Street Foods in Kolkata

Some Street Food History & Recipe of Kolkata, India

Basically Kolkata known as the Cultural Capital of India and pioneer city in Indian renaissance.It has some famous food. This foods are almost favorite in people.

Here is some traditional or local food recipe & history of Kolkata.

★ Puchka or Pani Puri

PC: Sital Bhoot

Commonly known as Puchka in Bangladesh but Kolkata known as Pani Puri and it is the king of Kolkata street food and also preparation method is different from Bangladesh.

Vivekananda Park is the famous place for Phuchkas. 


Pani puri literally means “water bread” . North India called it Golgappa,Madhaya Pradesh called it Fulki, Andhra Pradesh and Telangana called it Pani Puri. The term Pani Puri was recorded in 1955.



30 Puri or store bought puri’s

1 and half cup Date tamarind chutney

For Pani

2 sprig Mint Leaves (finely chopped)

2 tabspoon Coriander leaves chopped

4 Green  Chili (ground paste)

1 teaspoon red chili powder

2 Cup tamarind water

2 teaspoon cumin powder

2 teaspoon rock salt

Chaat Masala powder 2 teaspoon

For filling

1 Cup boiled black chickpea

3 Boiled Potatoes ( make it mashed)

1 teaspoon red chili powder

1 teaspoon rock salt

2 teaspoon moodi masala

Salt to taste


All ingredients mix in a bowl, check the salt and spices. Make puri and transfer to a serving dish and keep aside.

Tasp the puri at the center and make a half inch hole in it and add  about 1 teaspoon of the filling into the puri and now dip filled into the spicy tamarind water and serve .

Recipe: Collected

★ Kathi Rolls

Kathi Roll is a famous street food of Kolkata, India. It is originated by Kolkata. It is Sandwich type food. Zaika,Park Street is the famous place for its.


The Kathi roll was founded in 1932 at Nizam Restaurant in Kolkata. It has many story but some suggests that, a hurried office commuters wanted a something quick and portable to eat, and it maybe too fastidious to touch the kabab.Nizam enjoyed this and make this.

Kathi roll makes in three way,, such as Chicken Kathi Roll,Vegetables Kathi Roll and Paneer  Kathi Roll.

★ Chicken Kathi Roll recipe

PC: Collected

2 whole wheat leavened bread

2 egg whites

2 tsp chopped coriander

3 teaspoon oil

Sliced onions and Julienne of pepper to garnish.

For the filling

150 gm chicken

Cottage cheese

2 tabspoon chopped onions

2 teaspoon chopped coriander leaves

2 tabspoon ginger garlic paste

1/4 cup chopped tomatoes

A pinch of turmeric powder

Salt and chili powder to taste

1 teaspoon chopped green chilies

Oil to fry


Mix the egg whites with the coriander.

Heat oil in as pan . Dip each phulka into the egg white mix and place on the pan one at a time till it turns color .

Keep aside.

Put the prepared chicken tikka into strips.

Heat oil in a pan and add chopped onion, ginger garlic paste,chopped tomatoes, turmeric, red chili powder .Now add chicken tikka strips, sliced onion and pepper juliennes.

Cook a little and add chopped coriander.

Recipe : Chef Neeta Nagraj

★ Veg Kathi Rolls

PC: Sezda Sabrina


1 cup chopped cornflower

1/2 cup chopped carrot

1/2 cup chopped potato

1/2 Cup  Green peas ( fresh or frozen)

2 Cups water for steaming veggies

For Kathi rolls

2 tabspoon oil

1/4 teaspoon ajwain

1/4 teaspoon cumin seeds

1 medium sized Onion (Chopped)

1 teaspoon ginger garlic paste

1/2 cup tomato chopped

1/3 cup capsicum chopped

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

1/2 teaspoon Masala powder

1/2 cup coriander leaves chopped

1/4 Cup grated pander

Making roti

2 cup wheat flour

1 tabspoon oil

Salt to taste


1/3 cup thinly sliced onions

1/2 teaspoon chaat masala

1/4  teaspoon red chili powder

2/4 Lemon juice

Grated cheese


Take all chop veggies and take it a pan . Now add 1.5 cup water in the cooker and place the pan in the cooker.

