Top 11 Indian Street Food Snacks and Small Bites
Indian street food brings incredible flavors and textures that make your taste buds dance with joy. These authentic snacks capture the bustling energy of India’s vibrant food markets.
From crispy pakoras to sweet gulab jamun, each recipe delivers restaurant-quality results in your own kitchen using simple techniques and accessible ingredients.
01. Rice Flour Flatbread (Akki Rotti)
Traditional South Indian flatbread made with rice flour and aromatic spices. This gluten-free bread delivers incredible flavor and pairs perfectly with chutneys or curries.
Ingredients: 2 cups rice flour, 1 large onion (finely chopped), 2 green chilies (minced), 1 teaspoon ginger-garlic paste, ¼ cup fresh cilantro (chopped), ½ teaspoon asafoetida powder, 1 teaspoon cumin seeds, salt to taste, 2 tablespoons oil, warm water as needed.
How To Make Rice Flour Flatbread
1. Heat oil in a pan over medium heat and sauté onions until translucent, about 4 minutes. Add green chilies, ginger-garlic paste, and cumin seeds, cooking until fragrant for another 2 minutes.
2. Mix rice flour, asafoetida, and salt in a large bowl. Add the sautéed onion mixture and cilantro, then gradually add warm water while mixing until you form a soft, pliable dough that holds together without being sticky.
3. Divide dough into 6 portions and roll each into thin circles on a floured surface. Cook on a hot griddle for 2-3 minutes per side until golden brown spots appear and the bread puffs slightly.
02. Spiced Chickpea Potato Cakes (Chole Aloo Tikki)
Crispy potato patties topped with spiced chickpea curry and fresh chutneys. This popular street food combines textures and flavors that create an unforgettable eating experience.
Ingredients: 4 large potatoes (boiled and mashed), 1 cup cooked chickpeas, 1 large onion (diced), 2 tomatoes (chopped), 2 teaspoons garam masala, 1 teaspoon turmeric, 2 green chilies (minced), fresh cilantro for garnish, tamarind chutney, mint chutney, oil for frying.
How To Make Spiced Chickpea Potato Cakes
1. Season mashed potatoes with salt and ½ teaspoon garam masala. Form into 8 small patties and shallow fry in hot oil until golden and crispy on both sides, about 3 minutes per side.
2. For the chickpea curry, sauté onions until golden, then add tomatoes, remaining garam masala, turmeric, and green chilies. Cook until tomatoes break down completely, about 6 minutes.
3. Add cooked chickpeas to the tomato mixture with ½ cup water. Simmer for 10 minutes until sauce thickens. Serve hot potato patties topped with chickpea curry, chutneys, and fresh cilantro.
03. Sweet Rose Dumplings (Gulab Jamun)
Soft milk dumplings soaked in fragrant rose syrup with cardamom and saffron. These golden spheres are essential for celebrations and deliver intense sweetness with floral notes.
Ingredients: 1 cup milk powder, ¼ cup all-purpose flour, 2 tablespoons ghee, ¼ cup milk, 2 cups sugar, 2 cups water, 1 teaspoon rose water, ¼ teaspoon cardamom powder, pinch of saffron, oil for deep frying.
How To Make Sweet Rose Dumplings
1. Make syrup by boiling sugar and water until slightly thick, about 8 minutes. Add rose water, cardamom, and saffron. Keep warm on low heat while preparing dumplings.
2. Mix milk powder, flour, and ghee in a bowl. Gradually add milk to form a soft dough that doesn’t stick to your hands. Let rest for 10 minutes, then roll into 16 small balls.
3. Heat oil to 325°F and fry dumplings in small batches, turning gently until deep golden brown all over, about 4-5 minutes total. Don’t rush this step or they’ll be raw inside.
4. Immediately transfer hot dumplings to warm syrup and let soak for at least 2 hours. They’ll double in size and become incredibly soft and sweet.
04. Traditional Indian Ice Cream (Kulfi)
Rich, dense frozen dessert made with reduced milk and aromatic spices. This centuries-old treat offers creamy texture and intense flavor without requiring any churning or special equipment.
Ingredients: 4 cups whole milk, ½ cup heavy cream, ⅓ cup sugar, ¼ cup chopped pistachios, ¼ cup chopped almonds, ½ teaspoon cardamom powder, pinch of saffron soaked in 2 tablespoons warm milk.
