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Veg
Chaat · North India
Aloo Tikki Chaat
Potato patties get a hard crust on a flat griddle, then disappear under yogurt, two chutneys, a ladle of light chana curry, and a fistful of sev.
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41 recipes match
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Non-Veg
Fried Snack · North India
Amritsari-Style Fish Fry
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 →A
Veg
Fried Bread · North India
Bhature with Soft, Pillowy Dough
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 →C
Veg
Pakora · North India
Bread Pakora with Potato Filling
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 →A
Veg
Street Snack · Pan-India
Buttery Masala Corn, Cart-Style
Warm, buttery kernels dusted with chilli powder, chaat masala and lime — the same paper cup sold hot off carts once the sun goes down.
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Non-Veg
Grilled Kebab · North India
Chicken Tikka
Two marinades in sequence, then real heat: a thin ginger-garlic-lemon pass seasons the chicken through, a thick yogurt-spice coating chars on the grill, and the inside stays juicy.
View Recipe →A
Veg
Chaat · East India
Churmur, the Crushed Puri Chaat
Broken puri and puffed rice, deliberately drenched in tamarind water alongside spiced potato and two chutneys, so crisp and soft arrive in the same spoonful rather than separately.
View Recipe →A
Veg
Chaat · Pan-India
Corn Chaat with Lime and Chaat Masala
No frying, no chutney on the stove — just boiled or grilled corn kernels tossed with onion, tomato, coriander, lime and chaat masala, proof of how far those last two ingredients alone can carry a plain vegetable.
View Recipe →A
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South Indian Tiffin · South India
Crisp Dosa from Fermented Batter
Same batter as idli, entirely different job: spread thin across a hot griddle, dosa crisps at the edges while the centre finishes cooking underneath.
View Recipe →A
Veg
Pav Sandwich · West India
Dabeli from Kutch
Sweet-spiced potato, sharp garlic chutney, tangy tamarind, bursts of pomegranate and a crunchy coat of sev, all pressed and toasted inside a buttered pav until it welds into one bite.
View Recipe →W
Veg
Chaat · West India
Dahi Puri with Balanced Textures
Spiced potato and chickpeas pack into crisp shells first; cool yogurt, two chutneys, sev and pomegranate finish the job, and the plate reaches the table within minutes of being assembled.
View Recipe →A
Veg
Stuffed Fried Pastry · North India
Flaky Kachori with Spiced Moong Dal Filling
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.
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Veg
Chaat · Pan-India
Fruit Chaat with Lime and Chaat Masala
Cut seasonal fruit tossed with lime juice, chaat masala and a pinch of black salt, so sweetness and savoury tang land in the same bite.
View Recipe →G
Veg
Fried Snack · North India
Hand-Folded Vegetable Samosas
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 →C
Veg
Chaat · North India
How to Make Pani Puri at Home
Hollow, deep-fried semolina shells go in loaded with spiced potato and chickpeas, then get flooded at the last possible second with chilled mint water or sweet tamarind water, whichever the table prefers.
View Recipe →F
Non-Veg
Samosa · North India
Keema Samosa with Fully Cooked Mince Filling
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 →T
Veg
Gujarati Snack · West India
Khandvi Spirals with Mustard and Curry Leaf Tempering
A gram flour and yogurt batter cooked down on the stove, spread into thin sheets, cut into strips and rolled into spirals while still warm, finished with a hot mustard-curry leaf tempering.
View Recipe →A
Veg
Maharashtrian Breakfast · West India
Kolhapuri-Style Misal Pav
Two curries cooked apart and married only at the table: sprouted moth beans for body, a dark, chilli-heavy Kolhapuri gravy for heat, farsan and lime on top, soft pav alongside.
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Veg
No-Cook Street Mix · East India
Kolkata-Style Jhal Muri with Mustard Oil
Puffed rice, hard-tossed with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, finished with lime and handed over in a paper cone the moment it's mixed.
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Dosa · South India
Masala Dosa, Crisp Crepe and Tempered Potato
Batter made a day ahead, fermented and then spread lacy-thin on a hot griddle, wraps around potato gently tempered with mustard seeds and curry leaves.
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Veg
South Indian Tiffin · South India
Medu Vada, Whipped Urad Dal Fritters
Whipped urad dal batter, shaped into rings and fried until the outside turns crisp while the inside stays almost airy, served with coconut chutney and sambar.
View Recipe →A
Veg
Pakora · Pan-India
Mixed Vegetable Pakoras in Gram Flour Batter
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 →A
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Fritters · West India
Onion Pakora (Kanda Bhaji)
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.
