Punjabi street food is town food and it is largely fried: samosa with chole, pakore, tikki, bhature, jalebi, gulab jamun, and in the winter gajak and rewri made of sesame and gur.
Amritsar has kulcha and fish. Jalandhar has its own set. Every town has one shop that is the shop for one item and everybody knows which.
Lassi and sugarcane juice are the summer drinks. Kanji, a fermented black carrot drink, is the winter one and is disappearing.
The chaat and golgappa vendors are largely migrants from Uttar Pradesh and Bihar and have been for decades, and the item they sell has become Punjabi in the process.
The halwai, the confectioner, is a distinct trade with a fixed repertoire, and the wedding sweets, the barfi and the ladoo made in quantity, are made by the same people.
None of this is village food. A Punjab village eats at home and always has, and the street food economy is what happens where there is a bazaar.
The chhole bhature, the kulcha, the tikki, the golgappa, the jalebi and the lassi in a steel glass are the standard set, and each town has shops known for one of them.
A great deal of it is refugee food. The Delhi and Punjab street menus were reassembled after 1947 by families who had run shops in Lahore, Rawalpindi and Multan.
The trade is almost entirely unrecorded. The shops are family businesses of two and three generations and nobody has written down where any of the recipes came from.