24 Vegetarian Street Food Recipes From Across the Globe

Imagine walking through a vibrant market filled with delicious smells and colorful sights. You're looking for something new to eat, and vegetarian street food from around the world sounds amazing. From spicy Indian samosas to refreshing Peruvian ceviche, there are many tasty options to try.

Get ready to explore 24 mouth-watering vegetarian street food recipes from across the globe. These easy-to-make dishes will take you on a culinary journey to different countries and cultures. Discover the flavors and ingredients that make each dish unique and exciting to eat.

1. Indian Vegetable Biryani

Indian Vegetable Biryani is a flavorful and aromatic rice dish made with mixed vegetables and spices.

Ingredients

• Basmati rice
• Carrots
• Peas
• Cauliflower
• Onions
• Garlic
• Ginger
• Cumin seeds
• Coriander seeds
• Turmeric
• Red chili powder
• Salt
• Ghee or oil

Instrucons

1.ti Rinse the basmati rice and soak it in water for 30 minutes, then drain and set aside.

2. Heat oil in a pan and sauté the cumin seeds and coriander seeds until fragrant.

3. Add the onions, garlic, and ginger to the pan and sauté until the onions are translucent.

4. Add the mixed vegetables, turmeric, red chili powder, and salt to the pan and stir well.

5. Add the soaked rice to the pan and stir gently to combine with the vegetables and spices.

6. Add water to the pan and bring to a boil, then reduce the heat to low and cover with a lid.

7. Simmer the biryani for 20-25 minutes or until the rice is cooked and the water is absorbed.

8. Turn off the heat and let the biryani rest for 5 minutes before serving.

2. Mexican Street Corn Salad

Mexican Street Corn Salad is a flavorful and healthy dish.

Ingredients

• 1 cup frozen corn kernels
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons olive oil
• 1 cup cooked black beans, warmed

Instructions

1. Preheat the grill to medium-high heat.
2. Grill the corn kernels for 5-7 minutes, or until lightly charred.
3. In a large bowl, combine the grilled corn, cherry tomatoes, red onion, cilantro, and jalapeño pepper.
4. In a small bowl, whisk together the lime juice and cumin.
5. Pour the lime juice mixture over the corn mixture and toss to combine.
6. Season with salt and pepper to taste.
7. In a small pan, heat the olive oil over medium heat.
8. Add the warmed black beans to the pan and stir to combine with the olive oil.
9. Add the black beans to the corn mixture and toss to combine.
10. Serve the Mexican Street Corn Salad warm or at room temperature.

3. Japanese Tofu Skewers

Crispy Japanese tofu skewers marinated in sweet soy sauce and grilled to perfection.

Ingredients

• 1 block of firm tofu
• 1/2 cup of soy sauce
• 1/4 cup of sake
• 1/4 cup of mirin
• 2 tablespoons of brown sugar
• 1 teaspoon of grated ginger
• 1/4 teaspoon of red pepper flakes
• 10 bamboo skewers
• Vegetable oil for brushing

Instructions

1. Cut the tofu into small cubes and drain excess moisture.
2. In a large bowl, whisk together soy sauce, sake, mirin, brown sugar, grated ginger, and red pepper flakes.
3. Add the tofu cubes to the marinade and refrigerate for at least 2 hours or overnight.
4. Preheat a grill or grill pan to medium-high heat.
5. Thread 3-4 marinated tofu cubes onto each bamboo skewer.
6. Brush the grill or grill pan with vegetable oil to prevent sticking.
7. Grill the skewers for 3-4 minutes per side, or until golden brown and crispy.
8. Serve hot and enjoy.

4. Thai Vegetable Spring Rolls

Crispy Thai Vegetable Spring Rolls filled with shredded vegetables and served with sweet chili sauce.

Ingredients

• 1 package spring roll wrappers
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup shredded zucchini
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the garlic, cabbage, carrots, and zucchini, and cook until the vegetables are softened.
3. In a large bowl, combine the cooked vegetables, cilantro, soy sauce, and honey, and stir to combine.
4. Lay a spring roll wrapper on a flat surface and place about 1 tablespoon of the vegetable mixture in the center of the wrapper.
5. Brush the edges of the wrapper with a little water and fold the bottom half up over the filling.
6. Fold in the sides and roll up the wrapper to form a tight cylinder.
7. Repeat with the remaining wrappers and filling.
8. Fry the spring rolls in hot oil until golden brown and crispy.
9. Serve the spring rolls hot with sweet chili sauce for dipping.

