Samosas, kachori, pakoras and other deep-fried favourites.
Fried Snack · North India
Boneless white fish marinated with ginger, garlic and ajwain, dipped in a seasoned gram flour batter and deep-fried to a deep crisp, in the style sold in Amritsar's streets.
View Recipe →Pakora · North India
Slices of plain white bread sandwich a spiced mashed potato filling, get dipped whole in gram flour batter and fry up crisp outside, hot and soft within.
View Recipe →Pakora · West India
Soaked sago pearls bound with mashed potato and roasted peanuts, seasoned simply and deep-fried until the shell turns crisp around a soft, pearly centre, built from ingredients accepted during religious fasting.
View Recipe →Stuffed Fried Pastry · North India
People lump kachori and samosa together because both get stuffed and fried, but that's really where the similarity ends — this one uses a short, fat-rich dough around a dry lentil mixture, and the result is a round, cracked case that keeps for days rather than hours.
View Recipe →Fritters · West India
Thin-sliced onion held together by the smallest possible amount of spiced gram flour batter, deep-fried into craggy, uneven clusters rather than round balls — the dish Maharashtra turns to during the monsoon, best eaten the moment it leaves the oil.
View Recipe →Samosa · North India
A fried pastry shell simply doesn't spend long enough in oil to cook raw meat through, which is why every bit of mince in this filling has to reach full doneness on the stove first — a rule that outranks seasoning, texture, or anything else in this recipe.
View Recipe →Pakora · Pan-India
A good pakora comes down to two variables that have nothing to do with which vegetable you pick: how thick the batter is, and how hot the oil runs. Onion, potato and spinach make up the mix below, but the same approach handles almost anything cut thin enough.
View Recipe →Fried Bread · North India
A yogurt-leavened dough, rested long and rolled thick, fried until it puffs into a soft, pillowy, slightly tangy pocket of bread.
View Recipe →Fried Snack · North India
A good samosa shell breaks cleanly in one bite rather than bending, and that comes from three choices made before frying even starts: a dry, stiff dough, a gentle oil temperature, and a seal tight enough to trap the filling where it belongs.
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