Best street foods from across the country | The Times of India

Not only does street food present you with delicious tastes and flavours, but it is also reflective of the country’s palate and style of cooking. A staple in the state of Maharashtra, most tourists, national or international, try to get their hands on this street food. Soft and succulent, this kebab is made of minced meat has won many hearts all over the world. Originating in Tibet, thukpa has found popularity in North-Eastern states like Arunachal Pradesh, Sikkim, and Assam. It is essentially a noodles and vegetable soup, and can serve as a complete meal, with meat being added for non-vegetarians. Add a few drops of lemon to the bhaji and some butter on the pav, and you have yourself a delicious street food. Call it pani puri, golgappa, or puchka, there is no denying that this chatpata ball of traditional flavoured water can make mouths drool by just mentioning the name. Black lentils and rice are used to prepare the batter for paddu, which is steamed in the same way as it is to make idli or dosa. Kachoris are deep fried puris that are shaped into a hollow ball to fill in stuffings. The best part about this street food is its versatility, as there are many fillings that make up a complete kachori dish, with each one being loved by the Indian diaspora.