Top vegetarian street foods from around the world (Part 1)

Street foods are popular for a reason each country has its own specialties that locals and tourists alike love. If you’re a vegetarian who loves traveling or enjoys cooking international recipes at home, we’ve brought you some famous vegetarian street foods from around the world. Whether it’s the spicy and tangy flavors of India’s Pani Puri, the satisfying crunch of Germany’s Pretzels, or the fresh, vibrant tastes of a Vietnamese Bánh Mì, these dishes showcase the best of global vegetarian cuisine. 

1. Gozleme (Turkey) 

Gozleme is a savory Turkish flatbread that’s as versatile as it is delicious. This traditional street food is hand-rolled dough made fresh to order and typically filled with a variety of vegetarian options such as spinach and feta cheese, offering a tasty and satisfying meal. 

Ingredients: 

• 2 cups of all-purpose flour 
• 1/2 teaspoon salt 
• 3/4 cup of warm water 
• 1 tablespoon olive oil
• 1 cup of fresh spinach, chopped 
• 1 cup of feta cheese, crumbled 
• 2 tablespoons of butter (for cooking) 

Preparation Method: 

Make the Dough: In a large bowl, mix the flour and salt. Add the warm water and olive oil, and knead until the dough is smooth and elastic, about 10 minutes. Cover with a damp cloth and let rest for 30 minutes. 

Prepare the Filling: While the dough rests, mix the chopped spinach and crumbled feta cheese in a bowl. 

Shape the Gozleme: Divide the dough into four balls. On a floured surface, roll out each ball into a thin circle. Spread the spinach and feta mixture over half of each circle, then fold the dough over to cover the filling, pressing the edges to seal. 

Cook: Heat a skillet over medium heat and melt a little butter. Place a Gozleme in the skillet, and cook for about 2-3 minutes on each side or until golden brown and crispy. Repeat with the remaining Gozleme. 

Serve: Cut into pieces and serve hot, optionally with a squeeze of lemon. 

2. Pani Puri (India) 

Pani Puri is a beloved Indian snack that captures the essence of Indian street foods with its explosive flavors and intriguing textures. This popular dish consists of a hollow, crispy puri that’s filled with a mixture of spicy tamarind water, chaat masala, chickpeas, and diced potatoes. 

Ingredients: 

1 pack of ready-made Puri (available at Indian grocery stores) 

1 cup tamarind pulp 

3 tablespoons chaat masala 

1 teaspoon ground cumin 

1 teaspoon chili powder 

2 cups water 

1 cup boiled and mashed chickpeas 

1 cup boiled, peeled, and finely diced potatoes 

Fresh coriander (cilantro), for garnish 

Salt, to taste 

Preparation Method: 

Prepare the Spicy Tamarind Water: 

In a bowl, mix the tamarind pulp with water, chaat masala, cumin, chili powder, and salt. Stir well until all the spices are well incorporated. Adjust the seasoning according to taste. 

Strain the mixture through a sieve to get smooth spicy tamarind water. Chill in the refrigerator. 

Prepare the Filling: 

In another bowl, mix the mashed chickpeas and diced potatoes. Add a little chaat masala and salt and mix well. 

Assemble the Pani Puri: 

Just before serving, make a small hole in the center of each puri by tapping gently. 

Fill each puri with a spoonful of the chickpea and potato mixture. 

Top it off with the chilled spicy tamarind water and garnish with fresh coriander. 

Serve Immediately: 

Serve the Pani Puris immediately to enjoy their crispness. 

3. Veg Tacos (Mexico) 

Tacos are a staple in Mexican cuisine street foods and have won hearts worldwide with their versatility. With vegetarian tacos, you can enjoy the robust flavors of Mexico through simple yet satisfying fillings like beans, avocado, and homemade salsa. Perfect for a quick meal or a festive gathering! 

