Samosas, kachori, pakoras and other golden things that come out of hot oil.
Fried Snack · North India
Boneless fish strips rubbed with ginger, garlic, ajwain and chilli, dipped in a spiced besan coating and fried until crunchy, the way they are sold in Amritsar.
View Recipe →Fried Snack · North India
Triangular pastries folded by hand, with a flaky shell around spiced potato, peas and whole cumin, fried slowly until deep golden and very crisp.
View Recipe →Pakora · Pan-India
Onion, potato and spinach, sliced thin and bound with spiced besan, then fried into craggy fritters that are best eaten while still sizzling.
View Recipe →Stuffed Fried Pastry · North India
Palm-sized pastry rounds that puff in the pan, each hiding a dry, crumbly stuffing of moong dal flavoured with fennel, ginger and chilli.
View Recipe →Fritters · West India
Paper-thin onion strands coated in the barest layer of seasoned besan and fried into spiky, uneven clusters. In Maharashtra this is what rainy afternoons are for, and it is best the minute it leaves the oil.
View Recipe →Samosa · North India
Triangular pastries fried until flaky and filled with deeply browned, dry-cooked mutton or chicken mince seasoned with ginger, green chilli and garam masala.
View Recipe →Pakora · North India
White bread sandwiches spread with seasoned mashed potato, coated in besan batter and fried until the outside is crunchy and the middle is soft and steaming.
View Recipe →Pakora · West India
Deep-fried discs of soaked sago, potato and crushed peanuts with light seasoning, a favourite on religious fasting days, with a crisp crust and a soft, pearly centre.
View Recipe →Fried Bread · North India
A tender, faintly sour fried bread made from a yogurt dough that rests for hours, rolled fairly thick and fried until it balloons into a soft pocket.
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