The lanes of Lucknow have always had food that draws you in. Kebabs are grilling on coals. Sheermal pulled from the tandoor. Baked naans stacked at the tea stall. That aroma of ghee and masala stays with you. You might have grown up in that city or maybe visited once and still remember a flavour. Now, with a good OTG in your kitchen, you can try to bring back that taste at home.
Usha OTG works well for this kind of food. You can roast, toast, and bake without using too much oil. You get even heat and that deep, slow flavour. These five dishes come from the streets of Lucknow but are simple enough to try with basic ingredients. Each one uses an OTG in a way that makes sense for Indian homes.
1. Galouti Kebabs On Toasted Sheermal
Galouti kebabs are soft and spiced. They usually come from the tawa, but the OTG does a good job here. You can shape them and roast them in an OTG tray. They get a nice colour and hold together well. Instead of griddle-fried sheermal, use a homemade version. Make small milk bread rounds. Brush them with saffron milk and ghee. Warm them in the OTG till the top browns lightly.
To make the kebabs, use minced meat or mashed rajma for a veg version. Add brown onions, clove powder, black cardamom, and roasted gram flour to bind. Shape small patties and bake at 180°C till firm and slightly golden. Lay the hot kebabs on the warm sheermal. Add a tiny spoonful of mint chutney. Serve it straight from the OTG tray.
2. Baked Tokri Chaat With Aloo And Chana
Tokri chaat is one of those dishes that usually needs deep-frying. But with Usha OTG, you can make it simpler. You can use grated potato to make a basket shape. Place the grated mix in a steel bowl, press it to get a bowl shape, remove gently, and bake it upside down on a tray. The outside crisps slowly, and the shape stays.
For the filling, mix boiled aloo, black chana, chopped onions, and coriander. Add tamarind chutney and a little curd. Place the filling inside the crispy potato shell. Bake again for 5–7 minutes at 160°C till the edges darken and the filling warms through.
The crust turns crisp and golden. You can serve this as a starter at home or keep it as a light snack for evening munching. It has that street food feel, but with your clean finish.
3. Mini Baida Roti Pockets
Baida roti is usually fried flat. In the OTG, it works better as a folded parcel. You can take wheat or maida dough, roll out small rounds, and shape them like little half-moons. The filling is made from eggs, onions, pepper, and chopped cooked mince or paneer. You can spoon the mix into the dough, seal it gently, and brush the top with oil or egg wash.
Bake in a preheated Usha OTG at 190°C for about 15 minutes. Flip once in between. The outer layer gets crisp and firm. The filling cooks through and sets well inside. You can serve it with lemon wedges or a spicy ketchup. These work well for lunchboxes too.
4. Matar Kulcha Tartlets
You may have eaten matar kulcha from a cart in Lucknow, served in a paper bowl. Some chopped onions and a splash of lemon. To make it in an OTG, you can turn it into a tart.
Make tart shells from atta or maida dough. Line muffin moulds with the rolled dough. Bake them for 10–12 minutes at 180°C. In the meantime, cook the soaked white peas, called matar, till soft. Mash them lightly and season with cumin, chillies, and dry mango powder. Spoon the matar into the tart shells. Top with onions, chutney, and coriander.
Place the filled tarts back in the OTG for 5 more minutes. Serve warm. These tartlets keep the flavour of the street dish but are easy to eat at home. You can also add grated paneer or cooked carrots for an extra bite.
5. Stuffed Sheermal Rolls
Sheermal is a soft, slightly sweet bread, and always warm when fresh. In this recipe, you can turn it into a baked roll with a filling inside. Make dough using milk, saffron, and a touch of sugar. Once the dough is soft and rested, roll it out like a thick roti.
The filling can be mashed sweet potato or dry fruits mixed with khoya. Spread it on one side and roll the dough tightly. Brush the top with ghee. Place the rolls on a tray and bake in the Usha OTG at 180°C for about 18–20 minutes. You’ll see the top brown slightly and the ghee bubble out a bit.
Cut the roll into slices and serve warm. It works as a dessert or evening snack with chai. You can also add crushed almonds or pistachios before rolling them.
You don’t need a tandoor or a move out to a cart to enjoy street food from Lucknow. With your Usha OTG, you can get pretty close to those flavours while sitting at home. You can roast kebabs, crisp up tarts, or bake soft rolls in your own kitchen. These dishes keep the warmth and taste of the originals. The OTG lets you make them without deep-frying or long prep work.
If you have the time, pick one dish and try it over the weekend. The smell will take you back to the gallis and chowks. You’ll have that street flavour, but made fresh, with your own hands, in your own way.