street food

You can make these easy falafels in minutes for a delicious quick dinner. Top with chilli sauce, yoghurt, pickles or hummus to customise. It's a simplified falafel recipe for those on a budget with limited kit – it's so much cheaper than buying ready-made. See also our <a href="https://www.bbc.co.uk/food/recipes/chickpeas_with_harissa_99809">easy chickpea stew recipe</a> and <a href="https://www.bbc.co.uk/food/recipes/easy_hummus_96922">easy hummus recipe</a> for more ways to shuzsh up that tin!


Falafel

400 grams/14 ounces tin chickpeas

spring onions, finely chopped

tsp cumin

lemon, zest only

dessertspoons plain flour

salt

black pepper

olive oil

lemon, juice only

½ cucumber, peeled and thinly sliced

tomatoes, roughly chopped

round lettuce, washed, leaves

pitta breads

plain yoghurt

chilli sauce

hummus

Three easy, tasty ways with a chickpeas tin- falafel, hummus and with harissa.

Pimp my chickpeas tin

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.

Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) Recipe

For the Papris:

(260 grams) atta flour (Indian wheat flour) flour

(4 grams) baking powder

(7 grams) kosher salt

(5 grams) nigella seeds

(12 grams) vegetable oil

(1.4L) oil

For the Mint Chutney:

(60 grams) cilantro

(60 grams) mint

lime

(20 grams) serrano pepper, sliced

For the Tamarind Chutney:

medjool dates (40 grams), pitted

(85 grams) tamarind paste (not concentrate)

(2 grams) ginger powder

(1 grams) Kashmiri red chili powder (see note)

(100 grams) palm sugar or light brown sugar

For the Sev:

(115 grams) chickpea flour

(2 grams) Kashmiri red chili powder (see note)

(1 grams) black pepper

To Assemble:

(434 grams) chickpeas, drained (or equivalent freshly cooked from dried)

Chaat Masala spice mixture,

(450 grams) whole-milk yogurt

onion,

Kosher salt

For the Papris: In a large bowl, whisk together flour, baking powder, salt, and nigella seeds. Add warm water, a little at a time, until a soft dough forms (it should be the consistency of Play-Doh). Knead in the bowl until mixture comes together into a smooth dough, about 5 minutes. Wrap dough in plastic wrap and let rest for at least 1 hour and up to 12 hours.

On a lightly floured work surface, roll out dough until it is approximately 2 millimeters thick. (You can use the nigella seeds as your guide: The dough should be just barely thicker than the seeds themselves.) Using a fork, prick all over surface of dough. (Alternatively, if left un-pricked, the papris will puff up when fried, and can then be stuffed for sev puri chaat and panipuri.) Using a 1 1/2–inch round cookie cutter, cut rounds from dough and set aside on a floured surface. Any scraps can be gathered and re-rolled until you have no more dough left.

In a large pot, wok, or Dutch oven, heat oil to 375°F (190°C). Working in batches of 6 to 8 pieces, fry papris, turning occasionally, until golden brown, about 2 minutes. Drain onto a paper towel–lined sheet tray and season with salt while still warm. Reserve frying oil for sev (below), if making from scratch. The papris will stay crisp in an airtight container for up to 1 week.

For the Mint Chutney: Prepare an ice bath. In a pot of salted boiling water, blanch cilantro and mint until they turn bright green, about 20 seconds. Shock herbs in ice bath to stop the cooking, then drain well. Squeeze out any excess liquid from herbs.

Remove and discard the thick mint stems, then roughly chop herbs and remaining tender stems. In a blender, purée blanched herbs with lime juice, serrano pepper, and just enough cold water to bring the mixture together, taking care not to over-blend and heat up the chutney, which can lead to discoloration. Season with salt to taste. The chutney will stay fresh in the refrigerator for 2 to 3 days.

For the Tamarind Chutney: In a small saucepan, combine dates, tamarind paste, ginger powder, chili powder, and sugar and bring to a boil. Remove from heat and set aside, covered, for 10 minutes to soften the tamarind paste and dates. Using a blender, purée until smooth, then pass through a fine-mesh strainer to remove any fibrous bits. The chutney will keep in an airtight container in the refrigerator for up to 2 weeks.

For the Sev: In a medium mixing bowl, whisk together chickpea flour, chili powder, black pepper, and enough water (1/3 cup to 1/2 cup) to form a mixture with the thickness of pancake batter. Add batter to a piping bag fitted with a number 2 plain round tip, or use a zipper-lock bag with one corner snipped off to create a small opening.

