Indian cuisine is popular worldwide. However, in such a large country some street foods are regionally specific. Some of the tasty options available across India include:

Pakora – Pakora is prepared by deep-frying vegetables in seasoned “besan,” known in the United States as chickpea flour. Common vegetables used in pakora include potatoes, cauliflower, spinach, eggplant, and onion. Some fillings are unique to Indian cuisine, like fenugreek leaves and moong dal (mung beans). Vendors serve these snacks with chutney or tomato sauce. People enjoy eating pakora as street food, a teatime snack, a side with dinner, or a breakfast item. 

Kachauri – These snacks look like a traditional dumpling and include a spicy filling inside a deep-fried dough pocket. Kachauri is popular to have with breakfast and eat with curry or pickles. Although often sold as street food, families prepare kachauri during Hindu festivals. 

Vada – Vada is a savory round or flat fritter with a hole in the middle. This street food is similar to a doughnut in shape and texture. In northern India, vada is often soaked in yogurt and enjoyed during the hot summer months. Sabudana vada is a particular variety made with tapioca root and eaten during fasting periods in the Indian state of Maharashtra.

Samosa – Samosas are a well-known Indian snack. These deep-fried pastry pockets have savory fillings mixed with boiled potatoes. Particularly popular in northern and eastern India, samosa fillings include spicy peas, minced mutton, and cottage cheese. In Hyderabad, families serve samosas called “lukhmi, which are filled with spicy ground beef, at weddings.

Murukku – Commonly consumed at Hindu festivals, murukku is a savory snack made with rice flour and urad dal (black lentils). The ingredients used to flavor the treat vary from region to region. In western India, Murruku is called “chakli” or “chakri” and has a distinct concentric circle shape. 

Dabeli – An extra crunchy cousin of vada, this street food is popular in the region of Gujarat. To make dabeli, a spiced potato mixture is placed inside a buttered bun and grilled. Often served with garlic and tamarind chutney, people top dabeli with pomegranate seeds and crispy noodles. 

Daulat Ki Chaat – This frothy treat is available during the cold winter months. Chefs prepare daulat ki chatt by mixing milk with cream, leaving it outside overnight, and then whisking it for three to four hours. The light, foamy dessert is then topped with almond, pistachio, sugar, and cardamom. Daulat Ki Chaat is known by a variety of names in different cities – “malayo” in Varanasi, “nimish” in Lucknow, and “malai makhan” in Kanpur.