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41 recipes found
Chaat · North India
Spiced mashed-potato patties with a crunchy brown crust and a soft middle, pan-fried and then dressed with a spoonful of chickpea gravy, cool yogurt, two chutneys and fine sev.
View Recipe →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 →Chaat · West India
Puffed rice folded together at the very last moment with diced vegetables, thin sev and two chutneys, then served while each grain is still crunchy and loose.
View Recipe →Chaat · East India
A tangy, crunchy East Indian chaat in which broken puri and puffed rice are mixed with seasoned potato, chutney and tamarind water, a close cousin of Kolkata's puchka.
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 →Chaat · Pan-India
Boiled or grilled corn tossed with onion, tomato, coriander, lime and chaat masala, a light and fast snack that vendors sell from carts throughout India.
View Recipe →South Indian Tiffin · South India
A wide, thin crepe cooked on a hot flat griddle from the same fermented rice and urad dal batter used for idli, crisp and lacy at the edges and golden all over.
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 →Chaat · West India
Hollow, crunchy puris holding spiced potato and chickpeas, covered with whisked yogurt, tamarind and green chutneys, sev and pomegranate, and eaten cold within moments of being put together.
View Recipe →Chaat · Pan-India
Ripe seasonal fruit tossed with lime, chaat masala and a little black salt, so the sweetness of the fruit gets a salty, sour counterweight.
View Recipe →Chaat · North India
Hollow, crunchy semolina shells stuffed with spiced potato and chickpeas, then filled with sharp mint water or sweet tamarind water at the last second and eaten in a single bite.
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 →Gujarati Snack · West India
Thin cooked sheets of gram flour and yogurt batter, rolled into small spirals while still warm and finished with a tempering of mustard seeds, curry leaves and grated coconut.
View Recipe →No-Cook Street Mix · East India
Puffed rice shaken together with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, then finished with lime and handed over in a paper cone.
View Recipe →Pav Sandwich · West India
Mashed potato cooked with a sweet, aromatic dabeli masala, layered with tamarind and garlic chutneys, pomegranate and sev, and pressed into a buttered, toasted pav.
View Recipe →Street Snack · Pan-India
Boiled sweet corn browned in butter and finished with chilli powder, chaat masala and lemon, served hot in a cup as street carts do in the evening.
View Recipe →Dosa · South India
A thin, lacy, crisp crepe of fermented rice and lentils wrapped around a mild, turmeric-yellow potato filling flavoured with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A fried ring of whipped urad dal batter with a crisp shell and a light, airy centre, eaten with coconut chutney and sambar.
View Recipe →Maharashtrian Breakfast · West India
Sprouted moth beans simmered in a spiced curry, covered with a dark, chilli-rich Kolhapuri-style kat, crunchy farsan and raw onion, and served with soft pav.
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 →Grilled Skewer · North India
Paneer, bell pepper and onion soaked in a spiced yogurt marinade, threaded onto skewers and cooked over fierce heat until the edges are charred and the whole thing smells of smoke.
View Recipe →Chaat · North India
Sturdy fried crackers made from wheat and gram flour, broken over a plate and covered with spiced potato, chickpeas, whisked yogurt, two chutneys and a heap of sev, to be eaten with a spoon.
View Recipe →Mumbai Street Food · West India
Potatoes, cauliflower, peas and tomatoes cooked down to a thick, buttery mash with pav bhaji masala, served with soft rolls toasted on a hot griddle.
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 →Street Main · North India
Tender chickpeas simmered in a dark, boldly spiced onion-tomato masala, the classic pairing for bhature and a staple breakfast on the streets of Delhi and Punjab.
View Recipe →Chaat · West India
Shallow-fried potato patties with a crisp crust, set in a brothy, gently spiced white pea curry and topped with tamarind and green chutneys, chopped onion and fine sev.
View Recipe →Dosa · South India
A thin, lacy and very crisp dosa from a quick batter of semolina, rice flour and buttermilk. Nothing needs soaking, grinding or fermenting, so you can be eating within the hour.
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 →South Indian Breakfast · South India
Dry-roasted semolina stirred into boiling, tempered, vegetable-filled water until it swells into fluffy separate grains, then finished with lemon, coriander and fried cashews.
View Recipe →Chaat · West India
Little flat, crunchy puris piled with diced potato, onion and tomato, streaked with sweet-sour tamarind and sharp green chutney, then buried under a good handful of fine sev.
View Recipe →Grilled Kebab · North India
Boneless chicken steeped in thick yogurt, ginger, garlic and ground spices, then cooked quickly over fierce heat until it is charred at the edges and smoky throughout.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes of naturally fermented rice and urad dal batter, served warm with coconut chutney and sambar.
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.
View Recipe →Roasted Snack · Pan-India
Boiled chickpeas, dried thoroughly and roasted in the oven until truly crisp, then coated in a dry masala of chilli, cumin and chaat masala, making a crunchy snack that keeps for several days.
View Recipe →Gujarati Snack · West India
Soft, airy steamed squares of gram flour and yogurt, raised with fruit salt and soaked in a sizzling tempering of mustard seeds and curry leaves.
View Recipe →Steamed Dumpling · Northeast India
Hand-folded dumplings with a thin wrapper and a fine cabbage and carrot filling, steamed until the dough turns translucent and dipped in a fiery chilli chutney.
View Recipe →Grilled Snack · North India
Wings marinated twice, first in lemon, ginger and garlic and then in spiced yogurt, and finished in a hot oven or on a grill until charred and smoky in the tandoori manner.
View Recipe →Dosa · South India
A thick, tender pancake of fermented rice and urad dal batter, pressed with onion, tomato, chilli and coriander and cooked slowly on a griddle instead of being spread thin like dosa.
View Recipe →Pav Sandwich · West India
A spiced potato fritter, deep-fried in gram flour batter and tucked into a soft pav with dry garlic chutney and green chilli, the sandwich Mumbai is best known for on the street.
View Recipe →Breakfast Snack · West India
Flattened rice given a quick rinse, folded into a tempering of mustard seeds and curry leaves with onion, potato and peanuts, and finished with lemon juice and fresh coriander.
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