5. Middle Eastern Falafel Wrap

Crispy falafel in a flavorful Middle Eastern wrap.

Ingredients

• 1 cup dried chickpeas
• 2 cloves garlic
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 4 pita bread
• Lettuce
• Tomato
• Pickled turnips
• Tahini sauce

Instructions

1. Soak the chickpeas in water for at least 8 hours or overnight.
2. Preheat the oven to 375°F (190°C).
3. Drain and rinse the chickpeas, then transfer them to a food processor.
4. Add garlic, parsley, cilantro, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the food processor.
5. Process the mixture until it's well combined and slightly chunky.
6. Add lemon juice and olive oil, and process until the mixture is sticky.
7. Using your hands, shape the mixture into small patties.
8. Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.
9. Warm the pita bread by wrapping it in foil and heating it in the oven for 5 minutes.
10. Assemble the wrap by spreading tahini sauce on the pita bread, then adding a few falafel patties, lettuce, tomato, and pickled turnips.

6. Chinese Vegetable Lo Mein

Stir-fried Chinese noodles with mixed vegetables, a classic street food dish.

Ingredients

• 1 cup lo mein noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (cabbage, carrots, bean sprouts)
• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce (optional)
• Salt and pepper, to taste

Instructions

1. Cook the lo mein noodles according to package instructions and set aside.
2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the sliced onion and minced garlic and stir-fry until the onion is translucent.
4. Add the mixed vegetables and stir-fry for 2-3 minutes, or until they are tender-crisp.
5. Add the cooked noodles, soy sauce, and oyster sauce (if using) to the wok or frying pan.
6. Stir-fry everything together for 1-2 minutes, or until the noodles are well coated with the sauce.
7. Season with salt and pepper to taste, then serve hot.

7. Korean Vegetable Pancakes

Korean Vegetable Pancakes are a crispy and flavorful street food.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup Korean chili flakes
• 1/4 cup chopped scallions
• 1/4 cup grated carrot
• 1/4 cup grated zucchini
• 1/2 cup water
• 1/4 cup vegetable oil
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the flour, cornstarch, and Korean chili flakes.
2. Add the chopped scallions, grated carrot, and grated zucchini to the bowl and stir to combine.
3. Gradually add the water to the bowl and stir until a batter forms.
4. Heat the vegetable oil in a large non-stick pan over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter into the pan and flatten slightly.
6. Cook the pancake for 3-4 minutes on each side, until crispy and golden brown.
7. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
8. Serve the Korean Vegetable Pancakes hot with a dipping sauce of your choice.

8. Ethiopian Vegetable Stew

Hearty Ethiopian Vegetable Stew made with rich spices and tender vegetables.

Ingredients

• 2 medium onions
• 3 cloves garlic
• 1 large carrot
• 1 large potato
• 1 cup split red lentils
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• Salt and pepper
• 2 tbsp olive oil

Instructions

1. Chop the onions, garlic, carrot, and potato into bite-sized pieces.
2. Heat olive oil in a large pot over medium heat.
3. Add onions and cook until they are translucent.
4. Add garlic, carrot, and potato, and cook for 5 minutes.
5. Stir in cumin, coriander, turmeric, and cayenne pepper, and cook for 1 minute.
6. Add lentils, diced tomatoes, and vegetable broth, and bring to a boil.
7. Reduce heat to low and simmer for 30 minutes.
8. Season with salt and pepper to taste.
9. Serve hot.

9. Brazilian Grilled Vegetable Skewers

Brazilian Grilled Vegetable Skewers are a flavorful and colorful dish.

Ingredients

• 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. Thread mixed vegetables onto bamboo skewers.
3. In a bowl, mix olive oil, garlic, lemon juice, salt, and black pepper.
4. Brush the mixture onto the skewers.
5. Grill the skewers for 10-12 minutes, turning occasionally.
6. Serve hot and enjoy.

