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Whet your appetite with some of these gorgeous recipes from around the world. From breakfast to dinner there is something to keep you filled up throughout the day.
India is a destination that is synonymous with royal palaces and forts, jungles full of tigers and, of course, a delectable array of food. No trip to India is really complete without trying the food but, in particular, the offerings of the street food stalls.
India is a destination that is synonymous with royal palaces and forts, jungles full of tigers and, of course, a delectable array of food. No trip to India is really complete without trying the food but, in particular, the offerings of the street food stalls.
Indian street food, as with most places, is extremely vibrant, incredibly fragrant and packed full of glorious flavours. The great thing is that it varies so much from stall to stall, and region to region. You can dine right the way from breakfast through to dinner – with a few snacking opportunities in between – on foods such as parathas, tandoori chicken, kahthi rolls, aloo tikki, pakoras, and samosas. All accompanied by some masala chai.
The wonderful thing about street food is that it is prepared and created right in front of you. You can really create a connection that allows you to get an insight into the chef’s culture and background.
One of my absolute favourite street foods from India is this ‘gol gappa’. It has a few different names depending on whereabouts in the Indian Subcontinent you eat it. From gol gappa, pani puri to puchka – with the fillings all varying slightly. At home, my mother loves to feed us the following variation listed below. In fact, it is a recipe that is loved by friends and colleagues at Steppes too.
Makes 24 servings
For the pastry:
For the filling:
For the sauce:
Now to construct:
This is the fun bit. Crack a little hole in the top of your pastry so that you can add your filling – enough to fill the pastry up – and then add the sauce on top. You have two options, construct yourself or let your diners build themselves for a little fun and drama at the table.
When constructed the challenge is to then put the whole of your gol gappa into your mouth in one go!
If you tried this recipe, we’d love to see how you got on – share your pictures with us on Facebook and Instagram, and tag us!
For the pastry: | |
---|---|
Self-raising flour: | 250g |
Semolina flour: | 60g |
Salt: | Pinch |
Vegetable or sunflower oil: | 1 tbsp |
Nigella seeds: | Pinch |
Water (to bring dough together): | 20ml |
Oil: | For deep frying pastry |
Filling): | |
Potato, boiled and cubed: | 1 |
Chickpeas, drained: | 400g |
Red onion, diced: | 1/2 |
Red pepper, diced: | 1/2 |
Green pepper, diced: | 1/2 |
Green chilli: | 1 (or more for desired heat) |
Salt: | Pinch |
Lemon juice: | 1 tsp |
Tamarind juice: | 1 tsp |
For the sauce: | |
Sweet chilli sauce: | 60ml |
Tamarind sauce: | 20ml |
Lemon juice: | 3 tsp |
Coriander: | To garnish |
Whet your appetite with some of these gorgeous recipes from around the world. From breakfast to dinner there is something to keep you filled up throughout the day.
If this is the sort of food you love, why not make it part of your next adventure. Our travel experts can help you by including culinary experiences in your itinerary, from cooking with locals to dining at exclusive restaurants.
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