How To Make Traditional Indian Ice Cream
1. Simmer milk in a heavy-bottomed pan over medium heat, stirring frequently to prevent sticking. Continue cooking until reduced to about 2 cups, which takes approximately 45 minutes of patient stirring.
2. Add cream, sugar, and saffron mixture to the reduced milk. Stir until sugar dissolves completely, then add cardamom powder and half the chopped nuts, reserving some for garnish.
3. Cool mixture to room temperature, then pour into kulfi molds or small cups. Freeze for at least 6 hours until completely set. Garnish with remaining nuts before serving.
05. Quick Cardamom Ice Cream (Easy Malai Kulfi)
Simplified version of traditional kulfi using condensed milk for rich sweetness. This no-churn recipe delivers authentic flavors and creamy texture in a fraction of the time.
Ingredients: 2 cups heavy cream, 1 can (14 oz) sweetened condensed milk, ½ cup whole milk, 1 teaspoon cardamom powder, ¼ cup chopped pistachios, 2 tablespoons chopped almonds, pinch of saffron.
How To Make Quick Cardamom Ice Cream
1. Whip heavy cream to soft peaks using an electric mixer, being careful not to over-whip into butter. The cream should hold its shape but still be smooth and glossy.
2. Gently fold condensed milk, whole milk, cardamom powder, and saffron into the whipped cream using a spatula. Mix until just combined, maintaining the light texture.
3. Add most of the nuts, reserving some for garnish. Pour into molds or a freezer-safe container and freeze for 4-6 hours until firm. Garnish with remaining nuts when serving.
06. Crispy Vegetable Fritters (Pakoras)
Golden chickpea batter-coated vegetables fried until incredibly crispy. These addictive fritters transform simple cauliflower and onions into irresistible snacks perfect for rainy days.
Ingredients: 1 cup chickpea flour (besan), 1 small cauliflower (cut into florets), 1 large onion (sliced), 2 green chilies (minced), 1 teaspoon ginger-garlic paste, ½ teaspoon turmeric, 1 teaspoon coriander seeds (crushed), salt to taste, water as needed, oil for deep frying.
How To Make Crispy Vegetable Fritters
1. Make batter by whisking chickpea flour with turmeric, crushed coriander seeds, and salt. Gradually add water to create a thick coating consistency that clings to vegetables without being too runny.
2. Add minced chilies and ginger-garlic paste to batter. Mix in cauliflower florets and onion slices, ensuring all pieces are well-coated with the spiced batter.
3. Heat oil to 350°F and fry vegetable pieces in small batches until deep golden brown and crispy, about 4-5 minutes. Don’t overcrowd the pan or temperature will drop.
4. Drain on paper towels and serve immediately while hot and crispy. These are best enjoyed fresh with mint chutney and hot tea.
07. Spiced Vegetable Curry with Bread (Pav Bhaji)
Hearty mashed vegetable curry served with buttered bread rolls. This Mumbai street food favorite combines comfort and convenience in one satisfying meal that’s perfect for busy weeknights.
Ingredients: 3 medium potatoes (boiled), 1 cup cauliflower florets, 1 cup green peas, 2 large tomatoes (chopped), 1 large onion (diced), 3 tablespoons pav bhaji masala, 4 tablespoons butter, 8 pav buns or dinner rolls, fresh cilantro, lemon wedges.
How To Make Spiced Vegetable Curry with Bread
1. Boil and mash potatoes with cauliflower and peas until chunky but well-combined. Set aside this vegetable mixture while you prepare the flavorful base.
2. Heat 2 tablespoons butter in a large pan and sauté onions until golden brown. Add tomatoes and cook until completely soft and mushy, about 8 minutes of constant stirring.
3. Add pav bhaji masala to the tomato mixture and cook for 2 minutes until fragrant. Mix in mashed vegetables with 1 cup water and simmer for 15 minutes, mashing occasionally.
4. Toast pav buns with remaining butter until golden. Serve hot bhaji garnished with cilantro, chopped onions, and lemon wedges alongside the buttered buns.
08. Spiced Beef Hand Pies (Samosas)
Crispy triangular pastries filled with seasoned ground beef and aromatic spices. These golden parcels require patience but reward you with incredible flavors and satisfying crunch in every bite.
Ingredients: 2 cups all-purpose flour, ¼ cup oil, 1 lb ground beef, 1 large onion (minced), 2 teaspoons garam masala, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 2 green chilies (minced), 1 tablespoon ginger-garlic paste, salt to taste, oil for deep frying.
