November 24, 2020

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Best street food in Delhi: Your ultimate guide to the capital’s top 5 scrumptious food joints

Ask a Delhiite where is the best street food in Delhi and you’re guaranteed a heated debate. Because here’s the thing, Delhi is the uncontested paradise for street food lovers and there are no two ways about it. The countless options and variety that one finds here is tough to find anywhere else. No matter which part of the city you’re in, you will often find yourself attracted to the various aromas coming from the delicacies served by hawkers, as you walk through the bylanes and corners of Delhi. So, we decided to list down some of the best street foods in Delhi that you should definitely try. For this task, we caught up with someone who has had a long-standing gastronomic affair with Delhi’s street food scene and knows it best – Mehak Dhawan. 

Mehak Dhawan is a renowned food blogger who goes by the name FoodieSince96 on social media. She started her journey as a food blogger, when she was in her second year of college and today her work is loved and appreciated by many of her peers. We got her to tell us where is the best street food in Delhi. We’ve also mentioned the recipes for those who want to make it home, while continuing to socially distance themselves.

The best street food in Delhi 

1. Chole Bhature

“Chole Bhature has the power of making a bad day seem not so bad, a delicious plate that can fill you with joy and contentment,” says Mehak Dhawan and we guess all the Chole Bhature fans will unanimously agree.

Places to try – Sita Ram Diwan Chand, Chache Di Hatti, Baba Nagpal Corner, Nand Ki Hatti

Ingredients:

For Bhature –

2 cups Maida 

½ tsp yeast (dissolved in water for 10-15 minutes)

½ cup whole wheat flour

1 cup oil 

For chole – 

1 cup chickpea, soaked overnight

1 teabag

4-5 cups water

4 tbsp oil

1 bay leaf 

2-3 cloves

2 green cardamom pods

4-5 black pepper corns

1 cinnamon stick

½ tsp cumin seeds

1 onion, chopped

1 tsp ginger-garlic paste

2 tomatoes, paste

1 tbsp Kashmiri red chilli powder

½ tsp turmeric powder

1 tsp coriander powder

½ tsp cumin powder

¼ tsp amchur powder

¼ tsp asafoetida

Salt to taste

½ tsp garam masala powder

Method:

In a large mixing bowl, add Maida, whole wheat flour, yeast and salt. Add water and knead it into a dough and let it rest for 2-3 hours. Take a pressure cooker, add the soaked chickpeas, two cups of water, teabag, salt and pressure cook for 3-4 whistles. Now, heat oil in a pan and temper bay leaf, cinnamon stick, cumin seeds, cloves, black pepper corns and green cardamom pods for a minute. Add chopped onions and sauté till it turns golden brown in colour. Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, amchur powder, asafoetida and salt and cook for 5-6 minutes. Add tomato puree and cook till oil separates from the mixture. Remove the teabag from boiled chole and add it to the mixture along with water. Cook on a medium flame for 15-20 minutes and gently mash the chickpeas. Garnish it with garam masala powder. For Bhature, divide the dough into equal parts. Heat oil in a kadhai, roll each dough and deep fry until golden brown. Voila, your lip smacking Chole Bhature is ready! 

2. Chicken Momos

Delhiites not only love their plate of piping hot and steaming momos, but they’ve introduced people to different and unique versions of momos that no one could have imagined. From biryani momos, butter chicken momos to kurkure momos, the options are countless.

Places to try – Brown Sugar, Dolma Aunty, Hunger Strike, Lodhi Knights, Yeti, Dilli Haat

Ingredients:

450 gm all-purpose flour

1 tbsp refined oil

1 cup chicken keema

1 tsp ginger-garlic paste

1 onion, chopped

1 green chilli, chopped

Salt to taste

1-2 tsp ground black pepper

Water as required

Method:

In a mixing bowl, add all-purpose flour, refined oil and a pinch of salt. Mix all of it together and adding water knead it into a soft dough. In another bowl, add minced chicken, ginger-garlic paste, chopped onion, green chilli, salt and ground black pepper. Mix it well and marinade for 10-15 minutes. Now, divide the dough into small balls and using a rolling pin, flatten each dough ball and make thin wrapping sheets out of it. In a steamer, add water and bring it to a boil. Now stuff each wrapping sheet with the chicken mixture, bring the edges together and seal the momos. Steam them for 12-15 minutes and serve hot.  

