Everything that goes into hot oil: samosas, kachori, pakoras and the rest of that family.
Fried Snack · North India
Firm white fish gets a short marinade heavy on carom seeds and ginger-garlic, then a dunk in seasoned gram flour batter before it goes into hot oil until the crust turns deep and brittle.
View Recipe →Pakora · West India
Sago pearls soaked until translucent, bound with mashed potato and crushed roasted peanuts, shaped into discs and deep-fried to a crisp exterior.
View Recipe →Fried Snack · North India
Cone-shaped pastries hand-sealed around a filling of spiced potato, peas and whole cumin, fried low and slow until the shell turns deep gold and genuinely crackling.
View Recipe →Stuffed Fried Pastry · North India
A fennel-and-chilli-spiced moong dal centre, coarsely ground and fully dried out, tucked into a short oil-based dough and deep-fried until the shell goes flaky and cracked on top.
View Recipe →Samosa · North India
Minced mutton or chicken, browned off hard and built up with ginger, chilli heat and garam masala, packed into a pastry shell that fries up flaky.
View Recipe →Pakora · Pan-India
Onion, potato and spinach, sliced thin and bound in a seasoned besan batter, dropped into hot oil in loose clusters until the coating turns audibly crisp.
View Recipe →Fritters · West India
Onion sliced paper-thin, salted to release its own liquid, then bound with only a thin film of spiced gram flour and fried in loose, irregular clusters until the edges turn dark and crisp.
View Recipe →Fried Bread · North India
A softly tangy, yogurt-leavened dough, given a long rest, rolled thicker than puri and deep-fried until it balloons into a pillowy, golden pocket.
View Recipe →Pakora · North India
A sealed bread sandwich holding a seasoned mashed-potato filling, coated completely in a thin besan batter, then deep-fried until the surface turns firm and golden while the middle stays warm.
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