Samosas, kachori, pakoras and other deep-fried staples of the street-food stall.
Fried Snack · North India
Firm boneless fish marinated with ginger, garlic and carom seeds, dipped in a seasoned gram flour batter and deep-fried to a crisp finish, as served on Amritsar's streets.
View Recipe →Fried Bread · North India
A yogurt-leavened fried bread, given a long rest and rolled thicker than puri, that puffs into a soft, slightly chewy, pillowy pocket once it hits hot oil.
View Recipe →Pakora · North India
A spiced mashed-potato sandwich, built from plain sliced bread, dipped whole in gram-flour batter and deep-fried until the outside crisps and the inside stays hot and soft.
View Recipe →Stuffed Fried Pastry · North India
A short, flaky fried pastry shell wrapped around a dry, coarsely ground moong dal filling seasoned with fennel and chilli, eaten plain or dipped in chutney.
View Recipe →Fritters · West India
Onion sliced thin, salted to release its own liquid, then bound by the thinnest batter it can get away with — deep-fried into a tangle of crisp, craggy strands rather than a round, batter-heavy fritter.
View Recipe →Samosa · North India
A spiced mutton or chicken mince, browned dry and fully cooked before it ever touches the pastry, wrapped inside the standard flaky fried samosa shell.
View Recipe →Pakora · Pan-India
Thin-sliced onion, potato and spinach bound in seasoned gram flour batter, fried until the coating turns crisp and craggy, best eaten hot with chutney and tea.
View Recipe →Pakora · West India
Deep-fried fritters built from soaked sago pearls, crushed roasted peanuts and mashed potato, lightly spiced and typically eaten through vrat fasting periods.
View Recipe →Fried Snack · North India
Triangular hand-folded pastries encasing a cumin-spiced mash of potato and peas, finished with a long, gentle fry that leaves the shell deeply golden and audibly crisp.
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