10. Italian Vegetable Panini

Italian Vegetable Panini is a delicious and flavorful sandwich filled with roasted vegetables and gooey mozzarella cheese.

Ingredients

• 1 cup roasted zucchini
• 1 cup roasted eggplant
• 1 cup roasted red bell pepper
• 4 slices of bread
• 2 tablespoons of pesto
• 2 tablespoons of olive oil
• 2 cups of fresh mozzarella cheese
• Salt and pepper to taste

Instructions

1. Preheat a panini press or grill to medium-high heat.
2. Slice the bread into 1-inch thick slices and brush with olive oil.
3. Spread a layer of pesto on each slice of bread.
4. Layer the roasted vegetables on one slice of bread.
5. Top the vegetables with a slice of mozzarella cheese.
6. Place the second slice of bread on top of the filling.
7. Place the sandwich in the panini press or grill and cook for 3-4 minutes.
8. Remove the sandwich from the press or grill and let it cool for a minute.
9. Slice the sandwich in half and serve immediately.

11. Greek Stuffed Portobello Mushrooms

Savory Greek Stuffed Portobello Mushrooms filled with feta and herbs.

Ingredients

• 4 Portobello mushrooms
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped kalamata olives
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing the stems and gills.
3. In a bowl, mix together feta cheese, olives, parsley, garlic, and oregano.
4. Brush the mushrooms with olive oil and season with salt and pepper.
5. Fill each mushroom cap with the feta mixture, dividing it evenly.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes.
7. Serve hot, garnished with additional parsley if desired.

12. Vietnamese Vegetable Banh Mi

Crispy Vietnamese vegetable banh mi filled with pickled vegetables and herbs.

Ingredients

• 1 baguette
• 1/2 cup pickled carrots
• 1/2 cup pickled daikon
• 1/4 cup cucumber
• 1/4 cup cilantro
• 1/4 cup mint
• 2 tablespoons soy sauce
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/2 cup grilled tofu

Instructions

1. Slice the baguette in half and toast until crispy.
2. Grill the tofu until golden brown and slice into thin strips.
3. Spread mayonnaise on the bottom half of the baguette.
4. Add the grilled tofu, pickled carrots, pickled daikon, cucumber, cilantro, and mint.
5. Drizzle soy sauce and sriracha on top of the vegetables.
6. Season with black pepper to taste.
7. Top with the other half of the baguette.
8. Drizzle with vegetable oil and serve immediately.

13. Spanish Patatas Bravas

Spicy Spanish tapas dish made with crispy potatoes in a smoky tomato sauce.

Ingredients

• 1 pound diced potatoes
• 1/2 cup olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium-high heat and fry the diced potatoes until crispy.
2. Remove the potatoes from the oil and set aside on a paper towel-lined plate.
3. In the same pan, add the diced onion and cook until translucent.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Stir in the tomato sauce, smoked paprika, and cayenne pepper, and bring to a simmer.
6. Add the fried potatoes back into the pan and toss to coat with the sauce.
7. Season with salt and pepper to taste, then serve hot.

14. Turkish Vegetable Doner

Turkish Vegetable Doner is a flavorful and crispy street food made with layered vegetables and spices.

Ingredients

• 1 large onion
• 2 large bell peppers
• 2 large tomatoes
• 2 large zucchinis
• 1 cup vegetable oil
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 pita breads
• 1 cup yogurt sauce

Instructions

1. Slice the onion, bell peppers, tomatoes, and zucchinis into thin strips.
2. Heat 1/2 cup of vegetable oil in a large skillet over medium heat.
3. Add the sliced onions and cook until they are translucent and starting to caramelize.
4. Add the sliced bell peppers, tomatoes, and zucchinis to the skillet and cook until the vegetables are tender.
5. Season the vegetables with paprika, salt, and black pepper.
6. Warm the pita breads by wrapping them in foil and heating them in the oven for a few minutes.
7. Assemble the doner by spreading a layer of yogurt sauce on each pita bread, followed by a layer of the cooked vegetables.
8. Serve the Turkish Vegetable Doner hot and enjoy.

