Now boarding · Indian-American home cooking from Houston, Texas
Masala Journey
Home / Recipes / Street Snacks

Street Snacks

Crunchy, tangy bites inspired by Mumbai street stalls.

1 hrMakes 12

Baked Samosas

All the flaky crunch of a samosa with a hot oven instead of a deep fryer.

Baked Samosas
35 minActive
25 minCook
12Servings
MediumLevel

Ingredients

  • 2 cups all-purpose flour
  • 4 tbsp oil
  • 1/2 cup water
  • 3 potatoes, boiled and cubed
  • 1/2 cup green peas
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp amchur
  • 1 green chili, minced
  • Oil spray

Journey note: a firm dough is what gives the crisp, blistered crust.

Method

  1. Dough. Rub oil into flour and salt, add water, knead firm, and rest 20 minutes.
  2. Filling. Sizzle cumin, then add potatoes, peas, spices and chili; mash lightly and cool.
  3. Shape. Roll dough into ovals, cut in half, form cones, fill and seal the edge with water.
  4. Bake. Place on a lined tray, spray with oil, and bake at 400°F (200°C) for 25 minutes, flipping once.
  5. Serve. Eat hot with mint-cilantro chutney or tamarind sauce.
50 minServes 4

Mumbai Pav Bhaji

A buttery, spiced vegetable mash scooped up with toasted soft rolls.

Mumbai Pav Bhaji
20 minActive
30 minCook
4Servings
EasyLevel

Ingredients

  • 3 potatoes, boiled
  • 1 cup cauliflower florets
  • 1/2 cup peas
  • 1 large onion, chopped
  • 2 tomatoes, chopped
  • 1 green bell pepper, chopped
  • 3 tbsp butter
  • 2 tbsp pav bhaji masala
  • 1 tsp chili powder
  • 8 soft dinner rolls
  • Lemon wedges and chopped onion to serve

Journey note: finish with a knob of cold butter for the true street-stall shine.

Method

  1. Cook the vegetables. Steam cauliflower and peas until very soft, then mash with the potatoes.
  2. Saute. Cook onion and pepper in butter until soft, then add tomatoes until pulpy.
  3. Spice. Stir in pav bhaji masala and chili powder for 1 minute.
  4. Combine. Add mashed vegetables and a splash of water; mash and simmer 10 minutes.
  5. Toast the rolls. Split rolls, griddle in butter, and serve with lemon and raw onion.
30 minServes 4

Crispy Onion Bhaji

Lacy, shatter-crisp onion fritters in a chickpea-flour batter.

Crispy Onion Bhaji
10 minActive
20 minCook
4Servings
EasyLevel

Ingredients

  • 2 large onions, thinly sliced
  • 1 cup chickpea flour (besan)
  • 2 tbsp rice flour
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1 green chili, minced
  • Handful of cilantro
  • Salt, to taste
  • Neutral oil, for frying

Journey note: do not crowd the pot, or the oil temperature drops and they turn greasy.

Method

  1. Salt the onions. Toss with salt and let them weep for 10 minutes.
  2. Batter. Add flours, spices, chili and cilantro, plus 2 to 3 tbsp water if needed, until the onions are just coated.
  3. Heat oil. Warm 2 inches of oil to 350°F (175°C).
  4. Fry. Drop in loose spoonfuls and fry 4 to 5 minutes, turning, until deep golden.
  5. Drain. Rest on a rack and sprinkle with chaat masala while hot.