6 Non-Fried Street Foods For A Guilt-Free Indulgence
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India’s diverse street food is reflective of its diverse culture. Every State has its own street food and the list of street food to choose from even within a state is exhaustive. From Kachoris and Samosas to Kulchas, Vadas, Pakodas, and Sev Puri the dishes indulge the palate with a variety of textures, flavours, and aromas. Street food in India is incredibly affordable, making it accessible to people from all walks of life. You can enjoy delicious snacks and meals without breaking the bank, making it a popular choice for locals and visitors alike. 

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The street food of a place also tells you a lot about the people and the history and culture of a place especially if you’re visiting for the first time. However, planning a street food spree is often met with concerns regarding health and hygiene. While it is important to stay safe and pay attention to personal health, an occasional indulgence must be allowed. Choosing a vendor who seems hygienic is the first step. Also picking the right street food that is not deep-fried yet sumptuous may be another way to ensure a great experience. 

From boiled and steamed to roasted and pan-fried Indian street snacks are available in every variety. Bookmark this list and make sure you try out some of these delicious street food options available in different parts of the country.


Over the years momos have become a popular street food across India. Originating from Tibet, these dumplings can be found in several parts Nepal, Bhutan, and regions of India. While momos can be found in pan-fried varieties, it is the steamed ones that may be a better choice. Minced meat or vegetables, along with aromatic spices are wrapped in a thin sheet of dough usually made from all-purpose flour, and then steamed until they are fully cooked. When the filling is juicy and the outer coating is thin you have the perfect momos. Momos are usually served with a spicy red chilli dipping sauce.

Bombay Sandwich

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Available across the city The Bombay Sandwich is named after the city whose streets it is said to have originated in. It's sold by street vendors and small eateries too. This sandwich can be either toasted or grilled based on how you like it or the shop you’re buying it from. Traditionally, it was toasted using a sandwich toaster, giving it a crispy top and keeping the inside layers moist. Butter is spread on each bread slice. It is then layered with green mint chutney, potato slices, cucumber slices, tomato slices, beetroot slices, and onion slices.

Kala Chana Chaat

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One of the healthiest dishes on this list, the Kala Chana chaat made using black gram or black chickpeas is as delicious as it is nutritious. The Kala Chana is soaked overnight and then pressure-cooked. It is then mixed with finely chopped onion, tomato, cucumber, and green chili and garnished with chopped coriander. Then chaat masala, roasted cumin powder, red chili powder are added to this mix and fresh lemon juice is squeezed on top. Mint chutney or tamarind chutney can also be added to this mix. The spice level can be adjusted as per taste.


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Popular in both Gujarat and Maharashtra, the Dabeli, also known as Kutchi Dabeli originally belongs to the Kutch region of Gujarat. While the pav in the Dabeli is pan-roasted, the ingredients in this snack are not deep-fried. This makes it a healthier option than other pav-based snacks such as Vada Pav and Samosa Pav where the vada and samosa are both deep-fried. 

The main elements in the Dabeli are Pav (buns) a filling made with boiled, mashed potatoes seasoned with a special spice mix called the Dabeli masala, a sweet chutney made using tamarind and dates, and a spicy chutney made with garlic, red chilies, and other spices. The Dadebli is usually topped with crunchy peanuts, coriander, and pearls of pomegranate which give it the right amount of tanginess.


While this dish originated in the South of India, today it is relished across the country.  It is a type of thin, crispy pancake made from fermented rice and lentil batter. Dosas are typically served with various accompaniments, such as coconut chutney, sambar (a lentil-based vegetable stew). The batter is spread evenly on a tava and removed when crisp. 

While there are many eateries who serve the dosa, it is the street vendors who have some of the most innovative varieties. Apart from the one with a potato-based filling known as masala dosa, one can find varieties such as the Rava Dosa made with semolina (sooji) and the Mysore Masala Dosa, a spicier version with a spicy red chutney smeared with chilies, garlic, and spices before adding the potato filling. There’s also Onion dosa, Cheese Dosa, Pav Bhaji dosa, and also Schezwan Dosa! The healthiest though is the Sada (plain) dosa.

Corn on the cob

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Eaten especially during the monsoon, the Indian corn on the cob is called the bhutta. It's a simple snack made by grilling or roasting the whole butta over charcoal or an open flame gas until they are cooked and slightly charred. Once the corn is cooked, it is typically brushed with a mixture of salt, chili powder, lemon juice, and sometimes butter or chaat masala. Boiled corn seasoned with salt, butter and lime and served in a cup is also available as a snack option today. However, there is a certain joy in biting the corn off the cob directly.