Samosas, kachori, pakoras and other deep-fried favourites.
Fried Snack · North India
Strips of firm boneless fish are briefly marinated with ginger, garlic, ajwain and spices, wrapped in a seasoned besan coating and fried until crackling, following the way the dish is served in Amritsar.
View Recipe →Fried Bread · North India
A tangy, tender bread whose dough is raised with yogurt and a long rest, rolled fairly thick and fried so that it swells into a large soft pocket.
View Recipe →Pakora · North India
Two slices of white bread are joined with a layer of seasoned mashed potato, dipped in besan batter and fried, so that the shell turns crunchy and golden while the middle stays soft and steaming.
View Recipe →Fried Snack · North India
Hand-pleated triangular pastries holding spiced potato, peas and whole cumin, fried unhurriedly until the deep golden shell cracks audibly under the teeth.
View Recipe →Stuffed Fried Pastry · North India
A flaky fried pastry shell around a dry, coarsely ground moong dal stuffing flavoured with fennel and chilli, eaten plain or with tamarind or coriander chutney.
View Recipe →Samosa · North India
Browned minced mutton or chicken, seasoned with ginger, green chilli and garam masala, sealed inside a crisp, flaky fried pastry.
View Recipe →Pakora · Pan-India
Slices of onion, potato and spinach wrapped in spiced besan and fried until they crackle, best taken hot alongside chutney and tea.
View Recipe →Fritters · West India
Finely sliced onion strands held together with only a little spiced besan, then fried into ragged, lacy clusters. This is the rainy-season fritter of Maharashtra, and it is at its best in the first minutes after it leaves the oil.
View Recipe →Pakora · West India
Flat fritters built from plumped sago pearls, mashed potato and crushed roasted peanuts, lightly spiced and fried until the shell crackles, and eaten widely on days of religious fasting.
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