Pressure cook for 2 to 3 whistles on medium flame until veggies cooked well.

In a mixing bowl or pan and take flour, oil & salt.

Then add water but first time add 1/2 cup ,if need then add remaining water.

Make soft dough and keep aside for 30 minutes.

Thinly sliced onions, chaat masala, red chili powder, lemon juice mix in a bowl. Mix very well and cover it & keep aside or refrigerate too.

Now heat 2 tabspoon oil in a pan and add 1/4 teaspoon ajwain, 1/4 teaspoon cumin seeds. Let them spteaspoon ginger garlic paste

Now add 1/3 cup onions and saute till the onions turn translucent.

Add 1 teaspoon ginger garlic and stir saute till the raw aroma of both ginger and garlic. Now add 1/2 cup tomato chopped. Mix well and saute the tomatoes on a low medium heat for 3 minutes.

Now add turmeric powder, red chili powder, coriander powder and garam masala powder and mix it well. Now add chopped capsicum & saute for 2 or 3 minutes.

Now add all the steamed veggies. If need extra water then add it.Add salt and mix well and cook on medium heat for 4 or 5 minutes and make it dry.

Add coriander leaves chopped and mix well. Finally add grated pander and mix well and keep the veggies stuffing aside.

Make roti and place on hot tawa and cook it and spread some oil all over and cook golden blisters.

Now take a single roti and place the veggies stuffing in the center. Now add all ingredients in the center and now roll both sides of the roti.

You can use here aluminum folk for warm it.

Recipe: Collected

★ Paneer Kathi Roll

PC: Animesh Banerjee


Paneer  cube 1 cup

1/2 Cup green capsicum cube

1/2 Cup tomato cube

1 medium onion cube

1/4 cup thick curd

1/2 teaspoon Ginger Garlic paste

1/4 teaspoon Corn Flour

1/2 teaspoon red chili powder

1/8 teaspoon garam masala powder

1/2 teaspoon Kasuri Methi

Coriander powder 1 teaspoon

Chaat  masala powder 1/4 teaspoon

Oil 1 tabspoon

Salt to taste

Lemon juice 1 teaspoon

Making Chapati Wrap

1/2 cup whole wheat flour

1/2 cup flour

Oil for frying

Milk or Water

Salt to taste

Onion sliced and Coriander Mint Chutney for serving.

Method of Paneer tikka

Take a bowl and take it thick curd,corn flour, ginger-garlic paste, red chili powder, garama masala powder, kasuri methi, coriander powder, chaat masala powder and salt and mix well.

Cover it and place in the refrigerator for around 25-30 minutes.

Heat oil (1 tabspoon) in a pan and add saute marinated capsicum, paneer,onion and tomato and cook 5 to 7 minutes on medium heat.

Now turn off the flame,  add lemon juice and mix well.This paneer  will be used as stuffing.

Now divided it 4:5 and proceed to make chapati the rolls.

Method of Chapati wrap

Take whole-wheat flour, flour,oil (2 teaspoon) and salt in a bowl. Add milk or water  for making smooth dough similar as Chapati or parota. Now cover it and keep aside for 10 to 15 minutes.

Now make roti.

Spread 1/2 teaspoon oil evenly on each side and flip and roast both sides of Chapati until brown spots.

Transfer it to a plate and cover with the lid to prevent it from drying.

Directions for Paneer  Kathi Roll

First make the mint coriander chutney in this way.

Take onion slices and sprinkle a little bit of chaat masala powder over it.

Now take chapati and spread 1-2 teaspoon green mint chutney evenly over it. If chapati is not hot then put on tava for few seconds.

Put one portion in the center and spread it lengthwise and add some sliced onion. Now wrap the filling strongly with chapati and make a roll.

Now cover the roll halfway with aluminum foil and serve with mint chutney and vegetable salad.

