Dough and batter lowered into hot oil until the outside turns golden and the inside stays soft, as with samosas, kachori and pakoras.
Stuffed Fried Pastry · North India
Oil gets worked into a short pastry dough, and that dough gets wrapped around coarsely ground moong dal cooked deliberately dry, then fried slow and low until the top cracks open — good plain, or dipped in chutney.
View Recipe →Fritters · West India
A lesson in restraint: onions sliced paper-thin, salted until they release their own moisture, then coated in only as much gram flour batter as is needed to hold them together, and dropped into hot oil as loose, ragged clusters rather than neat rounds — this is Maharashtra's answer to the monsoon, best eaten the moment it leaves the oil.
View Recipe →Samosa · North India
Ginger, green chilli and garam masala anchor the flavor, while a flaky, deep-fried shell wraps around minced mutton or chicken that's been browned down hard before it ever meets the pastry.
View Recipe →Pakora · Pan-India
Onion, potato and spinach, sliced thin and bound together in a seasoned gram-flour batter, fried until the coating crackles — handed over hot, chutney and a cup of tea close behind.
View Recipe →Fried Snack · North India
What makes this fish fry taste different from a coastal version? One spice, mainly: ajwain. Firm white fish gets a brief marinade, a thick besan coating, and a hot oil bath until the crust turns deep gold.
View Recipe →Fried Bread · North India
Why does restaurant bhature puff into a pillow while a rushed home attempt fries flat? Mostly the rest. Give this yogurt-leavened dough its full two hours and a thick roll does the rest.
View Recipe →Pakora · North India
What happens when you apply pakora technique to bread instead of a vegetable? You get a sandwich that fries crisp outside and stays soft and spiced within — proof that the batter, not the filling, defines a pakora.
View Recipe →Fried Snack · North India
A hand-folded pastry shell, fried patiently until it shatters rather than bends, wraps around a filling of spiced potato, peas and whole cumin carrying its own full seasoning from the start.
View Recipe →Pakora · West India
Mashed potato, roasted peanuts and sago pearls that have soaked until nearly translucent come together in a fritter that goes crisp outside and stays soft, chewy and pearly within — a staple on fasting days, though there's no real reason to save it for them.
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