Readily available on all phuchka stalls, this savoury dish is all about crushed panipuri balls, boiled peas, salt, pepper, tamarind chutney, lemon juice and chilli powder.
Singara is a staple Bengali monsoon snack, it is a triangular pastry stuffed with Aloo, peas, and cauliflower which is seasoned with panch foron- mixture of five spices.
Simple eggplant fritters where the eggplant is dipped in besan mix and friend along with puffed rice and a single Kacha Lonka(green chili) to go with!!
The really spicy, tangy Muri is mixed with Chanachur, chopped tomatoes, potatoes, mustard oil, and a whole list of condiments
Similar to the Golgappa but not quite the same, it has aloo, of course, mixed with a lot of spices, coriander, peas, and tamarind water which is specially prepared with more spices.
Keemar Doi Bora is the Bengali version of ‘Dahi Vada’ with deep-fried balls of minced meat soaked in a pool of sweetened and spiced yoghurt.
This dish can be relished on streets near every office building along with cutting chai or chach.
Monsoon evenings are incomplete without the delicious hot delights that are made with besan batter, eggplant, onion, and potato, and are best served with masala tea
Kolkata street food is incomplete without crispy fish cutlet and chop that are usually served with ketchup, chilli sauce, and pudina chutney.