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41 recipes found
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 →Chaat · East India
Crisp broken puri shells and puffed rice sit alongside spiced potato, onion and both chutneys in this East Indian bowl, pulled together at the end with a generous pour of chilled tamarind water.
View Recipe →Chaat · North India
Spiced potato patties fried until the exterior turns crisp and golden while the centre stays soft, then finished with yogurt, both chutneys, a spoonful of chickpea curry and a layer of crunchy sev.
View Recipe →Chaat · West India
Dry puffed rice tossed only seconds before serving with chopped vegetables, sev and two chutneys, so every grain stays crisp and separate at the table.
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 →Roasted Snack · Pan-India
Crisp chickpeas depend on getting rid of surface moisture long before the oven comes into play, taking the roast slow enough that the inside keeps pace with the browning skin, and seasoning everything the second it comes out hot.
View Recipe →Pav Sandwich · West India
A sweet-and-spicy mashed potato filling, built on dabeli masala and layered with two chutneys, pomegranate and peanuts, stuffed into a pav that gets pressed on a buttered griddle and rolled through sev.
View Recipe →Chaat · West India
Hollow puris hold a scoop of spiced potato and chickpeas underneath a layer of chilled whisked yogurt, both chutneys, crisp sev and pomegranate seeds, with the whole plate meant to disappear within minutes of being built.
View Recipe →Chaat · Pan-India
Seasonal fruit cut into bite-sized pieces and dressed with lime juice, chaat masala and a pinch of black salt, so the natural sweetness is offset by a savoury, tangy edge.
View Recipe →South Indian Breakfast · South India
Dry-roasted semolina finished in hot, tempered water with vegetables, cooked just long enough to turn fluffy and grain-separate, then brightened with lemon, coriander and fried cashews.
View Recipe →Gujarati Snack · West India
This besan cake rises in minutes once fruit salt hits the batter, comes out of the steamer riddled with tiny holes, and gets its real flavor afterward, from a hot tempering poured on while the cake is still warm.
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 →Gujarati Snack · West India
People talk about khandvi like it's difficult, and in one narrow sense it is — getting a cooked gram flour batter to the exact thickness that rolls without cracking takes practice. Everything that happens after that point, though, is just cutting and rolling.
View Recipe →No-Cook Street Mix · East India
The ingredient list for jhal muri is so short it almost seems beside the point — what actually decides whether it turns out right is the proportion of mustard oil to puffed rice, and whether the mix gets tossed with real force once it's in the bowl.
View Recipe →Street Snack · Pan-India
There are two ways carts make this snack — kernels boiled soft and tossed in butter after the pan's off the heat, or kernels fried right on a hot surface so a few of them catch some colour — and the version below takes the second route for the stronger result it gives.
View Recipe →Dosa · South India
Remove the potato filling and this is simply dosa; adding a mild, turmeric-tinted potato mixture tempered with mustard seed and curry leaf, folded inside a thin fried crepe, is what turns it into masala dosa specifically.
View Recipe →South Indian Tiffin · South India
Whole urad dal, soaked and whipped until airy, shaped by hand into rings and deep-fried until the outside turns crisp and the inside stays light, served with coconut chutney and sambar.
View Recipe →Maharashtrian Breakfast · West India
Misal pav runs on two curries cooked completely apart from one another: a gentle bean base called usal, and a short-tempered, chilli-heavy gravy called kat that only ever meets the usal in the serving bowl, seconds before it's eaten.
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 →Steamed Dumpling · Northeast India
Momos succeed or fail on three small decisions: how tightly each one gets pleated shut, how dry the filling is before it's sealed in, and how thin the dough is rolled without tearing.
View Recipe →Breakfast Snack · West India
Rinsed flattened rice folded gently into a mustard-seed-and-curry-leaf tempering with peanuts, onion and potato, lifted at the end with lemon juice and coriander.
View Recipe →Grilled Skewer · North India
Paneer and vegetable chunks sit in a spiced yogurt marinade before anything touches heat, then go onto skewers under high heat and come off charred at the edges, smoky throughout, and warm rather than freshly cooked at the centre.
View Recipe →Chaat · North India
Treat pani puri as three unrelated jobs rather than one dish, and most of the difficulty disappears — shells, filling and water can each be finished well ahead, leaving only a few seconds of assembly right before eating.
View Recipe →Chaat · North India
A bowl-style chaat built from sturdier, wheat-and-gram-flour crackers broken up rather than topped piece by piece, then layered with spiced potato, boiled chickpeas, whisked yogurt, tamarind and green chutney, and a finish of crisp sev, all meant to be eaten with a spoon.
View Recipe →Mumbai Street Food · West India
A single thick curry made by boiling potato, cauliflower, carrot and peas, then mashing them into tomato along with a hand-ground pav bhaji masala and butter added at several points, eaten with pav toasted on a hot griddle.
View Recipe →Street Main · North India
Chickpeas darkened by a tea simmer and carried by a heavily toasted onion-tomato masala, the dish Delhi and Punjab pair most often with bhature for their best-known street breakfast.
View Recipe →Chaat · Pan-India
A light, fast chaat made by tossing boiled or grilled corn kernels with onion, tomato, coriander, lime juice and chaat masala, sold widely from street carts.
View Recipe →Chaat · West India
Neither half of ragda pattice earns its reputation alone. A pan-fried potato cake supplies the crunch, a thin curry of long-cooked white peas supplies the body, and chutney, onion and sev tie the two together into something closer to a full meal than a snack.
View Recipe →Dosa · South India
Skip the soaking, the grinding and the overnight wait entirely — this batter is just semolina, rice flour and buttermilk whisked into something closer to cream, ready for the pan inside an hour and finishing full of holes with a genuine crunch.
View Recipe →Chaat · West India
Small fried semolina discs get layered with diced potato, raw onion and tomato, finished with two chutneys and a thick crown of sev, assembled only moments before serving.
View Recipe →South Indian Tiffin · South India
A naturally fermented batter of rice and urad dal, folded together by hand and left overnight to rise, steamed into soft rice cakes and served with coconut chutney and sambar.
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 →Grilled Snack · North India
Real tandoor char on a wing has less to do with the oven than with sequence — a brief tangy soak, then a long spiced-yogurt coating, and only at the very last stage does direct, high heat turn the skin dark and smoky.
View Recipe →South Indian Tiffin · South India
The same fermented rice-and-urad-dal batter used for idli, spread thin on a hot griddle and cooked until the edges crisp and the whole crepe turns golden, wide enough to fold or wrap around a filling.
View Recipe →Grilled Kebab · North India
Cubed chicken passes through two marinades in sequence, a thin garlic-and-ginger soak followed by a thick yogurt-spice coat, before a hot grill turns the outside dark and leaves the center juicy.
View Recipe →Dosa · South India
Dosa batter poured thick instead of thin, with onion, tomato, chilli and coriander pressed into the top rather than mixed through, cooked on a griddle long enough to set all the way through instead of racing to a crisp.
View Recipe →Pav Sandwich · West India
Vada pav rests on three plain components — pav, a fried potato fritter, dry garlic chutney — and the only real skill involved is refusing to shortcut any one of them in the rush to assemble the sandwich.
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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