From India's streets into the kitchen

If you truly want to understand India, don’t begin with its monuments. Begin with its streets. Stand in the bustling lanes of Mumbai and watch a vendor skilfully assemble a vada pav. It is more than a snack; it is the city’s heartbeat — quick, humble, resilient, and full of character, much like Mumbai itself. Walk through the crowded bazaars of Delhi, where the aroma of aloo tikki, golgappe, and chhole bhature fills the air. Every corner tells a story, every recipe carries generations of tradition, and every bite feels like a chapter from the city’s rich history. In Kolkata, the streets come alive with kathi rolls, puchkas, and jhal muri.Likewise, in Ahmedabad, evenings transform into celebrations. The aroma of fafda-jalebi, khaman, and dabeli drifts through the air, bringing families and friends together over shared plates and stories. The streets of Lucknow whisper tales of royalty through melt-in-the-mouth galouti kebabs and rich chaats, while Indore turns every night into a food festival, where poha, sabudana khichdi, and bhutte ka kees have become symbols of local pride. But beyond the cities and specialties lies the true essence of Indian street food.With the monsoon season in full swing, there’s nothing more comforting than a plate of pakoras paired with a hot cup of chai. I couldn’t help but think of one of my all-time favourites and give it a little twist of my own. That’s exactly what inspired these kanda bhajiya bread rolls — a delicious spin on a beloved classic.Kanda bhajiya bread rollIngredientsMozzarella and cheddar cheese 1 cupGreen chilli (chopped) 1 tspCoriander powder 1 tspRed chilli powder 1 tspGaram masala 1 tspChaat masala ½ tspOnion (sliced) 1 cupBread slices 6Green chutney ½ cupGram flour (besan) 2 cupsRice flour 1 cupTurmeric ½ tspCarom seeds (ajwain) 1 tspCumin seeds (jeera) ½ tspSalt To tasteWater As requiredOil For fryingChaat masala For sprinkleMethodIn a bowl, combine mozzarella-cheddar cheese, green chilli, coriander powder, red chilli powder and garam masala. Add salt, if required.Take a slice of bread and flatten it gently using a rolling pin. Spread a layer of green chutney evenly over the surface of the bread.Apply the prepared cheese mixture on one end of the flattened bread and roll it tightly into a cylinder. Seal the edge gently to keep the roll intact.In another bowl, add gram flour, rice flour, turmeric powder, carom seeds, cumin seeds, salt, and sliced onions. Gradually add water and whisk well to make a smooth, thick batter.Dip the prepared bread roll into the batter, ensuring it is coated evenly on all sides.Heat oil in a karahi over medium heat. Carefully place the batter-coated bread rolls into the hot oil and fry until golden brown and crispy. Remove and drain excess oil. Sprinkle chaat masala on top and serve hot with green chutney.— The writer is a celebrity chef and entrepreneur

From India's streets into the kitchen

There’s nothing more comforting than a plate of 'pakoras' paired with 'chai'

Chef Harpal Singh Sokhi

From India's streets into the kitchen

There’s nothing more comforting than a plate of 'pakoras' paired with 'chai'

Chef Harpal Singh Sokhi

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