Samosas, kachori, pakoras and the rest of the deep-fried lineup.
Fried Snack · North India
Firm white fish sits in a ginger-garlic-ajwain marinade, then gets wrapped in a thick, spiced gram flour batter and dropped into hot oil until the shell turns hard and dark.
View Recipe →Fried Bread · North India
A yogurt-leavened dough rests long and rolls thick, then fries into a large, chewy, slightly tangy pocket that's soft all the way through.
View Recipe →Pakora · North India
Two slices of bread wrap a spiced mashed potato filling, get dunked whole in gram flour batter, and fry until the shell is hard and the centre is soft and hot.
View Recipe →Stuffed Fried Pastry · North India
Short, oil-enriched dough closed around a dry moong dal filling seasoned with fennel and chilli, then fried slow until the shell cracks open into a flaky round.
View Recipe →Fried Snack · North India
Hand-folded pastry triangles, packed with spiced potato, peas and whole cumin, go into oil kept low and slow until the shell shatters clean on the first bite instead of chewing through.
View Recipe →Samosa · North India
Minced mutton or chicken, browned fully with ginger, green chilli and garam masala, packed into a flaky fried pastry shell built the same way as a classic samosa.
View Recipe →Pakora · Pan-India
Onion, potato and spinach, sliced thin and bound in seasoned gram flour batter, fried crisp and eaten hot alongside chutney and a cup of tea.
View Recipe →Fritters · West India
Onion sliced thin, bound with just enough gram flour to hold together, then fried in loose, ragged clusters rather than tight balls, for maximum crisp surface.
View Recipe →Pakora · West India
Soaked sago pearls, mashed potato and roasted peanuts fry up into simply seasoned fritters eaten widely through religious fasting periods and just as often outside them.
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