Chef Pradeep Khosla

Whether it is venturing into the food streets of Koti or Sindhi Colony or relishing the Ramzan night food walks of the old city, Hyderabad — or any other big city in India — is a paradise for street-food lovers. Be it the humble puchka, momos and jhalmuri of Bengal, the kebabs of Lucknow, the chaats of Banaras or the cheese sandwiches, pizzas and the butter-laced pao bhajis of Mumbai, Arabian influences of shawarma and chicken 65 from the south and the Indo–Chinese versions of Manchurian dishes and dumplings, there’s a lot happening on these streets.

However, (and despite the pride we take in the “Indian body’s immunity”), the constant battle between cravings and hygiene concerns, given none of these places are FSSAI-certified, makes us wonder at the type of water, oil or colours used in making these dubiously delicious dishes.

Let’s admit it: We are no Bangkok or Singapore, with their designated areas for street food controlled by the Government. Actually, we are miles away from that structure — literally and figuratively. But because taste and safety should not be exclusive, I’ve brought some street-food recipes you can make at home for your loved ones, without concerns

Banarsi Tamatar Chaat

Ingredients:

• Potatoes boiled: 2
• Red chilli powder: 1 tsp
• Tomatoes: 4
• Black Salt: 1 tsp
• Cumin powder: 1 tsp
• Black pepper powder: 1 tsp
• Tomato Ketchup: 2 tsp
• Sugar: 1 tbsp
• Black pepper powder: 1 tsp
• Onion, finely chopped: 1
• Green Chillies: 3
• Coriander Leaves: 1  
• Namkeen cheeselings
• Cooking oil

Method:

• Boil the potatoes with required water and salt. Peel the skin and mash them.
• Add cumin powder, red chilli, coriander, black pepper, salt  and black salt into the mashed potatoes and mix it properly.
• Take the washed tomatoes, cut the top lid off of the tomatoes. Remove the pulp of the tomato, stuff them with mashed potatoes.
• Put oil in a flat surface pan and heat it. Put the tomatoes in the pan with the potato stuffed upside down. Let it cook for 10-15 minutes until the tomatoes start getting a bit mushy.
• Turn off the flame and grind the stuffed tomatoes plus leftover tomato pulp together into a thick paste.
• Add some more oil to the pan and heat it
• Add thick tomato paste, a bit of salt, sugar and tomato sauce and cook on low heat for 10-12 minutes.
• Transfer the cooked chaat into a serving bowl and garnish it with some chopped onions, green chillies, fresh coriander leaves and namkeen.

Palak Patta Chaat

• Fresh spinach leaves: 12  
• Besan: 1/2 cup
• Salt to taste
• Red chilli powder: 5 gms
• Ajwain: 3 gms
• Haldi powder: 3 gms
• Oil for frying
• Boiled potato: 1
• Kala channa boiled: 50 gms (optional)
• Green chutney: 1/2 cup
• Yogurt whisked: 1/2 cup
• Sweet chutney: 1/2 cup
• Red chili powder
• Roasted cumin powder
• Black pepper powder
• Chaat masala
• Sev for garnishing
• Pomegranate arils for garnishing
• Coriander

Method:

• Wash and clean the spinach leaves. Mix the gram flour, salt red chilly powder, haldi powder and ajwain with little water to make thick consistency batter.
• Heat the sufficient oil in wok on high flame. When oil is hot enough, dip the leaf one by one in batter and fry them on low flame. Ensure that the leaves remain flat and do not curl up.
• Place the crisp and crunchy fried leaves on a plate. Add chopped potatoes, boiled kala channa on top of the fried leaves.
• Add green chutney, sweet chutney and curd.
• Sprinkle salt and spices according to taste.
• Garnish with pomegranate, sev and green coriander on top and serve while still crisp.
• Ensure that the curd is not too sour. Add sugar in case it is extra sour.
• Ensure the curd is chilled when spread on the palak patta.
• Ensure that the cumin is well roasted to a deep brown colour for enhanced flavours.