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41 recipes found
Chaat · North India
Aloo tikki chaat pairs a griddle-browned, spiced potato patty, firm at the edge and tender within, with whisked yogurt, two chutneys, a light chickpea gravy and sev.
View Recipe →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.
View Recipe →Street Snack · Pan-India
Boiled sweet corn finished in a hot pan with butter, chilli powder, chaat masala and a squeeze of lemon, then spooned into a cup and eaten warm, much as night-market vendors serve it.
View Recipe →Grilled Kebab · North India
Boneless chicken pieces are marinated in two stages, first with ginger, garlic and lemon, then with thick yogurt and ground spices, and grilled hot and fast until charred and smoky.
View Recipe →Chaat · East India
Churmur is an East Indian chaat of broken puri shells and puffed rice dressed with spiced potato, chutney and tamarind water, and it is a close relative of Kolkata's puchka.
View Recipe →Chaat · West India
Bhel puri is puffed rice mixed at the last moment with diced vegetables, fine sev and two chutneys, and it is eaten at once while every grain is still crisp.
View Recipe →Fried Snack · North India
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 →Chaat · Pan-India
A quick cart-style chaat: sweet corn kernels, either boiled or cut from a charred cob, mixed with raw onion, tomato, herbs, a squeeze of lime and a dusting of chaat masala.
View Recipe →South Indian Tiffin · South India
Dosa is a wide, thin crepe made from the fermented rice and urad dal batter also used for idli, cooked on a hot flat griddle until golden with lacy, crisp edges.
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 →Chaat · West India
A cold Mumbai-style chaat in which each fried hollow shell carries seasoned potato and chickpeas under a blanket of sweetened curd, two chutneys, sev and fruit seeds.
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 →Dosa · South India
Rava dosa is a fine, lacy and crisp dosa made from a thin batter of semolina, rice flour and buttermilk. It needs no soaking, grinding or fermentation and can be on the table in under an hour.
View Recipe →No-Cook Street Mix · East India
Puffed rice tossed vigorously with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, then given lime juice and handed over in a twist of paper.
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 →Pav Sandwich · West India
Dabeli packs a sweet, tart, spiced potato mixture with garlic and tamarind chutneys, pomegranate and sev into a bun that is buttered, pressed and browned on a griddle.
View Recipe →South Indian Tiffin · South India
A deep-fried lentil fritter in the shape of a ring, with a crisp shell and a light, airy centre, made from whipped urad dal batter and served with coconut chutney and sambar.
View Recipe →Maharashtrian Breakfast · West India
Sprouted moth beans simmered into a loose curry, covered with a dark, chilli-heavy Kolhapuri-style gravy, and finished with crunchy farsan, raw onion and spiced oil, served with soft pav.
View Recipe →Grilled Skewer · North India
Paneer tikka consists of paneer and vegetable chunks coated in a spiced yogurt marinade, skewered, and cooked over strong heat until browned and lightly blackened at the edges, with a smoky finish.
View Recipe →Chaat · North India
Pani puri is a thin hollow shell of fried semolina dough, filled with spiced potato and chickpeas and then topped with chilled herb water or sweet tamarind water at the last moment and eaten whole.
View Recipe →Chaat · North India
Papdi chaat is served as a single plate: broken, sturdy crackers of wheat and besan topped with spiced potato, chickpeas, sweetened yogurt, tamarind and green chutneys, and crisp sev, and it is eaten with a spoon.
View Recipe →Mumbai Street Food · West India
Pav bhaji is a thick mash of potato, cauliflower, peas and tomato, cooked with a spice blend, finished with butter, and served with soft rolls toasted on a griddle.
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 →Dosa · South India
A fermented rice and lentil crepe, spread thin and cooked until lacy and crisp, wrapped around a mild turmeric-yellow potato mixture seasoned with mustard seed and curry leaf.
View Recipe →Street Main · North India
Punjabi chole is a dish of chickpeas cooked until tender and then simmered in a dark, well-browned, heavily spiced onion and tomato masala. It is the usual partner of bhature in the street breakfasts of Delhi and Punjab.
View Recipe →Chaat · West India
Ragda pattice pairs shallow-fried potato cakes with a loose, lightly spiced white pea curry, topped with tamarind and green chutneys, chopped onion and crisp sev.
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 →Chaat · West India
Sev puri is a plate of small, flat, crisp puris carrying diced potato, onion and tomato, drizzled with sweet-sour tamarind and sharp herb chutney, and buried under a layer of thin sev.
View Recipe →South Indian Tiffin · South India
A batter of rice and urad dal, left to ferment overnight, is steamed in small moulds to give tender, springy cakes that are eaten with coconut chutney and sambar.
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.
View Recipe →Chaat · Pan-India
Cut seasonal fruit dressed with lime juice, chaat masala and a little black salt, so that the natural sweetness meets a sour, salty and faintly smoky counterweight.
View Recipe →Roasted Snack · Pan-India
Chickpeas that have been boiled and thoroughly dried go into a hot oven until they rattle, and then receive a dusting of chilli, cumin and chaat masala, making a crunchy snack that lasts several days.
View Recipe →Gujarati Snack · West India
A pourable besan and yogurt batter puffs up under fruit salt, sets in the steamer as a light golden cake, and is cut into pieces that soak up a sizzling mustard-seed and curry-leaf seasoning.
View Recipe →Steamed Dumpling · Northeast India
Twenty small wheat-dough wrappers hold a finely cut cabbage and carrot filling, are pleated closed, steamed until glossy and translucent, and are eaten with a spicy tomato dip.
View Recipe →Grilled Snack · North India
Wings take two successive marinades, one sharp with lemon, ginger and garlic and one rich with yogurt and ground spices, and then finish in a very hot oven or over a grill until blistered and smoky.
View Recipe →Gujarati Snack · West India
Thin sheets of cooked gram flour and yogurt batter, rolled into small spirals while still pliable and finished with a tempering of mustard seed, curry leaf and coconut.
View Recipe →Pav Sandwich · West India
Mumbai's signature street sandwich pairs a besan-coated, deep-fried spiced potato ball with a pillowy roll, a pinch of fiery dry garlic chutney and a fried chilli.
View Recipe →Breakfast Snack · West India
Rice flakes need only a brief rinse before going into a pan seasoned with mustard seeds and curry leaves, where onion, potato and peanuts join them, and a squeeze of lemon with fresh coriander closes the dish.
View Recipe →South Indian Breakfast · South India
Savory upma is dry-roasted semolina cooked in boiling, tempered water with vegetables until it turns light and fluffy with separate grains, then finished with lemon juice, coriander and fried cashews.
View Recipe →Dosa · South India
A fermented batter of rice and urad dal is poured thick on a griddle, pressed with chopped onion, tomato and chilli, and cooked slowly until the inside is tender and the base is browned.
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