Samosa, kachori, pakora and other crisp favourites that fill the tea-time stalls of north and west India.
Fried Snack · North India
Strips of boneless fish steeped briefly in ginger, garlic, ajwain and chilli, covered in a thick spiced besan batter and fried until the crust crackles, in the manner of Amritsar's stalls.
View Recipe →Stuffed Fried Pastry · North India
A deep-fried pastry with a short, layered crust around a coarse moong dal stuffing seasoned with fennel and chilli, served plain or with tamarind or coriander chutney.
View Recipe →Fritters · West India
Finely sliced onion strands bound with only a little spiced besan and fried into rough, lacy clusters, the snack Maharashtra turns to when the rains arrive and one that is at its best straight from the pan.
View Recipe →Samosa · North India
A crisp, layered fried shell enclosing browned, spiced minced mutton or chicken that has been finished with ginger, green chilli and garam masala.
View Recipe →Pakora · Pan-India
Onion and potato in thin slices, plus spinach, bound with a spiced gram flour batter and fried to a crisp finish, best served hot with chutney and tea.
View Recipe →Pakora · North India
White bread slices sandwiching a seasoned potato mash, dipped whole in besan batter and fried so the shell turns crunchy while the middle stays soft and piping hot.
View Recipe →Pakora · West India
Sago pearls soaked soft, folded together with mashed potato and roasted peanuts, then fried into crisp-crusted fritters of the kind commonly eaten when people observe religious fasts.
View Recipe →Fried Bread · North India
A tender, faintly sour fried bread raised with yogurt and a long rest, rolled fairly thick and fried until it blows up into a big, airy pocket.
View Recipe →Fried Snack · North India
Triangular, hand-shaped pastries with a shattering, layered crust around spiced potato, peas and whole cumin, cooked in gently heated oil until deep gold.
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