For this recipe, we're heading to the urban hustle of Delhi and its' streetfood. During the partition of India and Pakistan, a large number of Punjabi's came and settled in Delhi. They brought in their hearty fare. As refugee Punjabis settled on the roadsides they set up their make-shift kitchens known as Dabas. They grew in popularity because of their 'fast food' cooked in communal tandoors, tandoori kebabs, breads, and quick delicious stuffed breads such as Aloo Ka Parathas (Indian griddle breads stuffed with spiced potatoes) and kachoris, lentil puffed bread eaten on the go. Delhi is home to Indian streetfood eaten by a heaving wave of humanity whose tides wash in and out of streetfood bazaars.
These little puffed bread parcels pack an impressive spice punch. They articulate the rhythm of streetfood culture found across the Indian subcontinent, the fillings can vary from crushed spiced peas, chilli soaked potatoes or this whole spice lentil smash. The trick is to fry them over a low to medium heat making sure the dough is cooked all the way through and you end up with a crispy texture filled with fire cracking lentils.