15. Moroccan Vegetable Tagine

Moroccan Vegetable Tagine is a flavorful stew made with aromatic spices and vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 large red bell pepper, chopped
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat the oil in a large clay or ceramic pot over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened.
3. Add the carrots, potatoes, and bell pepper, and cook for 5 minutes.
4. Stir in the cumin, smoked paprika, and cinnamon, and cook for 1 minute.
5. Add the diced tomatoes and vegetable broth, and bring to a boil.
6. Reduce the heat to low, cover, and simmer, stirring occasionally, until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
9. Serve the tagine hot over couscous or rice.

16. Peruvian Vegetable Ceviche

Peruvian Vegetable Ceviche is an invigorating and spicy dish.

Ingredients

• 1 cup of mixed vegetables
• 1/2 cup of freshly squeezed lime juice
• 1/4 cup of chopped red onion
• 1/4 cup of chopped fresh cilantro
• 1 minced aji amarillo pepper
• Salt and pepper to taste

Instructions

1. Cut the mixed vegetables into small pieces and place them in a large bowl.
2. Pour the freshly squeezed lime juice over the vegetables and mix well.
3. Add the chopped red onion, chopped fresh cilantro, and minced aji amarillo pepper to the bowl and stir.
4. Season the mixture with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the Peruvian Vegetable Ceviche cold, garnished with additional cilantro if desired.

17. South African Vegetable Bobotie

South African Vegetable Bobotie is a flavorful vegetable dish.

Ingredients

• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup of mixed vegetables
• 1 cup of bread, cubed
• 1/2 cup of milk
• 2 eggs
• 1 teaspoon of curry powder
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan and sauté the onion and garlic until softened.
3. Add the mixed vegetables, curry powder, salt, and pepper, and cook until the vegetables are tender.
4. In a separate bowl, mix the bread, milk, and eggs.
5. Combine the bread mixture with the vegetable mixture and stir well.
6. Transfer the mixture to a baking dish and bake for 25-30 minutes.
7. Serve hot and enjoy.

18. Indonesian Vegetable Nasi Goreng

Indonesian Vegetable Nasi Goreng is a flavorful fried rice dish packed with vegetables.

Ingredients

• 2 cups cooked rice
• 1 cup mixed vegetables
• 1 onion
• 2 cloves garlic
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat sesame oil in a large wok or frying pan over medium-high heat.
2. Add the onion and garlic and stir-fry until the onion is translucent.
3. Add the mixed vegetables and stir-fry for 2-3 minutes.
4. Add the cooked rice to the wok or frying pan, breaking up any clumps with a spatula.
5. Stir-fry the rice with the vegetables for 2-3 minutes.
6. Add the soy sauce and oyster sauce, and stir-fry for another minute.
7. Season with salt and pepper to taste.
8. Serve the Indonesian Vegetable Nasi Goreng hot, garnished with green onions and chili sauce if desired.

19. German Vegetable Sausage Roll

Tasty German vegetable sausage roll filled with savory fillings and crunchy vegetables.

Ingredients

• 1 package puff pastry
• 1/2 cup sauerkraut
• 1/2 cup shredded cheese
• 1/4 cup chopped onion
• 1/4 cup sliced bell pepper
• 1 tablespoon olive oil
• 1 teaspoon caraway seed
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a large rectangle.
3. In a bowl, mix together sauerkraut, cheese, onion, bell pepper, and caraway seed.
4. Spread the mixture evenly over the center of the pastry, leaving a 1-inch border.
5. Brush the edges with olive oil and season with salt and pepper.
6. Roll the pastry into a tight log and cut into 8 equal pieces.
7. Place the rolls on a baking sheet and bake for 25-30 minutes, or until golden brown.
8. Serve warm and enjoy!

20. French Vegetable Crepes

Thin French crepes filled with sautéed vegetables and cheese.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons butter, melted
• 1 cup grated cheese
• 1 cup mixed sautéed vegetables

Instructions

1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together eggs, milk, and melted butter.
3. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
5. Tilt the pan to evenly coat the bottom with the batter.
6. Cook the crepe for 1-2 minutes, until the bottom is light brown.
7. Loosen the crepe with a spatula and flip it over.
8. Fill the crepe with sautéed vegetables and grated cheese.
9. Fold the crepe in half to enclose the filling.
10. Cook for an additional minute and serve hot.

