I love good Indian street food!
Have you ever been to one of those street stalls serving naans with marinated meat, fish and/or vegetables. Indian street food like this is amazing but also very easy to make. It doesn’t matter if you don’t have a tandoor for your naans or a charcoal grill for the filling. Make the naans on the stovetop and fill them with the meat, fish and/or vegetables of your choice and you will be in for a real treat.
In this recipe, I have used my own brand of smoked curry spices which worked fantastically well. You’ll get that street food flavour! You could make your own garam masala and spicy salt or use another brand if CURRY GUY spices aren’t available in your area. Then you could use a good barbecue too!
You’ll find some excellent Indian street food
like samosas, puris and kebabs in my new ebook!
Over the next few weeks I will be writing and sharing a lot of my favourite Indian street food recipes. I guess I should refer to them as house food as I don’t get a chance to eat these in the street very often in rural Yorkshire.
This is more of an idea than a recipe. I’ve used 24 hour cooked pork but marinated lamb, beef, chicken, fish and vegetables work equally as well.
For the pork, I purchased a whole shoulder of pork and rubbed one tablespoon each of CURRY GUY tandoori masala, garam masala, smoked cumin and spicy salt into the scored skin and flesh. I then placed it in the oven on the hottest heat possible for 40 minutes before turning it down to the lowest temperature for 23 hours. I turned the heat up to full again for the last 40 minutes of cooking. This makes the skin extra crispy and the meat fall apart gorgeous.
NOTE: My stovetop naan recipe can be found right here!
|Indian Street Food – Homemade Naans With All The Fillings||
- Indian pulled pork (As much as healthy)
- 6 stovetop naans
- 1 head shredded iceberg lettuce
- 200g grated paneer cheese or another cheese of your choice
- 400ml chopped tomatoes
- 1/2 onion – finely chopped
- 2 fresh green chilies
- Juice of one lime
- 1 small bunch chopped coriander
- 50ml ice cold lager
- Salt to taste
- 5 tablespoons Greek yogurt
- Place the tomatoes, onion, green chilies, lime juice, lager, coriander and salt into a bowl and mix. If you desire a thinner hot sauce, place the mixture in a blender for a few seconds.
- Cook your naans on the stovetop and keep warm.
- Place the naans onto heated plates and then top with the hot pork, tomato hot sauce, shredded lettuce and a tablespoon or so of the yogurt.
- Serve immediately.
- Place the freshly cooked naans on heated plates