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41 recipes found
Chaat · North India
Spiced mashed-potato cakes browned on a hot griddle until the outside crackles and the middle stays tender, then dressed with curd, both chutneys, warm chickpeas and a handful of sev.
View Recipe →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 →Grilled Kebab · North India
Boneless chicken thigh coated first in ginger, garlic and lemon and then in a thick spiced yogurt, cooked quickly over fierce heat until its edges blacken in patches and the meat inside stays juicy.
View Recipe →Chaat · East India
A noisy, sour, peppery eastern chaat in which smashed hollow puri shells and puffed rice are mixed with potato, onion and chutney, then dampened with chilled spiced tamarind water.
View Recipe →Chaat · West India
Airy puffed rice goes into one fast toss with chopped raw vegetables, thin sev and a spoonful each of two chutneys, and gets eaten at once while it still crackles between the teeth.
View Recipe →Chaat · Pan-India
Tender or flame-charred corn kernels turned with onion, tomato, coriander, a squeeze of lime and chaat masala into a quick, bright snack of the kind sold from carts all over India.
View Recipe →South Indian Tiffin · South India
Rice and urad dal batter, the same one that becomes idli, is swept into a broad thin disc on a searing griddle and cooked until the surface dries and the rim turns golden and brittle.
View Recipe →Roasted Snack · Pan-India
Cooked chickpeas patted bone dry and baked until they rattle, then coated while hot in a chilli, cumin and chaat masala mix, giving a snack that stays crunchy for days.
View Recipe →Chaat · West India
Hollow puri shells stuffed with spiced potato and chickpeas, covered in thick sweetened yogurt, both chutneys, sev and pomegranate, and eaten cold within a minute or two of being put together.
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 →Chaat · Pan-India
Ripe seasonal fruit tossed with lime juice, chaat masala and a pinch of black salt, so the sweetness picks up a sour, salty edge and the bowl stops tasting like dessert.
View Recipe →Steamed Dumpling · Northeast India
Small dumplings of thinly rolled dough pinched around a fine cabbage and carrot filling, steamed until glossy and eaten with a hot red chilli chutney.
View Recipe →No-Cook Street Mix · East India
Puffed rice shaken hard with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, then given a squeeze of lime and handed over in a paper cone.
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 →Gujarati Snack · West India
Cooked gram flour and yogurt batter, spread paper-thin and rolled into small spirals while warm, then dressed with a sizzling mustard seed, curry leaf and coconut tempering.
View Recipe →Pav Sandwich · West India
A fragrant sweet-and-hot potato mixture seasoned with dabeli masala, tucked into a pav with tamarind and garlic chutneys, pomegranate, peanuts and sev, then pressed on a buttery griddle.
View Recipe →Gujarati Snack · West India
Pale yellow spongy squares of steamed gram flour and yogurt, lifted with fruit salt and soaked in a hot mustard, sesame and curry leaf tempering.
View Recipe →Street Snack · Pan-India
Boiled sweet corn browned in butter, then tossed with chilli, chaat masala and a squeeze of lemon and served steaming in a cup, as carts do after dark.
View Recipe →Dosa · South India
A fermented rice and lentil crepe cooked until crisp and lacy, wrapped around a mild turmeric-yellow potato mixture tempered with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
A deep-fried lentil ring with a crunchy shell and a soft, nearly fluffy centre, made from whipped urad dal and served with coconut chutney and sambar.
View Recipe →Maharashtrian Breakfast · West India
Moth bean sprouts in a mild usal, flooded with a hot Kolhapuri-style kat and finished with farsan, raw onion and lime, eaten with toasted pav.
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 →Grilled Skewer · North India
Paneer, bell pepper and onion are coated in a spiced yogurt marinade, threaded onto skewers and cooked over fierce heat until the corners blacken and the whole plate smells of smoke and toasted spice.
View Recipe →Chaat · North India
Thin, hollow shells of fried semolina are cracked open, stuffed with spiced potato and chickpeas, and filled with ice-cold herb water that is sour, salty and hot, all within seconds of eating.
View Recipe →Chaat · North India
Fried crackers of wheat and gram flour are broken onto a plate and dressed with spiced potato, chickpeas, sweetened yogurt, two chutneys and fine sev, served as one shared pile in place of single bites.
View Recipe →Mumbai Street Food · West India
Potato, cauliflower, peas and tomato are boiled, mashed and cooked down in butter with a spice blend until thick and red, then scooped up with soft pav rolls browned on a buttered griddle.
View Recipe →Street Main · North India
Chickpeas cooked tender and then simmered in a dark, thick masala of browned onion, tomato and toasted spices, the usual partner of bhature at Delhi and Punjab breakfast stalls.
View Recipe →Chaat · West India
Potato cakes browned in a flat pan sit in a brothy, mildly spiced white pea curry, and are finished with tamarind and green chutneys, raw onion and a heap of crunchy sev.
View Recipe →Dosa · South India
A thin, netted dosa with crackling edges, made from a runny batter of semolina, rice flour and buttermilk that needs no soaking, grinding or fermentation and is ready to cook in under an hour.
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 →South Indian Breakfast · South India
Dry-roasted semolina is stirred into boiling, seasoned water with vegetables and cooked until the grains swell and separate, then finished with lemon, coriander and golden fried cashews.
View Recipe →Chaat · West India
Palm-sized fried discs piled with potato, onion and tomato, striped red with tamarind and green with herb chutney, then buried under a thick layer of golden sev.
View Recipe →South Indian Tiffin · South India
Pillowy white steamed cakes made from rice and urad dal batter that sours naturally overnight, served with coconut chutney and sambar.
View Recipe →Grilled Snack · North India
Wings given two marinades, a quick one of lemon, ginger and garlic and a long one of spiced yogurt, then roasted or grilled hot until they blister, char and smell of smoke.
View Recipe →Pav Sandwich · West India
A hot potato fritter in a spiced besan crust, wedged in a soft bun with dry garlic chutney and a blistered green chilli: the sandwich Mumbai eats standing up.
View Recipe →Breakfast Snack · West India
Rice flakes given a short rinse, then folded through a mustard seed and curry leaf tempering with onion, potato and crisp peanuts, and brightened at the end with lemon and coriander.
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.
View Recipe →Dosa · South India
A plump fermented rice and urad dal pancake with onion, tomato, chilli and coriander pressed into the top, cooked slowly on a griddle until set instead of being spread thin like a dosa.
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