Using the same frying oil as for the papris, heat oil to 375°F (190°C). Pipe squiggles of batter into oil, like a funnel cake, and fry until bubbling ceases. Using a spider or strainer, lift fried sev and transfer to a paper towel–lined sheet tray to drain. Repeat with remaining sev batter. The sev will stay crisp in an airtight container for up to 1 month.

To Assemble: On a large serving plate, spread papris in a single even layer.

In a small bowl, toss potatoes and chickpeas with chaat masala to taste. Spread potatoes and chickpeas all over papris.

In a small bowl, combine yogurt with chaat masala to taste and spoon over potatoes, chickpeas, and papris.

Top with diced onion, mint and tamarind chutneys, and sev. Sprinkle more chaat masala on top and serve right away, preferably with sweet, milky black tea.

A Vietnamese sandwich (banh mi means bread in Vietnamese) that’s become a street food sensation. Packed with deliciously sweet and spicy pork belly, quick pickles and topped with chilli sauce it’s an absolute treat to eat and easy to prepare in advance for friends or family.

Banh mi 

garlic clove, crushed

½ thumb-sized piece fresh root ginger,

½ tbsp soy sauce

fish sauce

lemongrass paste

tsp runny honey

pork

tbsp rice wine vinegar

golden caster sugar

sea salt

carrot,

radishes, thlnly sliced

baguettes

Japanese Kewpie mayonnaise, to serve

coriander

hot sauce, to serve (optional)

The moment you bite into this pancake, the hot cinammony syrup will ooze into your mouth. Chewy dough with the fried crispness on the outside and the sweet sugar syrup with bits of nuttiness makes it one of my favorite Korean snack/dessert since childhood days.

Korean Dessert Pancake - Hotteok(호떡)

all purpose flour ((130 grams/4.5 oz = 1 cup / 250 ml))

sweet rice flour

yeast

water ((maybe 1-2 Tbsp more))

water ((180 ml/6 oz = 3/4 cup))

tsp sugar

sugar sugar

cinnamon powder

walnuts

Tbsp vegetable oil

Add 1 tsp sugar and 1 tsp dry yeast to 3/4 cup warm (120~130 °F (48~54°C)) to hot water.

Measure and mix all dry ingredients (flours and salt).

When yeast is bubbly, mix 1 and 2.

Mix yeast sugar water + additional water with the flour mix. Dough should be fully wet and sticky.

Let dough sit for 3 hrs in room temperature. Dough should double in size when ready.

Prepare stuffing - mix sugar, cinnamon and chopped walnuts. Chop walnuts finely.

When dough is ready, heat about 3 Tbs or more of oil in a pan over medium heat.

Pour about 1 tsp of oil in your hand and rub both your hands so they become nice and slippery. Take about a golf size of dough in your hand and spread out with your hands until it’s a little bigger than your palm. Add 1-2 tsp of the sugar mix into the center of the dough and close up the hotteok – making it into a little round parcel.

Add hotteok parcel into the pan by flipping the hand to drop the pancake onto the pan, with the smooth side (side that was stuck to your palm) facing upwards.

Oil a wide spatula and press hotteok and slowly flatten it until the diameter becomes about 4 in/10cm wide. If you press it too much, you will end up with a hole and the sugar content will leak and get messy.

Fry pancake in oil med heat for 3-4 min until edges start to brown. Lower heat if it starts to brown faster than that. You don’t want the heat to be too high because you want sugar to melt inside before the outside gets too dark.

This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce . The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.

Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce Recipe

For the chicken:

lemon juice

oregano

coriander seed

garlic cloves, roughly chopped (about 1 1/2 tablespoons)

salt and black pepper

chicken

vegetable or canola oil

For the rice:

unsalted butter

turmeric

cumin

rice

chicken broth

For the sauce:

mayonnaise

Greek yogurt

sugar

white vinegar

parsley

To serve:

iceberg lettuce, shredded

tomato,

Fluffy pocketless pita bread, brushed

Harissa-style hot sauce,

For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).

Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.

Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.

For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.

To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.

Takoyaki, or Octopus Balls, are one of Japan’s best-known street food originated in Osaka. &nbsp;Whether you make the traditional&nbsp;style with bits of octopus or other alternatives, these ball-shape dumplings&nbsp;are fun to make with your friends and family!

