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41 recipes found
Chaat · North India
Spiced mashed potato is pressed into thick discs and browned on a flat pan until the outside turns crackly while the middle stays tender, and the patties are then dressed with yogurt, chutneys, a spoonful of chickpea gravy and sev.
View Recipe →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 →Grilled Kebab · North India
Cubes of boneless chicken first take on ginger, garlic and lemon, then a coat of spiced yogurt, before fierce heat blackens the edges and leaves the centre juicy with a smoky edge.
View Recipe →Chaat · East India
Crumbled puri shells and puffed rice are mixed with spiced potato, chutney and a generous splash of tamarind water, giving a loose, sour, crunchy bowl that grows out of Kolkata's puchka stalls.
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 →Chaat · Pan-India
Kernels of boiled or flame-charred corn are mixed with onion, tomato, coriander, lime and chaat masala to make a light, quick chaat of the kind sold from carts all over India.
View Recipe →South Indian Tiffin · South India
Fermented rice and urad dal batter, the same as for idli, is spread thin on a hot griddle and cooked until the crepe turns golden, crisp and lacy at the rim.
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 →Pav Sandwich · West India
Potato mashed with a sweet-leaning dabeli masala goes into a pav with tamarind and garlic chutneys, pomegranate and peanuts, which is then pressed on a buttered griddle and rolled in sev.
View Recipe →Chaat · West India
Each hollow, crisp puri carries a spoonful of seasoned potato, then a cap of whisked yogurt, two chutneys, sev and pomegranate, and the whole plate is meant to be eaten cold, almost as soon as it is built.
View Recipe →Chaat · Pan-India
Chopped seasonal fruit dressed with lime, chaat masala and a little black salt, so the sweetness of the fruit meets a salty, sour counterpoint.
View Recipe →Chaat · North India
Hollow, brittle semolina shells stuffed with spiced potato and chickpeas, then filled at the very last moment with sharp mint water or mellow tamarind water.
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 →Gujarati Snack · West India
A cooked paste of besan and yogurt, spread into thin sheets and rolled warm into small spirals, finished with mustard seeds, curry leaves and coconut.
View Recipe →No-Cook Street Mix · East India
Crisp puffed rice, thrown together with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, then lifted with lime and handed over in a paper twist.
View Recipe →Street Snack · Pan-India
Sweet corn kernels boiled, then browned in butter and tossed with chilli powder, chaat masala and lemon juice, served steaming in a cup the way evening carts hand it over.
View Recipe →Dosa · South India
A paper-thin crepe of fermented rice and black gram, browned until lacy and brittle, wrapped around a gentle turmeric-coloured potato mash seasoned with mustard seed and curry leaf.
View Recipe →South Indian Tiffin · South India
Doughnut-shaped fritters of whipped urad dal that fry up with a brittle shell and an airy, soft middle, served alongside coconut chutney and sambar.
View Recipe →Maharashtrian Breakfast · West India
A mild curry of sprouted moth beans is covered with a dark, chilli-rich Kolhapuri-leaning gravy, then crowned with crisp farsan, raw onion and lime and mopped up with soft pav.
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 →Grilled Skewer · North India
Paneer and vegetable chunks soaked in a spiced yogurt marinade, threaded onto skewers and cooked over high heat until the edges blacken and the whole plate smells of smoke.
View Recipe →Chaat · North India
Firm fried crackers of wheat and gram flour are snapped onto a plate and covered with spiced potato, chickpeas, sweetened yogurt, two chutneys and sev, a single dish to be shared rather than bites eaten one by one.
View Recipe →Mumbai Street Food · West India
A thick, buttery mash of potato, cauliflower, peas and tomato, seasoned with pav bhaji masala and finished with more butter, eaten by scooping it up with soft rolls toasted on a griddle.
View Recipe →Street Main · North India
Chickpeas simmered until soft in a deeply coloured, boldly spiced onion and tomato gravy, the standard partner of bhature and the best-loved street breakfast of Delhi and Punjab.
View Recipe →Chaat · West India
Potato cakes browned in a shallow pan and sunk into a thin, lightly spiced white pea stew, then topped with sweet-sour tamarind, green chutney, raw onion and a shower of fine sev.
View Recipe →Dosa · South India
A quick batter of semolina, rice flour and buttermilk, with no soaking, grinding or fermenting, makes a thin dosa riddled with lacy holes that can be on the table within the hour.
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.
View Recipe →South Indian Breakfast · South India
Dry-roasted semolina poured into a pot of seasoned boiling water and vegetables, cooked until soft and loose, then lifted with lemon, coriander and fried cashews.
View Recipe →Chaat · West India
Flat, crackling discs of fried dough piled with diced potato, onion and tomato, streaked with sweet-sour tamarind and a sharp herb chutney, then buried under a handful of thin gram-flour sev.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes of rice and urad dal, raised by a natural overnight fermentation and served with coconut chutney and sambar.
View Recipe →Roasted Snack · Pan-India
Boiled chickpeas, patted bone dry and roasted slowly until they truly crunch, then tossed in a dry mix of chilli, cumin and chaat masala to make a snack that stays good for days.
View Recipe →Gujarati Snack · West India
Soft, spongy squares of gram flour and yogurt batter raised with fruit salt, steamed, cut and topped with a hot mustard-seed and curry leaf tempering.
View Recipe →Steamed Dumpling · Northeast India
Thin dough folded by hand around a fine cabbage and carrot filling, steamed until the wrappers turn glossy and translucent, and eaten with a hot chilli chutney.
View Recipe →Grilled Snack · North India
Wings that take a quick lemon-and-ginger-garlic soak followed by a thick coat of spiced yogurt, then finish in a very hot oven or over coals until blistered, smoky and darkened at the edges.
View Recipe →Chaat · West India
Puffed rice is mixed at the very last moment with diced vegetables, fine sev and two chutneys, and eaten straight away while each grain is still dry and snapping.
View Recipe →Dosa · South India
A plump, tender pancake of fermented rice and urad dal, scattered with onion, tomato, chilli and coriander and cooked slowly on a griddle instead of being spread thin like a dosa.
View Recipe →Pav Sandwich · West India
A spiced potato fritter, coated in gram flour batter and fried, is pressed into a soft pav with dry garlic chutney, the sandwich that Mumbai is best known for at street level.
View Recipe →Breakfast Snack · West India
Rinsed, softened flakes of flattened rice are folded into a pan of mustard seed and curry leaf tempering with onion, potato and peanuts, then brightened with lemon juice and fresh coriander.
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