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41 recipes found
Chaat · North India
Spiced potato cakes with a brown, crackling crust and a tender middle, griddled in a little oil and then dressed with yogurt, chutneys, warm chickpeas and fine sev.
View Recipe →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 →Grilled Kebab · North India
Cubes of boneless chicken, first seasoned with ginger and garlic and then wrapped in spiced yogurt, are seared hard and fast so the corners blacken while the centres stay moist.
View Recipe →Chaat · East India
A crunchy, sharp chaat from eastern India in which broken puri and puffed rice are mixed with spiced potato, chutneys and tamarind water, a close cousin of Kolkata's puchka.
View Recipe →Chaat · West India
Dry puffed rice, tossed with raw vegetables, fine sev and two chutneys just before it is handed over, so every grain reaches the mouth still brittle.
View Recipe →Chaat · Pan-India
Sweet corn, boiled or scorched over a flame, turned through raw onion, tomato, herbs, lime and a heavy shake of chaat masala for a snack ready in minutes.
View Recipe →South Indian Tiffin · South India
Idli's fermented rice and urad dal batter, poured thin across a scorching tawa, becomes a broad golden crepe whose lacy rim shatters at the touch.
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 →Dosa · South India
A thin, open-textured and thoroughly crisp dosa made from a fast batter of semolina, rice flour and buttermilk, which skips soaking, grinding and fermenting and can be on the table within the hour.
View Recipe →Chaat · West India
Hollow crisp puris packed with seasoned potato and finished with whisked yogurt, both chutneys, sev and pomegranate, served cold and eaten within moments of being put together.
View Recipe →Chaat · Pan-India
Cut seasonal fruit dressed with lime juice, chaat masala and a pinch of black salt, so that the natural sugar is checked by something sour and salty.
View Recipe →No-Cook Street Mix · East India
Puffed rice shaken vigorously with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, sharpened with lime and handed over in a twist of paper.
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 →Gujarati Snack · West India
A gram flour and yogurt batter is cooked until thick, spread into thin sheets, rolled into small spirals while still warm and finished with mustard seeds, curry leaves and coconut.
View Recipe →Pav Sandwich · West India
Potato mashed with a sweetish masala unique to Kutch, stacked with two chutneys, pomegranate jewels and sev, then tucked into a pav that has been crisped in butter.
View Recipe →Street Snack · Pan-India
Cooked sweet corn kernels glazed in butter and tossed with chilli, chaat masala and lemon, handed over hot in a cup as the evening carts do.
View Recipe →Dosa · South India
A thin fermented rice and lentil crepe, cooked until crisp and lacy and folded around a gentle potato filling coloured with turmeric and tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A ring-shaped fried lentil fritter, crackling outside and light and airy within, made from whipped urad dal batter and eaten with coconut chutney and sambar.
View Recipe →Maharashtrian Breakfast · West India
Sprouted moth beans cooked into a mild base curry and covered with a dark, chilli-heavy Kolhapuri-style gravy, then topped with crunchy farsan, raw onion and a slick of spiced oil and eaten with soft pav.
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 →Grilled Skewer · North India
Paneer and vegetable chunks coated in a spiced yogurt marinade and threaded on skewers, then grilled or roasted until the edges blacken and the whole skewer smells of smoke.
View Recipe →Chaat · North India
Brittle semolina shells, hollow inside, loaded with spiced potato and chickpeas and then topped up with sharp mint water or sweet tamarind water right at the moment of eating.
View Recipe →Chaat · North India
Thick crackers of wheat and gram flour, snapped onto a plate over a base of spiced potato and boiled chickpeas, with whisked yogurt, two chutneys and a crunchy sev finish, so that the chaat is shared from one plate and not eaten bite by bite.
View Recipe →Mumbai Street Food · West India
Potatoes, cauliflower, peas and tomatoes cooked down into a thick, rough mash with pav bhaji masala and plenty of butter, then scooped up with soft pav rolls crisped on a hot griddle.
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 →Street Main · North India
Chickpeas cooked soft and finished in a dark, strongly spiced onion and tomato masala, the dish Delhi and Punjab traditionally serve with bhature as a street breakfast.
View Recipe →Chaat · West India
Potato patties fried in a shallow layer of oil until crusty, set in a loose, gently spiced curry of white peas and finished with tamarind and green chutneys, chopped onion and crunchy sev.
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 →South Indian Breakfast · South India
Dry-roasted semolina stirred into boiling, seasoned water full of vegetables until it swells into separate, fluffy grains, and then topped with lemon juice, coriander and fried cashews.
View Recipe →Chaat · West India
Palm-sized crisp papdi piled with diced potato, raw onion and tomato, striped with tamarind and green chutney, then buried under a thick layer of fine sev.
View Recipe →South Indian Tiffin · South India
Pale, pillowy steamed cakes made from a batter of rice and urad dal that ferments on its own, eaten with coconut chutney and sambar.
View Recipe →Gujarati Snack · West India
Soft, springy steamed cakes of gram flour and yogurt raised with fruit salt, cut into squares and soaked in a hot tempering of mustard seeds and curry leaves.
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 →Roasted Snack · Pan-India
Chickpeas boiled, patted bone-dry and baked in a hot oven until they rattle, then coated with a dry blend of chilli, cumin and chaat masala; the result keeps for several days.
View Recipe →Steamed Dumpling · Northeast India
Hand-pleated dumplings with a thin wrapper and a finely chopped cabbage and carrot filling, steamed till the dough looks glossy and translucent and dipped in a fiery chilli chutney.
View Recipe →Grilled Snack · North India
Chicken wings given two marinades, first lemon with ginger and garlic and then spiced yogurt, and finished in a very hot oven or on a grill until smoky and charred in the tandoori manner.
View Recipe →Pav Sandwich · West India
Mumbai's signature street sandwich: a fried, spice-laced potato dumpling in besan batter, sitting inside a pillowy pav spread with powdery garlic chutney.
View Recipe →Breakfast Snack · West India
Flattened rice made tender with a quick rinse, then folded through a mustard seed and curry leaf tempering with onion, potato and peanuts, and brightened by lemon and coriander.
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.
View Recipe →Dosa · South India
Thick, soft pancake made from fermented rice and urad dal batter, dotted with onion, tomato, chilli and coriander, and cooked slowly through on a tawa in place of being spread thin like dosa.
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