Introduction
There’s something about Indian street food that just hits differently. It’s loud, a little chaotic, never perfectly measured, and absolutely packed with flavour. Whether it’s pani puri from a roadside stall or a hot samosa wrapped in newspaper, these snacks aren’t just about taste, they’re tied to moments.
But let’s say you’ve moved cities, or you’re just trying to cook more at home. Maybe your building doesn’t allow gas, or you’ve only got an induction hob to work with. The good news is that most street snacks don’t need fancy setups. You just need to adjust your cooking pace, maybe keep the power settings a bit lower than usual, and be okay with making a bit of a mess. Below are six recipes that actually work quite well on induction and are surprisingly easy to throw together.
1. Aloo Tikki
This one’s simple, filling, and a good base for all kinds of chaats. Boil a couple of potatoes, mash them with salt, red chilli powder, amchur, and a bit of cornflour or bread crumbs for binding. Make small patties and shallow fry them on a flat induction pan with some oil. Keep flipping till both sides turn golden and slightly crisp. You can eat them plain, or stack them with curd, chutneys, and sev for a quick tikki chaat.
2. Sev Puri
It’s the kind of chaat that doesn’t even need cooking, but the chutneys benefit from a quick simmer. Tamarind chutney, for example, gets smoother if you warm it with jaggery and a bit of roasted cumin on low heat. Same with green chutney if you’re blending it with boiled potatoes. Assemble puris, top with chopped onions, tomatoes, potatoes, and drizzle both chutneys. Finish with a big handful of sev and coriander. That crunch is non-negotiable.
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3. Bread Pakora
Deep-frying on induction takes a bit longer, but it works just fine if you’re patient. Make a quick filling with mashed potato, green chilli, salt, and some garam masala. Sandwich this between two bread slices. Dip it in a thick besan batter with ajwain and turmeric, then carefully place it into hot oil in a heavy-bottomed induction pan. Flip only once. Let it drain properly before eating, or it’ll go soggy.
4. Corn Chaat
When you don’t want to cook much, this is your go-to. Boil sweet corn kernels with salt on your hob. Once done, toss them in a bowl with butter, lemon juice, chaat masala, and chilli powder. For an extra kick, roast some chopped onions on the pan and mix that in too. This one’s fast, flavourful, and oddly comforting.
Also Read: Induction vs Gas Stove: Which One Should You Choose For Your Kitchen
5. Gulab Jamun
Yes, you can make these on an induction hob too, even the syrup works better on a steady simmer. Use a ready mix if you like, or make dough from khoya and maida with a pinch of baking soda. Roll into smooth balls, no cracks. Heat oil or ghee on low-medium and fry slowly, keep turning them so they colour evenly. Don’t rush, or the insides stay raw. Simmer sugar, water, cardamom, and a few saffron strands for syrup. Drop the fried jamuns in warm syrup and leave them to soak. They puff up slowly, and the whole kitchen starts smelling like a sweet shop.
6. Pav Bhaji
You don’t need a gas flame to get that thick, buttery street-style bhaji. Boil potatoes, peas, carrots, whatever veg you have. In a wide induction pan, melt butter, fry onions till soft, then add tomatoes, garlic paste, and pav bhaji masala. Mash everything together right in the pan. Add the boiled veg, keep mashing, adjust with a splash of water if it sticks. Finish with a slab of butter and chopped coriander. For the pav, toast on a flat pan with butter till it crisps slightly at the edges. Serve hot, with lemon and raw onion on the side if you like it the proper way.
