Deep-fried classics including samosas, kachori and pakoras.
Fried Snack · North India
Boneless fish strips take on a short marinade of ginger, garlic and carom seeds, then a seasoned gram flour coating, before a hot-oil fry gets them deeply crisp outside and tender within, in the manner of Amritsar's street stalls.
View Recipe →Stuffed Fried Pastry · North India
Fennel and chilli-seasoned moong dal, ground coarse and dried out on the stove, packed inside a short, flaky dough and deep-fried until it puffs — served plain or with tamarind and coriander chutney.
View Recipe →Fried Snack · North India
A firm, under-hydrated pastry folded by hand into two-pleat cones, packed with spiced potato, peas and whole cumin, then fried slowly over moderate heat until shatteringly crisp.
View Recipe →Fritters · West India
What separates kanda bhaji from an ordinary pakora is restraint: barely any batter touches the onion, so the mixture breaks apart into loose, jagged clumps in the oil rather than settling into one dense ball. That irregular shape is exactly what gives Maharashtra's favourite monsoon fritter its outsized crunch, and it rewards eating within minutes of leaving the pan.
View Recipe →Samosa · North India
Well-browned minced mutton or chicken, seasoned with ginger, green chilli and garam masala, sealed inside a flaky deep-fried pastry shell.
View Recipe →Pakora · Pan-India
Onion, potato and spinach, each sliced thin, bound together in a seasoned gram flour batter and deep-fried until crisp — best straight from the oil with chutney and a cup of tea.
View Recipe →Pakora · North India
White bread sandwiched around a spiced mashed potato filling, dipped in gram flour batter and fried until the crust is crisp and the inside stays soft and hot.
View Recipe →Pakora · West India
A crisp fried shell giving way to a soft, faintly chewy, pearl-studded centre is what makes this fritter work, built from soaked sago, mashed potato and roasted peanuts with only light seasoning. Because none of those ingredients are grains, it does double duty as an everyday snack and as food permitted on religious fasting days.
View Recipe →Fried Bread · North India
A soft, mildly tangy fried bread, leavened with yogurt and a long rest, rolled to a thicker shape than puri and fried until it blooms into a large, pillowy pocket.
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