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Enjoy these delicious, street-style recipes right at home!

Whether it’s the tangy Tamatar Chaat, the crispy Palak Patta Chaat, or the melt-in-the-mouth Dahi Kebabs, these dishes are a treat for food lovers.
India’s street food culture is a vibrant tapestry of flavors, aromas, and textures that capture the essence of its diverse culinary heritage. From the bustling lanes of Banaras to the heart of Delhi, each city boasts its own signature delicacies. Whether it’s the tangy Tamatar Chaat, the crispy Palak Patta Chaat, or the melt-in-the-mouth Dahi Kebabs, these dishes are a treat for food lovers. Recreate these timeless favorites at home with these easy-to-follow recipes and savor the magic of Indian street food!
Banarasi Tamatar Chaat
A tangy, spicy, and flavorful delight from the streets of Varanasi!
Ingredients:
- Chaat Base: 4 ripe tomatoes (chopped), 1 boiled potato (mashed), 1 small onion (finely chopped), 2 tbsp coriander leaves, 2 tbsp pomegranate seeds (optional)
- Spice Mix: 1 tsp cumin powder (roasted), 1 tsp red chili powder, 1 tsp black salt, 1 tsp regular salt, 1/2 tsp black pepper, 1/2 tsp chaat masala, 1/2 tsp amchur
- Tamarind Chutney: 1/4 cup tamarind pulp, 1 tbsp jaggery, 1/4 tsp salt, 1/4 tsp black salt, 1/4 tsp red chili powder
- Yogurt Topping: 1/2 cup whisked yogurt, 1/2 tsp cumin powder, 1/2 tsp black salt
Instructions:
- Prepare the chutney by simmering tamarind pulp, jaggery, and spices until thickened.
- In a bowl, mix tomatoes, mashed potatoes, and onions.
- Add spice mix and combine well.
- Plate the mixture, drizzle with tamarind chutney and yogurt.
- Garnish with coriander and pomegranate seeds. Serve fresh!
Crispy Palak Patta Chaat
A crunchy, flavorful snack featuring crispy spinach leaves topped with classic chaat ingredients.
Ingredients:
- Spinach Leaves: 1 bunch fresh spinach (washed, dried)
- Batter: 1 cup chickpea flour, 1-2 tbsp rice flour, 1/2 tsp ajwain, 1/2 tsp red chili powder, 1/4 tsp turmeric, salt, water (as needed)
- Chaat Toppings: 1/2 cup whisked yogurt, 1-2 tbsp tamarind chutney, 1 tbsp green chutney, 1/2 tsp roasted cumin powder, 1/2 tsp chaat masala, fresh coriander, pomegranate seeds
Instructions:
- Prepare batter by mixing chickpea flour, rice flour, spices, and water to a smooth consistency.
- Heat oil, dip each spinach leaf in batter, and deep-fry until golden.
- Arrange crispy leaves on a plate, drizzle with yogurt, tamarind, and green chutneys.
- Sprinkle spices and garnish with coriander and pomegranate seeds. Serve immediately.
Dahi Kebabs by Chef Sunil Dhoundiyal, Executive Chef at Curry Crown
A soft, creamy, and mildly spiced kebab that melts in your mouth.
Ingredients:
- 1 cup thick hung curd
- 1/4 cup grated paneer
- 1/4 cup finely chopped onions
- 1 cup chopped bell peppers
- 1 tbsp cashew powder
- 1-2 green chilies (chopped)
- 1 tbsp ginger-garlic paste
- 2 tbsp coriander leaves
- 1 tsp roasted cardamom powder
- 1 tsp garam masala
- 1/2 tsp chaat masala
- Salt to taste
- 1 tbsp cornflour (for binding)
- Oil for shallow frying
Instructions:
- Mix hung curd, paneer, onions, bell peppers, cashew powder, and spices.
- Add cornflour for binding and shape into small patties.
- Heat oil in a pan and shallow-fry until golden brown on both sides.
- Serve hot with green chutney and a sprinkle of chaat masala.
Enjoy these delicious, street-style recipes right at home!