Putting all these dishes together reminds me of my University days when we used to go to Nathu's sweets in Bengali Market, Delhi to indulge in gol gappas and other such delights. This one is for my buddies Tanya, Bhawana, Jyoti and Anjali. Those were the days.
Papri chaat combines flavors and textures which give a unique taste in the mouth. The softness of the bhalla, crispy saltiness of the papri, silky texture of boiled potato and bite in the chickpeas are all put together with flavored yogurt and sweet and sour chutneys. Heaven on a plate.
Find the recipe here.
A crisp poori which is filled with potato, chickpeas, green chutney, imli chutney and paani. The catch is that the whole thing has to go inside the mouth all at once for an explosion of varied flavors and textures, or it explodes on you when you bite. Find the recipe here.
Crispy katori or basket filled with sweet, tangy spicy goodness. This is the most fun way to have chaat, a great way to serve chaat to your guests and kids just adore these. Make your own crispy katoris by using wonton wrappers for bite sized baskets or larger spring roll wrappers for a serious chaat katori. Find the recipe here.
The evergreen Indian street food, Aloo tikki is loved by all, big and small. This versatile dish can be served in several ways and is a real comfort food for those cold and wet evenings. I am serving it today with choley and two varieties of chutneys. Find the recipe here.
Savory lentil dumplings served topped with spiced cool yogurt and tamarind chutney. It makes a great accompaniment to any formal dinner or can be served as a cold starter. 
Find the recipe here.
Diced potatoes are fried in generous helpings of oil on large griddles or tava and drizzled with tamarind, mint chutneys and an array of ground fragrant spices. Whats not to like. Find the recipe here.
Every Delhite has seen and/or eaten these savory, tangy, spicy little fried dumplings. Moong dal pakoda or ram laddoo, a popular street food in Delhi and Uttar Pradesh, are fried nuggets made of moong dal, served with a generous helping of grated radish, sweet tamarind chutney and spicy mint coriander chutney. A great starter to serve at your next party. For recipe click here.
This dish here is sooo delicious and basically just a mix of flavors and textures. Just like a salad, throw in any fruit and vegetable you fancy and flavor as per your taste. I have mixed this one like a chaat with sweet, sour, salty and tangy flavors and soft and crunchy textures all in one. Try it. Guaranteed delicious. Find the recipe here.
This tempting platter here is an assortment of fried pakodas (chick pea fritters). Small pieces of veggies are encased in a thick coating of chick pea flour batter, then deep fried till crisp. Known by many names pakoda, pakora, pakode this street food is served all across India. The vendors keep them half cooked ready to be crisped in hot oil and serve them in minutes with generous lashings of chutney. Find the recipe here.
Bonda or Batata Vada are battered, deep fried potato fritters typically served as a tea time snack. This vegetarian appetizer is a popular Maharashtra street food and is served with a bunch of condiments such as green mint coriander chutney and the red chili garlic chutney. Flavored mashed potatoes are shaped into round balls and dipped in a thick chickpea flour batter, then deep fried to get a crispy exterior with a soft interior. Find the recipe here.
Khasta kachori is the essential hearty and heavy breakfast food of northern India, specially the streets of Uttar Pradesh. It is available at all halwai shops and street vendors in the mornings, enticing everyone with its rich and spicy aroma of deep frying and hing tadka. Find the recipe here.
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