Samosas, kachori, pakoras and other deep-fried favourites.
Fried Snack · North India
Boneless fish fillets marinated in ginger, garlic, carom seeds and spices, coated in a seasoned gram flour batter and deep-fried until crisp, in the Amritsar street-food style.
View Recipe →Fried Bread · North India
A soft, slightly tangy, deep-fried bread leavened with yogurt and a short rest, rolled thick and fried until it puffs into a large, pillowy pocket.
View Recipe →Pakora · North India
Slices of white bread sandwiched around a spiced mashed potato filling, dipped in gram flour batter and deep-fried until the crust is crisp and the inside is soft and hot.
View Recipe →Fried Snack · North India
Hand-folded triangular pastries with a crisp, flaky shell, filled with spiced potato, peas and whole cumin, fried slowly until deeply golden and shatteringly crisp.
View Recipe →Stuffed Fried Pastry · North India
A flaky, deep-fried pastry shell packed with a coarsely ground, fennel-and-chilli spiced moong dal filling, eaten on its own or with a tamarind or coriander chutney.
View Recipe →Samosa · North India
A flaky, deep-fried pastry shell wrapped around a well-browned filling of spiced minced mutton or chicken, finished with ginger, green chilli and garam masala.
View Recipe →Pakora · Pan-India
Thinly sliced onion, potato and spinach bound in a seasoned gram flour batter and fried until crisp, best eaten hot with chutney and a cup of tea.
View Recipe →Fritters · West India
Thin-sliced onions bound loosely in a spiced gram flour batter and deep-fried into craggy, irregular clusters — Maharashtra's monsoon-season favourite, best eaten within minutes of coming out of the oil.
View Recipe →Pakora · West India
Crisp-fried fritters of soaked sago pearls, mashed potato and roasted peanuts, seasoned simply and traditionally eaten during religious fasting periods.
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