Samosas, kachori, pakoras and other golden things that hiss as they hit the kadhai.
Fried Snack · North India
Strips of firm boneless fish rubbed with ginger, garlic and ajwain, wrapped in a thick, spiced besan coating and fried in hot oil until the shell shatters and the flesh stays moist, as they do in Amritsar.
View Recipe →Fried Bread · North India
A tender, faintly sour fried bread made from a yogurt dough that is given hours to rise, rolled thick and dropped into hot oil, where it swells into one large soft balloon.
View Recipe →Pakora · North India
A spiced potato layer sealed between slices of plain bread, wrapped in a gram flour coat and fried in hot oil, which leaves a crackling shell around a soft, steaming, peppery centre.
View Recipe →Stuffed Fried Pastry · North India
A flaky, blistered shell around a crumbly moong dal stuffing flavoured with fennel and chilli, eaten as it is or dipped in tamarind or coriander chutney.
View Recipe →Fritters · West India
Onion strands held together by only a thin film of spiced besan, dropped into hot oil and lifted out as tangled, golden clusters. This is the Maharashtrian rainy-day fritter, and it is at its loudest and sweetest in the first few minutes out of the pan.
View Recipe →Samosa · North India
A flaky, blistered fried pastry holding deeply browned mutton or chicken mince seasoned with ginger, green chilli and garam masala.
View Recipe →Pakora · Pan-India
Thin slices of onion and potato with torn spinach, bound in a spiced gram flour batter and fried until craggy and crisp, best eaten hot with chutney and tea.
View Recipe →Pakora · West India
Flat fritters of soaked sago pearls, mashed potato and crushed roasted peanuts, seasoned with chilli, ginger and cumin and fried to a crisp shell. They are a regular on fasting-day menus.
View Recipe →Fried Snack · North India
Triangular pastries folded by hand, shell bubbled and brittle, packed with spiced potato, peas and cumin seeds and fried gently until dark gold.
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