Samosas, kachori, pakoras and the rest of the deep-fried lineup.
Fried Snack · North India
Firm, boneless fish fillets given a short marinade of ginger, garlic and carom seed, then dipped in a seasoned gram flour batter and fried until the crust is deeply crisp and the fish inside stays tender.
View Recipe →Fried Bread · North India
A tangy, yogurt-leavened dough that's rested long and rolled thick, so it fries up into a large, pillowy pocket rather than a thin crisp shell.
View Recipe →Pakora · North India
White bread slices closed around a spiced mashed potato centre, dunked in gram flour batter and deep-fried to a crisp shell around a hot, soft, well-seasoned core.
View Recipe →Pakora · Pan-India
Thin slices of onion, potato and spinach get bound in a seasoned gram flour batter and fried crisp, best enjoyed hot alongside chutney and tea.
View Recipe →Pakora · West India
Soaked sago pearls combined with mashed potato and roasted peanuts, lightly seasoned and fried until crisp — a standard choice during religious fasting periods.
View Recipe →Stuffed Fried Pastry · North India
Moong dal, coarsely ground and seasoned with fennel and chilli, fills a short, flaky fried shell served plain or with chutney.
View Recipe →Fried Snack · North India
Triangular hand-folded pastries, filled generously with potato, peas and whole cumin, built on a firm dough and fried gradually until the shell turns deep gold and crisp.
View Recipe →Fritters · West India
Onion sliced thin and bound loosely in a lightly spiced gram flour batter, then dropped into hot oil as ragged clusters — a Maharashtrian monsoon staple, meant to be eaten within minutes of leaving the pot.
View Recipe →Samosa · North India
Well-browned minced mutton or chicken, seasoned with ginger, green chilli and garam masala, gets sealed inside a flaky fried pastry shell.
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