Street food at Govindpuri Metro Station and my love of these Indian Spicy food

Govind Puri is a Delhi Metro station in Delhi. It is located between Kalkaji Mandir and Okhla stations on the Violet Line. This is the lovely place during rainy seasons when I love to travel in metro around and the taste of street food is wonderful.The most popular snack and street food of Delhiis samosa. The origin of the samosa can be traced back to the Middle East, where it was known as samosa. 

The vegetarian version consists of a plain flour covering stuffed with potatoes, lentils, green peas or cauliflower. Some even make it sweet by filling it with khoya (thickened whole milk heated in open iron pans) or chhena (fresh curd cheese made from water buffalo milk). The non-vegetarian version of the samosa comes with minced lamb or chicken fillings. The good ol’ champion among Delhi samosas is the aloo samosa, filled with potato (aloo) and served with mint chutney and saunth (a mix of dry ginger powder and tamarind sauce). 

Momos are dumplings stuffed with a mix of vegetables, chicken or lamb. They are steamed and served with hot and spicy red chili sauce and mayonnaise,the most common food of Tibet and Nepal would become one of the most popular foods in Delhi.

Aloo tikkis are fried potato patties stuffed with either just potatoes or lentils and green peas, served with coriander mint sauce and tamarind sauce. They have a crisp outside and a soft inside.

The most common kebabs are Seekh Kebab — minced mutton grilled on a skewer; Shami Kebabs — minced mutton or chicken with a paste of lentils are mixed with chopped onions, garlic, green chilies and fried in some butter; Galauti Kebabs — galauti literally means ‘to melt in the mouth,’ they are prepared by marinating the finely ground meat with unripe papaya and exotic spices and are later fried in butter.

Golgappas are deep-fried delicacies made of whole wheat or semolina flour. The street vendors pinch a hole into the golgappa and add chopped cubes of boiled potato and mashed chickpeas with saunth chutney. They are then dipped into a bowl filled with spicy tangy tamarind or mint water. There are regional variations of golgappas within Delhi.

Chole are boiled chickpeas and kulche is a white flour bread. This dish usually tastes different depending of the street vendor you choose, since everyone seems to have their own recipe. At some places, boiled chickpeas are garnished with onion, tomatoes, spices and lemon; some others add tamarind or dry mango powder chutney to the chickpeas.

The essential ingredients of chaat are yoghurt, onion, saunth (tamarind and dry ginger sauce or dry mango powder sauce) and a mix of spices. There are a lot of variants of chaat: Dahi Bhalla chaat are made of fried lentil balls soaked in yoghurt and topped with saunth, spices, pomegranate seeds and sev (small dried salty noodles). Papdi Chaat consists of little fried and crispy, flat-shaped wheat flour crackers with the same toppings as in Dahi bhalla. The other two common chaats are aloo tikki chaat and samosa chaat.

A typical Punjabi home-cooked dish, is also readily available in food carts across Delhi (mainly outside offices). Rajma is the curry made of red beans cooked in aromatic spices and served hot with steamed rice.

Kachoris are made of white flour dough stuffed with a mixture of lentil paste and spices. This mix is fried and served with hot and spicy potato curry. Kachoris are usually served with tamarind sauce or coriander mint sauce, but some vendors serve them with a delicious mix of potato curry .