Samosas, kachori, pakoras and other deep-fried favourites.
Fried Snack · North India
Strips of boneless fish steeped in a ginger, garlic and ajwain marinade, wrapped in a spiced besan batter and deep-fried to a crunchy finish, Amritsar street-stall style.
View Recipe →Fried Snack · North India
Hand-folded triangular pastries with a crisp, flaky crust, stuffed with spiced potato, peas and whole cumin and fried gently until deep golden and brittle.
View Recipe →Stuffed Fried Pastry · North India
A deep-fried, flaky pastry ball stuffed with a dry, coarsely ground moong dal mixture seasoned with fennel and chilli, served plain or with tamarind or coriander chutney.
View Recipe →Fritters · West India
Finely sliced onions held together by only a thin coating of spiced besan, then fried into tangled, uneven clusters. This is the rainy-season snack of Maharashtra, and it tastes best in the first few minutes after it leaves the oil.
View Recipe →Samosa · North India
Flaky fried pastry cones holding well-browned spiced mince, mutton or chicken, brightened with ginger, green chilli and garam masala.
View Recipe →Pakora · Pan-India
Sliced onion, potato and spinach held together by a seasoned gram flour batter and fried until crunchy, best straight from the pan with chutney and tea.
View Recipe →Pakora · North India
White bread slices spread with seasoned mashed potato, pressed into sandwiches, coated in gram flour batter and deep-fried until crunchy outside and soft and hot within.
View Recipe →Pakora · West India
Fritters of soaked sago pearls, mashed potato and roasted peanuts, simply seasoned and fried crisp, traditionally eaten during religious fasts.
View Recipe →Fried Bread · North India
A tender, faintly tangy fried bread raised with yogurt and a long rest, rolled on the thick side and fried until it balloons into a big, airy pocket.
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