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41 recipes found
Chaat · North India
Spiced potato cakes with a crackling crust and a tender middle, browned in a little oil and dressed with curd, two chutneys, warm chickpeas and a handful of fine sev.
View Recipe →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 →Grilled Kebab · North India
Cubes of boneless chicken, coated in a thick yogurt and spice paste and cooked over fierce heat, come off the grill blistered along the edges and smoky all through.
View Recipe →Chaat · East India
A crunchy, sour chaat from eastern India, made by mixing broken puri shells and puffed rice with spiced potato, chutneys and tamarind water, and closely tied to Kolkata's puchka.
View Recipe →Chaat · West India
Dry, crackling puffed rice mixed in a single quick toss with chopped vegetables, sev and two chutneys, and eaten at once while each grain is still crisp.
View Recipe →South Indian Breakfast · South India
Dry-roasted semolina cooked in seasoned hot water with vegetables until the grains swell and separate, finished with lemon juice, coriander and a few fried cashews.
View Recipe →South Indian Tiffin · South India
Thin, wide and crunchy at the rim, this crepe is spread on a hot flat pan using the very batter of rice and urad dal you ferment for idli, and cooked until golden and lacy.
View Recipe →Dosa · South India
Thin, lacy and very crisp, this dosa starts from a semolina, rice flour and buttermilk batter that skips soaking, grinding and fermenting. About an hour from start to plate.
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 →Roasted Snack · Pan-India
Boiled chickpeas, patted properly dry and roasted in a hot oven until they rattle, then tossed in chilli, cumin and chaat masala for a snack that stays crisp for days.
View Recipe →Chaat · West India
Crisp hollow puris with spiced potato inside, covered in whisked yogurt, tamarind and green chutneys, sev and pomegranate, and eaten cold seconds after assembly.
View Recipe →Chaat · Pan-India
Ripe fruit of the season, tossed with lime, black salt and chaat masala so that sweetness, sourness and salt all show up in one spoonful.
View Recipe →Chaat · North India
Large, sturdy crackers of wheat and gram flour broken onto a plate and covered with seasoned potato, chickpeas, sweetened yogurt, two chutneys and a drift of crisp sev, served as one shared plate and not as separate bites.
View Recipe →No-Cook Street Mix · East India
Crisp puffed rice shaken with raw mustard oil, red onion, green chilli, peanuts, cucumber and tomato, then lifted with lime and handed over in a paper cone.
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 →Gujarati Snack · West India
A silky besan and yogurt paste, cooked on the stove, spread very thin, rolled into small scrolls and finished with sizzling mustard seeds, curry leaves and fresh coconut.
View Recipe →Pav Sandwich · West India
A filling of mashed potato flavoured with sweet dabeli masala, dabbed with tamarind and garlic chutneys, studded with pomegranate and finished with sev, all closed inside a pav that is buttered and toasted.
View Recipe →Chaat · Pan-India
Sweet corn kernels, boiled or taken off a charred cob, mixed with onion, tomato, coriander, lime and chaat masala for a quick, light chaat of the kind sold on carts throughout India.
View Recipe →Street Snack · Pan-India
Boiled sweet corn seared in butter, tossed with chilli and chaat masala, and lifted with lemon and coriander once the pan is off the heat.
View Recipe →Dosa · South India
A crisp, lacy crepe made from fermented rice and urad dal batter, wrapped around gently spiced, turmeric-yellow potato seasoned with mustard seeds and curry leaves.
View Recipe →South Indian Tiffin · South India
Urad dal beaten until it turns pale and bulky, shaped into rings and fried, giving a crunchy outside and a soft, almost spongy inside.
View Recipe →Maharashtrian Breakfast · West India
Sprouted moth beans cooked into a mellow curry, flooded with a dark, fiery Kolhapuri-style gravy, and topped with crunchy farsan, raw onion and lime, with soft pav alongside.
View Recipe →Chaat · West India
Potato patties browned in a pan and set in a thin, lightly spiced white pea curry, then dressed with tamarind and green chutneys, chopped onion and crisp sev.
View Recipe →Chaat · North India
A fried semolina shell, hollow inside, holds spiced potato and chickpeas, and a stream of cold mint or tamarind water goes in just before you bite.
View Recipe →Mumbai Street Food · West India
A dense, buttery mash of potato, cauliflower, peas and tomato, cooked with pav bhaji masala, finished with a big spoonful of butter, and served alongside soft pav buns browned on a griddle.
View Recipe →Breakfast Snack · West India
Flakes of flattened rice lightly rinsed, then stirred into a pan of mustard seeds, curry leaves, onion, potato and peanuts, and lifted at the end with lemon and coriander.
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 →Street Main · North India
Chickpeas cooked soft in a dark, strongly spiced onion-tomato masala, the classic partner for bhature and a staple street breakfast across Delhi and Punjab.
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 →Chaat · West India
Thin, crackling puris topped with diced potato, onion and tomato, drizzled with sweet-sour tamarind and a sharp green chutney, then buried under a heap of fine sev.
View Recipe →Grilled Skewer · North India
Chunks of paneer, pepper and onion that spend time in a spiced yogurt marinade, then go onto skewers and over high heat until blackened at the edges and smoky.
View Recipe →South Indian Tiffin · South India
Pillowy steamed cakes of rice and urad dal batter that ferments on its own overnight, served with coconut chutney and sambar.
View Recipe →Gujarati Snack · West India
Soft yellow squares of besan and yogurt batter, puffed with fruit salt in the steamer and drenched in a hot mustard, sesame and curry leaf syrup.
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.
View Recipe →Steamed Dumpling · Northeast India
Thin-wrapped, hand-pleated dumplings stuffed with finely chopped cabbage and carrot, steamed until glossy and served with a hot red chutney.
View Recipe →Grilled Snack · North India
Chicken wings given two marinades, one of ginger, garlic and lemon and one of spiced yogurt, then roasted or grilled until smoky and charred in tandoori fashion.
View Recipe →Pav Sandwich · West India
Mashed potato spiced with mustard seed, ginger and green chilli, dipped in besan batter and fried, then stuffed into pav along with a pinch of dry garlic chutney. This is the sandwich Mumbai eats on the go.
View Recipe →Dosa · South India
A soft, thick griddle pancake from fermented rice and urad dal batter, with chopped onion, tomato, chilli and coriander pushed into the top and cooked gently all the way through.
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