Ingredients: 

1 cup cooked rajma (kidney beans) or black beans 

2 ripe avocados, peeled and mashed 

1 large tomato, finely chopped 

1 onion, finely chopped 

2 green chilies, finely chopped (adjust to taste) 

Juice of 1 lime 

Handful of fresh coriander, chopped 

Salt to taste 

6-8 chapatis (as an alternative to tortillas) 

Optional: Grated cheese, sour cream 

Preparation Method: 

• In a bowl, mix the chopped tomatoes, half the chopped onions, green chilies, juice of half a lime, and a pinch of salt. Stir well and set aside to let the flavors meld. 
• In another bowl, add the mashed avocados, remaining onions, juice of the other half of the lime, and salt to taste. Mix well to combine into a smooth guacamole. 
• Heat a pan over medium heat and lightly warm the chapatis to make them pliable, similar to tortillas. 
• Place a warm chapati on a plate. Spread a layer of rajma or black beans, add a spoonful of guacamole, and top with the fresh salsa. If using, sprinkle some grated cheese and a dollop of sour cream. 
• Fold the chapati in half like a taco, and serve immediately. Enjoy the burst of flavors with each bite! 

4. Pad Thai (Thailand) 

Pad Thai is a beloved Thai street foods known for its vibrant blend of flavors. This noodle dish traditionally includes fish sauce and shrimp but can be easily adapted for vegetarians. By substituting tofu and a mix of fresh vegetables like bean sprouts and carrots, vegetarians can enjoy an equally authentic and delicious experience. The key to a great vegetarian Pad Thai is in the sauce and the freshness of the ingredients.  Buy fresh vegetables from Family Garden in Chennai

Ingredients: 

200g flat rice noodles 

200g firm tofu, cut into small cubes 

1 cup bean sprouts 

1 carrot, julienned 

2 cloves garlic, minced 

2 tablespoons vegetable oil 

2 eggs (optional, can omit for vegan version) 

2 spring onions, chopped 

2 tablespoons roasted peanuts, crushed 

1 lime, cut into wedges 

Fresh cilantro for garnish 

For the sauce: 

2 tablespoons tamarind paste 

2 tablespoons soy sauce (or tamari for a gluten-free option) 

1 tablespoon brown sugar 

1/2 teaspoon chili powder or to taste 

Preparation Method: 

Prepare Noodles: Soak the rice noodles in warm water for about 20 minutes, until soft. Drain and set aside. 

Make Sauce: In a small bowl, mix tamarind paste, soy sauce, brown sugar, and chili powder. Adjust to taste and set aside. 

Cook Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and fry until golden on all sides. Remove tofu from the pan and set aside. 

Sauté Vegetables: In the same pan, add a little more oil if needed, and sauté garlic until fragrant. Add the drained noodles and stir-fry for a minute. 

Preparation: Push the noodles to the side of the pan. If using eggs, crack them into the pan and scramble until just set. Mix into the noodles. Add the sauce, fried tofu, carrots, and bean sprouts. Toss everything together and cook for another 2-3 minutes until well combined and heated through. 

Garnish and Serve: Remove from heat. Garnish with chopped spring onions, crushed peanuts, cilantro, and lime wedges. Serve hot. 

5. Pisang Goreng (Malaysia) 

Pisang Goreng, a beloved snack in Malaysia, consists of bananas coated in batter and deep-fried to golden perfection. this street foods It’s simple, sweet, and utterly delicious, capturing the hearts of anyone who tries it. This snack is perfect for an afternoon treat or a sweet end to a meal. 

Ingredients: 

4 ripe bananas (the firmer ones work better) 

1 cup all-purpose flour 

2 tablespoons rice flour (for crispiness) 

1/2 teaspoon baking powder 

1/4 teaspoon salt 

1 tablespoon sugar (optional, for a sweeter batter) 

Water (enough to make a thick batter) 

Oil for deep frying 

Preparation Method: 

• In a bowl, mix the all-purpose flour, rice flour, baking powder, salt, and sugar. Gradually add water to the dry ingredients, stirring continuously to form a thick, lump-free batter. 
• Peel the bananas and cut them into halves or quarters, depending on size. 
• In a deep-frying pan, heat the oil over medium heat. The oil is ready when a small drop of batter sizzles and comes to the surface quickly. 
• Dip each banana piece into the batter, ensuring it is well coated. Carefully place the coated bananas in the hot oil. Fry until they turn golden brown, turning occasionally for even cooking. 
• Remove the fried bananas from the oil and drain on paper towels. Serve hot for maximum enjoyment! 

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