Golden potato patties topped with a spiced chickpea curry – a hearty North‑Indian street snack bursting with flavour.

Potatoes, boiled and peeled

Vegetable oil

Cornflour

Ground ginger

Ground cumin

Cayenne pepper

Chopped fresh coriander

Fine salt and pepper

Black peppercorns

Cloves

Dried red chilli

Cumin seeds

Bay leaves

Onion, chopped

Garlic cloves, grated

Fresh ginger, grated

Curry powder

Ground turmeric

Tomato paste

Water

Tomato, chopped

Canned chickpeas, drained

Fresh coriander leaves

CHOLE ALOO TIKKI

MAKE PATTIES

PREP SPICE MIX

COOK CURRY

FINISH CURRY

Spiced beef, potato and pea filling wrapped in flaky pastry and fried until crisp – an indulgent street‑market favourite.

Potatoes, cubed

Frozen peas, thawed

Crushed bay leaf

Ground beef

Onions, finely chopped

Garlic cloves, crushed

Fresh ginger, minced

Fine salt

Ground coriander

Chilli powder

Ground cinnamon

Ground cardamom

Ground black pepper

Chopped green chilli

Phyllo pastry sheets (or samosa wrappers)

Oil for deep frying

BEEF & PEA SAMOSAS

COOK FILLING

SPICE IT

FOLD SAMOSAS

A healthier take on samosas: spicy potato and pea filling baked inside buttery pie‑crust triangles – no deep‑frying required.

Potatoes, peeled and cubed

Crushed coriander seed

Ground allspice

Roma tomatoes, finely chopped

Frozen peas

Double‑crust pie pastry sheets

Beaten egg whites (or plant milk)

VEGETABLE PIE‑CRUST SAMOSAS

COMBINE

ASSEMBLE

BAKE

Crisp chickpea‑batter fritters dotted with cauliflower and onions, seasoned with spices – irresistible with green chutney.

Chickpea flour (besan)

Garam masala

Cauliflower florets

Onions, sliced into rings

CLASSIC VEGETABLE PAKORAS

MAKE BATTER

COAT VEGETABLES

A healthier twist on the classic bhaji: spiced onions bound with chickpea batter and baked until golden and crisp.

Extra‑virgin olive oil

Onions, thinly sliced

Chickpea flour

Tomato purée

OVEN‑BAKED ONION BHAJIS

COOK ONIONS

Fiery South‑Indian fried chicken tossed with curry leaves, chilli and spices, delivering a crunchy exterior and juicy interior.

Boneless chicken pieces

Kashmiri red chilli powder (or paprika + cayenne)

Ginger‑garlic paste

Curry leaves, finely chopped

Plain yoghurt

Lemon juice

Cornstarch

Rice flour (or plain flour)

Egg white

Oil for frying

Extra curry leaves

Green chillies, slit

Chopped garlic (tempering)

Red chilli powder (tempering)

Sugar

Lemon juice or vinegar (tempering)

Water (tempering)

CRISPY CHICKEN 65

MARINATE

COAT & FRY

FRY GARNISH

OPTIONAL TEMPERING

Juicy marinated chicken with peppers and onions rolled in flaky parathas with tangy green chutney and pickled onions – Kolkata’s favourite wrap.

Turmeric powder

Kasoori methi (dried fenugreek leaves)

Lime juice

Chicken breast or thighs, diced

Olive oil

Red bell pepper, sliced

Green bell pepper, sliced

Onion, sliced

Ready‑made paratha or wraps

Coriander leaves

Mint leaves

Ginger

Green chilli

Pickled onion

STREET‑STYLE CHICKEN KATHI ROLL

PREP CHUTNEY

ASSEMBLE ROLLS

Spicy potato fritters encased in gram‑flour batter and tucked into soft rolls with chutneys and garlic powder – Mumbai’s favourite burger.

Potatoes

Garlic cloves

Green chillies

Mustard seeds

Asafoetida (hing)

Turmeric

Curry leaves

Chopped coriander leaves

Salt

Gram flour (besan)

Baking soda

Pav buns

Green chutney

Tamarind chutney

Dry garlic chutney

Fried green chillies (optional)

MUMBAI VADA PAV

PREP STUFFING

BATTER

FRY VADA

Crisp hollow puris filled with spiced potato and dipped into tangy herb water or sweet tamarind water – the ultimate chaat experience.

Potatoes, diced

Red onion, finely diced

Coriander leaves, sliced

Pani puri masala (or chaat masala)

Ready‑made puris

Coriander leaves (for green sauce)

Mint leaves (for green sauce)

Ginger, grated (green sauce)

Tamarind puree

Pani puri masala (green sauce)

Hing (asafoetida)

Ground cumin (green sauce)

Salt (green sauce)

Boondi (for serving)

Tamarind puree (brown sauce)

Jaggery or dark brown sugar

Pani puri masala (brown sauce)

Ground cumin (brown sauce)

Hing (brown sauce)

Ground black pepper (brown sauce)

Salt (brown sauce)

PANI PURI WITH TWO SAUCES

PREP FILLING

FRY PURIS

GREEN SAUCE

BROWN SAUCE

SERVE

Fermented rice‑and‑lentil crêpes cooked until golden and crisp, folded around a spiced potato filling; serve with chutney and sambar.

Urad dal (split black gram)

Chana dal (Bengal gram)

Raw sona masuri rice

Flattened rice (poha)

Fenugreek seeds

Pink salt

Chana dal (optional)

Urad dal (optional)

Asafoetida

Ginger, grated

Onion, thinly sliced

Green chillies, sliced

Coriander leaves, chopped

Unsalted butter or ghee

CRISPY MASALA DOSA

PREP BATTER

MAKE FILLING

COOK DOSAS

Light, bowl‑shaped pancakes made from fermented rice batter and coconut milk. The long fermentation yields a tangy flavour and lacy edges; serve plain or with a soft‑set egg in the centre.

Rice flour

Active dry yeast

Warm water

Coconut milk

Caster sugar

Sea salt

Vegetable oil or ghee for greasing

Eggs (optional, for egg hoppers)

Fermented Rice Hoppers

FERMENT BATTER

COOK HOPPERS

FREEZE & REHEAT

Crisp, savoury ring‑shaped fritters made from soaked urad lentils. Seasoned with onion, spices and curry leaves, they are fried until golden and served warm.

Split urad dal

Ulundu Vadai (Lentil Doughnuts)

BATCH STREET

SOUTH ASIA

CHOLE ALOO TIKKI

BEEF & PEA SAMOSAS

VEGETABLE PIE‑CRUST SAMOSAS

CLASSIC VEGETABLE PAKORAS

OVEN‑BAKED ONION BHAJIS

CRISPY CHICKEN 65

STREET‑STYLE CHICKEN KATHI ROLL

MUMBAI VADA PAV

PANI PURI WITH TWO SAUCES

CRISPY MASALA DOSA

Fermented Rice Hoppers

Ulundu Vadai (Lentil Doughnuts)

Chicken Kottu Roti

Fish Cutlets (Tuna Croquettes)

Elawalu Roti (Vegetable‑Stuffed Roti)

Coconut Roti with Onion

Maalu Paan (Spiced Fish Buns)

Sri Lankan Fish Rolls

Kimbula Buns (Crocodile Buns)

Devilled Chicken Stir‑Fry