Deep-fried staples such as samosa, kachori and pakora, grouped because they share oil handling and batter or dough work.
Fried Snack · North India
Strips of firm boneless fish are marinated with ginger, garlic and ajwain, coated in a thick spiced besan paste and deep-fried until crisp, following the Amritsar street style.
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Cone-shaped parcels of stiff dough hold a mix of seasoned potato, peas and cumin seed and are fried over low heat until a deep golden colour, giving a crust that breaks apart on the first bite.
View Recipe →Pakora · Pan-India
Onion and potato in thin slices, plus spinach, bound with a spiced gram flour batter and fried to a crisp shell. The pakoras are at their best hot, with chutney and tea.
View Recipe →Stuffed Fried Pastry · North India
A round, flaky pastry fried slowly until golden, stuffed with a dry, coarse moong dal mixture seasoned with fennel and chilli and served with chutney or a potato curry.
View Recipe →Fritters · West India
Kanda bhaji is a fritter in which onion strands are held together by only a thin besan coating, then fried into irregular, lacy clusters. It belongs to the Maharashtrian rainy season and is at its best in the first minutes after frying.
View Recipe →Samosa · North India
A crisp, flaky fried pastry holding well-browned spiced mutton or chicken mince, seasoned with ginger, green chilli and garam masala.
View Recipe →Pakora · North India
Two slices of white bread are joined with spiced mashed potato, coated in gram flour batter and deep-fried, giving a crisp shell around a soft, hot, well-seasoned centre.
View Recipe →Pakora · West India
Sabudana vada are deep-fried discs of soaked sago pearls, mashed potato and roasted peanuts, simply seasoned and traditionally eaten on fasting days, with a crisp crust around a soft, chewy core.
View Recipe →Fried Bread · North India
Bhature is a deep-fried bread made from a yogurt-raised dough that rests for hours, is rolled thick, and fries into a large, soft, slightly tangy pocket.
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