The delicious Mutter is a traditional Indian snack. Chef Rajendar, who runs his restaurant-on-wheels along the Sangam Road, makes it just right - hot and spicy.
Take some chickpeas and wash them. Soak them in water for the night. Drain the water in the morning or whenever you want to cook. Then take a pan and heat some oil - Rajendar recommends mustard oil. Drop in some chopped onions with grated ginger and garlic. Now put the chickpeas into the pan and fry them together. Add some chopped tomatoes and spices, sprinkle in some salt. When the peas are cooked pour over some water and bring to the boil. In a few minutes - the Mutter is ready.

Rajendar firmly believes that intelligent garnishing can make your mutter look mouth-watering - even if you don’t quite get the above preparation right: Always add some grated white radish and put a chopped tomato on top to make a fine and inviting snack.

Bread pakora is an excellent snack for the chilly Mela evenings - crunchy on the outside and soft and warm inside. You may not be well versed with cooking, but you just cannot go wrong with this recipe. Our chef, Pratap Singh, picked it up himself from a roadside joint in Delhi.

Pick some bread from a bakery. Cut the slices into two so that they make two triangles - Pratap recommends stale bread for beginners as the fresh ones are too soft and can be hard to handle. Take some gram flour. Add some salt and water and make a paste. Dip the bread slices in the paste. Take some cooking oil and heat it in a deep pan. Put the bread slices soaked in the paste into the hot oil and deep-fry it till it becomes golden brown.

Once you’ve got your bread pakoras ready, you need to make some green chutney to go with them. Take some coriander leaves, sliced onions, green chillies, garlic and salt and just make a paste in the food processor. And always remember, Bread pakoras are perfect with strong sweet tea.

Look out for more such exotic snacks and their recipes right here. Happy cooking!