Samosas, kachori, pakoras and everything else that comes out of a kadai of hot oil at a roadside stall.
Fried Snack · North India
In the Amritsar street style, boneless fish fillets take on a short marinade of ginger, garlic and carom seeds before a seasoned gram flour batter carries them into hot oil until crisp.
View Recipe →Fried Bread · North India
Deep-fried until it balloons into a large, pillowy pocket, this slightly tangy bread owes its softness to a yogurt-leavened dough that's rolled thick and given a long, unhurried rest before frying.
View Recipe →Pakora · North India
A spiced mashed potato filling goes between two slices of white bread, which are dipped whole in gram flour batter and fried until the crust turns crisp around a soft, hot centre.
View Recipe →Stuffed Fried Pastry · North India
A short, flaky deep-fried shell wrapped around a dry, coarsely ground moong dal filling seasoned with fennel and chilli, usually eaten with a tamarind or coriander chutney.
View Recipe →Fritters · West India
Monsoon arrives in Maharashtra and kanda bhaji follows close behind it: onion sliced into thin, loose strands, held together by only as much gram flour batter as the strands can carry, then fried into craggy clusters meant to be eaten within minutes of leaving the oil.
View Recipe →Samosa · North India
A well-browned filling of spiced minced mutton or chicken, finished with ginger, green chilli and garam masala, sits inside the same flaky, deep-fried shell every samosa is built on.
View Recipe →Pakora · Pan-India
Onion, potato and spinach, sliced thin and bound in a seasoned gram flour batter, fry up into the classic pakora trio — best eaten hot, straight from the oil, with chutney and a cup of tea close by.
View Recipe →Pakora · West India
A crisp fried shell wraps around a soft, pearly, faintly chewy centre in this fritter, seasoned simply enough to suit a religious fasting day and built from sago pearls, mashed potato and roasted peanuts.
View Recipe →Fried Snack · North India
A fold tight enough to hold, a filling of spiced potato, peas and whole cumin, and a slow fry over patient heat — together they give the shell its clean shatter when a pleated triangle finally gets bitten into.
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