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41 recipes found
Chaat · North India
A spiced potato patty, craggy and dark gold at the edges from the griddle, soft at the centre, then buried under yogurt, two chutneys, a spoon of light chickpea curry and a handful of sev.
View Recipe →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 →Street Snack · Pan-India
Corn kernels get boiled first, then finished in butter with chilli powder, chaat masala and lemon, handed over hot in a cup the same way the evening carts do.
View Recipe →Grilled Kebab · North India
Small, boneless chicken pieces marinated twice — in ginger-garlic-lemon, then in spiced yogurt — grilled quickly over strong heat so the surface chars while the center stays juicy.
View Recipe →Chaat · East India
Deliberately broken puri and puffed rice mixed with spiced potato, chutney and a generous amount of tamarind water, built so crunch and tang land together in the same bite.
View Recipe →Chaat · Pan-India
Boiled corn, or kernels stripped off a grilled cob, tossed with onion, tomato, coriander, lime and chaat masala — about as fast and simple as chaat gets.
View Recipe →Dosa · South India
A fermented rice-and-lentil batter fried thin and lacy-crisp, folded around a mildly spiced, turmeric-yellow potato filling seasoned with mustard seeds and curry leaves.
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 →South Indian Tiffin · South India
Whipped urad dal batter, shaped into a ring and deep-fried until the outside crisps and the inside stays light, served with coconut chutney and sambar.
View Recipe →Chaat · West India
Hollow fried puri shells packed with spiced potato and chickpeas, topped with cool whisked yogurt, both chutneys, sev and pomegranate, meant to be eaten within moments of assembly.
View Recipe →Street Main · North India
Chickpeas simmered until tender in a dark, boldly spiced onion-tomato masala — the standard partner to bhature in Delhi and Punjab's signature street breakfast.
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 →South Indian Breakfast · South India
Dry-roasted semolina cooked briefly in seasoned, boiling water until it turns soft and loose-grained, finished with lemon juice, coriander and fried cashews.
View Recipe →Grilled Skewer · North India
Paneer and vegetable cubes soaked in a yogurt-spice marinade, threaded onto skewers, then grilled or roasted until the edges char and the whole skewer tastes smoky.
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 →Steamed Dumpling · Northeast India
A simple dough folded around finely chopped cabbage and carrot, pleated by hand, steamed until the wrapper turns translucent, and served alongside a hot, sharp chilli dip.
View Recipe →Chaat · North India
Hollow, crackly semolina shells packed with spiced potato and chickpeas, then plunged into cold herb water or sweet tamarind water in the second before each bite.
View Recipe →Dosa · South India
A thin, lacy, deeply crisp dosa made from a fast semolina-rice flour-buttermilk batter that skips soaking, grinding and fermentation, ready for the table inside the hour.
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 →No-Cook Street Mix · East India
A vigorous hand-toss of puffed rice with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, brightened with lime and handed over in a paper cone.
View Recipe →Pav Sandwich · West India
A sweet-edged mashed potato filling flavored with dabeli masala, stacked with tart tamarind chutney, sharp garlic chutney, pomegranate, onion and sev, then pressed hot inside a buttered pav.
View Recipe →Gujarati Snack · West India
A gram flour and yogurt batter puffed up with fruit salt into a light, spongy steamed cake, sliced into squares and finished with a sizzling mustard-curry leaf tempering.
View Recipe →Maharashtrian Breakfast · West India
Sprouted moth beans cook down into a base curry, then get flooded with a dark, chilli-heavy Kolhapuri-style gravy and finished with crunchy farsan, raw onion and a slick of spiced oil, served alongside soft pav.
View Recipe →Chaat · Pan-India
Seasonal fruit gets tossed with lime, chaat masala and a pinch of black salt, so savoury tang cuts against the natural sugar.
View Recipe →Chaat · West India
Puffed rice, chopped vegetables, crunchy sev and two chutneys, mixed together only seconds before eating so nothing has the chance to turn soft.
View Recipe →Dosa · South India
A thick, soft fermented rice-and-lentil pancake, loaded with onion, tomato, chilli and coriander, cooked slowly through on a griddle instead of spread into a thin dosa.
View Recipe →Roasted Snack · Pan-India
Boiled chickpeas, dried completely and roasted in the oven until they're truly crunchy, then tossed while still hot in a dry masala of chilli, cumin and chaat masala.
View Recipe →Chaat · North India
Sturdy wheat-and-gram-flour crackers piled with spiced potato, boiled chickpeas, whisked yogurt, both chutneys and crunchy sev — a full plate, not individual bites.
View Recipe →Mumbai Street Food · West India
Potato, cauliflower, peas and tomato mashed into a thick, butter-rich curry, cooked down with homemade pav bhaji masala and served with pav toasted on a hot griddle.
View Recipe →Breakfast Snack · West India
Flattened rice given just enough of a rinse to soften, tempered with mustard seeds and curry leaves, combined with onion, potato and peanuts, and finished with lemon and coriander.
View Recipe →Chaat · West India
Pan-fried potato patties bathed in a soupy, gently spiced white pea curry, finished with tamarind and green chutneys, raw onion and crunchy sev.
View Recipe →Gujarati Snack · West India
A cooked gram flour and yogurt batter, spread into thin sheets and rolled warm into delicate spirals, then topped with a mustard seed and curry leaf tempering and coconut.
View Recipe →Chaat · West India
Flat fried papdi stacked with diced potato, raw onion and tomato, marked with two chutneys and finished under a heavy scatter of fine sev.
View Recipe →Grilled Snack · North India
Chicken wings run through two marinades in sequence — first lemon, ginger and garlic, then spiced yogurt — and finished under high heat until charred and smoky at the edges.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes built from a rice-and-urad-dal batter left to ferment naturally overnight, then served alongside coconut chutney and sambar.
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.
View Recipe →South Indian Tiffin · South India
A wide, thin, crisp-edged crepe made from the same fermented rice and urad dal batter used for idli, cooked on a hot flat griddle until golden and lacy at the rim.
View Recipe →Pav Sandwich · West India
A crisp, besan-battered potato fritter tucked into a soft pav roll with dry garlic chutney — the one sandwich that sums up Mumbai street eating.
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