3. Chaat Papdi

This is the holy grail of street food in Delhi. The various flavours and toppings this dish packs along with the sweet and sour chutneys and crunchy and crispy papdi dipped in yogurt; can make anyone drool a river. 

Places to try –UPSC CHAAT WALA, Prince Paan corner, Vishno Chaat Bhandar, Bengali Sweet House, Atul Chaat, Natraj Dahibhalle.

Ingredients:

1 cup yogurt

18-20 flat papdi

1 potato, boiled 

1 onion, chopped

1 tomato, chopped

2-3 green chillies, chopped

4-5 tbsp sweet tamarind chutney

4-5 tbsp green mint chutney

2 tsp chaat masala powder

2 tsp cumin powder

1 tsp red chilli powder

Salt as per taste

½ tsp sugar

2 tbsp coriander leaves, chopped

½ cup sev 

2 tbsp pomegranate pearls

Method:

Add a pinch of salt and sugar to yogurt and beat it until it becomes smooth. Dice the boiled potato into small cubes and roughly mash it. Sprinkle some red chilli powder and set aside. To make the chaat, first add the flat papdis in a small serving bowl and then add to it chopped onions, tomatoes, green chillies and boiled potatoes. Pour the beaten yogurt on top of it along with tamarind sauce and green mint chutney. Garnish it with chopped coriander leaves, sev and pomegranate pearls. Sprinkle chaat masala and cumin powder and serve.   

4. Chicken Shawarma

This Lebanese delicacy is served best with mayonnaise and pickles. 

Places to try – Al Bake, Spice Angan, Concept, Tummy Section, Al Zaitoon

Ingredients:

2 cups flour

2 tbsp sugar

1 tbsp yeast

A pinch of salt

1 egg

½ cup lukewarm water

1 tbsp oil

250gm boneless chicken, cut into small pieces

½ tsp red chilli powder

1 tsp ginger-garlic paste

½ tsp coriander powder

Salt to taste

½ tsp black pepper powder

1 tbsp yogurt

1 tbsp oil

1 cup mayonnaise

1 cup grated carrot

1 cup grated cucumber

Method:

In a large mixing bowl, add flour sugar, yeast, salt and egg and mix it well. Now add water and knead it into a soft dough. Add oil and knead it for five more minutes and let it rest for an hour. In another bowl, marinade the chicken pieces with red chilli powder, coriander powder, ginger-garlic paste, salt, black pepper powder and yogurt and set aside for 15 minutes. Heat oil in a frying pan and fry the chicken pieces till they’re golden brown in colour and once they’re cool chop them into small pieces. Now, divide the dough into small balls and flatten each dough ball into a thin round roti. Dry roast it on a tawa for 4-5 minutes or until both sides are cooked well and brown in colour. Now, mix mayonnaise with salt and black pepper powder to make the sauce. Take one pita bread, spread a small amount of sauce and add chicken pieces on top of it. Garnish it with grated cucumber and carrot and another spoonful of sauce. Fold it into a wrap and enjoy.      

5. Daulat Ki chaat 

Don’t let the name confuse you. Daulat Ki Chaat is actually a dessert and like Mehak Dhawan says is one, “that will melt in your mouth and keep you warm on a cold winter’s day, which is the only season this delicacy is served.”

Places to try – streets of old Delhi during winter months.

Ingredients:

1-litre full cream milk

1 cup cream

1 tsp cream of tartar

2 tsp castor sugar

2 tbsp saffron milk (saffron strands soaked in milk)

2 tsp pistachios

2 tsp almonds slivers

Method:

Bring the full cream milk to a boil, while stirring it constantly. Pour the boiled milk into a large bowl and let it cool. Add cream, cream of tartar and saffron milk to it. Whisk it well and refrigerate overnight. Blend the chilled milk till it becomes frothy. Scrape the froth and collect it in a small bowl. Then blend it again until the mixture becomes frothy and collect the froth. Repeat the process with the remaining mixture. To serve, add a small amount of froth or foam in a bowl and garnish it with chopped pistachios and almond slivers. Sprinkle castor sugar from top and enjoy.

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