Street foods are the heart and soul of the country. The delectable foods served in every street of India gives the identity to the place. One very famous state of India which is known for its delectable street foods is Uttar Pradesh. Though each and every part of India has its special street food but the food trend in Uttar Pradesh is unbeatable.

From Galoti Kebab to Dal Kachori; you are going to find a vast variety of street food of Uttar pardesh. It is the second largest state in India after Madhya Pradesh and the largest state as per the street food trend. If you happen to be in Uttar Pradesh then do try the street foods listed here. These foods will give you the perfect taste of the tradition. The best part about street foods is that, they embrace the whole culture in them. So, here is the list and I hope you will drool reading the same.

Bhindi Ka Salan

Bhindi Ka Salan is another popular dish from Uttar Pradesh. The crispy fried ladyfinger is dipped into the yogurt based curry with the twist of different spices. It is an authentic Awadhi cuisine, and enjoyed by every other person.


  • 3 tablespoons oil
  • 150 grams lady finger (bhindi or okra) or 2 cups chopped
  • 100 grams onion or 1 large onion or ¾ cup finely chopped onion
  • 1 teaspoon ginger-garlic paste
  • 100 grams tomatoes or 1 large tomato or ¾ cup finely chopped tomatoes
  • 6 to 7 curry leaves – kept whole or chopped
  • 1 to 2 green chilies – slit
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder (ground coriander)
  • 80 grams potatoes or 1 small to medium potato, chopped in small cubes
  • salt as required
  • 1 teaspoon tamarind
  • ¼ cup hot water for soaking tamarind
  • ¼ teaspoon garam masala powder
  • ¼ cup chopped coriander leaves
  • 2.5 to 3 cups water or add as required

Dum Aloo

The delicious dum aloo is one of the most coveted potato curry recipes of Indian cooking. This curry is a life saver when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, because this curry is easy to make and it requires two main ingredients, potatoes and curd which are always available in most of the Indian kitchens. 


15 small Potatoes, boiled in salted water
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped


As far as crunchy, savory snacks go, American culture is woefully lacking. Everything’s breaded, deep-fried and too heavy for hot weather. Thankfully, there are people in this world like Aliya LeeKong, culinary director and chef of NYC’s haute Indian palace Junoon, who wields her razor-sharp knives against snack fatigue. Enter chaat, the only recipe I can think of that fully addresses every major flavor: salty, sweet, sour, savory and umami. Found in abundance everywhere Indian people are found, chaat is easy to throw together with a little prep.

“Chaat covers every flavor profile and texture you could want,” confirms LeeKong. “Usually with the chaat you have that base ingredients here we have channas [chickpeas], and potatoes which have a softer bite, red onions for a little crunch, tomatoes for acidity. You have the different chutneys — the tamarind adds that really tart quality, then the cilantro is herbaceous and fresh and the yogurt cools it all down. The spices that are added are usually chili powder and chaat masala, which I make at home.”

Chaat masala, easily found at any Indian grocery, is a blend of whole ground spices and pungent, sulfuric black salt which (upon second taste, perhaps) is instantly addictive. To further persuade you to try your hand at this very easy dish, it helps to know that LeeKong started making it while still living in her dorm room at college.


  • 2 large potatoes, peeled, boiled and cubed
  • 1 16-ounce can chickpeas, rinsed and drained well
  • 1 medium tomato, diced
  • 1/2 red onion, finely chopped
  • 1 cup sprouted mung beans
  • 1/2 cup fresh coriander, chopped (plus more to garnish)
  • 1/2 cup plain yogurt
  • chaat masala, chili powder, tamarind chutney and coriander chutney to taste
  • Pomegranate seeds to garnish (optional) 

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