thick flattened rice
- 1 teaspoon rock salt
- oil as per need
FOR MASALA
- 2 medium sized potato
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon green chili chopped
- 1 teaspoon cumin powder
- 1 teaspoon kasturi methi
- 1 tablespoon oil
- half cup onions chopped
- 1 teaspoon chaat masala
- 1 tablespoon coriander leaves.
Instructions
MAKE THE MASALA
- Heat oil in a pan.
- Add the onions and fry them till the color becomes translucent.
- Next, add boiled potatoes grated.
- Then add all the ingredients one by one.
- Mix them all nicely and cook them for 5 minutes.
- Our masala is ready.
MAKE THE FINAL DOSA
- All we need to do at first is take a bowl and add the parboiled rice, regular rice, urad dal, and fenugreek seeds.
- Wash them with water properly and then rinse the water.
- Next, take the flattened rice and wash them properly and rinse the water.
- Now add the flattened rice to the bowl of rice.
- Now pour 2 cups of water into that bowl and cover the lid and let the rice and the dal soak for 6 to 7 hours.
- After 6 hours when the rice got soaked, drain the extra water and then put the mixture in a blender, add half a cup of water and blend the mixture to a smooth paste.
- Now pour the paste into a bowl and then add the rock salt to it. Mix them properly.
- Next again cover the bowl and keep it for fermentation
- The process of fermentation includes 8 to 9 hours. It can also take over night.
- When the batter doubles up and tiny air pockets can be seen on the top, we can understand that the fermentation process is complete. the taste of the batter also changes to little sour.
- stir the batter lightly.
- Now heat an iron pan or we can make it in a nonstick pan.
- Put the oil in it ( if using a nonstick pan do not use oil) and spread the oil all over the pan.
- Now put a little batter in the pan and spread it firmly. and cover it with a lid, and let it cook. Keep the flame medium to low.
- When the top is cooked and the bottom becomes crispy we need to sprinkle some oil on the center and edges.
- When the dosa is cooked the sides will get separated.
- Next, add the masala at the center of the dosa.
- Roll the dosa and its ready to be served.
Notes
- You can soak the rice and the dal overnight.
- You can also keep the bowl, for fermentation overnight, so that the fermentation takes more nicely.
SAMOSA FROM NORTH
Aloo Samosa is one of the yummiest recipes that is served as a snack. Just bite a hot samosa dipped in tamarind chutney, oh the felling is just wonder full. Let us not waste any more time and see the recipes in details.
ALOO SAMOSA
Samosa is one of the amazing snack recipes that you can enjoy in the evening with a cup of tea or coffee.
Ingredients
- 5 medium sized potatoes boiled
- 2 cups maida
- ghee for frying
- 2 tablespoon oil
- 1 teaspoon carom seeds
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon green chili chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon lemon juice
- 2 tablespoon green peas
- 2 tablespoon onions chopped
- 1 tablespoon chat masala
- 1 teaspoon fennel seeds
- 1 teaspoon peanuts chopped
- 1 teaspoon cashews chopped
- 1 teaspoon garam masala powder
- 2 tablespoon coriander leaves chopped
Instructions
- Add the flour, carom seeds, 1 tablespoon oil, a pinch of salt, and the required quantity of water to make the dough in a bowl.
- Mix them all together and make a hard dough of it and keep them aside.
- Next, heat 1 tablespoon of oil in a pan.
- Add the cumin seeds and fennel seeds.
- Let them splutter for 10 seconds and then add the onions.
- Stir the onions till the color changes translucent.
- Now add the ginger and garlic paste.
- Stir them nicely till the raw aroma goes away.
- Now add the green peas and the mashed potatoes.
- Stir them nicely.
- Now add salt, turmeric powder, chaat masala, garam masala, chopped green chili, red chili powder, chopped cashews, peanuts, lemon juice, and coriander leaves.
- Mix them with the mashed potatoes very well.
- Stir the mixture for 5 minutes on low flame.
- And our stuffing is ready.
- Now cut the dough into round portions as per the size of the samosas.
- Now roll each portion of the round dough into a thin oval shape, and cut it into 2 semi-circles.
- Now take a semi-circle and apply water on the straight edge of the semi-circle and then hold it in the hand and fold the straight edge with the watered edge, and seal them into a triangular pocket.
- Now stuff the potato mixture into it and seal the upper edge.
- Repeat this process with all the other rounds.
- Now deep fry them in ghee till the color turns golden brown.
- Serve them hot with mint chutney.
IDLI FROM SOUTH
Idli is another South Indian dish that is very famous. This is a type of savory rice cake. The main ingredient needed to make idli is rice and dal. They are soaked, blended, fermented, and then Idli is made. You can have this delicious recipe for your breakfast, lunch, or dinner. But mainly idli is preferred for breakfast in South India. Idli is served with hot sambar and chutney. Idli is one of the best food for your diet as this contains no fats and less calories. They are also free from cholesterol. So let’s try out this yummy recipe at our home.
IDLI
This Recipe is one of the famous dishes from South India.
Ingredients
- Half cup urad dal
- 1 cup idli rice
- 2 tablespoon flattened rice
- 1 tablespoon fenugreek seeds
- 1 teaspoon rock salt
- 1 cup chilled water
Instructions
- All we need to do at first is take a bowl and add the urad dal, and fenugreek seeds and wash them properly and rinse the water.
- Keep them aside to soak.
- Now take another bowl and add the idli rice wash them properly and rinse the whole water.
- Now allow the rice to soak. Keep them both in another bowl and let them soak for about 6 to 7 hours.
- Before 30 minutes of blending the rice soak the flattened rice.
- Now drain all the water and put all the ingredients in a blender and blend the mixture to a smooth paste.
- Now set the batter to ferment for 10 hours. The batter will turn double.
- We have to keep in mind that the batter does not turn sour.
- Now set a pot of water on a high flame and let it boil.
- Now grease oil in the idli plates. and pour the batter into the idly plate.
- When the water steams up place this idli plate. Let them steam for 10 minutes on high flame.
- when the idli cools down. serve this South Indian recipe with sambar and chutney.
Notes
- Do not keep them to ferment overnight during the summer season as they can turn sour.
- Always check the batter of idly before making them as they can become sour.