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Veg
Roasted Snack · Pan-India
Oven-Roasted Masala Chickpeas
Boiled chickpeas, dried thoroughly and roasted in two stages until they rattle hollow, get tossed hot in a chilli-cumin-chaat masala blend.
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Veg
Grilled Skewer · North India
Paneer Tikka
Cubes of paneer and vegetable marinated in yogurt and spice, then skewered and grilled or roasted until the edges char and the centre turns smoky.
View Recipe →A
Veg
Chaat · North India
Papdi Chaat from Scratch
A spoon, not fingers, is the right tool here: crisp wheat-and-gram-flour crackers get broken into a bowl and buried under spiced potato, chickpeas, whisked yogurt, two chutneys and a final drift of sev.
View Recipe →A
Veg
Mumbai Street Food · West India
Pav Bhaji with Homemade Masala
A mountain of potato, cauliflower, peas and tomato goes in boiled, then gets mashed and cooked down with pav bhaji masala and real butter until it's one thick curry, served next to pav toasted hard on the griddle.
View Recipe →A
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Street Main · North India
Punjabi Chole for Chole Bhature
A dark, heavily spiced onion-tomato masala carries chickpeas simmered tender all the way through — Delhi and Punjab's standard street breakfast, usually eaten with bhature.
View Recipe →G
Veg
Chaat · West India
Ragda Pattice from Mumbai Street Stalls
A soupy, lightly spiced white pea curry floods a shallow-fried potato patty, finished with tamarind and green chutneys, raw onion and sev.
View Recipe →A
Veg
Dosa · South India
Rava Dosa, the Crisp Instant Version
Semolina, rice flour and buttermilk whisk into a quick batter that fries up thin, lacy and deeply crisp — no soaking, grinding or fermentation anywhere in the process, and ready inside an hour.
View Recipe →C
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Pakora · West India
Sabudana Vada for Fasting Days
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.
View Recipe →A
Veg
South Indian Breakfast · South India
Savory Upma
Hot, vegetable-studded water meets pre-roasted semolina for a brief cook that swells into something fluffy and grain-separate, finished off the heat with lemon juice, coriander and fried cashews.
View Recipe →A
Veg
Chaat · West India
Sev Puri with Tamarind and Green Chutney
Flat fried papdi discs stacked with diced potato, onion and tomato, cut with tamarind-date and green chutney, then buried under fine sev.
View Recipe →A
Veg
South Indian Tiffin · South India
Soft Idli from Naturally Fermented Batter
Rice and dal are ground apart, folded together, left to rise overnight, then steamed in moulds until the crumb turns soft and lightly tangy.
View Recipe →S
Veg
Gujarati Snack · West India
Steamed Dhokla with Mustard Tempering
A gram-flour and yogurt batter, lifted with fruit salt right before it hits the steamer, cut into squares and soaked in a hot mustard-curry leaf tempering.
View Recipe →A
Veg
Steamed Dumpling · Northeast India
Steamed Vegetable Momos with Chilli Chutney
A well-drained cabbage-and-carrot filling gets wrapped in thin dough, hand-pleated shut, steamed until glossy, and served alongside a sharp tomato-chilli chutney.
View Recipe →C
Non-Veg
Grilled Snack · North India
Tandoori-Style Chicken Wings
A short lemon-ginger-garlic marinade goes on first, a longer spiced-yogurt coat follows, and the wings finish roasted or grilled until charred outside with nothing pink left near the bone.
View Recipe →A
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Chaat · West India
Traditional Bhel Puri
A fast hand-toss, not a recipe you can get ahead on: puffed rice, sev, chopped vegetables and two chutneys, mixed only once someone's ready to eat.
View Recipe →A
Veg
Pav Sandwich · West India
Vada Pav with Dry Garlic Chutney
A fully seasoned potato fritter fries in batter, then packs into a soft pav with dry garlic chutney and a fried green chilli riding alongside — Mumbai's defining street sandwich.
View Recipe →A
Veg
Breakfast Snack · West India
Vegetable Poha with Peanuts
A brief rinse hydrates flattened rice, which then joins a mustard-curry leaf tempering with onion, potato and peanuts before lemon juice and coriander finish it off the heat.
View Recipe →A
Veg
Dosa · South India
Vegetable-Topped Uttapam
The exact fermented rice-and-lentil batter dosa uses pours thick instead of thin here, cooks slow on medium heat instead of hot and fast, and takes onion, tomato, chilli and coriander pressed right into its surface.
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