Recipe: Collected

★ Luchi – Alu Dom 

PC: Animesh Banerjee

Luchi-Alu Dom is a famous dish in Kolkata.

Luchi is one of the traditional food of Kolkata. But luchi is known as Poori in Bangladesh.

Ingredients of Poori

500 gm all purpose flour

Ghee 2 tabspoon

Ssalt to taste

Water as needed

Oil for  deep frying


Take a bowl and put it the flour,ghee and salt. Now add a little water and mix everything by the hands and make dough. It should be soft and smooth. Now cover it and it rest for minimum 30 minutes at room temperature.

Now make small sized balls from the dough and roll each into of about 3-4 inches.

Beast oil in a pan and put it. When it comes up steadily from the bottom.

Now gently drop the dough circle into  the hot oil. When it will begin to puff up. When one side has become creamish and the oil has stopped sizzling,turn over and fry the other side.

Now luchi remove from heat.

Luchi- Alu dom is the famous dish in Kolkata. Now here is Alu Dom recipe and it is the Bengali style.


6-7 Medium Potatoes (cube) or 14-15 baby potatoes

4 tabspoon mustard oil

1 or 2 Bay leaf

1/2 teaspoon kashmiri red chili powder

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

1/2 teaspoon sugar

Water & Salt to taste

2 medium onion paste

1 teaspoon Ginger paste

2-3 garlic cloves

1 cup Tomato paste

1 or 2 piece cinnamon

3-4 cloves


First peel of potatoes and boil in a steamer or pressure cooker.

Add onion grind,ginger paste, garlic paste and make a semi fine paste.

Add cloves and cinnamon dry grinder .

1/4 teaspoon turmeric powder add on boil potato and mix well.

Heat oil in a pan and fry potato until it high golden.After that remove from pan and keep aside. In the same oil add bay leaf and fry it few seconds for fragrance.

Now add onion, ginger, garlic paste and fry it until brown. Now add tomato paste, remaining turmeric powder, chili powder, cumin powder, coriander powder, salt and sugar and mix well.

Then add potatoes and stir till the masala coats the potatoes well. Now add water and cinnamon and cloves powder. Now cook on low heat.

When the water almost dries up and the gravy has coated.

Add 1 tabspoon ghee for garnishing.

Fairlie Place is the most famous place of this food.

★ Ghugni

PC: Petok Bangali

Ghugni is a common and affordable food in Kolkata.


4 cups soaked white peas

1 cup chopped onion

2 Tomato chopped

2 teaspoon garlic (crushed)

2 teaspoon ginger (crushed)

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 cup oil

Salt to taste


Heat oil in a pan and add onion, ginger and garlic.

When onion get golden color then add tomato,peas and all ingredients. Cook till they are thicky.

Add onion and coriander for garnishing.

Recipe : Collected

★ Mughlai  Paratha

PC: Swagata Mondal

It is one of the most favorite food in everyone. Mughlai is a popular street food in Kolkata. Also favorite in Bangladesh.

Here is Mughlai means those recipes that entered in undivided Bengal during the Mughal Empire.


Flour 500 gm

Salt to taste

Oil 1 cup

Water as required

5 or 6 Eggs

3 onion chopped

1 teaspoon garlic chopped

Coriander leaves chopped

2-3 green chilies chopped

1/2 teaspoon black pepper


Take a pan and add flour, salt and warm  water and some oil and mix together. Make dough and this will ensure the flakiness of the paratha.

Now cover this dough and keep aside for half an hour.

Next take a bowl and put chopped onion, coriander leaves chopped, chopped garlic, green chili chopped, eggs, pepper and salt and beat well.

Now take a ball from dough and make paratha and put the egg stuffing in the middle and spread little. Then fold two opposite sides  towards center. Now fold another two ends and make  it completely closed.

Now gently paratha and cook on low flame until egg filling will remain under cooked. If need oil then add it.

Paratha cook until both side turn to nice and golden brown .

Now serve it with onion chopped and cucumber chopped.






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