We recently brought you a list of New Delhi street food, chock full of off-the-beaten-path delicacies in the bustling Indian city. As it turns out, there’s no shortage of interesting foods in this international metropolis, so here’s a second helping of Delhi street foods worth the sweaty hunt:
Paranthe Wali Gulli (puh-raan-thay waah-lee gull-ee)
Translation: The Fried Bread Alley. One of Delhi’s most chock-a-block neighborhoods is home to a tiny, poorly lit alley where you’ll have to fight the masses to get your hands on some of most delicious, hand-kneaded fried bread. Four shops jostle for room in this sliver of space, but each proffers fresh Indian paranthas. Mounds of glistening dough sit aside the various fillings – cottage cheese and peas; potatoes and onions; spicy minced radish; and, of course, you can always have it plain. The bread sizzles on a wide black skillet, and as soon as the skin develops beautiful, crisp black spots, it’s slid onto a plate with butter and plain yogurt. (Dipping hot shards of the bread in rapidly melting butter provides the savory kick, and dipping your next bite into the yogurt cools the palate, readying it for the next butter-dripping bite.) Almost no one waits for the fire-hot bread to cool down – neither should you.
Moong dal halwa (moon-guh da-al hull-wah)
Just before you enter Fried Bread Alley, a ramshackle but heavily crowded stand doles out a sort of Indian semolina pudding, called halwa (pronounced hull-wah). Normally this is made it out of semolina itself, or grated carrots (a winter favorite, especially when the bright orange dessert is studded with buttery cashews, toasted and slivered almonds, and plump raisins). But this variety, a smash hit among Delhi natives and curious tourists, is made out of lentils, specifically moong (moon-guh) beans. This slightly salty edge to the beans adds a pleasant counterpoint to the sugar and milk, which are stirred with the boiled lentils till they create a creamy pudding. A dollar is equal to about 50 rupees, and a generous serving of halwa costs 40 rupees. You do the math. Or better yet, just eat up.
Chaat with sev (chaah-t with say-v)
Delhi is home to immigrants from all over India, and chaat – a street snack made out of potatoes, plain yogurt, chopped onions, coriander, a sweet-salty spice blend. Sev (which are tiny, dried yellow noodles) tops the whole thing and gives the impossibly delectable snack an enjoyable crunch. Chaat is immensely popular all over India, and ingredients vary by region – chaat in Bombay tends to be influenced by the local Gujarati population and might have more coriander, and a kick of dried mango powder. In Delhi, chaat comes glazed with tamarind chutney, which binds the dish together and before you know it, you’re having seconds. And thirds. And fourths.