Guava Salad Recipe – Besan & Fried Onion Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Guava Salad Recipe – Besan & Fried Onion Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably stumbled upon vibrant, flavourful salads bursting with fresh ingredients. This Guava Salad, with its delightful crunch and tangy-sweet taste, is one of my absolute favourites. It’s a total explosion of textures and flavours – seriously addictive! I first made this trying to recreate the street food I had on a trip to Mumbai, and it’s been a hit ever since. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average fruit salad. It’s a wonderfully refreshing and surprisingly satisfying snack or side dish. The combination of crisp guava, crunchy onions, and the nutty flavour of besan is just chef’s kiss. It’s quick to put together, perfect for a warm day, and a fantastic way to experience a little slice of Indian street food right in your kitchen. Plus, it’s naturally gluten-free and vegetarian!

Ingredients

Here’s what you’ll need to make this amazing Guava Salad:

• 2 underripe guavas, whole
• 4 cups iceberg lettuce
• 1 cup cabbage, finely shredded
• ½ cup cucumber, diced
• 1 medium onion (fried), whole (about 1 cup when fried)
• 1 small onion (soaked), whole
• 3 tbsp coriander, chopped
• 2 tbsp peanuts, roasted
• 2 tbsp red chillies, chopped (adjust to your spice preference!)
• 1.5 tbsp besan (chickpea flour)
• ½ tsp salt
• 2 tbsp vegetable oil
• Lime wedges, to serve

Ingredient Notes

Let’s talk about a few key ingredients to make sure this salad is perfect:

• Underripe Guavas: This is crucial! You want guavas that are firm and slightly tart, not overly sweet and mushy. They hold their shape beautifully in the salad. Look for guavas that are still a bit green.
• Besan/Chickpea Flour: Besan adds a lovely nutty flavour and helps bind the salad together. It’s a staple in Indian cooking, and you can usually find it in Indian grocery stores or online. (About 75g)
• Fried Onions: Don’t skimp on these! They provide an incredible crunch and a deep, savoury flavour. You can buy pre-made fried onions, but honestly, making them at home is SO much better. I’ll share how in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice one medium onion. Heat 2 tbsp oil in a pan and sauté the onion over medium-low heat until golden and crispy. Drain on paper towels. This takes patience, but trust me, it’s worth it!
2. Next, toast the besan in a dry pan over medium heat until it smells nutty and is lightly browned. Set aside to cool. Keep a close eye on it – it burns easily! (About 50g)
3. In a large bowl, combine the iceberg lettuce, guava (cut into bite-sized pieces), shredded cabbage, diced cucumber, drained soaked small onion, fried onions, coriander, and red chillies.
4. Now for the fun part! Use your hands to gently toss all the ingredients together. Lift and fold to mix everything without crushing the lettuce or guava.
5. Add the toasted besan and salt. Toss again until everything is lightly coated.
6. Finally, squeeze fresh lime juice over the salad. Give it a taste and adjust the seasoning if needed. Serve immediately with a drizzle of oil and extra lime wedges on the side.

Expert Tips

• Soaking the Onion: Soaking the small onion in water takes away some of the harshness and makes it more palatable in the salad.
• Don’t Overmix: Gentle is key! You want to keep the ingredients crisp and intact.
• Taste as You Go: Everyone’s spice preference is different, so adjust the amount of red chilli to your liking.

Variations

• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chillies for a milder salad. You can also add a pinch of black pepper for a subtle kick.
• Regional Variations – Maharashtra Style: My friend’s auntie from Maharashtra adds a sprinkle of chaat masala for an extra layer of flavour. It’s delicious!
• Street Food vs. Home Style: Street food versions often use a bit more oil and chilli powder. I’ve toned it down slightly for a healthier home version, but feel free to add more if you’re craving that authentic street food taste.

Serving Suggestions

This Guava Salad is fantastic on its own as a light snack. It also makes a wonderful side dish with Indian meals like dal and rice, or even grilled chicken or fish. It’s a great addition to a picnic or potluck too!

Storage Instructions

Honestly, this salad is best enjoyed immediately. The ingredients start to get soggy if stored for too long. However, if you absolutely must, you can store it in an airtight container in the refrigerator for up to a couple of hours, but the texture won’t be the same.

FAQs

• Is this salad best served immediately? Yes, absolutely! It’s at its freshest and crunchiest right after it’s made.
• Can I use a different type of flour instead of besan? While besan is traditional, you could try using rice flour as a substitute, but it won’t have the same nutty flavour.
• What kind of guavas work best for this recipe? Look for firm, underripe guavas that are still a bit green. The Indian guava variety (also known as Allahabad guava) is ideal, but any firm guava will work.
• How do I make the fried onions at home? Thinly slice the onions and fry them in hot oil over medium heat until golden brown and crispy. Drain on paper towels and season with a pinch of salt.
• Can I add other fruits or vegetables to this salad? Definitely! Some people like to add chopped tomatoes, carrots, or even pomegranate seeds for extra flavour and texture.

Enjoy this vibrant and delicious Guava Salad! I hope it brings a little bit of Indian sunshine to your day. Let me know in the comments if you try it and what you think!