21. Russian Vegetable Blini

Thin Russian pancakes filled with sautéed vegetables.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/4 cup warm water
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (e.g., cabbage, carrots, mushrooms)
• Sour cream or yogurt for serving

Instructions

1. In a large bowl, whisk together flour, eggs, milk, warm water, and salt to make the blini batter.
2. Heat a non-stick pan over medium heat and brush with vegetable oil.
3. Using a ladle, pour a small amount of batter into the pan and tilt to evenly coat the bottom.
4. Cook the blini for 1-2 minutes, until bubbles appear on the surface and the edges start to dry.
5. Flip the blini and cook for another minute, until golden brown.
6. In a separate pan, sauté the chopped onion and minced garlic until softened.
7. Add the mixed vegetables to the pan and cook until they are tender.
8. To assemble the vegetable blini, place a cooked blini on a plate, add a spoonful of the sautéed vegetables, and top with a dollop of sour cream or yogurt.
9. Serve the Russian vegetable blini warm and enjoy.

22. Polish Vegetable Pierogi

Pan-seared Polish Vegetable Pierogi filled with sautéed vegetables and potatoes.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 cup sautéed onions
• 1/4 cup sautéed mushrooms
• 1/4 cup mashed potatoes
• 1/4 cup grated cheese
• 1 egg
• Salt and pepper to taste

Instructions

1. Combine flour and warm water to make a dough.
2. Knead the dough for 5-7 minutes until smooth.
3. Divide the dough into small pieces and roll each into a ball.
4. Roll out each ball into a thin circle.
5. Place a spoonful of the vegetable and potato mixture in the center of each circle.
6. Fold the dough over the filling to form a half-circle shape.
7. Press the edges together to seal the pierogi.
8. Bring a large pot of salted water to a boil and cook the pierogi for 5-7 minutes.
9. Remove the pierogi from the water and pan-fry them in a little oil until golden brown.
10. Serve hot with your favorite toppings.

23. Lebanese Vegetable Shawarma

Lebanese Vegetable Shawarma is a flavorful and healthy vegetarian street food.

Ingredients

• 1 cup cooked chickpeas
• 1/2 cup sliced eggplant
• 1/2 cup sliced zucchini
• 1/4 cup sliced red bell pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• Salt and pepper, to taste
• 4 pita bread
• Tahini sauce, for serving

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, lemon juice, and cumin.
3. Add the sliced eggplant, zucchini, and red bell pepper to the bowl and toss to coat with the marinade.
4. Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred.
5. Warm the pita bread by wrapping it in foil and heating it in the oven for 2-3 minutes.
6. Assemble the shawarma by spreading tahini sauce on each pita bread, then filling with the grilled vegetables, chickpeas, and any desired toppings.
7. Serve immediately and enjoy.

24. Colombian Vegetable Empanadas

Delicious Colombian empanadas filled with sautéed vegetables and spices.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable shortening
• 1/4 cup warm water
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (e.g., carrots, peas, corn)
• 1 tablespoon cumin
• 1 teaspoon paprika

Instructions

1. In a large bowl, combine flour, salt, and pepper.
2. Add shortening and, using a pastry blender or fingers, work it into the flour until mixture resembles coarse crumbs.
3. Gradually add warm water, mixing until a dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Divide the dough into 8-10 equal pieces.
6. Roll out each piece into a thin circle, about 1/8 inch thick.
7. In a skillet, sauté the chopped onion and minced garlic until softened.
8. Add mixed vegetables, cumin, and paprika to the skillet and cook for 2-3 minutes.
9. Place a tablespoon of the vegetable mixture onto the center of each dough circle.
10. Fold the dough in half to form a half-moon shape and press the edges to seal.
11. Brush the tops with a little water and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.

Conclusion

You'll be rocking around the clock with these global street food recipes - they're a blast from the past that'll make your taste buds do the tango. From Indian Biryani to Mexican Street Corn, you'll savor diverse flavors. Get ready to devour the world, one delicious bite at a time - your taste buds will thank you, it's a real treat!