Here's How You Can Recreate Iconic Bengaluru Street Food At Home!

Ooh, the sound of crispy, piping hot bajjis that we once relished at VV Puram just makes us deep-fried dizzy! Here's how you can whip them up at home in a jiffy. 

1. Make a pancake-like batter mixing chickpea flour, chilli powder, asafoetida (aka Hing), carom seeds (ajwain), cumin powder, baking soda, oil, water and salt.  

2. Wash and slit banana peppers or capsicums. 

3. In a bowl, make a spice mixture of chaat masala, pepper powder, chilli powder, cumin powder, asafoetida, lime juice and salt.

4. Coat or stuff the peppers with the masala, then dip in batter and deep fry till golden brown.

5. Serve hot. You can top it with a simple green chutney (chillies, coriander, mint and salt) and some raw onions for a bite.

This streetside snack is one Bengaluru can truly call it's own! Touted to have been invented by the legendary VB Bakery in town, you'll be surprised at how simple this dish is to make. All it uses are easily accessible ingredients and the famous congress or split kadlekai!

1. Buy or order in readymade buns/masala buns from your local bakery or supermarket.

2. Make your peanut masala by toasting raw peanuts in a pan with oil. Add curry leaves, asafoetida, turmeric powder, red chilli powder and salt.

3. Cut buns in half. Toast with butter. 

4. Assembly is fairly simple. Spread some more butter on the buns, spread some green chutney (optional), spread peanut masala.

5. This is ready to enjoy as is! You can also add slivers of onion, carrot and coriander for some freshness and texture. 

A big, big part of our street food culture and our heart's are momos! We especially love going on a momo eating spree at Koramangala because of the numerous stalls and options available. Now, since we cannot step out, here's a basic vegetarian momo recipe that you can improvise on and make your own or maybe open your stall with! 

1. Make your dough by kneading together maida (or wheat flour, whatever's handy), salt and water. Let it rest.

2. For the filling, fry together a mixture of finely chopped veggies (could be anything) ginger, garlic, onions and salt. Cook down and let it cool.

3. Fill and shape momos (for reference watch any YouTube tutorial)

4. Steam and serve hot.

5. Serve with a red chutney or any other sauce or condiment of choice. Buy some here.

This loved treat from Hari Super Sandwich is lethal and addictive! We are crazy about the salty and sweet combination that tickles are palate and keeps us ordering or going back for more. On account of missing this sandwich way too much, some research led us to a recipe that calls for all of THREE ingredients!

1. White bread or any type of sandwich bread or buns work well.

2. Slather your bread slices with butter (optional).

3. Add a slice of any milk chocolate.

4. Add any cheese mozzarella or processed.

5. Grill till golden or till cheese and chocolate have melted. Enjoy!

A traditional South Indian dessert, we've enjoyed hot holiges more on the streets of Bengaluru than at home. Using only pantry staples, when made well, they melt in the mouth and take you straight to heaven after!

1. Make the dough by kneading together wheat flour, turmeric powder, water and oil. Let it rest.

2. For the filling, heat ghee in a pan. Add jaggery or sugar, cooked chana dal, grated coconut, cardamom powder and cook down. Let it cool.

3. Divide the dough and filling mixture into balls. 

4. Stuff the filling into the dough (as you would a paratha) and roll it out 

5. Fry on both sides on a tawa with ghee and serve hot. 

Parts of the city like HSR, Shivajinagar, or Frazer Town have air that is perfumed with the aromas of delectable kebabs sold out of street carts. Our favourite has to be the succulent seekhs that are juicy, smokey and oh-so meaty!

1. Mince boneless chicken pieces in a mixture grinder.

2. Make a paste of onions, garlic, ginger and chilli, garam masala, coriander powder, fennel powder, chilli powder, black pepper powder, lemon juice, gram flour and.

3. Mix the masala thoroughly into the chicken mince and let it rest. 

4. Shape this on skewers and cook on a tawa, grill or barbecue.

5. You can use coal to add a smokey flavour. Serve hot with chutney and lemon.

Kathi rolls are an all time rage in Bengaluru, especially the ones from Khan Saheb. One bite, and your mouth just transforms into flavour town! You can make your own version at home and the easiest one to recreate has to be the one with egg!

1. Knead your dough with wheat flour, salt, water and oil. You could also use ready to cook malabar rotis. 

2. In a bowl whisk eggs, onions, green chillies, and salt. In another bowl mixture together sliced onions, carrots and capsicum.

3. Cook your roti in a hot tawa. Pour the egg mixture on one side and flip to cook.

 4. Once done, add the vegetable mixture to the egg roti.

5. Top with tomato sauce and mayo. Roll and enjoy!

There's no denying the growing love for gobi manchurian in Bengaluru! We sure love our fill of Chindian treats especially this one loaded with soy, tomato sauce, loads of pepper and batter fried cauliflower. Making this takes some effort but it's all worth it!

1. Coat cauliflower florets in a watery mixture of cornflour, maida, salt and pepper. 

2. Deep fry the battered cauliflower till it is three-fourth cooked. 

3. For the sauce, in a wok fry garlic, ginger, green chillies, spring onions in oil. Add a cornflour slurry together with soy sauce, ketchup, chilli sauce and salt.

4. Cook until sauce thickens.

5. Toss the cauliflower in the sauce and it's ready! Serve hot garnished with some green onions.

Now, now, we know this is a family recipe and a guarded secret but there's no harm in trying to replicate it right? We love the masala puri from Karnataka Bhel House like many others in town and cannot stop dreaming about it. So here's how we're putting it together.

1. Pressure cook dried green peas (after soaking overnight) with some salt and water.

2. To make the masala, dry roast coriander seeds, cumin, fennel and dried red chillies until aromatic. Once cool, make a fine powder using a mixer grinder.

3. Add this spice mixture to the peas and cook further. Lightly mash mixture once done. 

4. To assemble, smash together on a plate, store bought puris and add a couple of ladles of the masala.

5. Add green (mint and coriander) and tamarind (tamarind, sugar and chilli) chutney, chopped onions and sev. Serve and enjoy!

No sandwich comes close to this streetside version slathered in butter and cheese! We especially love this treat because it could be a snack or a whole meal and there's so much room for improvisation, no?

1. Take a slice of white bread, slather it with butter. Top it with some green chutney.

2. Layer another slice of bread and butter on top. To this slice add some spiced boiled and mashed potatoes. Top with grated cheese.

3. Add a third slice of bread and butter. Slather green chutney and top with sliced onions and tomatoes. Grated a generous amount of cheese.

4. Add a final slice of bread topped with butter.

5. Grill till golden brown on both sides. Slice and serve with ketchup.