How To Make Spiced Beef Hand Pies
1. Make dough by mixing flour, oil, and salt with enough water to form a stiff dough. Knead until smooth, cover, and rest for 30 minutes while preparing the filling.
2. Cook ground beef with onions until browned and cooked through, about 8 minutes. Add all spices, ginger-garlic paste, and chilies, cooking until fragrant and dry, about 5 more minutes.
3. Roll dough into small circles, cut in half, and form cones. Fill each with beef mixture, seal edges with water, and ensure no air pockets remain inside.
4. Deep fry samosas in hot oil at 350°F until golden brown and crispy, about 4-5 minutes. Turn occasionally for even browning and drain on paper towels before serving hot.
09. Coconut Sweet Balls (Easy Coconut Ladoo)
Simple no-cook sweet treats made with shredded coconut and condensed milk. These soft, chewy balls come together in minutes and make perfect party treats or festive desserts.
Ingredients: 3 cups unsweetened shredded coconut, 1 can (14 oz) sweetened condensed milk, ¼ teaspoon cardamom powder, 2 tablespoons ghee, ¼ cup chopped pistachios, pinch of salt.
How To Make Coconut Sweet Balls
1. Toast coconut in a dry pan over medium heat until lightly golden and fragrant, about 5 minutes of constant stirring. This step adds depth of flavor and prevents soggy ladoos.
2. Mix toasted coconut with condensed milk, cardamom powder, ghee, and salt until well combined. The mixture should hold together when pressed but not be overly wet or sticky.
3. Let mixture cool for 15 minutes, then roll into walnut-sized balls using your palms. Roll each ball in chopped pistachios for extra flavor and beautiful presentation.
4. Refrigerate for 30 minutes to firm up before serving. Store covered in refrigerator for up to one week, though they rarely last that long.
10. Indian Street Style Potato Chip Salad
Creative fusion dish combining crispy potato chips with traditional chaat garnishes. This innovative recipe transforms ordinary chips into an extraordinary snack with tangy, spicy, and fresh flavors.
Ingredients: 4 cups plain potato chips, 1 medium onion (finely diced), 2 tomatoes (diced), 1 cucumber (diced), ¼ cup tamarind chutney, ¼ cup mint chutney, 2 tablespoons chaat masala, fresh cilantro leaves, sev (chickpea noodles) for garnish.
How To Make Indian Street Style Potato Chip Salad
1. Arrange potato chips on a large serving platter, keeping them in a single layer to maintain maximum crispiness. Choose thick, sturdy chips that won’t break under the weight of toppings.
2. Scatter diced onions, tomatoes, and cucumber evenly over the chips. The vegetables should be cut into small, uniform pieces so every bite has perfect balance.
3. Drizzle both chutneys over the entire dish, then sprinkle chaat masala generously. The combination of sweet, tangy, and spicy flavors creates the authentic street food experience.
4. Garnish with fresh cilantro leaves and sev just before serving. Serve immediately while chips are still crispy, as this dish is best enjoyed fresh.
11. Air Fryer Vegetable Pakoras
Healthier version of traditional pakoras made in an air fryer with less oil. These golden fritters maintain their signature crunch while reducing mess and calories significantly.
Ingredients: 1 cup chickpea flour, 1 small onion (thinly sliced), 1 cup mixed vegetables (diced small), 1 teaspoon cumin seeds, ½ teaspoon turmeric, 1 green chili (minced), 1 teaspoon ginger-garlic paste, salt to taste, 2 tablespoons oil, water as needed.
How To Make Air Fryer Vegetable Pakoras
1. Mix chickpea flour with all dry spices and salt in a large bowl. Add minced chili and ginger-garlic paste, then gradually add water to create a thick batter that coats vegetables well.
2. Dice all vegetables into very small pieces to ensure even cooking in the air fryer. Add vegetables and 1 tablespoon oil to batter, mixing until everything is well-coated.
3. Preheat air fryer to 375°F and lightly spray basket with oil. Drop spoonfuls of batter mixture into basket, leaving space between each pakora for air circulation.
4. Cook for 12-15 minutes, shaking basket every 5 minutes and spraying with remaining oil halfway through. Pakoras should be golden brown and crispy when done.
Final Thoughts
These Indian street food recipes bring authentic flavors and textures right to your kitchen. Each dish offers a unique taste adventure that captures the vibrant spirit of India’s food culture.
Start with simpler recipes like coconut ladoo or pakoras, then work your way up to more complex dishes like samosas and pav bhaji.