Takoyaki

katsuobushi (dried bonito flakes) ((4 grams))

green onions/scallions

ginger

4.2 oz cooked octopus

Tbsp neutral-flavored oil (vegetable, canola, etc)

Tenkasu/Agedama (tempura scraps) ((15 g))

all-purpose flour (plain flour) ((4.2 oz, 120 g))

tsp baking powder

eggs (50 g each w/o shell)

soy sauce

Takoyaki Sauce ((or use Tonkatsu sauce; drizzle

Katsuobushi (dried bonito flakes) ((sprinkle on top))

Aonori (dried green seaweed) ((sprinkle on top))

Gather all the ingredients.

Grind ¼ cup (4g) katsuobushi (bonito flakes) into fine powder. Set aside, we&#039;ll use this powder when we&#039;re cooking Takoyaki.

Cut green onions into fine slices and mince 1 Tbsp-* red pickled ginger.

Cut octopus into ½ inch (1.5 cm) bite size pieces (cut into smaller pieces for kids so they can chew easily). I use “rangiri” cutting technique.

To Prepare Fillings

In a large mixing bowl, combine 1 cup (4.2 oz/120 g) all-purpose flour, 2 tsp baking powder, and ½ tsp kosher salt and whisk all together.

Add 2 large eggs, 1 tsp soy sauce, and 1 ½ cup (360 ml) dashi.

Whisk all together until well-blended and transfer the batter to a 2-cup measuring cup with a handle (or any other pitcher with a spout for easy pouring).

To Make Takoyaki Batter

Heat the takoyaki pan to 400 ºF (200 ºC) over medium heat. Using a brush, generously oil the takoyaki pan (both the holes and connecting flat areas). When you see smoke coming from the pan, pour the batter to fill the holes. It’s okay for the batter to slightly overflow the holes. Usually as you add ingredients to the batter it will overflow.

Add 1-3 octopus pieces in each hole depending on its size and sprinkle katsuobushi powder you ground earlier on top.

Then sprinkle tenkasu, green onion, and pickled red ginger.

After 3 minutes or so, when the bottom of the balls has hardened slightly, break the connected batter between each ball with skewers. Then turn each piece a 90 degree, stuffing in the edges as you are turning. The batter will flow out from the inside of each takoyaki ball and creates the other side of the takoyaki ball. After you finish flipping, set timer for 4 minutes. Keep turning constantly so each piece will have nice round shape. Home takoyaki grill doesn’t equally distribute heat so it’s good idea to swap takoyaki balls around to get even brown color. Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling katsuobushi and dried green seaweed. Serve immediately (but be careful – inside is VERY hot!).

To Cook Takoyaki

Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.

Steamed pork buns

flour

water

oz scallions

tsp salt

oz fresh yeast

tsp oyster sauce

0.5 tbsp white pepper

five-spice powder

tsp light soy sauce

tsp dark soy sauce

tsp sesame oil

flour,

Finely slice the scallions and chop the ginger. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce, oyster sauce and sesame oil. If needed, add a little water to loosen the mixture. Stir well to combine and set aside.

Bring a large pot of water to a boil. Roll the dough into a log shape and cut into 15 equal portions. Dust the work surface with flour, then use a rolling pin to roll out the pieces of dough into equal-sized circles, rotating the dough as you roll it to ensure an even thickness. Place a spoonful of the pork filling in the center of each dough circle and gently pull and pinch the edges together to make a tight seal. Set aside to rise for 20 min.

Transfer buns to a steam basket set over boiling water and steam for approx. 15 min.  Allow to cool and enjoy!

Learn to make the best Hainanese chicken rice with super tender and juicy chicken, served with fragrant rice cooked in chicken broth and a bowl of hot chicken soup. My recipe includes two versions of the chicken: the original and the sweet soy sauce one, so you can choose your favorite. {Gluten-free adaptable}To make the dish gluten-free, use tamari or coconut aminos instead of soy sauce. Use rice vinegar instead of Chinkiang vinegar.

Hainanese Chicken Rice (海南鸡饭)

lbs (1.1 to 1.4 kg) whole chicken (*Footnote 1)

thumb ginger (, sliced)

green onions

sesame oil

soy sauce ((or store-bought type) (Optional))

cilantro

butter and/or chicken fat

green onions (, chopped)

garlic (, minced)

Thai chili peppers peppers

red bell pepper (, seeded and chopped)

white onion (, chopped)

garlic (, chopped)

lime juice

Chinkiang vinegar

Remove the neck and innards from the chicken cavity and either reserve them for making stock or gravy or discard them. Remove the chicken fat from the cavity and set it aside for making the rice.

Chicken

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